Brian Nummer

Publications | Books

• Nummer, B.A, (2008). Food Safety Managers Course (Textbook). Utah State University Extension *

Publications | Book Chapters

• Nummer, B.A, (2014). HACCP (Book Chapter): Regulatory Foundations for the Food Protection Professional. Springer
• Nummer, B.A, (2014). Microbiology (Book Chapter): Regulatory Foundations for the Food Protection Professional. Springer
• Nummer, B.A, Harrison, M.A, (2000). Beer: Encyclopedia of microbiology, 2nd ed.. Academic Press

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Fact Sheets

• Nummer, B.A, (2017). Principles of boiling water canning.
• Nummer, B.A, (2017). Principles of pressure canning.
• Nummer, B.A, (2009). Cleaning an Automatic Ice maker. Retail Food Safety Consortium: Utah State University Cooperative Extension *
• Jahner, B., Nummer, B.A, (2009). Emergency food storage: canned foods. Utah State University Cooperative Extension *
• Nummer, B.A, Jahner, B., (2009). Emergency food Storage: dry beans. Utah State University Cooperative Extension *
• Lewis, L.K, Jahner, B., Nummer, B.A, (2009). Emergency food storage: vitamins. Utah State University Cooperative Extension *
• Nummer, B.A, Jahner, B., (2009). Emergency food storage: wheat. Utah State University Cooperative Extension *
• Darrington, J., Jahner, B., Nummer, B.A, (2009). Emergency food storage: white rice. Utah State University Cooperative Extension *
• Memmott, M., Nummer, B.A, Brennand, C.P, (2009). Venison. Utah State University Cooperative Extension *
• Nummer, B.A, (2008). Canning lemon or lime curd. Utah State University Cooperative Extension *
• Nummer, B.A, (2008). Canning salsa in a boiling water canner. Utah State University Cooperative Extension *
• Nummer, B.A, (2008). Food acidity and safety. Utah State University Cooperative Extension
• Nummer, B.A, (2008). Hazardous food preservation and storage advice. Utah State University Cooperative Extension *
• Nummer, B.A, Riggs, K., (2008). Principles of pressure canning. Utah State University Cooperative Extension *
• Nummer, B.A, (2008). Raw milk safety facts. Utah State University Cooperative Extension *
• Nummer, B.A, (2007). Canning quick breads unsafe. Utah State University Cooperative Extension *
• Nummer, B.A, (2007). Food allergens. Utah State University Cooperative Extension
• Nummer, B.A, (2007). Utah home food preservation update. Utah State University Cooperative Extension *
• Nummer, B.A, (2006). Avian flu concerns: food safety and emergency food storage. Utah State University Cooperative Extension
• Nummer, B.A, (2006). Canning gauges – important announcement. Utah State University Cooperative Extension *
• Nummer, B.A, (2006). E coli outbreak in spinach - learning moments. Utah State University Cooperative Extension *
• Nummer, B.A, (2006). Getting crisp home pickled vegetables. Utah State University Cooperative Extension
• Nummer, B.A, (2006). Safe eggnog requires pasteurized eggs. Utah State University Cooperative Extension *
• Olsen, , Washburn, , Hendricks, , Nummer, B.A, (2006). WATER: storage and emergency use. Utah State University Cooperative Extension
• Nummer, B.A, (2005). Pole and bush beans. Utah State University Cooperative Extension
• Nummer, B.A, (2005). Pressure canning hydrated wheat. Utah State University Cooperative Extension *
• Nummer, B.A, (2005). Utah State University steam canning – position statement. Utah State University Cooperative Extension *
• Nummer, B.A, (2004). Fermented foods: kefir. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2004). Home preservation of pecans. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2004). Resources for home freezing. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2003). Canning chocolate sauces unsafe. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2003). Resources for home food preservation. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, Andress, E.L, (2003). Resources for starting your own preserved foods business: can I sell my home preserved food? . University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). : Historic origins of food preservation. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Fermenting yogurt at home. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Golden pepper jelly. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Resources for home preserving pumpkins. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Resources for home preserving tomatoes. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Resources for home preserving venison. University Georgia National Center for Home Food Preservation *
• Nummer, B.A, (2002). Resources for making jellied fruit products. University Georgia National Center for Home Food Preservation *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Curriculum

