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Isolation of Escherichia coli O157:H7 from the gall bladder of inoculated and naturally-infected cattle

Veterinary microbiology, 2007-01, Vol.119 (2), p.339-345

2007

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Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4°C or 21°C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246°C

Journal of food protection, 1998-04, Vol.61 (4), p.383-389

1998

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Transmission of Escherichia coli O157:H7 in cattle is influenced by the level of environmental contamination

Epidemiology and infection, 2015-01, Vol.143 (2), p.274-287

2015

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Growth and survival parameter estimates and relation  to RpoS levels in serotype O157:H7 and non‐O157 Shiga  toxin‐producing Escherichia coli

Journal of applied microbiology, 2013-01, Vol.114 (1), p.242-255

2013

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Longitudinal study of Escherichia coli O157:H7 dissemination on four dairy farms in Wisconsin

Applied and environmental microbiology, 1998-04, Vol.64 (4), p.1390-1399

1998

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Starvation- and stationary-phase-induced acid tolerance in Escherichia coli O157:H7

Applied and Environmental Microbiology, 1995-05, Vol.61 (5), p.2037-2039

1995

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Enzyme immunoassay for identification of Vibrio vulnificus in seawater, sediment, and oysters

Applied and Environmental Microbiology, 1991-04, Vol.57 (4), p.1235-1240

1991

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Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish

Applied and Environmental Microbiology, 1993-08, Vol.59 (8), p.2425-2429

1993

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Prevalence and clonal nature of Escherichia coli O157:H7 on dairy farms in Wisconsin

Applied and Environmental Microbiology, 1996-05, Vol.62 (5), p.1519-1525

1996

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Characterization of Escherichia coli O157:H7 from downer and healthy dairy cattle in the upper Midwest region of the United States

Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.4683-4688

2003

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Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid

International journal of food microbiology, 1999-02, Vol.46 (3), p.263-269

1999

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Enhancement of acid tolerance in Zymomonas mobilis by a proton-buffering peptide

Applied biochemistry and biotechnology, 2006-07, Vol.134 (1), p.15-26

2006

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Validation of pepperoni processes for control of Escherichia coli O157:H7

Journal of food protection, 1996-12, Vol.59 (12), p.1260-1266

1996

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Microtitration plate most-probable-number tests for the enumeration of Escherichia coli in estuarine and marine waters

Journal of microbiological methods, 1993, Vol.18 (1), p.11-19

1993

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Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices

Journal of food protection, 1998-04, Vol.61 (4), p.377-382

1998

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Cutting boards of plastic and wood contaminated experimentally with bacteria

Journal of food protection, 1994, Vol.57 (1), p.16-22

1994

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Pulsed-field gel electrophoresis and ribotype profiles of clinical and environmental Vibrio vulnificus isolates

Applied and Environmental Microbiology, 1996-10, Vol.62 (10), p.3572-3580

1996

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Decontamination of plastic and wooden cutting boards for kitchen use

Journal of food protection, 1994, Vol.57 (1), p.23-30

1994

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Multiple Vibrio vulnificus strains in oysters as demonstrated by clamped homogeneous electric field gel electrophoresis

Applied and Environmental Microbiology, 1995-03, Vol.61 (3), p.1163-1168

1995

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Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157 : H7

Letters in applied microbiology, 1997-08, Vol.25 (2), p.131-134

1997

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Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C

Journal of food protection, 1998-04, Vol.61 (4), p.383

1998

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Comparison and genomic sizing of Escherichia coli O157:H7 isolates by pulsed-field gel electrophoresis

Applied and Environmental Microbiology, 1993-09, Vol.59 (9), p.3141-3144

1993

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Growth and processing conditions affecting acid tolerance in Escherichia coli O157:H7

Food microbiology, 1998-04, Vol.15 (2), p.157-166

1998

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Lethality of a heat- and phosphate-catalyzed glucose by-product to Escherichia coli O157:H7 and partial protection conferred by the rpoS regulon

Applied and environmental microbiology, 1999-06, Vol.65 (6), p.2396-2401

1999

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Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat

Applied and Environmental Microbiology, 1994-09, Vol.60 (9), p.3198-3203

1994

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Isolation of Escherichia coli O157:H7 from the gall bladder of inoculated and naturally-infected cattle

Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4°C or 21°C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246°C

Transmission of Escherichia coli O157:H7 in cattle is influenced by the level of environmental contamination

Growth and survival parameter estimates and relation  to RpoS levels in serotype O157:H7 and non‐O157 Shiga  toxin‐producing Escherichia coli

Longitudinal study of Escherichia coli O157:H7 dissemination on four dairy farms in Wisconsin

Starvation- and stationary-phase-induced acid tolerance in Escherichia coli O157:H7

Enzyme immunoassay for identification of Vibrio vulnificus in seawater, sediment, and oysters

Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish

Prevalence and clonal nature of Escherichia coli O157:H7 on dairy farms in Wisconsin

Characterization of Escherichia coli O157:H7 from downer and healthy dairy cattle in the upper Midwest region of the United States

Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid

Enhancement of acid tolerance in Zymomonas mobilis by a proton-buffering peptide

Validation of pepperoni processes for control of Escherichia coli O157:H7

Microtitration plate most-probable-number tests for the enumeration of Escherichia coli in estuarine and marine waters

Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices

Cutting boards of plastic and wood contaminated experimentally with bacteria

Pulsed-field gel electrophoresis and ribotype profiles of clinical and environmental Vibrio vulnificus isolates

Decontamination of plastic and wooden cutting boards for kitchen use

Multiple Vibrio vulnificus strains in oysters as demonstrated by clamped homogeneous electric field gel electrophoresis

Survey of retail cheeses, dairy processing environments and raw milk for Escherichia coli O157 : H7

Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C

Comparison and genomic sizing of Escherichia coli O157:H7 isolates by pulsed-field gel electrophoresis

Growth and processing conditions affecting acid tolerance in Escherichia coli O157:H7

Lethality of a heat- and phosphate-catalyzed glucose by-product to Escherichia coli O157:H7 and partial protection conferred by the rpoS regulon

Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat

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