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Julie Northcutt

Professor
Extension Program Team Leader, Food Safety, Nutrition & Health Program Team
Food Safety and Nutrition Program Team, Food, Nutrition, and Packaging Sciences Department

Office: 226A Life Science Facility
Phone: 864-656-3688
Fax: 864.656.0331

Email: jknorth@clemson.edu
 

 Educational Background

Ph.D. Food Science, Biochemistry minor
North Carolina State University 1994

M.S. Food Science
Clemson University 1989

B.S. Biochemistry
Clemson University 1987

 Courses Taught

Before 2015
FDSC 3010 Food Regulation and Policy (1, 0)
FDSC 4020/6020 Food Analysis (Food Chemistry II) (3, 1)- 2009 to 2010
FDSC 4030/6030 Food Chemistry (1, 3)
FDSC 4040/6040 Food Preservation and Processing (3, 0)

After 2015
FDSC 3010 Food Regulation and Policy (1, 0)

 Research Interests

Research interests include but are not limited to:

Innovative food processing technologies designed to reduce or eliminate pathogens
Rapid detection of microorganisms on food-contact and non-food contact surfaces
Quality and microbiology of fresh produce, including aquaponically-grown produce
Quality and microbiology of poultry (including chickens, turkeys, ducks, quail)

 Extension and Outreach

Cooperative Extension Service Activities include:

Serving as the Extension Program Team Leader for the Food Safety and Nutrition Program Team
* Team consists of Faculty Specialists, Extension Associates, Extension Agents, and Expanded Food Nutrition Education Program (EFNEP) Nutrition Educator Assistants

Food Safety and Nutrition Programming includes:
* Food Safety Modernization Act Certification Programs
- Hazard Analysis and Risk-based Preventative Controls for Human Food
- Produce Safety Rule (including Good Agricultural Practices)
- Sanitary Transportation of Human and Animal Food
- Focused Mitigation Strategies to Protect Food Against Intentional Adulteration
* Seafood HACCP, Association of Food and Drug Official (AFDO) Approved Curriculum

* Food2Market for Food Entrepreneurs
* ServSafe Manager and Employee Certifications for safe food handling; National Restaurant Association (NRA) Approved Curriculum
* Carolina Canning and Youth Preservation Programs - home canning program
* Healthy Lifestyles

 Publications

Book Chapters:

1. Young, L. L., and J. K. Northcutt. 2000. Chapter 3 - Poultry Processing. pp. 147-170. In S. Nakai and H. W. Modler (eds.) Food Protein, Processing Application. Wiley-VCH, Inc., New York, N. Y.

2. Northcutt, J. K. and R. J. Buhr. 2001(1st ed) and 2010 (2nd ed). Chapter 2 - Preslaughter factors affecting poultry meat quality. In C. Owens, C. Alvarado and A. Sams (ed) Poultry Meat Processing, CRC Press LLC, Boca Raton, Florida.

3. Curtis, P. A., E. L. Steinberg, M. A. Parisi and J. K. Northcutt 2013. Chapter 2 – How did we get to where we are today? Pp. 23-54. In P. A. Curtis (ed) Guide to Food Laws and Regulations. Blackwell Publishing Co., Ames, IA.

4. Northcutt, J. K. and M. A. Parisi. 2013. Chapter 4 – Major laws and regulations related to food safety and quality. Pp. 73-95. In P. A. Curtis (ed) Guide to Food Laws and Regulations. Blackwell Publishing Co., Ames, IA.

5. Parisi, M. A., E. L. Steinberg and J. K. Northcutt. 2013. Chapter 5 – U.S. Federal laws affecting food labeling. Pp. 97-119. In P. A. Curtis (ed) Guide to Food Laws and Regulations. Blackwell Publishing Co., Ames, IA.

6. Steinberg, E. L., M. A. Parisi, and J. K. Northcutt. 2013. Biotechnology and genetically modified crops and food. Pp. 213-226. In P. A. Curtis (ed) Guide to Food Laws and Regulations. Blackwell Publishing Co., Ames, IA.

7. McGregor, J. U., J. K. Northcutt, M. A. Parisi, T. C. Schoenfuss, and C. Thormose. 2017. Chapter 10: Egg and Milk-based foods. Pp. 180-195. In J. Jerry Cousminer (Ed)Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons, Inc. Hoboken, New Jersey.