• Nummer, B.A, (2017). Acidified Foods Processing Online Course. Utah State University Extension Food Safety Program
• Nummer, B.A, (2013). National Curriculum Framework. J Environmental Health
• Nummer, B.A, (2010). Food Safety Managers Course v.5.. USU Extension
• Nummer, B.A, (2008). Food Safety Managers Course v.4..
• Nummer, B.A, (2007). Food Safety Managers Course v.3.. USU Extension
• Nummer, B.A, (2006). Food Safety Managers Course v.2.. USU Extension
• Nummer, B.A, (2005). Food Safety Managers Course v.1.. USU Extension

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Journal Articles

Academic Journal

• Lee, S., Nummer, B.A, Wagh, A., Walsh, M.K, (2019). Antilisterial activity of lactose fatty acid esters in milk. Food and Nutrition Sciences, 10, 750-760. doi: https://doi.org/10.4236/fns.2019.107055
• Shrestha, S., Nummer, B.A, (2016). Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels. Food Control, 59, 663–668.
• Walsh, M.K, Nummer, B.A, Chen, Y., Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology
• Chen, Y., Nummer, B.A, Walsh, M.K, (2014). Anti-Listerial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Letters in Applied Microbiology., 58, 156-162. doi: doi: 10.1111/lam.12169
• Pate, M., Nummer, B.A, (2013). Hand Safety for Specialty Crop Production Workers: A Pilot Study Investigating Frequencies of Minor Open-Wound Hand Injuries and Presence of Pathogenic Bacteria. Journal of Agricultural Safety and Health, 19:4, 227-236. doi: 10.13031/jash.19.10111
• Nummer, B.A, Guy, S.M, Bentley, J.P, (2010). Knowledge assessment of food safety managers in Utah and its implication on the exam and instruction.. Journal Food Science Education, Vol.9.2010, 59-63. doi: MS20090791
• Shrestha, S., Schaffner, D., Nummer, B.A, (2009). Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water. Food Control, 20, 706-708.
• Allen, K., Cornforth, D.P, Whittier, D., Vasavada, M., Nummer, B.A, (2007). Evaluation of high humidity and wet marinade methods for pasteurization of jerky. Journal of Food Science, 72, C351-C355.

Professional Journal

• Nummer, B.A, (2016). Insights, Implementation and Innovation in FSMA-based Food Safety. The Manufacturing Confectioner, 96:12, 81-85.
• Nummer, B.A, (2015). U.S. FSMA-mandated Food Safety Program. Manufacturing Confectioner, 95:11, 27-30.
• Nummer, B.A, (2014). World-Class Food Safety in Foodservice. Food Safety
• Nummer, B.A, (2013). Kombucha brewing under the US FDA model Food Code: Risk analysis and processing guidance. Journal Environmental Health, 76, 8-11. doi: 2013-JEH-029
• Nummer, B.A, Smith, J., Shrestha, S., (2012). Survival Of Salmonella In A High Sugar, Low Water-Activity, Peanut Butter Flavored Candy Fondant. Food Control, 27, 184-187. doi: http://dx.doi.org/10.1016/j.foodcont.2011.11.037
• Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C. Journal Food Science, 76:9, M616-M621. doi: 10.1111/j.1750-3841.2011.02430.x
• Nummer, B.A, McMahon, D.J, Shrestha, S., Grieder, J., (2011). Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C . Journal Dairy Science, 94:9, 4329-4335.
• Nummer, B.A, Schaffner, D., Andress, E., Fraser, A., (2011). Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil. Food Protection Trends, 31:6, 336-342.
• Nummer, B.A, Fraser, A., Marcy, J., Klein, R., (2010). Assessing food safety training needs of environmental health specialists in the U.S.: focus group summary. J Environmental Health, 72, 16-17.
• Nummer, B.A, Fraser, A., (2010). Surveying the food safety training needs of environmental health specialists in the U.S.. J Environmental Health, 72, 18-23.
• Shrestha, S., Cornforth, D.P, Nummer, B.A, (2010). Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. J Food Science, 75:7, C607-C612.
• Harrison, J., Harrison, M., Kendall, P., Sofos, J., Andress, E., Nummer, B.A, (2005). Effects of preparation methods on the microbiological safety of home dried meat jerky. J Food Protection, 67, 2337-2341.
• Nummer, B.A, (2004). an interactive home food preservation tutorial in Flash. J Extension, 42

