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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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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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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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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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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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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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Handbook of culture media for food and water microbiology

3rd ed., 2012

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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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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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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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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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Culture Media for Food Microbiology

1, 1996

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Handbook of culture media for food microbiology

Rev. ed., 2003

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Sources of salmonella on broiler carcasses during transportation and processing: modes of contamination and methods of control

Journal of applied microbiology, 2002-03, Vol.92 (3), p.424-432

2002

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The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces

International journal of food science & technology, 2001, Vol.36 (1), p.61-69

2001

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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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Handbook of culture media for food and water microbiology, 3rd edition

3rd ed., 2011

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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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Culture Media for the Isolation of Campylobacters, Helicobacters and Arcobacters

Handbook of Culture Media for Food and Water Microbiology, 2012, p.1-2

3rd Edition, 2012

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Culture Media for Leuconostoc gasicomitatum

Handbook of Culture Media for Food and Water Microbiology, 2012, p.1-1

3rd Edition, 2012

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Laboratory quality assurance and validation of methods in food microbiology

International journal of food microbiology, 1998-11, Vol.45 (1)

CORRY, Janet E. L

1998

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Possible Sources of Ethanol Ante‐ and Post‐mortem: its Relationship to the Biochemistry and Microbiology of Decomposition

Journal of Applied Bacteriology, 1978-02, Vol.44 (1), p.1-56

CORRY, JANET E. L.

1978

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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

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

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

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

Minimising the between-sample variance in colony counts on foods

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

Handbook of culture media for food and water microbiology

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

Surface pasteurisation of chicken carcasses using hot water

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

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

Culture Media for Food Microbiology

Handbook of culture media for food microbiology

Sources of salmonella on broiler carcasses during transportation and processing: modes of contamination and methods of control

The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces

Microbial contamination of food refrigeration equipment

Handbook of culture media for food and water microbiology, 3rd edition

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

Culture Media for the Isolation of Campylobacters, Helicobacters and Arcobacters

Culture Media for Leuconostoc gasicomitatum

Laboratory quality assurance and validation of methods in food microbiology

Possible Sources of Ethanol Ante‐ and Post‐mortem: its Relationship to the Biochemistry and Microbiology of Decomposition

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