Veerachandra "Kranti" Yemmireddy

VEERACHANDRA "KRANT" YEMMIREDDY

Assistant Professor, SEEMS

(956) 665-7198
veerachandra.yemmireddy@utrgv.edu

Department: SEEMS
Office: ESCNE 1.614
Location: Edinburg

UTRGV Faculty Profile

Curriculum Vitae

 

 

Areas of Interest

  • Food Microbiology
  • Food Safety and Quality Enhancement
  • Nanotechnologies in Food and Agriculture

Higher-Education

  • 2015 Ph.D. Food Science, University of Georgia
  • 2011 M.S. Food Science, University of Georgia
  • 2004 B.Tech. Food Technology, Osmania University, India

Research Overview

 

The overarching goal of my research program is to gain improved mechanistic understanding of pre and post-harvest sources of microbial contamination of foods and develop risk based preventive controls. My research answers different environmental, biological, and human handling factors/practices that are responsible for the transmission and persistence of foodborne pathogens on fresh produce, specialty crops, minimally processed foods, and abiotic surfaces. I use a combination of interdisciplinary research approaches encompassing microbial physiology, food and material sciences to provide novel solutions for the persistent problems faced during production, processing, handling, and distribution of fresh and processed foods. I am also interested in working with fresh produce growers, food processors, importers, and distributors of all sizes to help understand and comply with FDA’s Food Safety Modernization Act requirements.

Publications

 

  • Adhikari, A., Yemmireddy, V. K., Costello, M.J., Gray, P. M., Salvadalena, R., Rasco, B., and Killinger, K. (2018). Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp, Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum packed canned pasteurized milk cheese. International Journal of Food Microbiology. 286:148-154.
  • Kharel, K., Yemmireddy, V. K., Graham, C., Prinyawiwatkul, W and Adhikari, A. (2018). Efficacy of hot water treatment of in-shell pecans to destroy E. coli O157:H7, Salmonella spp., Listeria monocytogenes and Enterococcus faecium. LWT-Food Science and Technology. 97:555-560.
  • Chhetri VS, Fontenot K, Strahan R, Yemmireddy VK, Parraga Estrada KJ, Adhikari A. (2018). Effect of weed level on microbial die-off rate on watermelon surface in an agricultural setting. Journal of Food Safety. e12520.
  • Yemmireddy, V. K, Hung, Y.-C. (2017). Using photocatalyst metal oxides as antimicrobial surface coatings to ensure food safety: Opportunities and Challenges. Comprehensive Reviews in Food Science and Food Safety, 16(4): 617-631.
  • Hung, Y.-C., Waters, B. W., Yemmireddy, V. K., and Huang, C-H (2017). pH effect on the formation of chlorine disinfection by-products and potential strategies to minimize their formation. Journal of Integrative Agriculture, 16 (12):2914-2923.
  • Yemmireddy, V. K and Hung, Y.-C. (2017). Photocatalytic TiO 2 coating of plastic cutting board to prevent microbial cross-contamination. Food Control, 77: 88-95.

Present Courses

  • BIOL 6321- Applied Microbiology
  • EEMS 6325- Nanotechnologies in Food and Agriculture