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Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods
Journal of food protection, 2003-11, Vol.66 (11), p.2151-2155
2003
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Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool
Journal of food protection, 2007-06, Vol.70 (6), p.1446-1456
2007
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Evaluation of fertilization-to-planting and fertilization-to-harvest intervals for safe use of noncomposted bovine manure in Wisconsin vegetable production
Journal of food protection, 2005-06, Vol.68 (6), p.1134-1142
2005
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Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods
Journal of food protection, 2009-10, Vol.72 (10), p.2114-2124
2009
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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C
Journal of food protection, 2005-07, Vol.68 (7), p.1457-1461
2005
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Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies
Journal of food protection, 2006-03, Vol.69 (3), p.602-608
2006
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Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners
Journal of food protection, 2005, Vol.68 (10), p.2059-2067
2005
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Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21°C
Journal of food protection, 2005, Vol.68 (9), p.1911-1915
2005
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Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse
U.S. Army Medical Department journal, 2007-07, p.57-65
2007
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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C
Journal of food protection, 2005-07, Vol.68 (7), p.1457-1461
2005
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Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C
Journal of food protection, 2005-09, Vol.68 (9), p.1911
2005
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Research Note: Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus During Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30 degree C
Journal of food protection, 2005-01, Vol.68 (7), p.1457-1461
2005
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Research Note: Fate of Staphylococcus aureus on Vacuum-Packaged Ready- To-Eat Meat Products Stored at 21 degree C
Journal of food protection, 2005-01, Vol.68 (9), p.1911-1915
2005
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Careers in Food Science: From Undergraduate to Professional
2nd ed. 2023
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Quality Assurance/Quality Control Jobs
Careers in Food Science: From Undergraduate to Professional, p.155-165
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Quality Assurance/Quality Control Jobs
Careers in Food Science: From Undergraduate to Professional, p.197-207
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