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Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

International journal of food microbiology, 2014-04, Vol.176, p.23-28

2014

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Wide variety of bioserotypes of enteropathogenic Yersinia in tonsils of English pigs at slaughter

International journal of food microbiology, 2010-04, Vol.139 (1), p.64-69

2010

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critical review of measurement uncertainty in the enumeration of food micro-organisms

Food microbiology, 2007-05, Vol.24 (3), p.230-253

2007

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Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat

Food microbiology, 2011-08, Vol.28 (5), p.957-963

2011

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The contribution of sampling uncertainty to total measurement uncertainty in the enumeration of microorganisms in foods

Food microbiology, 2012-06, Vol.30 (2), p.362-371

2012

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Assessment of measurement uncertainty for quantitative methods of analysis: Comparative assessment of the precision (uncertainty) of bacterial colony counts

International journal of food microbiology, 2007-05, Vol.116 (1), p.44-51

2007

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Minimising the between-sample variance in colony counts on foods

Food microbiology, 2010-08, Vol.27 (5), p.598-603

2010

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Culture media for the isolation of campylobacters

International Journal of Food Microbiology [INT. J. FOOD MICROBIOL.]. Vol. 26, no. 1. 1995, 1995-06, Vol.26 (1), p.43-76

1995

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Evaluation of a new arcobacter enrichment medium and comparison with two media developed for enrichment of Campylobacter spp

International journal of food microbiology, 1998-05, Vol.41 (1), p.53-58

1998

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Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses

Food and bioprocess technology, 2014-07, Vol.7 (7), p.2093-2101

2014

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Culture Media for Food Microbiology

1, 1996

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PCR-based 16S ribosomal DNA detection technique for Clostridium estertheticum causing spoilage in vacuum-packed chill-stored beef

International journal of food microbiology, 1999-11, Vol.52 (1-2), p.57-65

1999

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Comparison of the productivity of cefoperazone amphotericin teicoplanin (CAT) agar and modified charcoal cefoperazone deoxycholate (mCCD) agar for various strains of Campylobacter, Arcobacter and Helicobacter pullorum

International journal of food microbiology, 1997-09, Vol.38 (2-3), p.201-209

1997

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Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces

International journal of food microbiology, 2007-03, Vol.114 (2), p.195-203

2007

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Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Applied and Environmental Microbiology, 2006, Vol.72 (1), p.908-913

2006

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Surface pasteurisation of chicken carcasses using hot water

Journal of food engineering, 2007-04, Vol.79 (3), p.913-919

2007

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The bacteriological quality of British beef 2. Frozen minced beef

Meat science, 1998-12, Vol.50 (4), p.395-402

1998

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The bacteriological quality of British beef 3. Frozen primal joints

Meat science, 1998-12, Vol.50 (4), p.403-409

1998

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Microbial contamination of food refrigeration equipment

Journal of food engineering, 2004-05, Vol.62 (3), p.225-232

2004

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Ecology of Arcobacter species in chicken rearing and processing

Letters in applied microbiology, 2005-01, Vol.41 (1), p.82-87

2005

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Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system

Meat science, 2007-12, Vol.77 (4), p.670-677

2007

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Measurement uncertainty of the EU methods for microbiological examination of red meat

Food microbiology, 2007-09, Vol.24 (6), p.652-657

2007

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Humidification of chilled fruit and vegetables on retail display using an ultrasonic fogging system with water/air ozonation

International journal of refrigeration, 2004-12, Vol.27 (8), p.862-868

2004

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Hygiene aspects of modern poultry chilling

International journal of food microbiology, 2000-06, Vol.58 (1), p.39-48

2000

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Preface

International journal of food microbiology, 1995-06, Vol.26 (1), p.vii

Corry, Janet E.L.

1995

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Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

Wide variety of bioserotypes of enteropathogenic Yersinia in tonsils of English pigs at slaughter

critical review of measurement uncertainty in the enumeration of food micro-organisms

Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat

The contribution of sampling uncertainty to total measurement uncertainty in the enumeration of microorganisms in foods

Assessment of measurement uncertainty for quantitative methods of analysis: Comparative assessment of the precision (uncertainty) of bacterial colony counts

Minimising the between-sample variance in colony counts on foods

Culture media for the isolation of campylobacters

Evaluation of a new arcobacter enrichment medium and comparison with two media developed for enrichment of Campylobacter spp

Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses

Culture Media for Food Microbiology

PCR-based 16S ribosomal DNA detection technique for Clostridium estertheticum causing spoilage in vacuum-packed chill-stored beef

Comparison of the productivity of cefoperazone amphotericin teicoplanin (CAT) agar and modified charcoal cefoperazone deoxycholate (mCCD) agar for various strains of Campylobacter, Arcobacter and Helicobacter pullorum

Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

Surface pasteurisation of chicken carcasses using hot water

The bacteriological quality of British beef 2. Frozen minced beef

The bacteriological quality of British beef 3. Frozen primal joints

Microbial contamination of food refrigeration equipment

Ecology of Arcobacter species in chicken rearing and processing

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system

Measurement uncertainty of the EU methods for microbiological examination of red meat

Humidification of chilled fruit and vegetables on retail display using an ultrasonic fogging system with water/air ozonation

Hygiene aspects of modern poultry chilling

Preface

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