Western Kentucky University

Biology Faculty and Staff - Cangliang Shen

Cangliang Shen, Ph.D. Colorado State University

Cangliang Shen, Ph.D. Colorado State University

Assistant Professor

Office:  TCCW 314
Phone:  270-745-4440
Email:  cangliang.shen@wku.edu

Courses

BIOL 226 Microbial Biology & Diversity  

BIOL 227 Lab Microbial Biology & Diversity 

BIOL 208 Lab General Microbiology

Research

Food microbiology research in my lab will be focus on meat and/or produce safety.

Meat Safety: developing procedures to control foodborne pathogens during meat or poultry products processing, including stress adaptation and resistance of microorganisms to preservation procedures.

Fresh Produce Safety: developing effective postharvest sanitizing procedures for reducing food safety risks on fresh produces.

Bio

Ph.D. (2009) - Food Microbiology (Meat Safety), Department of Animal Sciences, Center for Meat Safety & Quality, Colorado State University  

M.S. (2006) - Theoretical Veterinary Medicine, College of Veterinary Medicine, Nanjing Agricultural University, China

Bachelor Veterinary Medicine (2004) - College of Veterinary Medicine, Nanjing Agricultural University, China

Publications

  1. Cangliang Shen. 2014. Cooking inactivation of shiga toxin producing Escherichia coli (STEC) in non-intact beefs-a mini-review. Journal of Food Processing & Beverages. 2:1-5.
  2. Cangliang Shen. 2014. Evaluation of chlorine efficacy against Escherichia coli O157:H7 survival and cross-contamination during continuous produces washing process with water quality change. International Journal of Food Science, Nutrition, and Dietetics. 3:201-207.
  3. Cangliang Shen, Yaguang Luo, Xiangwu Nou, Qin Wang, and Patricia Millner. 2013. Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157:H7 and Non-O157 Shiga Toxin-Producing E. coli. Journal of Food Protection. 76:386-393.
  4. Yaguang Luo, Xiangwu Nou, Patricia Millner, Bin Zhou, Cangliang Shen, Yang Yang, Yunpeng Wu, Qin Wang, Hao Feng, and Dan Shelton. 2012. A semi-commercial scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash. International Journal of Food Microbiology. 158: 133-139.
  5. Cangliang Shen, Yaguang Luo, Xiangwu Nou, Gary Bauchan, Bin Zhou, Qin Wang, and Patricia Millner. 2012. Fresh produce washing aid, T-128, enhances inactivation of Salmonella and Pseudomonas biofilms on stainless steel coupons in chlorinated wash solutions. Applied and Environmental Microbiology. 78:6789-6798.

 

Current External Research Grant

  1. Hanna Khouryieh, Cangliang Shen, Martin Stone, Amanda Gipe, and Todd Williams. FY2013-2015. An integrated approach to enhance the safety of locally grown fresh produce through research and extension. USDA, NIFA-AFRI Food Safety Program-2012-04320. Budget: $209,920. Co-PI for objective 2 (33.3%), budget distributed to Shen: ~$60,000.

 

Current Internal Research Grants

  1. Cangliang Shen and Amanda Gipe McKeith. 2014-2015. Thermal inactivation of shiga toxin‑producing Escherichia coli (STEC) in veal products moisture enhanced with essential oils. Budget: $8,200. WKU-Research and Creative Activities Program Funding.
  2. Moon-Soo Kim, Cangliang Shen, Amanda Gipe Mckeith, Jana Fattic, Aaron Celestian, and Pauline Norris. 2013. Evaluation of the efficacy of postharvest chlorine water washing procedures to control foodborne pathogens on fresh produce selling at local farmers’ markets and development of a zinc finger protein array for on-site detection of foodborne pathogens. WKU-Applied Research and Technology Program, Collaborative Research Proposal Grants. Budget: $70,000. Co-PI for produce washing project, budget distributed to Shen: $20,577.

 

 

 Last Modified 7/22/13