Catherine Nettles Cutter

Catherine Nettles Cutter serves as a Professor in the Department of Food Science within the College of Agricultural Sciences at The Pennsylvania State University. Her research focuses on microbial pathogen control in muscle foods, with expertise in HACCP systems, antimicrobial interventions, and food safety training programs. Contact details include cnc3@psu.edu and (814) 865-8862 at 433 Erickson Food Science Building.

Her research interests center on food safety and microbial pathogen control, particularly in meat and poultry systems. Key areas include intervention technologies for reducing pathogens like Salmonella, Listeria monocytogenes, and Shiga toxin-producing E. coli; application of food-grade antimicrobials such as nisin and lauric arginate; and development of food safety training for specialized sectors including farmers' markets and international food systems. Her work bridges laboratory research with practical industry applications through projects like antimicrobial film development and fermentation process validation.

Recent publications demonstrate consistent focus on pathogen reduction in meat products (salami, landjäger, duck), innovative antimicrobial delivery systems (pullulan films, gelatin coatings), and global food safety capacity building (Ukraine, Armenia, Africa). Key trends include validation of traditional processing methods, development of training assessment tools, and packaging technologies for chilled/frozen foods.

Scientific recognition includes:

• Prestigious International Food Safety Award (2023)

Her work involves significant grant-funded international collaborations, including food safety curriculum development for Ukrainian and Armenian agribusiness sectors, and needs assessments for African food testing laboratories. Training programs target diverse stakeholders from farmers' market vendors to farmstead cheese processors, emphasizing practical implementation of food safety principles.