University of Wisconsin-Madison, Food Science, Ph.D
University of Wisconsin-Madison, Food Science, M.S
University of Wisconsin-Milwaukee, Botany, B.S

Quality and safety of processed fruits and vegetables,
HACCP based food safety programs for fruit, vegetable, and mushroom growers, packers and processors,
Home food canning,
Sanitation Shortcourse

Publications:

Research Publications:

Pandrangi, S. and L.F. LaBorde. 2003. Optimization of Microbiological Assay of Folic Acid and Determination of Folate Content in Spinach. International Journal of Food Science and Technology. (Submitted for publication - International Journal of Food Science and Technology)

Pandrangi, S., R.C. Anantheswaran, M.W. Elwell, and L.F. LaBorde. 2003. Efficacy of Sulfuric Acid Scarification Treatment in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting. Journal of Food Science. 68(2): 613-618.

LaBorde, L.F. 2003. Impact of the Penn State Food Safety Web Site as a Food Safety Information Resource for Extension Professionals. Journal of Extension [On-line], 41(2). Available at: http://www.Joe.org/joe/2003april/rb5.shtml

N. Chikthimmah, L.F. LaBorde, and RB. Beelman. 2003. Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate. Journal of Food Science. 68(4) p. 1438-1442.

LaBorde, L.F., O. Padilla-Zakour. 2003. Application Of Low Temperature Heat Treatments Before Retorting Improves the Quality of Canned Potatoes. Journal of Food Processing and Preservation. 27(3) Accepted for publication.

L.F. LaBorde and J.H. von Elbe. 1994. Effect of Solutes on Zinc Complex Formation in Heated Green Vegetables. J. Agric. Food Chem. 42:1096.

L.F. LaBorde and J.H. von Elbe. 1994. Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables. J. Agric. Food Chem. 42:1100.

LaBorde, L.F. and J.H. von Elbe. 1994. Method for Improving the Color of Containerized Green Vegetables. U.S. Patent 5,482,727.

LaBorde. L.F and J.H. von Elbe. 1990. Zinc Complex Formation in Heated Vegetable Purees. J. Agric. Food Chem. 38:484.

J.H. von Elbe and L.F. LaBorde. 1989. Chemistry of Color Improvement in Thermally Processed Green Vegetables. In: Quality Factors of Fruits and Vegetables. ACS Symposium Series 405, p 12-28. J.J. Jen, ed..

Extension Publications:

LaBorde, L.F. 2003. "Guidelines for Producing Unpasteurized Cider in Pennsylvania". Penn State Cooperative Extension. (booklet)

LaBorde, L.F. 2003. "Mushroom Farm Food Safety and Security Self-Assessment". Penn State Cooperative Extension. (booklet)

LaBorde, L.F. 2003. "Practices for Safe Growing". In: Pennsylvania Commercial Vegetable Production Recomendations. pp. A8-A9. Penn State Cooperative Extension.

LaBorde, L.F. 2002. "Cider Production - Managing Quality and Safety from Orchard to Bottle". In: The Pennsylvania Tree Fruit Production Guide. Chapter VII. 2002-2004 edition. pp. 239-245.

LaBorde, L.F. 2002. "Maintaining the Safety of Pennsylvania Apples and Apple Products". In: The Pennsylvania Tree Fruit Production Guide. Chapter VIII. 2002-2004 edition. pp. 249-260.

LaBorde, L.F., 2002. "Biosecurity: - Safeguarding our Food Supply from Intentional Contamination".. Mushroom News. 50(3): 8-12.

LaBorde, L.F., 2002 "Control of Listeria monocytogenes in Mushroom Growing and Packing Environments" .Mushroom News. 50(9): 6-14.

LaBorde, L.F., 2001. "FDA Announces Final Ruling On HACCP". Fruit Times Newsletter.Vol.20, No.2. February 9, 2001.

LaBorde, L.F. 2001. "Sanitation: The Key to Producing Safe Mushroom Products". Mushroom News. 49(9):4-6.

LaBorde, L.F. 2000. "Third-Party Audits - New Demands for Assurances of Food Safety". Mushroom News. 48(9):4-6.

LaBorde, L.F. 2000. "Safe Handling of Fruits and Vegetables from Purchase to Preparation". (tri-fold brochure)

LaBorde, L.F. 2000. "What You Should Know about Sprouts". Penn State Cooperative Extension.(tri-fold brochure)

LaBorde, L.F., 1999. "Implementing a HAACP Based Food Safety Plan for the Fresh Mushroom Industry". Mushroom News. 47(9):4-7, 10-11.

LaBorde, L.F., 1999. "Final Ruling On Juice HACCP Expected Next Year". Fruit Times Newsletter. Vol. 18, No. 19. December 7, 1999.

Funding Sources

2001. Pennsylvania Department of Agriculture. "Development of a Pennsylvania Apple Quality Assurance Program and Low-cost Technologies for Pasteurization of Apple Cider". L.F. LaBorde (Food Science), R. Beelman (Food Science), R. Crassweller (Horticulture). $116,610.

2001. Pennsylvania Department of Agriculture. "Development of Cultural and Postharvest Practices to Reduce Bacterial Populations on Fresh Mushrooms". R. Beelman (Food Science), L.F. LaBorde (Food Science), A. Demirci (Ag. and Biol. Engineering). $196,448.

2001. USDA-CSREES - National Integrated Food Safety Initiative. "Mushroom Food Safety: A Research & Extension Model for the Produce Industry". L.F. LaBorde (Food Science), R. Beelman (Food Science), J.L. Brown (Food Science), D.M. Beyer (Plant Pathology), L.J. Harris (Food Science, UC-Davis), T.V. Suslow (Vegetable Crops, UC-Davis). $200,000.

2003. USDA-CSREES - National Integrated Food. "Strengthening the National Good Agricultural Practices (GAPS) Program through Expanded Collaboration, Research, and Economic Modeling". R. Gravani, (Cornell University). PSU subcontract $15,000.

2003. USDA-CSREES - National Integrated Food Safety Initiative."Multiple Strategies for Control of Patulin in Apples and Apple Products: An Integrated Regional Research and Extension Projec"t. L.F. LaBorde, H. Gourama, (Food Science), A. Demirci (Ag. and Biological Engineering), D. Rosenberger (Plant Pathology, Cornell University). $500,000.