Dr. Jayne Stratton

Dr. Jayne Stratton
Research Professor
246 Food Innovation Center
Lincoln, NE 68588-6206

We believe in the power of every person.

Faculty Profile


Food safety microbiology, rapid detection methods for pathogens (Listeria, E. coli O157:H7, Salmonella), evaluation of interventions for the reduction of pathogens in various food and pet food matrices.


  • B.S (Biology) - University of Nebraska-Lincoln
  • M.S. (Food Science & Technology) - University of Nebraska-Lincoln
  • Ph.D. (Food Science & Technology) - University of Nebraska-Lincoln

Teaching and/or Extension Activities

  • Microbiological analysis of food, Director of Better Process Control School, Process Authority Review of Acidified Foods, quality control assistance to small processors


  • Reuss, R.M., J.E. Stratton, D.A. Smith, P.E. Read, S.L. Cuppett, and A.M. Parkhurst.
  • 2010. Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider. J. Food Science 75(1): C74-C78.
  • Meneses, Y., J. Stratton, M. Hardin, M. Sanchez-Plata, and R. Van-Santen. Evaluation and Performance of the PremiTest Salmonella Serotyping System on Pork and Poulty Isolates from Commercial Sources, 2010. Journal of Food Protection, Volume 73 Supplement A: 138
  • Stratton, J., and Y. Meneses. 2011. Characterization and Antibiotic Resistance Profiles of Salmonella spp. isolated in Pork and Poultry Plants. Annual meeting of International Association of Food Protection, July 31- Aug 3. Milwaukee, WI.
  • Brashears, M.M., J. Stratton, and A. Amezquita. 2001. Validation of the use of antibiotic-resistant strains of Escherichia coli O157:H7 and Salmonella spp. for recovery of injured cells subjected to stress conditions encountered during competitive inhibition. J. Food Protection 64(10): 1466-1471.

Research Areas