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Joseph H. Hotchkiss Professor and Director

School of Packaging Michigan State University

517-355-9117 (W) 607-279-4945 (C)

jhotchki@msu.edu EDUCATION Year Degree Institution 1979 Ph.D. Food Chem., Toxicology Oregon State University 1977 M.S. Food Chem., Organic Chem. Oregon State University 1971 B.S. Chemistry University of Northern Colorado ACADEMIC RANKS (year achieved) Professor and Director School of Packaging 2009-present Michigan State University Department Chair Cornell University 2002-2007 Professor Cornell University 1993-2009 Associate Professor Cornell University 1986-1993 Assistant Professor Cornell University 1980-1986 Graduate Research Assistant Oregon State University 1974-1979 AREAS OF EXPERTISE (key words)

Packaging Safety and Technology National and International Regulation and Standards, Packaging Toxicology Safety, Risks from Packaging Migrants

Product and Package Interactions PROFESSIONAL EXPERIENCE Year Experience 2009-present Professor and Director School of Packaging Michigan State University 2009-present Director Center for Packaging Michigan State University Innovation and Sustainability

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2002-2007 Department Chair Department of Food Science Cornell University 2002-2007 Director, Cornell Institute of Food Cornell University

Science 1980-Present Assist, Assoc, Full Professor Cornell University 1999-2003 Science Advisor Food & Drug Administration 1979-1980 Public Health Service Fellow Food & Drug Administration 1972-1974 Supervisory Research Chemist Aldoph Coors Company HONORS AND AWARDS Fellow of the Institute of Food Technologists William V. Hickey Award, Association of Milk & Food Sanitarians Platinum Book Award; American Chemical Society. "700 Club" Book Award, American Chemical Society ASTM Faculty Internship Award Institute of Food Technologists Graduate Fellowship CURRENT ACADEMIC RESPONSIBILITIES Administration and teaching RESEARCH RESPONSIBILITIES

Relevant Research Activities, Accomplishments, etc. o Development of Active & Novel Packaging Concepts for Safety and Quality. (e.g.

Antimicrobial Packaging). o Shelf-life Extension and Safety o Formation and Analysis of toxic compounds, packaging migrants, and microbial

toxins. o Packaging Safety and Regulatory Issues.

TEACHING AND ADVISING RESPONSIBILITIES

Administrative Leadership (positions related to teaching/education/advising) Professor and Director, School of Packaging, Michigan State University Director, Center for Packaging Innovation and Sustainability Professor and Department Chair; Director, Cornell Institute for Food Science.

Courses Taught (course number and name)

FS 101 Science & Technology of Foods 1992-2009 FS 200/NS345Introductory Food Science 1995-2009

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FS 401 Concepts of Product Development 1984-2009 FS 406 Fermentations (6 lectures) 1988-2009 FS 415 Principles of Packaging 1980-2009 FS 416 Laboratory in Packaging Materials 1983-1999 FS 610 Introductory Chemical and Environmental Toxicology 1985-2009 . Explorations in Biology Program.

EXTENSION/OUTREACH RESPONSIBILITIES

Outreach activities related to packaging, safety, and regulation. GRADUATE MAJORS

Completed MS Date Position Auturo Hernandez 8/85 Coffee trader, Mexico Patricia Bauman 8/86 Graduate School U of Arizona Opokwa Kwapong 1/86 Pepsico USA Holly Ross 1/86 Warner Lambert Cynthia Leaf 8/86 Nestle Europe Mary-lou Bell 8/86 Anhauser Busch Ed Dudley 1/88 Kraft USA Jorge Landois-Garza 1/88 P&G Mexico Linda Wimpfheimer 6/89 M&M Mars Ann Roland 8/90 Consulting Scott Langston 1/91 El Paso Foods Ana Bravo 1/92 P&G Europe Sible Erduran 8/93 Graduate School Pittsburgh Cynthia Diaz 5/95 Safeway Inc Edmund Lee 8/96 Nestle Foods Asia Sopheak Son 1/97 Graduate School, Cornell Rafael Garcia 1/98 Graduate School U Arizona Nandini Nagarajan 1/99 Pepperidge Farm Kannida Thongouparkarn 9/01 unknown John Martin 9/02 Graduate student- U. Georgia Madhumathi Rajagopal 2004 unknown David Tisi 2005 Consultant Daniel Sanchez 2005 investment banker-food sector Juliana Calvalcante 2005 Mars corp. Muhammed Zeki Durak 2009 Graduate School MPS Juan Matamoros 6/83 unknown Kazuya Koyama 2004 Research, Japanese Government

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MS/PhD Marianne Perciballi (tox) 8/89 Kodak, Rochester Ken Shapiro 5/91 International Paper Yhi Ming Weng 8/92 Professor, Taiwan Mike Helser 8/93 General Mills Inc. Paola Appendini 8/96 Kraft Food Inc. PhD Bob Dull 8/85 M&M Mars Chirs Maragos (toxicology) 8/90 USDA-ARS Rui Hai Liu (toxicology) 8/92 Professor, Cornell University M. Tom Hendricks 5/96 US Food & Drug Administration Nilda Soares 1/98 Professor, Brazil Gurbuz Gunes 8/00 Professor, Turkey Tareq Al-Ati 8/01 Researcher, Kuwait Research Center Nabil Saad (PhD toxicology) 9/02 Analytical Instruments Christopher Loss 2005 Culinary Institute of America Matt Steven 2005 Nestle Research, Europe Julie Goddard 2007 Asst Professor U Mass Joey Talbert 2008 International Food Network Niilante Amissah 2010 Cornell University

PROFESSIONAL ACTIVITIES

PROFESSIONAL SOCIETIES Institute of Food Technologists (Professional Member) Book Communications Committee (2003-2006 chair) New Products & Technologies Subcommittee (2001-2004) Division of Toxicology and Safety Evaluation (executive committee, 1985-1988; Chairman

1988-89) Packaging Division (executive committee 1990-1992; symposium organizer) Expert Panel on Food Safety and Nutrition (1986-1997; Chair 1996-1997) Program Chairman, Chairman, Counselor, Central New York Section (1982-1984) IFT Institute Scientific Lecturer (1989-1991) Organized two symposia for national IFT meetings Lecturer in Basic and Continuing Education courses Participated in IFT outreach programs including production of CDs. Book communications committee. American Chemical Society Division of Agricultural and Food Chemistry Organized two symposia for national ACS meetings Invited speaker at several national symposia American Association for the Advancement of Science Society of Toxicology (Full member)

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Sigma Xi (Scientific Honor Society) Phi Kappa Phi (Academic Honor Society) EDITORIAL BOARDS Editorial Board Member (current and past), Journal of Food Protection, Journal of the Science of Food and Agriculture, Critical Reviews in Food Science and Nutrition, Journal of Food Safety, CRC Series in Contemporary Food Science, Food Safety Notebook. SELECTED COMMITTEE ASSIGNMENTS

Culinary Institute of America

o Research Advisory Council

International Life Science Institute- North America

o Leadership Council; member.

o Scientific advisor; Food, Nutrition, and Safety Program (2008-present)

o Scientific Advisor; Technical Committee on Food and Chemical Safety (2008-present)

International/National (including federal government agencies): o FDA Expert Committee on Nitrites, Nitrates and N-nitroso Compounds (1980-

1995) o Member, Food Chemicals Codex Committee, National Academy of Sciences

(1989-1998) o Member, Board of Scientific Advisors, American Council on Science and Health

(1988-present) o Grant reviewer for USDA, NIH, BARD, Sea Grant, Research Council of Canada,

Food and Drug Administration, National Science Foundation, Universities. o Consultant, US Army Engineering Command (Natick Labs), Food Engineering

Directorate (1991-1996) o Instructor, US FDA National-State Training Branch (1990-1999) o Member, Joint Expert Committee on Food Additives (JECFA), WHO/FAO Rome

(1997-2000) o Member, Commissioner's National Food Advisory Committee, U.S. Food and Drug

Administration (1999-2003). o Member, Institute of Food Technologists "New Products and Technologies

Subcommittee" March 2001-June 2004. o Fellow of the Institute of Food Technologists (2002) o Culinary Institute of America Research Advisory Council (2006-present) o International Life Sciences Institute Advisory Council (2007-present)

State/Local (including state and local government agencies):

o NY State Taskforce on Food Safety and Security (2003-2005) o Member, NY State Consumer Information and Food Safety Council (1991-1992)

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Commodity and other Stakeholder:

o Northeast Dairy Foods Research Center board

o Scientific Advisory Board, Sensient Technologies

University: o Director of Graduate Studies, Food Science (1992-1998) o Member of two graduate fields; Food Science & Technology; Environmental

Toxicology o Graduate Fellowship Board of the Graduate School (1984-87) o University Committee on Hazardous Substances Used in Animal Research o Mann Library Faculty Committee, Chairman (1988-1991) o Acting Graduate Faculty Representative, Food Science (1989-1990) o Chairman, Field of Toxicology curriculum committee (1981-1990; 1993-1995) o Steering Committee, Institute for Comparative and Environmental Toxicology o (1989-1996) o Core Literature in Food Science and Nutrition Project (Mann Library; 1990-1993) o Advisory Board Member, Northeast Dairy Foods Research Center (1989-present) o Technical Subcommittee for Grant Proposal Review, Northeast Dairy Foods

Research Center (1989-present) o Member, Statewide Food Safety Program Committee, Cornell Cooperative

Extension o Member, Statewide Waste Management Program Committee, Cornell Cooperative

Extension (1993-1998) o CALS Program Area Task Force in Food Systems, Nutrition, and Health (1992-

1993) o Member, President’s Academic Leadership Series o Faculty Member, University Health Careers Committee (1995-present) o Member, Faculty Advisory Committee to Athletics and Physical Education

(FACAPE; 1995-1999; vice-chair, 1997-1998). o Member, University Physical Education Appeals Board (1997-2000). o Senator, University Faculty Senate (2000-2002)

College: o College of Agriculture and Life Sciences Curriculum Committee (2000-2002) o Senator, College of Agriculture and Life Sciences Faculty Senate (2000-2002) o Geneva Experiment Station Issues Taskforce (2003) o CALS Communications Taskforce (2003-2006)

Department: o Undergraduate Recruitment (1986-1992) o Seminar Committee

Food Science & Technology (1983-1984; 1990-1991; 1993-1994, 2000-2001, 2007-2008)

Environmental Toxicology (1987-1989) o Departmental Planning Committee (1986-1996) o Assistantship Committee (1986-1998) o Curriculum Committee Environmental Toxicology (1981-1996)

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o Sensory Faculty Search Committee Chair, Department of Food Science o Food Safety Faculty Search Committee Chair, Department of Food Science o Food Chemistry Search Committee, Department of Food Science o Risk Communication Search Committee, Department of Communications o Dairy Microbiologist Search Committee Chair, 1998-1999 o Curriculum Committee; Institute of Food Science (1996-present; co-chair 1999) o Department Chair 2002-2007 o Director, Cornell Institute of Food Science 2002-2007

INVITED PRESENTATIONS (The following is a representative but not complete, listing of invited seminars/lectures/short courses presented over the last 3 years).

