Dr. Deng’s research focus is microbial control on fresh produce during postharvest processing. For example, gene analysis of Escherichia coli O157:H7 linked to outbreaks of illness associated with fresh produce; and developing validation strategies for fresh-cut produce wash. Dr. Deng also co-leads the Sprout Safety Alliance, which develops a curriculum and training programs, and provides educational and technical assistance to the sprout industry.
2009-present, member, International Association for Food Protection
Selected Peer-Reviewed Publications
- Deng, K., Yen L., Wang X., and Tortorello, M. L. (2014) Characterization of O157:H7 and Non-O157 Shiga Toxin-Producing E. coli (STEC) in Growth and Procedures Related to Romaine Lettuce Wash, Journal of Food Protection, 77, 1860-1867.
- Salazar, J. K., Deng K., Tortorello M. L., Brandl M. T., Wang H., Zhang W. (2013) Genes ycfR, sirA and yigG contribute to the surface attachment of Salmonella enterica Typhimurium and Saintpaul to fresh produce, PLoS One, 8, e57272.
- Deng, K., Wang, S., Rui, Zhang, W., and Tortorello, M. L. (2011) Functional Analysis of ycfR and ycfQ in Escherichia coli O157:H7 Linked to Outbreaks of Illness Associated with Fresh Produce, Applied and Environmental Microbiology, 77, 3952-3959.
- Wang, S., Phillippy, A., Deng, K., Rui, X., Li, Z., Tortorello, M. L. and Zhang, W. (2010) Transcriptomic Responses of Salmonella enterica Serovars Enteritidis and Typhimurium to Chlorine-Based Oxidative Stress, Applied and Environmental Microbiology, 76, 5013-5024.
- Wang, S., Deng, K., Zaremba, S., Deng, X., Lin, C., Wang, Q., Tortorello, M. L. and Zhang, W. (2009) Transcriptomic Response of Escherichia coli O157:H7 to Oxidative Stress, Applied and Environmental Microbiology, 75, 6110-6123.