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Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

Journal of food protection, 2023-08, Vol.86 (8), p.100111-100111, Article 100111

2023

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Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance

Food microbiology, 2021-09, Vol.98, p.103783-103783, Article 103783

2021

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Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth

Journal of food protection, 2024-10, Vol.87 (10), p.100356, Article 100356

2024

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Curli Production Influences Cross-contamination by Escherichia coli O157:H7 When Washing Fresh-cut Romaine Lettuce

Journal of food protection, 2023-01, Vol.86 (1), p.100023-100023, Article 100023

2023

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Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries

Journal of food protection, 2023-02, Vol.86 (2), p.100032-100032, Article 100032

2023

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Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing

Poultry science, 2023-10, Vol.102 (10), p.102893, Article 102893

2023

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Predicting Salmonella Populations from Biological, Chemical, and Physical Indicators in Florida Surface Waters

Applied and Environmental Microbiology, 2013-07, Vol.79 (13), p.4094-4105

2013

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Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-producing Escherichia coli and a Nonpathogenic E. coli Strain in Preharvest Agricultural Water

Journal of food protection, 2023-11, Vol.86 (11), p.100172-100172, Article 100172

2023

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Ranking Food Safety Priorities of the Fresh Produce Industry in the United States

Journal of food protection, 2023-12, Vol.86 (12), p.100167, Article 100167

2023

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Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce

Food microbiology, 2012-05, Vol.30 (1), p.267-273

2012

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Norovirus cross-contamination during preparation of fresh produce

International journal of food microbiology, 2015-04, Vol.198, p.43-49

2015

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Predicting Survival of Salmonella in Low-Water Activity Foods: An Analysis of Literature Data

Journal of food protection, 2014-09, Vol.77 (9), p.1448-1461

2014

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Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

Journal of food protection, 2018-09, Vol.81 (9), p.1472-1480

2018

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Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity

Journal of food protection, 2022-08, Vol.85 (8), p.1122-1127

2022

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Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

Journal of food protection, 2022-10, Vol.85 (10), p.1431-1438

2022

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Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling

Journal of food protection, 2022-10, Vol.85 (10), p.1452-1457

2022

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Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity

Food microbiology, 2021-12, Vol.100, p.103840-103840, Article 103840

2021

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Quantification of Survival and Transfer of Salmonella on Fresh Cucumbers during Waxing

Journal of food protection, 2021-03, Vol.84 (3), p.456-462

2021

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Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces during Postharvest Handling: A Systematic Literature Review

Journal of food protection, 2020-01, Vol.83 (1), p.108-128

2020

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Higher Concentrations of Bacterial Enveloped Virus Phi6 Can Protect the Virus from Environmental Decay

Applied and environmental microbiology, 2021-10, Vol.87 (21), p.1-e0137121

2021

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Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies

Journal of food protection, 2024-12, Vol.87 (12), p.100384, Article 100384

2024

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A Meta-Analysis of the Published Literature on the Effectiveness of Antimicrobial Soaps

Journal of food protection, 2011-11, Vol.74 (11), p.1875-1882

2011

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Modeling the Inactivation of Viruses from the Coronaviridae Family in Response to Temperature and Relative Humidity in Suspensions or on Surfaces

Applied and environmental microbiology, 2020-09, Vol.86 (18), p.e01244-20

2020

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Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes

Journal of food protection, 2019-12, Vol.82 (12), p.2135-2147

2019

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Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food

Applied and environmental microbiology, 2016-11, Vol.82 (21), p.6490-6496

2016

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Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance

Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth

Curli Production Influences Cross-contamination by Escherichia coli O157:H7 When Washing Fresh-cut Romaine Lettuce

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries

Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing

Predicting Salmonella Populations from Biological, Chemical, and Physical Indicators in Florida Surface Waters

Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-producing Escherichia coli and a Nonpathogenic E. coli Strain in Preharvest Agricultural Water

Ranking Food Safety Priorities of the Fresh Produce Industry in the United States

Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce

Norovirus cross-contamination during preparation of fresh produce

Predicting Survival of Salmonella in Low-Water Activity Foods: An Analysis of Literature Data

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer

Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity

Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling

Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity

Quantification of Survival and Transfer of Salmonella on Fresh Cucumbers during Waxing

Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces during Postharvest Handling: A Systematic Literature Review

Higher Concentrations of Bacterial Enveloped Virus Phi6 Can Protect the Virus from Environmental Decay

Models for the Inactivation of Foodborne Pathogens in Salad Dressing from Challenge Studies

A Meta-Analysis of the Published Literature on the Effectiveness of Antimicrobial Soaps

Modeling the Inactivation of Viruses from the Coronaviridae Family in Response to Temperature and Relative Humidity in Suspensions or on Surfaces

Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes

Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food

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