“Developments in Active Packaging” 25th Meeting of the Brazilian Food Science Association, October, 2008. “Concepts in active bio-packaging” New developments in Food Science Conference, Montvideo, Uruguay. October, 2007. “Developments in active packaging for foods.” Cadbury Swepps Inc, Middleton, NJ. August, 2007 “Active Packaging for Fish Products.” National Fisheries Institute Bi-Annual meeting, Orlando, FL. January, 2007. “Use of nanotechology in Packaging” and “Active Packaging for Foods.” Two lectures, Indian Institute of Packaging, Mumbai, India, December, 2006. “New Tools for Food Inspectors of the Future.” NY State Food Inspectors Annual Update, October and November, 2006, Ithaca, NY. “Developing New Food Products” Two-day Short Course for Food Entrepreneurs. San Salvador, El Salvador. September, 2006 “The Role of Shelf Life in Food Product Design and Safety” IFT short course “Incorporating Food Safety into New Food Products” IFT short course, Orlando, FL, June, 2006. “Effects of Food Packaging on Food Quality and Shelf Life” Institute of Food Technologists Summit Conference on Food Packaging. Baltimore, MD. May, 2006. “Future Tools for Food Inspectors” 110th Annual Meeting of the Association of Food and Drug Officials, Albany, New York, May, 2006. “Analysing anti-microbials in flexible packaging” PIRA Seminar on Smart and Intelligent Packaging, London, February, 2005.

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“Novel Processing Methods to Deliver Long Shelf-life Milk” Dairy Management Inc Annual Technology update meeting. New Orleans, March 2005 “Analysing anti-microbials in flexible packaging” PIRA Seminar on Smart and Intelligent Packaging, London, February, 2005. “The Revolution in Food Packaging: from Biofilms to Smart Packages” Cornell Alumni presentations at several Florida locations, March 2005. “Food: from the hands of elves or scientists?” Western NY IFT section meeting, Buffalo, NY, May, 2005 “The University’s Role in Global Food & Agricultural Development” European Food Safety Agency Inauguration, Parma, Italy, May, 2005. “Modification of film surfaces for attachment of active materials” Packaging Industries Research Institute Annual Meeting, Chicago IL, June, 2005 “Modified Polymer Surfaces for Active Packaging” Packaging Division Symposium, Institute of Food Technologist Annual meeting, July 2005 “Evolution of Food Regulation: A Critical Viewpoint” NY State Food Inspector's Annual Update. September and October, 2005. Ithaca, NY. “Creating Active Packaging for Use With Various Foods by Modifying Polymer Surfaces” National Food Processor’s Associate Annual Meeting, Chicago, IL, October, 2005

“Enzyme Conjugation to Synthetic Polymers for Attachment to Surfaces” European Industrial Enzyme Conference, Barcelona Spain, November, 2005

CONSULTING Consulting Assignments (representative of last 5 years) Food and Agriculture Organization (UN) World Health Organization (UN) Sensient Technologies (Universal Foods Corporation) Proctor and Gamble Co. General Mills Inc Darby & Draby (intellectual property) International Paper Co. Multiform Technologies Inc. MAC Farms Inc. Nestle USA Eastman Chemical Inc Praxair Inc. Johnson's Wax Inc Capital Vial Inc.

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Tetra Laval Inc Cryovac Inc. Tenneco Packaging Inc. SKWWG P.C. (product liability) Cultor Foods CSP Technologies Appleton Papers Eastman Kodak-Rochester Fuji of Japan RESOURCE FOR MEDIA (2006-2010 academic year) New York Times (2x) NPR and PBS (melamine and gluten) USA Today (gluten) MSNBC (Genetically engineered foods) History Channel (Modern Marvels) PUBLICATIONS (* Indicates peer-reviewed articles)

Hotchkiss JH; Talbert JN. 2010. Method and system for lactose-free or lactose-reduced milk and associated products, production thereof and associated processes. Patent Number(s): US20100196985-A1 Assignee: Cornell University. *Faria, M; Hotchkiss, JH; Hajek, AE, et al. 2010. Debilitation in conidia of the entomopathogenic fungi Beauveria bassiana and Metarhizium anisopliae and implication with respect to viability determinations and mycopesticide quality assessments. J Invert Path 105:74-83. *Lee, KT; Goddard, JM; Hotchkiss, JH. 2009. Plasma Modification of Polyolefin Surfaces. Pack Tech Sci: 22:139-150 * J.M. Goddard and J.H. Hotchkiss. 2008. Rechargeable antimicrobial surface modification of polyethylene. J Food Prot. 71(10):2042-2047. *Goddard, JM; Hotchkiss, JH. 2008. Tailored functionalization of low-density polyethylene surfaces. J Applied Poly. Sci. 108(5): 2940-2949. *Assis, OBG, Hotchkiss, JH. 2007. Surface hydrophobic modification of chitosan thin films by hexamethyidisilazane plasma deposition: Effects on water vapour, CO2 and O-2 permeabilities. Packaging Tech. & Sci. 20:293-297. *Hotchkiss, JH, Watkins, CB, Sanchez, DG. 2007. Release of 1-methylcyclopropene from heat-pressed polymer films. J Food Sci 72(5):E330-E334. *Goddard, JM, Hotchkiss, JH. 2007. Polymer Surface Modification for the Attachment of

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Bioactive Compounds. Progr Poly Sci. 32:698-725. * Hotchkiss, JH, Watkins, CB, Sanchez, DG. 2007. Release of 1-methylcyclopropene from heat-pressed polymer films. J. Food Sci. 72(5):330-334. *Goddard, JM, Talbert, JN, Hotchkiss, JH. 2007. Covalent attachment of lactase to low-density polyethylene films. J Fd. Sci 72(1): E36-E41. *Hotchkiss, JH, Werner, BG, Lee, EC. 2006. Addition of CO2 to dairy products to improve quality: A comprehensive Review. Comprehensive Reviews in Food Science & Safety 5:158-168. *Werner BG, Hotchkiss JH. 2006. Continuous flow nonthermal CO2 processing: the lethal effects of subcritical and supercritical CO2 on total microbial Populations and bacterial spores in raw milk Journal of Dairy Science 89: 872-881 *Amissah JGN, Hotchkiss JH, Watkins CB. 2006. Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres. Postharvest Biology and Technology 39 (2): 178-184. *Gunes G, Blum LK, Hotchkiss JH. 2006. Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. Journal of Food Protection 69: 12-16. *Werner, B.G. and Hotchkiss, J.H. (2005). Modified atmosphere packaging. In The Microbiology of Fruits and Vegetables, Chapter 19 (G. Sapers, ed.). CRC Press, Boca Raton, Fl. *Rajagopal, M., Werner, B.G., and Hotchkiss, J.H. 2005. Low pressure CO2 storage of raw milk: Microbiological effects. J. Dairy Sci. 88 (9): 3130-3138 *Loss, C.R., Hotchkiss, J.H. 2004. Determination of thermal inactivation kinetics of microorganisms with a continuous micro-flow apparatus. J Food Protect 67:2560-2564. *Steven, M.D. and Hotchkiss, J.H. 2003. Non-migratory bioactive polymers (NMBP) in food packaging. Novel food packaging techniques. 15:71-95. *Al-Ati, T. Hotchkiss, J.H. 2003. The role of packaging film permselectivity in modified atmosphere packaging. J. Agric. Food Chem. 51:4133-4138.

*Martin, J.D., Werner, B.G., Hotchkiss, J.H. 2003. Effects of carbon dioxide on bacterial growth parameters in milk as measured by conductivity. J. Dairy Sci. 86:1932-1940. *Lee, S.J., Shin, J.H., Sung, N.J., Kim, J.G., Hotchkiss, J,H. 2003. Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products. Food Addit. Contam. 20:31-36.

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Loss, C.R., Hotchkiss, J.H. (2003) The use of dissolved carbon dioxide to extend the shelf-life of dairy products (pg391-415) In: Dairy Processing: Improving Quality. Ed. Gerrit Smith. Woodhead Publishing, Cambridge England. *Loss, C.R., and Hotchkiss, J.H. 2002. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. J Food Protection 65:1924-1929. *Gunes, G.G.,and Hotchkiss, J.H. 2002. Growth/survival of E. coli O157:H7 on fresh-cut apples under modified atmospheres at abusive temperatures. J Food Protection 65:1641-1645. *Loss, C.R., J.H. Hotchkiss. 2002. Inhibition of Microbial Growth by Low and Ambient Pressure Gases. In: Control of Foodborne Microorganisms. V.K. Juneja and J.N. Sofos eds. pp. 245-280 *Al-Ati, T., Hotchkiss, J.H. 2002. Application of Packaging and Modified Atmosphere to Fresh-cut Fruits. In: Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. O. Lamikanra, ed. CRC Press. *Werner, B.G., Hotchkiss, J.H. 2002. Effect of Carbon Dioxide on the Growth of Bacillus cereus Spores in Milk During Storage. J Dairy Sci 85:15-18. *Steven, M.D. and Hotchkiss, J.H. 2003. Packaging Functions. In: Encyclopedia of agricultural, food, and biological engineering. D. R. Heldman, ed. New York : Marcel Dekker, 2003. p 716. *Hotchkiss, J.H. Goddik, L.M. 2002. Dairy Packaging: General Concepts and Systems. Encyclopedia of Dairy Sciences. H Roginski, J.W. Fuquay, and P.F. Fox, Ed. Academic Press, NY c. 2000 pp. 2201-2206. *Appendini and Hotchkiss, J.H. 2002. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 3:113-126. *Steven, M.D. and Hotchkiss, J.H. 2002. Comparison of film to total package water vapor transmission rates for several commercial food wraps. Packaging Technology and Science. 15:17-27. *Al-Ati, T., Landois-Garza, J., Hotchkiss, J.H. 2003. Thermal Conductivity Detector-based Universal Permeation Apparatus. Packaging Technology & Science 16:249-257. *Al-Ati, T., and Hotchkiss, J.H. 2002. Effect of Thermal Treatment of Ionomer Films on Permeability and Permselectivity. Applied Polymer Science 86:2811-2815. Hotchkiss, J.H. 2001. Lambasting Louis: Lessons from Pasteurization. National Agricultural Biotechnology Council Report 13: Genetically Modified Food and the Consumer. P 51-68. *Ma Y., Barbano, D.M., Hotchkiss, J.H., Murphy, S. 2001. Impact of CO2 addition to milk on selected analytical methods. J. Am Dairy Sci Assoc. 84:1959-1968.