Public or Trade Journal

• Nummer, B.A, (2010). Process control: Cook-chill reduced-oxygen packaging in retail and foodservice operations. . Food Safety Magazine, June/July *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | MultiMedia

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Other

Bulletins

• Nummer, B.A, (2010). Food preservation: understanding recommendations and risks. Utah State University Extension
• Nummer, B.A, (2010). Pectin 101. Utah State University Extension *
• Nummer, B.A, (2010). Prickly pear cactus juice is low acid. Utah State University Extension

Newspaper

• Nummer, B.A, (2009). Canning mistakes: If it sounds too good to be true ...August. St George Examiner
• Nummer, B.A, (2007). Love me TENDER: : Marinades are crucial for moist, tasty barbecued meat. Daily Herald
• Nummer, B.A, (2007). Food safety can be easy for college kids. Statesmen
• Nummer, B.A, (2006). Do you have tips for home food preservation safety?. Utah State University Extension – Ask a Specialist Column
• Nummer, B.A, (2006). Most food-borne illness begins at home. Deseret News
• Nummer, B.A, (2006). Some Like it hot…. Standard Examiner
• Nummer, B.A, (2006). National outbreak of E. coli spreading through spinach. Statesmen
• Nummer, B.A, (2005). A taste of Business. Wall Street Journal
• Nummer, B.A, (2005). A taste of Business. Deseret News
• Nummer, B.A, (2005). Preserve produce and your sanity with partnership with 'ease of freeze'. News Observer
• Nummer, B.A, (2005). Put Summer on Ice. News Observer

Miscellaneous Extension

Miscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-ExtensionMiscellaneous-Extension

Other

• Gonzalez, A., Flores, N., Thomas, J., Nummer, B.A, (2009). “Carna Seca” (Meat jerky) - DVD. New Mexico State University
• Nummer, B.A, (2008). : Food safety manager’s certification - DVD. Utah State University Extension Food Safety program *
• Nummer, B.A, (2008). HACCP Short Course and Template. *
• Nummer, B.A, (2007). Proceedings of the retail foodservice food safety roundtable conference.
• Nummer, B.A, (2005). Food preservatives. 2nd ed. : Food Science and Technology Lebensmittel-Wissenschaft und –Technologie.
• Nummer, B.A, (2003). Hazard review for Listeria monocytogenes in minimally processed refrigerated foods at the consumer and foodservice processing level. University Georgia, National Center for Home Food Preservation
• Nummer, B.A, Andress, E.L, (2003). Home preservation of fruit spreads and preserves. University Georgia, National Center for Home Food Preservation
• Nummer, B.A, Andress, E.L, (2003). Pickling for home food preservation: Overview of pickled, acidified, and acid foods. University Georgia, National Center for Home Food Preservatio
• Nummer, B.A, Andress, E.L, (2002). Curing and smoking meats for home food preservation literature review and critical preservation points. The University of Georgia, Cooperative Extension Service

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Extension

Graduate Students Mentored