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Use of propidium monoazide and quantitative PCR for differentiation of viable Escherichia coli from E. coli killed by mild or pasteurizing heat treatments

Food microbiology, 2011-12, Vol.28 (8), p.1478-1482

2011

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Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis

Journal of food protection, 2015-07, Vol.78 (7), p.1296-1302

2015

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Use of sodium lauroyl sarcosinate (sarkosyl) in viable real-time PCR for enumeration of Escherichia coli

Journal of microbiological methods, 2014-03, Vol.98, p.89-93

2014

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Changes in social norms during the early stages of the COVID-19 pandemic across 43 countries

Nature communications, 2024-02, Vol.15 (1), p.1436-1436, Article 1436

2024

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Microbiological effects of a routine treatment for decontaminating hide-on carcasses at a large beef packing plant

Journal of food protection, 2015-02, Vol.78 (2), p.256-263

2015

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The effects of lean production on worker job stress

International journal of operations & production management, 2006-09, Vol.26 (9), p.1013-1038

2006

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Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

Journal of the science of food and agriculture, 2014-12, Vol.94 (15), p.3118-3124

2014

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Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant

Journal of food protection, 2016-08, Vol.79 (8), p.1325-1331

2016

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Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef

Food research international, 2016-09, Vol.87, p.109-114

2016

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Effects of mild and pasteurizing heat treatments on survival of generic and verotoxigenic Escherichia coli from beef enrichment cultures

Food control, 2014-05, Vol.39, p.100-104

2014

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Substrate utilization by Clostridium estertheticum cultivated in meat juice medium

International journal of food microbiology, 2009-01, Vol.128 (3), p.501-505

2009

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Non-O157 verotoxigenic Escherichia coli and beef: A Canadian perspective

Canadian journal of veterinary research, 2010-07, Vol.74 (3), p.161-169

2010

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Development of a real-time PCR procedure for quantification of viable Escherichia coli in populations of E. coli exposed to lactic acid, and the acid tolerance of verotoxigenic E. coli (VTEC) from cattle hides

Food control, 2014-09, Vol.43, p.104-109

2014

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Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants

Food control, 2013-05, Vol.31 (1), p.166-171

2013

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Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product

Food microbiology, 2014-05, Vol.39, p.13-18

2014

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The viabilities of cells in cultures of Escherichia coli growing with formation of filaments at 6 °C

International journal of food microbiology, 2012-02, Vol.153 (1), p.129-134

2012

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The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

Food control, 2014-12, Vol.46, p.502-507

2014

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Morphological and viability changes in Escherichia coli and E. coli O157:H7 cells upon rapid shift from 6 °C to 37 °C

Food microbiology, 2013-05, Vol.34 (1), p.95-99

2013

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Products of Glucose and Lactate Fermentation, and Utilization of Amino Acids by Clostridium estertheticum subspp. laramiense and estertheticum Growing in Meat Juice Medium

Journal of food protection, 2010-07, Vol.73 (7), p.1348-1352

2010

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Effects of Temperature and pH on the Growth of Bacteria Isolated from Blown Packs of Vacuum-Packaged Beef

Journal of food protection, 2009-11, Vol.72 (11), p.2380-2385

2009

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Co-designing urban transport solutions with Southeast Asian young adults

Transportation planning and technology, 2024-02, Vol.47 (2), p.147-169

2024

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Origin of Contamination and Genetic Diversity of Escherichia coli in Beef Cattle

Applied and Environmental Microbiology, 2003-05, Vol.69 (5), p.2794-2799

2003

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A study of the association between identity, life engagement and well-being among young Asian adults

Social identities, 2020-09, Vol.26 (5), p.608-623

2020

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Examining Effective Principal Professional Development through a University-District Sponsored Principals Academy

Educational practice & theory, 2017-11, Vol.39 (2), p.87

2017

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DEVELOPMENT AND VALIDATION OF THE FIVE‐FACTOR MODEL QUESTIONNAIRE (FFMQ): AN ADJECTIVAL‐BASED PERSONALITY INVENTORY FOR USE IN OCCUPATIONAL SETTINGS1

Personnel psychology, 2007-10, Vol.60 (3), p.731-766

2007

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Use of propidium monoazide and quantitative PCR for differentiation of viable Escherichia coli from E. coli killed by mild or pasteurizing heat treatments

Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis

Use of sodium lauroyl sarcosinate (sarkosyl) in viable real-time PCR for enumeration of Escherichia coli

Changes in social norms during the early stages of the COVID-19 pandemic across 43 countries

Microbiological effects of a routine treatment for decontaminating hide-on carcasses at a large beef packing plant

The effects of lean production on worker job stress

Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant

Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef

Effects of mild and pasteurizing heat treatments on survival of generic and verotoxigenic Escherichia coli from beef enrichment cultures

Substrate utilization by Clostridium estertheticum cultivated in meat juice medium

Non-O157 verotoxigenic Escherichia coli and beef: A Canadian perspective

Development of a real-time PCR procedure for quantification of viable Escherichia coli in populations of E. coli exposed to lactic acid, and the acid tolerance of verotoxigenic E. coli (VTEC) from cattle hides

Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants

Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product

The viabilities of cells in cultures of Escherichia coli growing with formation of filaments at 6 °C

The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

Morphological and viability changes in Escherichia coli and E. coli O157:H7 cells upon rapid shift from 6 °C to 37 °C

Products of Glucose and Lactate Fermentation, and Utilization of Amino Acids by Clostridium estertheticum subspp. laramiense and estertheticum Growing in Meat Juice Medium

Effects of Temperature and pH on the Growth of Bacteria Isolated from Blown Packs of Vacuum-Packaged Beef

Co-designing urban transport solutions with Southeast Asian young adults

Origin of Contamination and Genetic Diversity of Escherichia coli in Beef Cattle

A study of the association between identity, life engagement and well-being among young Asian adults

Examining Effective Principal Professional Development through a University-District Sponsored Principals Academy

DEVELOPMENT AND VALIDATION OF THE FIVE‐FACTOR MODEL QUESTIONNAIRE (FFMQ): AN ADJECTIVAL‐BASED PERSONALITY INVENTORY FOR USE IN OCCUPATIONAL SETTINGS1

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