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*Gunes, G., Hotchkiss, J.H., Watkins, C.B. 2001. Effects of gamma irradiation on texture of minimally processed apples. J Food Science 66:63-67. *Gunes, G., Watkins, C.B., Hotchkiss, J.H. 2001. Physiological responses of fresh cut apple slices under high CO2 and low 02 partial pressures. Post Harvest Biology 22:197-204. Hotchkiss, J.H. 2001. Pasteur and biotechnology: Lessons from the Past. Food Technology 55(9):146. *Appendini. P. and Hotchkiss, J.H. 2001. Surface Modification of Poly(styrene) by the Attachment of an Antimicrobial Peptide, J. Applied Polymer Science. 81:609-616. *Chen J, Dagher SM, Fisher CE, Grunow W, Hattan DG, Kawamura Y, Knaap AGAC, Kuznesof PM, Larsen JC, Meyland I, Pascal G, Riordan M, Walker R, Wilson JD, Akkelidou D, Bellinger DC, Bolger M, Carrington C, Dewailly E, DiNovi M, Eriksen GS, Greig J, Hecker EFF, Herrman JL, Hotchkiss JH, Madsen C, Magos LPA, Mattia A, Moy G, Munro IC, Nishikawa A, Pennington JA, Petersen B, Renwick AG, Resnik S, Schlatter J, Sipes GI, Speijers GJA, Vavasour E, Verger JP, Vilu R, Wallin H, Weatherwax J, Whitehouse DB 2001. Evaluation of certain food additives and contaminants, 53rd report. WHO Technical Report Series 896: 1-128 2000 *Baines J, Chen JS, Dagher SM, Fisher CE, Grunow W, Hattan DG, Johnson FN, Kawamura Y, Knaap AGAC, Kuznesof P, Larsen JC, Meyland I, Mutamba J, Pacin AM, Pascal G, Petersen B, Verger PJP, Vilu R, Walker R, Wallin H, Wilson J, Abbott PJ, Blumenthal H, Bosch X, Greig J, Gry J, Hecker EFF, Henry S, Herrman JL, Hotchkiss JH, Kroes R, Lupton J, Mattia A, Moy G, Munro IC, Nishikawa A, Paakkanen J, Portier CJ, Renwick AG, Riordan M, Semino G, Shubik P, Speijers GJA, Vavasour E, Whitehouse DB. 2000. Evaluation of certain food additives and contaminants. WHO Technical Report Series 884: 1-+ 1999 *Gunes, G., Watkins, C.B., & Hotchkiss, J.H. 2000. Effects of irradiation on respiration rate and ethylene production of apple slices. J Sci Food Agric. 89:1169-1175. *Appendini. P. and Hotchkiss, J.H. 2000. Antimicrobial activity of a 14 residue synthetic peptide against food-borne microorganisms. J. Food Protection 63:889-893. Hotchkiss, J.H. 2000. Current and Future Trends in Active Packaging. Proceedings of the II Congreso Internacional de Envases de Alimentos RISEA 2000 (Memorias II Congresso RISEA-2000) pages 39-51. *Hotchkiss. J.H., Soares, N.F.F. 2000. The use of active packaging to improve citrus juice quality. Proc. Intl. Soc. Citricult. IX Congr. 2000:1202-1205. *Hotchkiss, J.H., Steinkraus, K.H. and Garcia, R.A. 1999. The effect of lipids on bongkrek acid production by Burkholderia cocovenenans in coconut media. Food Additives and Contaminants 16:63-69.

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*N. Nagarajan and J. H. Hotchkiss, 1999. Comparative in vitro Inhibition of N-Nitrosomorpholine Formation by Fresh and Processed Tomatoes. J. Food Sci. 64:964-967. *Glass, K.A., Kaufman, K.M., Smith, A.L., Johnson, E.A., Chen, J.H. and Hotchkiss. J.H. 1999. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide. J. Food Protection 62:682-686. *Soares, N.F.F. and Hotchkiss, J.H. 1999. Comparative Effects of Deaeration and Package Permeability on Ascorbic Acid Loss in Refrigerated Orange Juice. Packaging Technology & Science 12:111-118. *Appendini. P. and Hotchkiss, J.H. 1999 Antimicrobial activity of a 14 residue peptide against Escherichia coli O157:H7. J. Applied Microbiology 87:750-756. *Soares, N.F.F. and Hotchkiss, J.H. 1998. Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit juice. J. Food Science. 63:61-65. *Soares, N.F.F. and Hotchkiss, J.H. 1998. Bitterness reduction in grapefruit juice through active packaging. Packaging Technology & Science. 11:9-18. *Appendini, P. and Hotchkiss, J.H. 1998. Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Packaging Technology & Science. 10:271-279.

*Hendricks, M.T. and Hotchkiss, J.H. 1998. Factors affecting competitive growth of Listeria monocytogenes and Pseudomonas fluorescens under controlled atmospheres. submitted. *Hotchkiss, J.H., Chen, J.H., Lawless, H.T. 1998. Effect of Direct Addition of Carbon Dioxide on Microbial and Sensory Changes in Pasteurized Milk. J. Dairy Science. 82:690-695. * Hotchkiss, J.H. and Hendricks, M.T. 1998. Microbiological safety considerations in the modified atmosphere packaging of foods. Proceedings of the Annual Meeting of the ATAM, Mexico.

Hotchkiss, J.H. 1997. Food-packaging interactions influencing quality and safety. Proceedings, Technology Symposium, February 4, 197, Montreal, Quebec, Canadian Meat Research Institute and Canadian Meat Science Association.

*Hotchkiss, J.H. 1997. Application of immobilized enzymes in active packaging. Journal of Packaging Science and Technology, Japan 6(1):10-14. Hotchkiss, J.H. 1997. Chemical Risks in Foods: An Editorial Viewpoint. Food Technology 51(5):22. *Hotchkiss, J.H. 1997. Food-packaging interactions influencing quality and safety. Food Additives and Contaminants 14:601-607.

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*Hendricks, M.T. and Hotchkiss, J.H. 1997. Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres. J. Food Protection. 60:1548-1552.

*Shapiro, K.B., Hotchkiss, J.H. 1996. Induction of Nitric Oxide Synthesis in murine

macrophages by Helicobacter pylori. Cancer Letters 102(1-2):49-56. *Diaz, C., Hotchkiss, J.H. 1996. Comparative growth of Escherichia coli 0157:H7, spoilage

organisms, and shelf life of shredded iceberg lettuce stored under modified atmospheres. J. Science Food Agric. 70:433-438.

*Steinkraus, K.H., Shapiro, K.B., Hotchkiss, J.H., and Mortlock, R.P. 1996. Investigation into

the antibiotic activity of tea fungus/kombucha beverage. Acta Biotechnol. 16(2-3):199-205. *Hotchkiss, J.H. and Lee, E. 1996. Extending shelf-life of dairy products with dissolved carbon dioxide. European Dairy Magazine 3:16-19. Hotchkiss, J.H. 1996. Packaging opportunities for fruit juices. In Juice Technology Workshop, Special Report, J. Anderson, ed. New York State Agricultural Experiment Station, Geneva NY, Vol. 70, pp. 25-29.

*Hotchkiss, J.H. 1995. Developments and trends in food science. In: The Contemporary and Historical Literature in Food Science and Human Nutrition. J. Brogdon and O.C. Olsen, eds. Cornell University Press, Ithaca, NY. p. 1-14.

*Dietert, R.R., Hotchkiss, J.H., Austic, R.E., and Sung, Y.-J. 1995. Production of reactive

nitrogen intermediates by macrophages. Chapter 8 In: Modern Methods in Immunotoxicology, G. Burleson, J. Dean, and A. Munson, Eds. pgs 99-117. Wiley-Liss, Inc.

*Hotchkiss, J.H., Langston, S.W. 1995. MAP of cooked meat and poultry products. In

Principles of Modified Atmosphere and Sous-Vide Packaging, J.M. Farber and K.L. Dodds, eds. Technomic Publishing Co., Lancaster, PA. Pp. 137-152.

*Liu, R.H., Hotchkiss, J.H. 1995. Potential genotoxicity from chronically elevated nitric oxide

synthesis-Review. Mutation Research 339:73-89.

Hotchkiss, J.H. 1995. Overview of chemical interactions between food and packaging materials. in: Foods and Packaging Materials- Chemical Interactions. P. Ackermann, M. Jagerstad, and T. Ohlsson, ed. The Royal Society of Chemistry Special Publication No. 162. Cambridge. p. 3-11.

Hotchkiss, J.H. 1995. Safety considerations in active packaging. in: "Active Packaging." M.

Rooney. ed. Blackie Academic & Professional. London. p. 238-255.

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*Erduran, S., Hotchkiss, J.H. 1995 Effect of Nitrite on the Formation of Volatile Oxidation Products from Triolein. J. Food Science 68:946-948.

*Lillard, T.J., Hotchkiss, J.H. 1994. N-nitrosodiphenylamine in diphenylamine-treated apples:

Analysis by high-performance liquid-chromatography uv-photolysis chemiluminescence ACS Symposium Series 553:358-360.

