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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

Journal of food science, 2009-08, Vol.74 (6), p.M237-M241

2009

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Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties

Journal of food protection, 2006-05, Vol.69 (5), p.1080-1086

2006

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Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin

Poultry science, 2004-07, Vol.83 (7), p.1218-1225

2004

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Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water

Journal of food protection, 2003-09, Vol.66 (9), p.1618-1622

2003

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Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization

Journal of food protection, 2003-02, Vol.66 (2), p.242-248

2003

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Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products

Journal of food protection, 2004-07, Vol.67 (7), p.1394-1402

2004

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Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Journal of food science, 2002-06, Vol.67 (5), p.1879-1885

2002

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Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry

Journal of food science, 1998-01, Vol.63 (1), p.88-91

1998

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Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat

Journal of food science, 2002-11, Vol.67 (9), p.3435-3440

2002

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Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States

World's poultry science journal, 2014-12, Vol.70 (4), p.787-802

2014

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Impact of performance-based sanitation systems on microbiological characteristics of poultry processing equipment and carcasses as compared with traditional sanitation systems

Journal of applied poultry research, 2012-09, Vol.21 (3), p.669-678

2012

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Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Journal of food science, 2007-03, Vol.72 (2), p.M56-M61

2007

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Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork

Journal of food science, 2004-05, Vol.69 (4), p.FMS97-FMS101

2004

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Pathogen Kinetics and Heat and Mass Transfer-Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing

Journal of food protection, 2007-03, Vol.70 (3), p.607-615

2007

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Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

Journal of food protection, 2004-07, Vol.67 (7), p.1403-1407

2004

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Process lethality prediction for Escherichia coli O157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization

Journal of food science, 2004-05, Vol.69 (4), p.FMS112-FMS116

2004

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Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking

Food microbiology, 2005-01, Vol.22 (1), p.47-52

2005

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Thermal lethality of salmonella in chicken leg quarters processed via an AIr/steam impingement oven

Journal of food protection, 2004-03, Vol.67 (3), p.493-498

2004

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Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization

Journal of food protection, 2003-04, Vol.66 (4), p.578-583

2003

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Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions

Journal of food protection, 2001, Vol.64 (1), p.23-29

2001

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Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven

Poultry science, 2001-04, Vol.80 (4), p.515-521

2001

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Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during in-package pasteurization

Journal of food protection, 2003, Vol.66 (4), p.578-583

2003

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Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven

Journal of food science, 2001-06, Vol.66 (5), p.734-741

2001

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Extension of the shelf-life of fresh ground pork with polyphosphates

Journal of food science, 1987-03, Vol.52 (2), p.513-514

1987

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Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

Journal of food science, 1988-03, Vol.53 (2), p.398-401

1988

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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties

Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin

Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water

Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization

Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products

Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry

Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat

Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States

Impact of performance-based sanitation systems on microbiological characteristics of poultry processing equipment and carcasses as compared with traditional sanitation systems

Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork

Pathogen Kinetics and Heat and Mass Transfer-Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing

Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat

Process lethality prediction for Escherichia coli O157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization

Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking

Thermal lethality of salmonella in chicken leg quarters processed via an AIr/steam impingement oven

Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization

Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions

Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven

Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during in-package pasteurization

Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven

Extension of the shelf-life of fresh ground pork with polyphosphates

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

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