Faculty Directory

Philip G. Crandall

Philip G. Crandall

Professor, Retail Food Safety

Director Experiment Station

(FDSC)-Food Science

Phone: 479-575-7686

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Dr. Crandall's research is focused on retail food safety and the use of green technologies that minimize the risk from foodborne pathogens for consumers from farm to fork. Using basic and applied science, Dr. Crandall develops novel approaches and solutions for food safety issues from the processing plant through retail.

Research Goals:

  1. Look system-wide to determine the most efficient intervention points to reduce consumers’ risk from consuming goods prepared in retail food establishments.
  2. Establish the impact on reducing risk of sanitizing agents, cleaning cloths, novel antimicrobials, cleaning methods and sanitizing practices to minimize the risk of cross-contamination by Listeria monocytogenes.
  3. Determine the role of retail equipment and employees in foodborne illness from minimally processed and ready to eat foods, especially from L. monocytogenes.
  4. Establish and verify the impact of an outreach education and training program for processors, retail food service workers, and consumers.

FDSC 4304: Food Chemistry

Ph.D.- Purdue University, West Lafayette, Indiana (Food Science)

M.S.- Purdue University, West Lafayette, Indiana (Food Science)

B.S.- Kansas State University, Manhattan, Kansas (Horticulture)

Rivera Calo J, Crandall PG, O’Bryan CA, Ricke SC. 2015. Essential oils as antimicrobials in food systems– A review. Food Control 54: 111-118.

Crandall PG*, O’Bryan CA, Peterson R, Dyenson N, Yiannas F. 2015. A survey estimating the benefits of incorporating Listeria specific growth inhibitors in bulk luncheon meats to be sliced in retail delis. Food Control 53: 185-188.

Adams J, Lingbeck J, Crandall P, Martin E, O’Bryan C. 2015. Sweetgum: A new look. iForest doi: 10.3832/ifor1462-008

Lingbeck JM, O’Bryan CA, Martin EM, Adams JP, Crandall PG*. 2015. Sweetgum: an ancient source of beneficial compounds with modern benefits Pharmacognosy Reviews 9:1-11.

Samant S, Crandall PG, O’Bryan CA, Lingbeck J, Martin E, Seo HS. 2015. Sensory impact of chemical and natural antimicrobials on poultry products: A review. Poultry Science 94:1699–1710.

Pellegrino R, Crandall PG*, Seo HS. 2015. Hand washing and disgust response to handling different food stimuli between two different cultures. Food Research International 76: 301-308.

Mertz AW, O’Bryan CA, Crandall PG, Ricke SC, Morawicki R. 2015. The elimination of Listeria monocytogenes attached to stainless steel or aluminum using multiple hurdles Journal of Food Science 80: 1557-1562.

O’Bryan CA, Pendleton SJ, Crandall PG and Ricke SC. 2015. Potential of plant essential oils and their components in animal agriculture – in vitro studies on antibacterial mode of action. Frontiers in Veterinary Science 2:35. Doi: 10.3389/fvets.2015.00035

Crandall PG*, Engler III RE, Beck DE, O’Bryan CA, Killian SA, Jarvis N, Clausen E. 2015. Development of an augmented reality game to teach abstract concepts in food chemistry. Journal of Food Science Education 14: 18-23.

Crandall PG*, O’Bryan CA, Killian SA, Jarvis N, Beck DE, Clausen E. 2015. A comparison of the degree of student participation using a simulation or a traditional wet lab to teach physical properties of ice.  Journal of Food Science Education 14: 24-29.

Jarvis N, O’Bryan CA, Ricke SC, Crandall PG*. 2015. The functionality of plum ingredients in food products: a review Meat Science 102: 41-48.

Babu D, Crandall PG*, Johnson CL, O’Bryan CA, Ricke SC. 2013. Efficacy of antimicrobials extracted from organic pecan shell for inhibiting the growth of Listeria spp.  J Food Sci 78: M1899-M1903.

Murphy CA, Keiffer EA, Neal JA, Crandall PG. 2013. A customizable evaluation instrument to facilitate comparisons of existing online training programs. Knowledge Management and e-learning 5: 251-268.

Trimble LM, Alali WQ, Gibson KE, Ricke SC, Crandall P, Jaroni D, Berrang M. 2013. Salmonella and Campylobacter prevalence and concentration on pasture-raised broilers processed on-farm, in a mobile processing unit, and at small USDA-inspected facilities. Food Control 34: 177–182.

Saengkerdsub S, Lingbeck JM, Wilkinson HH, O’Bryan CA,  Crandall PG, Muthaiyan A, Biswas D, Ricke SC. 2013. Characterization of isolated yeast growth response to methionine analogs.  J Env Sci Health Part B 48: 1-9.

Van Loo EJ, Alali W, Welander S, O’Bryan CA, Crandall PG, Ricke SC. 2013. Consumers’ interest in locally raised, small-scale poultry in Georgia. AFAB 3: 94-102.

O’Bryan CA, Pak D, Crandall PG, Lee SO, Ricke SC. 2013. The role of prebiotics and probiotics in human health. J Prob Health 1:108. doi:10.4172/ jph.1000108

Crandall PG*, Seo HS, O’Bryan CA, Meullenet JF, Hettiarachchy N, Eustace WD, Washburn AM, Ranhotra GS. 2013. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours J Sci Food Ag  DOI 10.1002/jsfa.6043

Crandall PG*, O’Bryan CA, Babu D, Jarvis N, Davis ML, Buser M, Adam B, Marcy J, Ricke SC. 2013. Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective. Meat Sci 95: 137-144.

Saengkerdsub S, O’Bryan CA, Crandall PG, Ricke SC. 2013. Possibility for probiotic sources of methionine for organic poultry nutritional supplementation: An early review. J Prob Health 1: 103. doi:10.4172/jph.1000103

Van Loo EJ, Alali W, Welander S, O’Bryan CA, Crandall PG, Ricke SC. 2013. Independent poultry processing in Georgia: survey of producers’ perspective. AFAB 3: 70-77.

Pak D, Koo OK, Story RS, O’Bryan CA, Lee SO, Crandall PG, Ricke SC. 2013. Acridine orange as an alternative to optical density to study growth kinetics of Lactobacillus bulgaricus ATCC 7517. J Env Sci Health Part B 48: 512-515.

Pak D, Muthaiyan A, Story RS, O’Bryan CA, Lee SO, Crandall PG, Ricke SC. 2013. Fermentative capacity of three strains of Lactobacillus using different sources of carbohydrates: in vitro evaluation of synbiotic effects, resistance and tolerance to bile and gastric juices. J Food Research 2: 158-165.

Kim KK, Crandall PG, O’Bryan CA, Ricke SC, Neal, Jr JA. 2013. Identifying baseline food safety training practices for retail delis using the Delphi expert consensus method. Food Control 32: 55-62.

Lindsay DS, Martin EM, O’Bryan CA, Crandall PG*, Marks BP, Ricke SC, Marcy JA. 2013. Use of moist heat to supplement cleaning and sanitizing deli slicers for inactivation of Listeria monocytogenes. Food Prot Trends 33: 21-26.

1997-present
Professor, University of Arkansas, Department of Food Science

1993-1998
Principle Investigator, Opportunities for Micronutrient Interventions (OMNI), USAID

1989-1996
Department Head, University of Arkansas, Department of Food Science

1975-1989
Assistant Professor, Association Professor, Professor, University of Florida, Citrus Research and Education Center