*Hotchkiss, J.H., Liu, R.H., Lillard, T.J. 1994. Nitric oxide production and catalysis of N-

nitroso compound formation by woodchucks (Marmota monax) and woodchuck hepatocytes in culture. ACS Symposium Series 553:147-156.

*Kim, S.H., Hotchkiss, J.H. 1994. Nonvolatile N-nitrosamides in dried squid: Analysis by

high-performance liquid-chromatography photolysis chemiluminescence. ACS Symposium Series 553:355-357.

*Jacob, J.R., Liu, R.H., Roneker, C.A., deNoronha, F., Hotchkiss, J.H., Tennant, B.C. 1994.

Characterization and immortalization of woodchuck hepatocytes isolated from normal and hepadnavirus-infected woodchucks (Marmota monax). Exp. Cell Res. 212(1):42-48.

*Hotchkiss, J.H. 1994. Packaging muscle foods. in: Muscle Foods, D.M. Kinsman, ed.

Chapman and Hall, United Kingdom. pp. 475-496.

*Morales-Castro, J., Rao, M.A., Hotchkiss, J.H., and Downing, D.L. 1994. Modified atmosphere packaging of sweetcorn on cob. J. Fd. Process. & Preserv. 18:279-293.

*Morales-Castro, J., Rao, M.A., Hotchkiss, J.H., and Downing, D.L. 1994. Modified atmosphere packaging of head lettuce. J. Fd. Process. & Preserv. 18:295-304. Hotchkiss, J.H. 1994. (Session Rapporteur) Pesticides in Foods. In Report of the Joint

USDA/University Workshop on Enhancing Cooperation in Food Safety Research and Education. W. Tallent & D. Lund, eds. Agricultural Research Institute, USDA, pp. 33-35.

*Liu, R.H., Jacob, J.R., Hotchkiss, J.H., Cote, P.J., Gerin, J.L., Tennant, B.C. 1994.

Woodchuck hepatitis virus surface antigen induces nitric oxide synthesis in hepatocytes: Possible role in hepatocarcinogenesis. Carcinogenesis 15:2875-2877.

*Langston, S.W., Altman, N.S., Hotchkiss, J.H. 1993. Within and between sample

comparisons of Gompertz parameters for Salmonella enteritidis and aerobic plate counts in chicken stored in air and modified atmosphere. Int. J. Fd. Microbiol. 18:43-52.

*Bravo, A., Hotchkiss, J.H. 1993. Identification of volatile compounds resulting from the

thermal oxidation of polyethylene. J. Applied Polym. Sci. 47:1741-1748

Rizvi, S.S.H., Singh, R.K., Hotchkiss, J.H., Heldman, D.R., and Leung, H.K. 1993. Research needs in food engineering, processing, and packaging. Fd. Technol. 47(3):26S-35S. Reprinted in: Alimentaria 30 (248 supplement):43-52.

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*Chen, J.H. and Hotchkiss, J.H. 1993. Comparative growth of Listeria monocytogenes and

Clostridium sporogenes in normal and CO2 modified atmosphere packaged cottage cheese. J. Dairy Sci. 76:972-977.

Hotchkiss, J.H. 1993. Review of Pesticides in the Diets of Infants and Children by the

National Research Council. Scientists' Review, Council for Agricultural Science and Technology, Special Publication No. 17, August 1993, pp. 1-4.

*Weng, Y.-H. and Hotchkiss, J.H. 1993. Anhydrides as antimycotic agents added to

polyethylene films for food packaging. Packaging Technology and Science 6:123-128.

*Liu, R.H., Jacob, J.R., Hotchkiss, J.H., Tennant, B.C. 1993. Synthesis of nitric oxide and nitrosamine by immortalized woodchuck ehpatocytes. Carcinogenesis 14(8):1609-1613.

*Sung, Y.-J., Hotchkiss, J.H., Dietert, R.R. 1993. Concurrent synthesis of pterin cofactor is

required for production of nitric oxide by chicken macrophages. J. Leukocyte Biol. (in press).

*Helser, M.A. and Hotchkiss, J.H. 1993. Comparison of tomato phenolic and ascorbate fractions on the inhibition of carcinogenic N-nitroso compound formation. J. Agric. Fd. Chem. 42:129-132.

*Hotchkiss, J.H. 1993. Review of pesticides in the diets of infants and children. In: Scientists'

Review of Pesticides in the Diets of Infants and Children. Council for Agricultural Science and Technology, Special Publication No. 17.

Hotchkiss, J.H. 1993. Food safety, cancer, and the Delaney Clause. The World and I,

8(10):214-220.

*Sung, Y.-J., Hotchkiss, J.H., Dietert, R.R. 1993. 2,4-Diamono-6-hydroxypyrimidine, an inhibitor of GTP cyclohydrolase I, suppresses nitric oxide production by chicken macrophages. Int. J. Immunopharmacology 16(2):101-108.

*Hotchkiss, J.H. 1992. Pesticide residue controls to ensure food safety. In CRC Crit. Rev. in

Food Sci. & Nutr. 31(3):191-203.

*Hotchkiss, J.H., Helser, M.A., Maragos, C.M., Weng, Y.-M. 1992. Nitrate, nitrite, and N-nitroso compounds: Food safety and biological implications. In: Food Safety Assessment, J.W. Finley, S.F. Robinson, & D.J. Armstrong, eds., ACS Symposium Series No. 484, American Chemical Society, Washington, DC. pp. 400-418.

Hotchkiss, J.H. 1992. Modified atmosphere packaging to improve cottage cheese quality.

Dairy Center News, Northeast Dairy Foods Research Center 4(2):1-4.

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*Sung, Y-J, Hotchkiss, J.H., Austic, R.E., Dietert, R.R. 1992. Direct measurement of nitric oxide in headspace gas produced by a chicken macrophage cell line in a closed culture system. Biochem. Biophys. Res. Commun. 184:36-42.

*Hotchkiss, J.H., Maragos, C.M., Liu, R.H. 1992. Quantifying gastric nitrate and nitrate

reductase activity in the normal and achlorhydric stomach. In: Nitrate Contamination: Exposure, Consequence, and Control, I. Bogardi and R. Kuzelka, eds. Springer-Verlag, NY pp. 297-307.

*Weng, Y.-H., Hotchkiss, J.H., Babish, J.G. 1992. N-nitrosamine and mutagenicity formation

in Chinese dried salted fish after digestion. Food Additives and Contaminants. 9(1):29-37. *Marin, A.B., Acree, T.E., Hotchkiss, J.H. 1992. Gas chromatography-olfactometry (GCO) of

orange juice to assess the effects of plastic polymers on aroma character. J. Agric. Fd. Chem. 40:650-654.

*Weng, Y.-H. & Hotchkiss, J.H. 1992. Inhibition of surface molds on cheese by polyethylene

film containing the antimycotic Imazalil. J. Food Protect. 9:29-37.

*Hotchkiss, J.H., Banco, M.J., Busta, F.F., Genigeorgis, C.A., Kociba, R., Rheaume, L., Smoot, L.A., Schuman, J.D., Sugiyama, H. 1992. The relationship between botulinal toxin production and spoilage of fresh tomatoes held at 13 and 23°C under passively-modified and controlled atmospheres and air. J. Food Protect. 55:522-527.

*Hotchkiss, J.H. & Banco, M.J. 1992. Influence of new packaging technologies on the growth

of microorganisms in produce. J. Food Protect. 55:815-820.

*Bravo, A., Hotchkiss, J. H., Acree, T. E. 1992. Identification of odor active compounds from the thermal oxidation of polyethylene. J. Agric. Food Chem. 40:1881-1885.

*Liu, R. H., Jacob, J. R., Tennant, B.C., Hotchkiss, J.H. 1992. Nitrite and Nitrosamine

Synthesis by Hepatocytes Isolated from Normal Woodchucks (Marmota monax) and Woodchucks Chronically Infected with Woodchuck Hepatitis Virus. Cancer Research 52:4139-4143.

*Helser, M.A., Hotchkiss, J.H., Roe, D.A. 1992. Influence of fruit and vegetable juices on the

endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans on controlled diets. Carcinogenesis 13:2277-2280.

*Maragos, C.M., Hotchkiss, J.H., & Fubini, S.L. 1991. Formation of N-nitrosotrimethylurea in the gastric lumen of the fistulated pig. In: Relevance to Human Cancer of N-Nitroso Compounds, Tobacco Smoke and Mycotoxins. I.K. O'Neill, J. Chen and H. Bartsch, eds. International Agency for Research on Cancer Sci. Publn. No. 105, Lyon, pp. 182-186.

*Gao, J., Hotchkiss, J.H., & Chen, J. 1991. Regional differences in N-nitrosamines content of

traditional Chinese foods. In: Relevance to Human Cancer of N-Nitroso Compounds, Tobacco

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Smoke and Mycotoxins. I.K. O'Neill, J. Chen and H. Bartsch, eds. International Agency for Research on Cancer Sci. Publn. No. 105, Lyon, pp. 219-222.

*Maragos, C.M., Klausner, K.A., Shapiro, K.B., Hotchkiss, J.H. 1991. Gastric nitrate

reduction and nitrosation of trimethylurea in swine treated with pentagastrin or cimetidine. Carcinogenesis 12(1):141-143.

*Weng, Y.-H., Hotchkiss, J.H. 1991. Headspace gas composition and chitin content as

measures of Rhizopus stolonifer growth. J. Food Sci. 56(1):274-275. Hotchkiss, J.H. 1991. Packaging of horticultural products. In Proceedings of the National

Symposium on Postharvest Physiology and Technology of Horticultural Crops in Mexico, December 8-10, 1988. Centro de Investigacion en Alimentacion y desarrollo, Editorial Limusa, Mexico. pp. 253-263.

*Sung, Y.-J., Hotchkiss, J.H., Austic, R.E., Dietert, R.R. 1991. L-Arginine-Dependent

production of a reactive nitrogen intermediate by macrophages of a uricotelic species. J. Leukocyte Biol. 50:49-56.

*Helser, M.A., Hotchkiss, J.H., Roe, D.A. 1991. Temporal influence of ascorbic acid dose on

the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans. J. Nutr. Biochem. 2(5):268-273.

