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• A Framework for Developing Research Protocols for Evaluation of Microbial Hazards and Controls during Production That Pertain to the Quality of Agricultural Water Contacting Fresh Produce That May Be Consumed Raw
• A Novel Approach to Enhance Food Safety: Industry-Academic-Government Partnership for Applied Research
• A review of the effects of carbon dioxide on microbial growth and food quality
• A review of the sealworm problem: Biology, implications and solutions
• Alternative sigma factor sigmaB is not essential for Listeria monocytogenes surface attachment
• Analysis and Modeling of the Variability Associated with UV Inactivation of Escherichia coli in Apple Cider
• Antimicrobial Resistance in non-typhoidal Salmonella
• Antimicrobial activity of a 14 residue synthetic peptide against food-borne microorganisms
• Application of the BAX for screening/genus Listeria polymerase chain reaction system for monitoring Listeria species in cold-smoked fish and in the smoked fish processing environment
• Attributing Risk to L. monocytogenes Subgroups: Dose Response in Relation to Genetic Lineages
• Bacterial retention and cleanability of plastic and wood cutting boards using commercial foodservice maintenance practice
• Bacterial tracking in a dairy production system using phenotypic and ribotyping methods
• Characterization of chocolate milk spoilage patterns
• Chlorine Dioxide Utilization During Processing of Poultry and Its Effect on the Incidence of Salmonellae Contaminated Carcasses After Processing
• Comparative evaluation of culture- and PCR-based methods for the detection of Listeria spp. and Listeria monocytogenes from environmental and raw fish samples
• Comparative growth of spoilage and pathogenic organisms in modified atmosphere packaged cooked beef
• Computer simulation of microbiological sampling of liquid foods
• Contributions of two-component regulatory systems, alternative sigma factors, and negative regulators to L. monocytogenes growth at low temperature
• Daily Variability of Listeria Contamination Patterns in a Cold-smoked Salmon Processing Operation
• Decontamination of green onions and baby spinach by vaporized ethyl pyruvate
• Determination of thermal inactivation kinetics of microorganisms with a continuous micro-flow apparatus
• Development of a solid phase fluorescent immunoassay for the detection of Salmonella
• Distribution of Listeria monocytogenes molecular subtypes among human and food
• Effect of Pulsed Light Treatments on the Growth and Resistance Behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a Liquid Substrate.
• Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres
• Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon.
• Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk
• Effect of spectral range in surface inactivation of Listeria innocua using broad spectrum Pulsed Light
• Effects of acid stress on Vibrio parahaemolyticus survival and cytotoxicity
• Effects of heat treatment on survival of Salmonella and E. coli O157:H7 on alfalfa seeds
• Efficacy of UV Light for the Reduction of Listeria monocytogenes in Goat’s Milk Intended for Cheese Production
• Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach
• Efficacy of sanitizing treatments against Penicillium expansum inoculated on six varieties of apples.
• Evaluation of a tissue culture-based approach for differentiating between virulent and avirulent Vibrio parahaemolyticus strains based on cytotoxicity
• Growth characteristics of aciduric sporeforming Bacilli isolated from fruit juices
• Growth/survival of E. coli O157:H7 on fresh-cut apples under modified atmospheres at abusive temperatures
• Hazard Analysis and Critical Control Point Principles and Application Guidelines
• Heat treatments to enhance the safety of contaminated mung bean seeds
• Impact of Intervention Strategies on Listeria Contamination Patterns in Crawfish Processing Plants: A Longitudinal Study
• Inactivation kinetics and factors of variability in the Pulsed Light treatment of Listeria innocua cells
• Inactivation of E. coli ATCC 25922 and E. coli O157:H7 in apple juice and apple cider using Pulsed Light treatment
• Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide
• Influence of new packaging technologies on the growth of microorganisms in produce
• Influence of storage temperature and apple variety on patulin production by Penicillium expansum
• Influence of storage temperature and apple variety on patulin production by Penicillium expansum
• Inhibition of surface molds on cheese by polyethylene film containing the antimycotic Imazalil
• Iodine content of milk and other foods
• Listeria monocytogenes F2365 carries several authentic mutations potentially leading to truncated gene products, including InlB, and demonstrates atypical phenotypic characteristics
• Listeria monocytogenes contamination patterns for the smoked fish processing environment and for raw fish
• Longitudinal Studies on Listeria in Smoked Fish Plants: Impact of Intervention Strategies on Contamination Patterns
• Low prevalence of Listeria monocytogenes in human stool
• Mastitis-causing streptococci are important contributors to bacterial counts in raw bulk tank milk
• Mathematical model of Listeria monocytogenes cross-contamination in a fish processing plant
• Method for use of a differential scanning calorimeter for determination of thermal death times
• Microwave drying to determine the solids content of milk and cottage and Cheddar cheese
• Modeling Penicillium expansum resistance to thermal and chlorine treatments
• Modeling of Escherichia coli: O157:H7 Inactivation by UV Irradiation at different pH Values in Apple Cider
• Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey
• Molecular Epidemiology and Cluster Analysis of Human Listeriosis Cases in Three U.S. States
• Molecular and phenotypic characterization of Listeria monocytogenes from U.S. Department of Agriculture Food Safety and Inspection Service surveillance of ready-to-eat foods and processing facilities
• Molecular characterization of Listeria monocytogenes from natural and urban environments
• Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat-processing plants
• Patulin Reduction in Apple Juice from Concentrate by UV Radiation and Comparison of Kinetic Degradation Models between Apple Juice and Apple Cider
• Persistence of Escherichia coli O157:H7 in dairy fermentation systems
• Prevalence and Growth of Listeria on Naturally Contaminated Smoked Salmon Over 28 Days of Storage at 4C
• Prevalence and molecular diversity of Listeria monocytogenes in retail establishments
• Prevalence, distribution, and diversity of Listeria monocytogenes in retail environments, focusing on small establishments and establishments with a history of failed inspections
• Public Health Impact of Listeria monocytogenes Cross-contamination of Deli Meats at Retail Level
• Quantitative Risk Assessment for Listeria monocytogenes in Selected Categories of Deli Meats: Impact of Lactate and Diacetate on Listeriosis Cases and Deaths
• Quantitative Risk Assessment of Listeriosis-associated Deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail
• Rapid estimation of total solids content of reverse osmosis retentates using a cryoscope
• Rechargeable antimicrobial surface modification of polyethylene
• Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast
• Reduction of Listeria on ready-to-eat sausages after exposure to a combination of Pulsed Light and nisin
• Reduction of patulin in apple cider by ultraviolet light
• Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.
• Single directional migration of Salmonella into marinated whole muscle turkey breast
• Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water and chlorine dioxide solutions modified with non-ionic surfactants
• The International Life Science Institute North America Listeria monocytogenes strain collection: Development of standard L. monocytogenes strain sets for research and validation studies
• The combination of lactate and diacetate synergistically reduces cold growth across Listeria monocytogenes lineages
• 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
• Thermal degradation of FD&C Red No. 3 and release of free iodide
• Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating
• Thermal inactivation of Salmonella in whole muscle and ground turkey breast
• Thermoaciduric Clostridium pasteurianum Spoilage of Shelf Stable Apple Juice
• Thermoaciduric Clostridium pasteurianum Spoilage of Shelf-Stable Apple Juice
• Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide
• Tracking and Control of Listeria monocytogenes in Smoked Fish Processing Plants
• Tracking of Listeria monocytogenes in smoked fish processing plants
• Vibrio parahaemolyticus growth under low iron conditions and survival under high magnesium conditions