Research Publications (2008):

1. Musgrove, M. T., J. K. Northcutt, D. R. Jones, N. A. Cox, and M. A. Harrison. 2008. Enterobacteriaceae and related organisms isolated from shell eggs collected during commercial processing. Poult. Sci. 87:1211-1218.

2. *Hannah, J. F., D. L. Fletcher, N. A. Cox, D. P. Smith, J. A. Cason, J. K. Northcutt, L. J. Richardson and R. J. Buhr. 2008. Effect of added sand and shaking duration on the recovery of aerobic bacteria, coliforms, and Escherichia coli from pre-chill broiler whole carcass rinses. Journal of Applied Poultry Research 17:272-277.

3. Musgrove, M.T., D.R. Jones, A. Hinton, Jr., K.D. Ingram and J.K. Northcutt. 2008. Identification of yeasts isolated from commercial shell eggs stored at refrigerated temperatures. Journal of Food Protection 71:1258-1261.

4. Northcutt, J. K., D. P. Smith, R. I. Huezo and K. D. Ingram. 2008. Microbiology of broiler carcasses and chemistry of chiller water as affected by water reuse. Poultry Science 87:1458-1463.

5. Northcutt, J. K., W. D. McNeal, K. D. Ingram, R. J. Buhr, and D. L. Fletcher. 2008. Microbial recovery from genetically featherless broiler carcasses after forced cloacal fecal expulsion. Poultry Science 87:2377-2381.

6. *Hannah, J. F., D. L. Fletcher, N. A. Cox, D. P. Smith, J. A. Cason, J. K. Northcutt, L. J. Richardson, and R. J. Buhr. 2009. Impact of added sand on the recovery of Salmonella, Campylobacter, Escherichia coli, and coliforms from prechill and postchill commercial broiler carcass halves. J. Appl. Poult. Res. 18: 252-258.

7. Smith, D. P. and J. K. Northcutt. 2009. Pale poultry muscle syndrome. Poult. Sci. 2009 88: 1493-1496.

8. Northcutt, J. K. and D. P. Smith. 2010. Microbiological and chemical analyses of ice collected from a commercial poultry processing establishment. Poult. Sci. 89: 145-149.

9. *Manhiani, P. S., J. K. Northcutt, I. Han, W. C. Bridges, T. R. Scott and P. L. Dawson. 2011. Effect of stress on carnosine levels in brain, breast and thigh of broilers. Poult. Sci. 90:2348-2354.

10. *Chaves, B., I. Y. Han, P. L. Dawson and J. K. Northcutt. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poult. Sci. 90:2874-2878.

11. Smith, D. P., J. K. Northcutt, and E. L. Steinberg. 2012. Meat quality and sensory attributes of a conventional and a Label Rouge-type broiler strain obtained at retail. Poult. Sci. 91:1489-1495.

12. Musgrove, M. T. and J. K. Northcutt. 2012. Evaluation of an alcohol-based sanitizer spray’s bactericidal effects on Salmonella inoculated onto stainless steel and shell egg processing equipment. International Journal of Poultry Science 11(2):92-95.

13. Dawson, P. L., B. D. Chaves, J. K. Northcutt and I. Y. Han. 2013. Quality and shelf-life of fresh chicken breast subjected to crust-freezing with and without skin. J. Food Quality 36:361-368.

14. *Bartenfeld, L. N., D. L. Fletcher, J. K. Northcutt, D. V. Bourassa, N. A. Cox and R. J. Buhr. 2014. The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses. Poult Sci. 93:2893-2898.

15. Smith, D. P., J. K. Northcutt and M. A. Parisi. 2014. Razor-blade shear method for evaluating duck meat and tendon texture. Journal of Applied Poultry Research 23(4):742-747.

16. *Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., and Dawson, P. L. 2015.Microbiological Contamination of Shell Eggs Produced in Conventional and Free-Range Housing Systems. Food Control 47:161-165.

17. Smith, D. P., J. K. Northcutt, C. M. Shenton, and M. A. Parisi. 2015. Effect of sex, bird size, and marination of duck breast meat quality. International Journal of Poultry Science 14(4):191-195.

18. Smith, D. P., J. K. Northcutt, R. Qudsieh, and M. A. Parisi. 2015. Effects of strain on duck meat quality. Journal of Applied Poultry Research 24 (3): 401-407

* - denotes graduate student at the time of publication

 Links

Food Safety During Football Tailgates
Food Cross-Contamination