*Sung, N.-J., Klausner, K.A., Hotchkiss, J.H. 1991. Influence of nitrate, ascorbic acid, and

nitrate reductase microorganisms on N-nitrosamine formation during Korean-style soysauce fermentation. Fd. Additives & Contaminants 8(3):291-298.

*Chen, J.H., Hotchkiss, J.H. 1991. Effect of dissolved carbon dioxide on the growth of

psychrotrophic organisms in creamed-style cottage cheese. J. Dairy Sci. 74:2941-2945.

*Liu, R.H., Baldwin, B., Tennant, B.C., Hotchkiss, J.H. 1991. Elevated formation of nitrate and N-nitrosodimethylamine in woodchucks (Marmota monax) associated with chronic woodchuck hepatitis virus infection. Cancer Res. 51(3925-3929).

*Roland, A.M. & Hotchkiss, J.H. 1991. Determination of flavor-polymer interactions by

vacuum-microgravimetric method. In: Food and Packaging Interactions II, S.J. Risch and J.H. Hotchkiss, eds. American Chemical Society Symposium Series 473, American Chemical Society, Washington, DC. pp. 149-160.

*Shapiro, K.B., Hotchkiss, J.H., Roe, D.A. 1991. Quantitative relationship between oral nitrate

reducing activity and the endogenous formation of N-nitrosoproline in humans. Fd. Chem. Toxicol. 11:751-755.

*Hotchkiss, J.H. & Parker, R.S. 1990. Toxic compounds formed during cooking and meat

processing. In: Meat and Health: Advances in Meat Research. Vol. 6. A.M. Pearson and T.R. Dutson, eds. Elsevier Applied Science, London and New York. pp. 105-127.

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*Wimpfheimer, L., Altman, N.S., Hotchkiss, J.H. 1990. Growth of Listeria monocytogenes

Scott A, serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmospheres and in air. Int. J. Fd. Micro. 11:205-214.

*Maragos, C.M., Hotchkiss, J.H., and Fubini, S.L. 1990. Quantitative estimates of N-

nitrosotrimethylurea formation in the porcine stomach. Carcinogenesis 11(9):1587-1591. Hotchkiss, J.H. 1990. Food related risks: A food scientist's perspective. In: NABC Report 2.

Agricultural Biotechnology, Food Safety and Nutritional Quality for the Consumer, J. Fessenden-MacDonald, ed. Union Press, Binghamton, NY. pp. 84-89.

*Shane, B.S., Henry, C.J., Hotchkiss, J.H., Klausner, K.A., Gutenmann, W.H., & Lisk, D.J.

1990. Organic toxicants and mutagens in ashes from 18 municipal refuse incinerators. Arch. Environ. Contam. & Toxicol. 19(5):665-673.

*Hotchkiss, J.H. 1989. Modified atmosphere packaging of poultry and related products. In:

Controlled/Modified Atmosphere/Vacuum Packaging of Foods, A.L. Brody, ed. Food & Nutrition Press, Inc., Trumbull, CT. pp. 39-58.

*Hotchkiss, J.H. 1989. Aseptic processing and packaging of apple juice. In: Processed Apple

Products, D.L. Downing, ed.; Van Nostrand Reinhold, New York. pp. 189-213.

*Perciballi, M., Conboy, J.J., & Hotchkiss, J.H. 1989. Nitrite-cured meats as a source of endogenously and exogenously formed N-Nitrosoproline in the ferret. Fd. Chem. Toxic. 27(2):111-116.

*Dudley, E.D., & Hotchkiss, J.H. 1989. Cysteine as an inhibitor of polyphenol oxidase. J.

Food Biochem. 13(1):65-75.

*Conboy, J.J. & Hotchkiss, J.H. 1989. A photolytic interface for HPLC-Chemiluminescence detection of nonvolatile N-nitroso compounds. Analyst 114:155-159.

*Hotchkiss, J.H. 1989. Relative exposure to nitrite, nitrate, and N-nitroso compounds from

endogenous and exogenous sources. In: Food Toxicology: A Perspective of Relative Risks. S.L. Taylor & R.A. Scanlan, eds. Marcel Dekker, Inc., NY, NY. pp. 57-100.

*Hotchkiss, J.H. 1989. Preformed N-nitroso compounds in foods and beverages. In: Nitrate,

Nitrite, and N-Nitroso Compounds in Human Cancer. D. Forman and D. Shuker, eds. Cancer Surveys 8(3):295-321.

*Maragos, C.M., Fubini, S.L., Hotchkiss, J.H. 1989. A two stage cannula for gastric fistulation

of swine. Laboratory Animal Science 40(2):217-219.

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*Perciballi, M., Hotchkiss, J.H. 1989. In vivo inhibition of N-nitrosodimethylamine metabolism by 4-methylpyrazole: A model for endogenous nitrosation. Carcinogenesis 10(12):2303-2309.

*Hotchkiss, J.H. 1989. Assessment and Management of Food Safety Risks. Contemporary

Nutrition 14(4):1-2. Hotchkiss, J.H. 1989. A tale of two food supplies: How safe is our food? NYS Food and Life

Sciences Quarterly 19(3):2-6.

*Hotchkiss, J.H. 1989. Microbiological hazards of controlled/modified atmosphere packaging. J. Assoc. Fd & Drug Offic. 53(3):41-49.

Hotchkiss, J.H. 1989. Advances in and aspects of modified atmosphere packaging in fresh red

meats. Proceedings, 42nd Annual Reciprocal Meat Conference of the American Meat Science Association. National Life Stock and Meat Board, Chicago, IL. pp. 31-40.

Hotchkiss, J.H. 1988. Nitrate, nitrite balance, & de novo synthesis of nitrate. Letter to the

editor. Amer. J. Clin. Nutr. 47:161-162.

*Hotchkiss, J.H. An overview of food and food packaging interactions. 1988. In: Food and Packaging Interactions. J.H. Hotchkiss, ed. ACS Symposium Series No. 365, American Chemical Society, Washington, D.C. pp. 1-10.

*Landois-Garza, J., Hotchkiss, J.H. 1988. Permeation of high barrier films by ethyl esters.

Effect of permeant molecular weight, relative humidity, and concentration. In Food and Packaging Interactions, J.H. Hotchkiss, ed.; American Chemical Society, Washington, DC, American Chemical Society Symposium Series No.365. pp. 42-58.

*Liu, R.H., Conboy, J.J., Hotchkiss, J.H. 1988. Nitrosation by nitro-nitroso derivatives of

olefins: A potential mechanism for the formation of nitrosamines in fried bacon. J. Agric. Food Chem. 36:984-987.

*Hotchkiss, J.H. 1988. Experimental approaches to determining the safety of food packaged in

modified atmospheres. Food Tech. 42(9):55-64.

*Hintlian, C.B., Hotchkiss, J.H. 1987. Comparative growth of spoilage and pathogenic organisms in modified atmosphere packaged cooked beef. J. Food Protect. 50:218-223.

*Hotchkiss, J.H. 1987. Comparative sorption of aromatic flavors by plastics used in food

packaging. Activities Report of the R&D Associates. 39:65-70. Hotchkiss, J.H. 1987. The packaging industry: A perspective. Annual Report of the

Brockway Corporation. April, 1987, pp. 3-4.

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*Hotchkiss, J.H., Cassens, R.G. 1987. Nitrate, nitrite, and nitroso compounds in foods. Food Tech. 41(4):127-134, 136.

Landois-Garza, J. Hotchkiss, J.H. 1987. Plastic packaging can cause aroma sorption. Food

Engineering 59(4):39, 42.

*Ross, H.D., Henion, J., Babish, J.G., Hotchkiss, J.H. 1987. Nitrosating agents from the reaction between methyl oleate and dinitrogen trioxide: Identification and mutagenicity. Food Chem. 23(3):207-222.

Hotchkiss, J.H. 1987. Microbiological hazards of controlled/modified atmosphere food packaging. In Proceedings of the Third International Conference on Controlled Atmosphere Packaging. Schotland Business Research Inc., Princeton, NJ. p. 123-140.

*Hintlian, C.B., Hotchkiss, J.H. 1987. Microbiological and sensory evaluation of modified

atmosphere packaged cooked roast beef. J. Food Process. Preserv. 11:171-179.

*Kwapong, O.Y., Hotchkiss, J.H. 1987. Comparative sorption of aromatic flavors by plastics used in food packaging. J. Food Sci. 52:761-763, 785.

*Leaf, C.D., Vecchio, A.J., Roe, D.A., Hotchkiss, J.H. 1987. Influence of ascorbic acid dose

on N-nitrosoproline formation in humans. Carcinogenesis 8:791-795.

*Leaf, C.D., Vecchio, A.J., Roe, D.A., Hotchkiss, J.H. 1987. Relationship between ascorbic acid dose and N-nitrosoproline excretion in humans on controlled diets. Proceedings: Ninth International Meeting on N-nitroso Compounds: Relevance to Human Cancer. O'Neil et al. eds. International Agency for Research on Cancer Sci. Publn. No. 84, Lyon, p. 299-303.

*Hotchkiss, J.H. 1987. A review of current literature on N-nitroso compounds in foods. Adv.

Food Research. 31:54-115. Hotchkiss, J.H. 1987. The tampering dilemma and dairy product packaging. NYS Food &

Life Sciences Quarterly 17(3):18-19.

*Baker, R.C., Qureshi, R.A., Hotchkiss, J.H. 1986. Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2,7, and 13 C. Poultry Sci. 65:729-737.

*Dull, B.J., Hotchkiss, J.H., Vecchio, A.J. 1986. Basal N-nitrosoproline formation and

excretion in the ferret. Food Chem. Toxicol. 24:843-845.

*Hernandez, A., Baker, R.C., Hotchkiss, J.H., 1986. Extraction of pigments from mechanically deboned turkey meat. J. Food Sci. 51:865-867, 872.

*Hintlian, C.B., Hotchkiss, J.H. 1986. The safety of modified atmosphere packaging. A

Review. Food Tech. 40(12):70-76.

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*Hotchkiss, J.H. 1986. Canning, Food. Encyclopedia of Packaging Technology, John Wiley &

Sons, New York, pp. 86-91. Hotchkiss, J.H. 1986. Scientific evidence linking diet to cancer. Institute of Comparative and

Environmental Toxicology News 2(3):1. Hotchkiss, J.H. 1986. Modified atmosphere packaging of poultry and related products. In:

Proceedings of the Second Annual Conference on Controlled Atmosphere Packaging. Schotland Business Research Inc., Princeton, NJ. p. 289-315.

*Mumma, R.O., Rashid, K., Scarlett, J.M., Hotchkiss, J.H., Eckerlin, R.H., Lee, C.V.,

Gutenmann, W.H., Bache, C.A., Lisk, D.J., 1986. Toxic and protective constituents in pet foods. Amer. J. Vet. Res. 47:1633-1637.

*Vecchio, A.J., Hotchkiss, J.H., Bisogni, C.A., 1986. Ingestion of N-nitrosamines from fried

bacon: A consumer survey. J. Food Sci. 51:754-756.

*Ross, H.D., Hotchkiss, J.H. 1985. Determination of nitrate in dried foods by gas chromatography-thermal energy analyzer (TEA). J. Assoc. Offic. Anal. Chem. 68:41-43.

*Hotchkiss, J.H., Vecchio, A.J. 1985. An update on nitrosamines in fried bacon: The use of

fried-out fat as an edible oil. Food Technol. 39(1):67-73.

*Hotchkiss, J.H., Vecchio, A.J., Ross, H.D. 1985. N-nitrosamine formation in fried-out bacon fat: Evidence for nitrosation by lipid bound nitrite. J. Agric. Food Chem. 33:5-8.

*Baker, R.C., Hotchkiss, J.H., and Qureshi, R.A., 1985. Elevated C02 atmospheres for

packaging poultry. I. Effects on ground chicken. Poultry Sci. 64:328-332.

*Hotchkiss, J.H., Baker, R.C., Qureshi, R.A. 1985. Elevated C02 atmospheres for packaging poultry. II. Effects on chicken quarters. Poultry Sci. 64:333-340.

Downing, D.L., Hotchkiss, J.H. Eds. 1985. Trends in Packaging. Special Report No. 58 of the

New York State Agricultural Experiment Station, Geneva, NY. Hotchkiss, J.H. 1985. Food packaging materials and trends, In: Trends in Packaging. Special

Report No. 58 of the New York State Agricultural Experiment Station, D.L. Downing and J.H. Hotchkiss, Eds. 1985.

*Bauman, P.A., Hotchkiss, J.H., Parker, R.S. 1985. Metabolism of N-nitroso-dipropylamine

and N-nitrosodiallylamine by isolated hepatocytes. Cancer Letters. 28:229-236.

*Hotchkiss, J.H. 1985. Mammalian nitrate biosynthesis. Food Chemical Toxicol. 23:883.

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*Mumma, R.O., Raupach, D.C., Waldman, J.P., Tong, S.S.C., Jacobs, M.L., Hotchkiss, J.H., Babish, J.G., VanCampen, D.R., Wszolek, PC., Gutenmann, W.H., Bache, C.A., Lisk, D.J. 1984. National survey of elements and other constituents in municipal sewage sludges. Arch. Environ. Contam. Toxicol. 13:75 83.

*Dull, B.J., Hotchkiss, J.H., 1984. A rapid, gas chromatographic method for the estimation of

nitrate in biological samples using flame ionization and thermal energy analyzer detectors. Food Chem. Toxicol. 22:105-108.

Hotchkiss, J.H., Food Packaging: Economics, Innovations and Implications. Professional

Perspectives. September 1984.

*Hotchkiss, J.H. 1984. Sources of N-nitrosamine contamination in foods. In Nutritional and Toxicological Aspects of Food Safety. Mendel Friedman, Ed. Adv. Exp. Med. Biol. 177:287-298.

*Dull, B.J., Hotchkiss, J.H. 1984. Activated oxygen and mammalian nitrate biosynthesis.

Carcinogenesis 5:1161-1164.

*Dull, B.J., Hotchkiss, J.H. 1984. Nitrate balance and biosynthesis in the ferret. Toxicology Letters 234:79-89.

Hotchkiss, J.H. 1984. Gaseous atmospheres in poultry preservation. Proceedings of the 19th

National Meeting on Poultry Health and Condemnations, October 16-17, 1984, Ocean City, MD.

Hotchkiss, J.H., Gravani, R.B. 1984. The Current Status of Tamper Evident Packaging for

Foods: A Field Survey. Cooperative Extension Service, Cornell University, Ithaca.

*Hotchkiss, J.H., Vecchio, A.J. 1983. Analysis of direct contact paper and paperboard food packaging for N-nitrosomorpholine and morpholine. J. Food Sci. 48:240-242.

*Chia, S.S., Baker, R.C. and Hotchkiss, J.H. 1983. Comparison of thermoprocessed fishery

products in cans and retortable pouches. J. Food Sci. 48:1521-1525.

*Hotchkiss, J.H. 1983. New trends in food packaging. Assoc. Food Drug Offic. Quart. Bull. 47:44-50.

Hotchkiss, J.H. 1983. Tamper-evident packaging for foods: Current technology. Processed,

Prepared Foods 152(10):66-67.

*Babish, J.G., Hotchkiss, J.H., Wachs, T., Vecchio, A.J., Gutenmann, W.H., Lisk, D.J. 1983. N-nitrosamines and mutagens in rubber nursing nipples. J. Tox. Envir. Health 11:167-177.

*Havery, D.C., Hotchkiss, J.H. and Fazio, T. 1983. A rapid method for the determination of

volatile N-nitrosamines in liquid and dried foods. In Environmental Carcinogens, Selected

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Methods of Analysis, V. 6. N-nitroso Compounds. R. Preussmann et al. Eds. International Agency for Research on Cancer. Sci. Publn No. 45:210-228, Lyon, 1983.

*Webb, K.S., Libbey, L.M., Hotchkiss, J.H., Scanlan, R.A., Fazio, T., Castegnaro, M. 1983.

Mass spectrometric analysis of N-nitroso compounds and derivatives. In Environmental Carcinogens, Selected Methods of Analysis, V.6. N-nitroso Compounds. R. Preussmann et al. Eds. International Agency for Research on Cancer Sci. Publn. No 45:449-462, Lyon.

*Mumma, R.O., Raupach, D.R., Waldman, J., Hotchkiss, J.H., Gutenmann, W.H., Bache,

C.A., and Lisk, D.J. 1983. Analytical survey of elements and other constituents in central New York sewage sludges. Archives Environ. Contam. Tox. 12(5):581-587.

*Havery, D.C., Hotchkiss, J.H., Fazio, T. 1982. A rapid method for the determination of

volatile N-nitrosamines in nonfat dry milk. J. Dairy Sci. 65:182-185. Hotchkiss, J.H. 1982. New trends in food packaging. In Educational Seminar for The

Processed Food Industry. R.B. Gravani, Ed. Department of Food Science, Cornell University.

*Havery, D., Hotchkiss, J.H., Fazio, T. 1981. Nitrosamines in malt and malt beverages J. Food Sci. 46:501-505.

*Hotchkiss, J.H., Havery, D.C., Fazio, T. 1981. A rapid method for the estimation of N-

nitrosodimethylamine in malt beverages. J. Assoc. Offic. Anal. Chem. 64:929-932.

*Hotchkiss, J.H. 1981. Analytical methods for N-nitrosamines in foods. (Review). J. Assoc. Offic. Anal. Chem. 64:1037-1054.

*Hotchkiss, J.H., Libbey, L.M., Scanlan, R.A. 1980. Confirmation of low mg/kg amounts of

volatile N-nitrosamines in foods by low resolution mass spectrometry. J. Assoc. Offic. Anal. Chem. 63:74-79.

*Scanlan, R.A., Barbour, J.F., Hotchkiss, J.H., Libbey, L.M. 1980. N-nitrosodimethylamines

in beer. Food Cosmet. Tox. 81:27-29.

*Hotchkiss, J.H., Barbour, J.F., Scanlan, R.A. 1980. Analysis of malted barley for N-nitrosodimethylamine. J. Agric. Food Chem. 28:680-681.

*Hotchkiss, J.H., Libbey, L.M., Barbour, J.F. and Scanlan, R.A. Combination of a GC-TEA

and a GC-MS-data system for the mg/kg estimation and confirmation of volatile N-nitrosoamines in foods. In N-nitroso Compounds: Analysis, Formation and Occurrence. Walker, E.A., Griciute, L., Castegnaro, M. and Borzonyi, M. Eds. International Agency for Research on Cancer Scientific Publication No. 31:361-376, Lyon.

*Hotchkiss, J.H., Scanlan, R.A., Lijinsky, W., Andrews, A.W. 1979. Mutagenicity of

nitrosamines formed from nitrosation of spermidine. Mutation Research 68:195-199.

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*Hotchkiss, J.H., Barbour, J.F., Libbey, L.M., Scanlan, R.A. 1978. Nitramines as thermal energy analyzer positive non-nitroso compounds found in certain herbicides. J. Agric. Food Chem. 26:884.

*Hotchkiss, J.H., Scanlan, R.A., Libbey, L.M. 1977. Hydroxyalkyl N-nitrosamines from the

nitrosation of spermidine. J. Agric. Food Chem. 25:1183.

BOOK REVIEWS

Hotchkiss, J.H., 1993. Book Review of "Food Packaging: Principles and Practice" by G.L. Robertson. Food Texture (in press).

Hotchkiss, J.H. 1993. Book Review of "Calculated Risks: The Toxicity and Human Health Risks of Chemicals in Our Environment" by J.V. Rodricks. Food Technology 47(1):150-151.

Hotchkiss, J.H. 1992. Book review of "Pesticide Residues and Food Safety: A Harvest of Viewpoints", B.G. Tweedy, H.J. Dishberger, L.G. Ballantine, and J. McCarty, eds. American Chemical Society. Food Technology 46(5):70.

Hotchkiss, J.H. 1992. Book review of "Packaging for the Environment", by E. Joseph Stilwell et al. Journal of Environmental Quality 21:742.

Hotchkiss, J.H. 1990. Book review of "Principles for the Toxicological Assessment of Pesticide Residues in Food", World Health Organization, Food Technology 44(11):210. Hotchkiss, J.H. 1989. Book review of "Nitrosamines Toxicology and Microbiology", M.J. Hill, ed. Food Technology 43(11):142.

Hotchkiss, J.H. and Wilkinson, C.F. 1988. Book review of "Pesticide Alert: A Guide to Pesticides in Fruits and Vegetables", by L. Mott and K. Snyder, Food Technology 42:42, 44, 49.

Hotchkiss, J.H. Book review of "Food Toxicology", by J.M. Concon. Food Technology 42(4):234-235 (1988).

Hotchkiss, J.H. Book review of "Food Packaging Materials - Aspects of Analysis and Migration of Contaminants", by N. T. Crosby. J. Food Biochem. 6(22):143-144 (1983).

Hotchkiss, J.H. Book review of "Gas Chromatography with Glass Capillary Column", by W. Jennings. J. Food Biochem. 3(1):74 75 (1979).

BOOKS

Potter, N.N. and Hotchkiss, J.H. "Food Science, 5th edition" Chapman & Hall, New York, 1995.

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Risch, S.J. and Hotchkiss, J.H.. editors. "Food and Packaging Interactions II", American Chemical Society, Washington, DC, American Chemical Society Symposium Series No. 473, 1991. Hotchkiss, J.H.. editor. "Food and Packaging Interactions", American Chemical Society, Washington, DC, American Chemical Society Symposium Series No. 365, 1988.

ABSTRACTS Goddard, JM, Werner, BW and Hotchkiss, JH. 2006. In situ characterization of biofilms on packaging films. Institute of Food Technologists Annual Meeting, Orlando, FL. Abstract 094-02: 2006, p.239. Goddard, JM and Hotchkiss, JH. 2005. Surface analysis of food contact polymer films by contact angle. Poster presented at the Institute of Food Technologists Annual Meeting, New Orleans, LA. July 18, 2005. In: IFT-Annual Meeting, Abstract 54D-25:- 2005, p. 296. Loss C.R., and Hotchkiss, J.H., 2005 Determination of inactivation kinetics of microorganisms at high temperatures and short times. Institute of Food Technologists 2005 meeting (abstract). Talbert, JN, Hotchkiss, JH. 2004. Poly(ethylene glycol)-modified lactase for incorporation in packaging films. Institute of Food Science Annual Meeting. Abstract 83C-5; New Orleans, LA July, 2004. Rajagopal, M., Hotchkiss, J.H., Werner, B.G. 2003. Microbiological effects of pressurization with carbon dioxide on raw milk microbiology. . Amer. Dairy Science Assoc. Abstract , J Dairy Sci 84 (Suppl 1): Steven, M.D., Hotchkiss, J.H. 2002. A comparison of material and package water vapor transmission for commercial food wraps. Institute of Food Technologists Annual Meeting Technical Program. Abstract Loss,C.R., Hotchkiss, J.H. 2002. Comparison of the linear and nonlinear models of thermal inactivation of milk borne microorganisms. Assoc. Food Safety Abstract. Martin, J.D., Hotchkiss, J.H. 2002. Predictive modeling of Pseudomonas fluorscens in UHT milk at refrigeration temperatures using a rapid conductance method. Institute of Food Technologists Annual Meeting Technical Program. Abstract Amissah, J.G.N., Watkins, C.B., Hotchkiss, J.H. 2001. Influence of diphenylamine and carbon dioxide concentration on the color and texture of cut apples. Institute of Food Technologists Annual Meeting Technical Program. Abstract 88E-8, p. 230.

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Hotchkiss, J.H., Soares, N.F.F., Appendini, P. 2000. The use of packaging to improve citrus juice quality. International Society of Citriculture Congress 2000, Program and Abstracts, Abstract 111, p 69. Loss, C., Hotchkiss, J.H. 2000. Effect of dissolved carbon dioxide on the thermal destruction of Pseudomonas fluorescens R1-232 in milk. Amer. Dairy Science Assoc. Abstract 568, J Dairy Sci 83 (Suppl 1):133. Gunes, G., Watkins, C.B., & Hotchkiss, J.H. 1999. Influence of gamma irradiation on respiration rate and ethylene synthesis of fresh cut apples. Institute of Food Technologists Annual Meeting Technical Program Abstract 22D-62, p. 58. Andeberhan, B. & Hotchkiss, J.H. 1999. Protection by dietary antioxidants and apple extracts against nitric oxide-induced DNA damage. Institute of Food Technologists Annual Meeting Technical Program Abstract 50C-9, p. 140. Hotchkiss, J.H. & Appendini P. 1998. Functional non-migrating food ingredients in active packaging. ABSTR PAP AM CHEM S 215: U15-U15 Part 1 APR 2 1998. Lee, E.Y.C. & Hotchkiss, J.H. 1997. Simple manometric method for determining the dissolved CO2 content of dairy foods. Abstracts of the 92st Meeting of the American Dairy Science Association. Journal of Dairy Science 80(Suppl. 1):104. Lee, E.Y.C. & Hotchkiss, J.H. 1997. Microbial changes in cottage cheese packaged in 2.27 kg flexible film pouches and stored at 4 and 7C. Abstracts of the 92st Meeting of the American Dairy Science Association. Journal of Dairy Science 80(Suppl. 1):129. Hotchkiss, J.H. 1997. Direct addition of carbon dioxide for extending the shelf life of dairy foods. 1997 Technical Abstracts of the Annual Meeting of the Institute of Food Technologists, Abstract no. 39-4. Soares, N.F. & Hotchkiss, J.H. 1997. Reduction in citrus juice bitterness through enzyme immobilized to packaging films. 1997 Technical Abstracts of the Annual Meeting of the Institute of Food Technologists, Abstract no. 13B-17. Hendricks, M.T. & Hotchkiss, J.H. 1996. Factors affecting comparative growth of Listeria monocytogenes and Psudomonas fluorescens under controlled atmospheres. Abs. No. 35-5. 1996 IFT Annual Meeting Program & Food Expo Exhibit Directory. P. 103. Appendini, P. & Hotchkiss, J.H. 1996. Immobilization of lysozyme on synthetic polymers for the application to food packages. Abs. No. 77-2. 1996 IFT Annual Meeting Program and Food Expo Exhibit Directory. P. 137. Hotchkiss, J.H. & Chen, J.H. 1996. Microbial effects of the direct addition of CO2 to pasteurized milk. Abstracts of the 91st Meeting of the American Dairy Science Association. Journal of Dairy Science 79(Suppl. 1):87.

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Liu, R.H., Jacob, J.R., Tennant, B.C., and Hotchkiss, J.H. 1995. Hepatitis virus surface antigen induces nitric oxide synthesis inhepatocytes. Abs. No. 1076. Society of Toxicology 34th Annual Meeting, The Toxicologist 15(1):201.

Hotchkiss, J.H. 1995. Influence of new packaging technologies on the microbial safety of muscle foods. Book of Abstracts, 1995 Annual meeting of the Institute of Food Technologists, Abstract No. 5-4. Hotchkiss, J.H. 1994. Overview on chemical interactions between food and packaging materials. 1994 International Symposium - Interaction: Foods - Food Packaging Material, June 8-10, Lund, Sweden, sponsored by The Lund Institute of Technology, Lund University and SIK, The Swedish Institute for Food Research, Gothenburg, p. 12.

Hotchkiss, J.H. 1994. Prediction of the effects of modified atmosphere packaging on food safety. 27th Annual Convention, Australian Institute of Food Science and Technology, May 9-13, 1994, Canberra, Australia., Abs. No. 9.

Hotchkiss, J.H. 1994. Recent research in modified atmosphere packaging and interactive packaging systems. 27th Annual Convention, Australian Institute of Food Science and Technology, May 9-13, 1994, Canberra, Australia, Abs. No. 21.

Hotchkiss, J.H. 1994. Shelf-life extension of cottage cheese by dissolved CO2. Abstracts, 81st Annual Meeting of IAMFES, San Antonio, TX, July 31-Aug. 3, 1994. Abs. No. 166, p. 65.

Shapiro, K.B., Hotchkiss, J.H. 1993. Survival of Helicobacter pylori in raw poultry. 1993 IFT Annual Meeting Technical Program: Book of Abstracts. Abs. No. 43. p. 14.

Helser, M.A., Hotchkiss, J.H. 1993. Inhibition of in vitro N-nitrosation by components of fresh tomato juice. 1993 IFT Annual Meeting Technical Program: Book of Abstracts. Abs. No. 46. p. 15.

Sung, Y.-J., Hotchkiss, J.H., and Dietert, R.R. 1993. Macrophage-generated nitric oxide can inhibit tumor cell mitochondrial activity without cell-cell contact. J. Immunol. 150(8):pt2:60A.

Chen, J.H., Hotchkiss, J.H., Lawless, H.T. 1992. Sensory and microbiological quality of cottage cheese packaged in high-barrier films with added CO2. ADSA 87th Annual Meeting J. Dairy Sc. Vol. 75, Supplement 1. Abstr. # D18, p. 95.

Bravo. A., Hotchkiss, J.H. 1992. Olfactometry of plastic aroma. 203rd National Meeting of the American Chemical Society, San Francisco. CA, Abstract No. AFCD 14.

Hotchkiss, J.H. 1992. Recent analytical methods for the determination of nitrosamines in rubber products and foods. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 634, p. 162.

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Hotchkiss, J.H. 1992. Naturally occurring toxins in foods: Current knowledge and research needs. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 752, p. 191.

Weng, Y.M., Hotchkiss, J.H. 1992. Interactive packaging: Antimicrobial agents in polyethylene packaging films. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 145, p. 40.

Helser, M.A., Hotchkiss, J.H. 1992. Inhibition of in vitro nitrosation by fruit and vegetable extracts pretreated with ascorbic acid oxidase. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 34, p. 12.

Bravo, A., Hotchkiss, J.H. 1992. Products from low density polyethylene thermal oxidation: Identification and odor impact. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 434, p. 112.

Morales-Castro, J., Rao, M.A., Hotchkiss, J.H., Downing, D. Shelf life extension of sweetcorn through modified atmosphere packaging. Book of Abstracts, 1992 IFT Annual Meeting, New Orleans, LA, Abstract No. 846, p. 214.

Kim, S.-H., Hotchkiss, J.H. 1992. Analysis of dried squid for non-volatile N-nitrosamides by HPLC-UV photolysis-chemiluminescence. 204th ACS National Meeting, American Chemical Society, Washington, DC., August 1992, Abstract No. AGFD 28.

Lillard, T.J., Hotchkiss, J.H. 1992. Analysis of diphenylamine-treated apples for N-nitrosodiphenylamine by HPLC-UV photolysis-chemiluminescence. 204th ACS National Meeting, American Chemical Society, Washington, DC., August 1992, Abstract No. AGFD 29.

Hotchkiss, J.H. Liu, R.H., Lillard, T.J. 1992. Nitric oxide production and catalysis of nitroso compound formation by woodchucks hepatocytes in culture (Marmota monax). 204th ACS National Meeting, American Chemical Society, Washington, DC., August 1992, Abstract No. AGFD 121.

Sung, Y.-J., Hotchkiss, J.H., Dietert, R.R. 1992. Nitric oxide (NO) is autotoxic to macrophage generator cells by inhibiting mitochondrial activity at NADH:Ubiquinone oxidoreductase and succinate:ubiquinone oxidoreductase complexes. The Toxicologist 13:182.

Sung, Y.-J., Hotchkiss, J.H., Austic, R.E., Dietert, R.R. 1992. Quantitation of nitric oxide gas in closed system culture of chicken macrophages using a thermal energy analyzer. FASEB J 6(5):A1616.

de Lagarde, C., Hotchkiss, J.H., Downing, D.L., Kim, I.H., Lee, C.Y. 1991. Studies on the shelf life and quality of vacuum packaged apple slices. American Chemical Society.

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Hotchkiss, J.H. 1991. Influence of new packaging technologies on the growth of microorganisms in produce. 1991 Institute of Food Technologists Annual Meeting & Food Expo. Dallas, Texas, June 1-5, 1991. Program and Exhibit Directory p. 199, Abstr. #419.

Chen, J.H., Hotchkiss, J.H. 1991. Long shelf life cottage cheese through dissolved C02 and high barrier packaging. ADSA 86th Annual Meeting August 12-15, 1991, J. Dairy Sc. Vol. 74, Supplement 1.

Hotchkiss, J.H. 1991. Methodology for successful solution to organoleptic problems in food packaging. In: The Symposium on Organoleptics in Polymer Packaging, Exxon Chemical Corporation, Exxon Corporation, Bayfield, TX.

Baldwin, B.H., Hornbuckle, W.E., Hotchkiss, J.H., Anderson, W.I., Paronetto, F., Popper, H., & Tennant, B.C. 1990. Hepatocarcinogenicity of diethylnitrosamine (NDEA) in the woodchuck (Marmota monax). 1990 International Symposium on Viral Hepatitis and Liver Disease.

Sung, Y., Hotchkiss, J.H., Austic, R.E., Dietert, R.R. 1990. Requirements for the production of a reactive nitrogen intermediate by chicken macrophages. Spring 1990 FASEB meeting.

Sung, Y., Hotchkiss, J.H., Austic, R.E., Dietert, R.R. 1990. Nitrite production by chicken macrophages is dependent on activation status and L-arginine concentration. FASEB J 4(7):A1908.

Roland, A.M., Hotchkiss, J.H. 1990. Determination of flavor-polymer interactions by vacuum-microgravimetric method. 200th Annual Meeting of The American Chemical Society, Washington, DC., August 1990, Abstract No. AGFD 128.

Hotchkiss, J.H. 1990. Food safety implications of nitrate, nitrite, and N-nitroso compounds. 200th Annual Meeting of The American Chemical Society, Washington, DC., August 1990, Abstract No. AGFD 139.

Hotchkiss, J.H. 1990. Chemicals, safety, and food. 1990. 200th Annual Meeting of The American Chemical Society, Washington, DC., August 1990, Abstract No. CHED 97.

Roland, A. & Hotchkiss, J.H. 1989. Determination of flavor-polymer interactions by vacuum microgravimetric method. 1989 Annual Meeting of the Institute of Food Technologists, Abstracts of Papers No. 232.

Hotchkiss, J.H. 1989. Nitrate, nitrite, and N-nitroso compounds as food-borne risk factors. 197th American Chemical Society meeting on N-Nitroso Compounds, Dallas, TX, Division of Agriculture & Food Chemistry , Paper No. 60.

Wimpfheimer, L., & Hotchkiss, J.H. 1989. Predictive growth of Listeria monocytogenes and spoilage organisms in poultry packaged in modified atmospheres. 1989 Annual Meeting of the Institute of Food Technologists, Abstracts of Papers No. 369.

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Hotchkiss, J.H. 1988. Relative exposure to nitrite, nitrate, and nitroso compounds from endogenous and exogenous sources. IFT-IUFoST Basic Symposium. Food Technology 42(2):50.

Hotchkiss, J.H. 1988. Experimental approaches to determining the safety of foods packaged in modified atmospheres. 1988 Annual Meeting of the Institute of Food Technologists, Abstracts of Papers No. 126.

Hotchkiss, J.H. 1988. Indirect food additives: Separating the significant from the insignificant. 1988 Annual Meeting of the Institute of Food Technologists, Abstracts of Papers No. 145.

Hotchkiss, J.H. & Conboy, J.J. 1988. Detection and confirmation of N-nitrosamides and N-nitrosoamino acids in food matrices. 27th Annual Eastern Analytical Symposium, Abstract No. 55.

Landois-Garza, J., Hotchkiss, J.H. 1987. Permeation of high barrier food packaging films by ethyl esters: Effect of permeant molecular weight. 193rd ACS National Meeting, Denver, Colorado. Abstract No. 71, Division of Agricultural and Food Chemistry.

Marin, A.B., Acree, T.E., Hotchkiss, J.H. 1987. The effect of food packaging on the aroma of orange juice. 194th ACS Annual Meeting, Abstract No. 70, Division of Agricultural and Food Chemistry.

Hotchkiss. J.H., Gravani, R.B. 1987. Current status of tamper evident features available for packaged foods. J. Food Protect. 50:897.

Hotchkiss, J.H. 1987. Assessing the microbiological safety of modified atmosphere packaging: Spoilage vs pathogenicity. J. Food Protect. 50:897.

Baker, R.C., Qureshi, R.A., Hotchkiss, J.H. 1986. Shelf-life studies of cooked, sliced, chicken and turkey breast meat in carbon dioxide and vacuum packages. Poultry Sci. 65(Suppl 1):9.

Kwapong, O.Y., Hotchkiss, J.H. 1986. Comparative sorption of aromatic flavors by plastics used in food packaging. 45th Annual Meeting of the Institute of Food Technologists, Abstract of Papers No. 162. Dallas, TX.

Ross, H.D., Henion, J., Vecchio, A.J., Hotchkiss, J.H. 1985. Reaction between oxides of nitrogen and methyl oleate: Product identification and N-nitrosation capability. Meeting on the Organic Chemistry of Carcinogenic and Carcinostatic Agents Containing Nitrogen Nitrogen Bonds. Harper's Ferry, West Virginia, p. 62.

Duthie, C.M., Shipe, W.F., Hotchkiss, J.H. 1985. Effect of low-level carbonation on the keeping quality of processed milk. J. Dairy Sci 68 (Suppl 1):69.

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Baker, R.C., Qureshi, R.A., Hotchkiss, J.H. 1985. Effect of elevated levels of C02 containing atmospheres on the growth of spoilage and pathogenic bacteria at 2, 7, 13oC. Poultry Sci. (Suppl. 1) 64:62.

Hotchkiss, J.H., Gravani, R.B. 1985. The current status of tamper evident packaging for foods. J. Food Protect. 48:916.

Graham, E.S., Boyd, J.N., Hotchkiss, J.H., Tennant, B.C. 1984. Amino transferases in acute liver injury in the woodchuck Marmota Monax. Abstract 586, Federation Proceedings 43, 385.

Dull, B.J. and Hotchkiss, J.H. 1984. The in vitro oxidation of NH3 to N03

- by rat liver slices. Abstract 94. Federation Proceedings 43, 300.

Hotchkiss, J.H., Vecchio, A.J. 1984. An update on N-nitrosamines in fried bacon: The use of fried-out fat as an edible oil. 44th Meeting of the Institute of Food Technologists. Anaheim, California, p. 99.

Ross, H.D. and Hotchkiss, J.H. 1983. Analysis of nitrate and nitrite in dried foods by GC-Thermal Energy Analyzer. 97th Meeting Assoc. Offic. Anal. Chem. Washington, D.C. October 1983, p. 40.

Hotchkiss, J.H., Havery, D.C., Fazio, T. 1980. A rapid method for the estimation of N-nitrosodimethylamine in malt beverages. Presented at the 94th Annual Meeting of the AOAC, Washington, D.C.

Hotchkiss, J.H., Libbey, L.M., Scanlan, R.A. 1979. Confirmation of volatile N-nitrosamines in foods at 1 ppb by low resolution mass spectrometry. Presented at the 4th Annual Spring Workshop of the Association of Official Analytical Chemists, San Francisco, California.

Hotchkiss, J.H., Scanlan, R.A., Libbey, L.M. 1976. Hydroxyalkyl N-nitrosamines from the nitrosation of spermidine. lOOth Meeting of the American Chemical Society, San Francisco, California.

PATENTS

Baker, R.C., Fugigaki, A.H., Choin-Liang, L., Hotchkiss, J.H. Complete Poultry Products and Processes of Making, U.S. Patent 4,849,232.

Conboy, J.J. and Hotchkiss, J.H. Photolytic Interface for HPLC-Chemiluminescence Detection of Non-volatile N-nitroso Compounds. U.S. Patent 5,094,815. Hotchkiss, J.H. and Loss, C.R. Carbon dioxide as an aid to in pasteurization. U.S. Patent US7041327-B2. Hotchkiss JH; Talbert JN. 2010. Method and system for lactose-free or lactose-reduced milk and associated products, production thereof and associated processes. Patent Number(s):

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US20100196985-A1 Assignee: Cornell University. Hotchkiss, JH Use of low pressure CO2 for the distribution of perishable biological products. February 2011.