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Control of Listeria monocytogenes in the food-processing environment

Journal of food protection, 2002-04, Vol.65 (4), p.709-725

TOMPKIN, R. B

2002

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Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food

Journal of food science, 2009-03, Vol.74 (2), p.R39-R45

2009

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Psychrotrophic clostridia causing spoilage in cooked meat and poultry products

Journal of food protection, 1999-07, Vol.62 (7), p.766-772

1999

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Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products

Journal of food protection, 2003-07, Vol.66 (7), p.1227-1232

2003

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Interactions between government and industry food safety activities

Food control, 2001-06, Vol.12 (4), p.203-207

Tompkin, R.B.

2001

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The use of HACCP in the production of meat and poultry products

Journal of food protection, 1990-09, Vol.53 (9), p.795-803

Tompkin, R.B. (Swift-Eckrich, Inc., Downers Grove, IL)

1990

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Compendium of the Microbiological Spoilage of Foods and Beverages

1. Aufl., 2009

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A comparison of Escherichia coli levels at four sampling sites on turkey carcasses

Poultry science, 1998-10, Vol.77 (10), p.1531-1533

1998

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HACCP in the meat and poultry industry

Food control, 1994, Vol.5 (3), p.153-161

Tompkin, R.B.

1994

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Absence of high-level vancomycin resistance in enterococci isolated from meat-processing facilities

Emerging infectious diseases, 2001-11, Vol.7 (6), p.1030-1031

2001

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General Interest: Control of Listeria monocytogenes in the Food-Processing Environment

Journal of food protection, 2002-04, Vol.65 (4), p.709-725

Tompkin, R B

2002

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Indirect antimicrobial effects in foods: phosphates [Meats, cheeses, bread, and egg products]

Journal of food safety, 1984-01, Vol.6 (1), p.13-27

Tompkin, R.B

1984

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Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage

Applied microbiology, 1974-08, Vol.28 (2), p.262

1974

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Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat

Applied and Environmental Microbiology, 1978-01, Vol.35 (1), p.59-61

1978

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Causes of variation in botulinal inhibition in perishable canned cured meat

Applied and Environmental Microbiology, 1978-05, Vol.35 (5), p.886-889

1978

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Antibotulinal efficacy of sulfur dioxide in meat

Applied and Environmental Microbiology, 1980-06, Vol.39 (6), p.1096-1099

1980

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Iron and the antibotulinal efficacy of nitrite [in perishable canned cured meat]

Applied and Environmental Microbiology, 1979-02, Vol.37 (2), p.351-353

1979

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Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon

Applied microbiology, 1974-04, Vol.27 (4), p.733

1974

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Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused

Applied and Environmental Microbiology, 1978-05, Vol.35 (5), p.863-866

1978

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Effect of pH, sodium chloride, and sodium nitrite on enterotoxin A production

Applied microbiology, 1973-12, Vol.26 (6), p.833

1973

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Direct addition of liquid propylene oxide to dried materials for destruction of Salmonellae

Applied microbiology, 1974-01, Vol.27 (1), p.276

1974

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Factors influencing detection of salmonellae in rendered animal by-products

Applied microbiology, 1973-04, Vol.25 (4), p.485

1973

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Micro-Organisms in Foods 6: Microbial Ecology of Food Commodities

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Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon

Journal of food protection, 1978-08, Vol.41 (8), p.621-625

1978

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Influence of Rumen Fluid Source upon Establishment and Cultivation in vitro of the Rumen Protozoon Entodinium

The Journal of Protozoology, 1966-02, Vol.13 (1), p.55-58

1966

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Control of Listeria monocytogenes in the food-processing environment

Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food

Psychrotrophic clostridia causing spoilage in cooked meat and poultry products

Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products

Interactions between government and industry food safety activities

The use of HACCP in the production of meat and poultry products

Compendium of the Microbiological Spoilage of Foods and Beverages

A comparison of Escherichia coli levels at four sampling sites on turkey carcasses

HACCP in the meat and poultry industry

Absence of high-level vancomycin resistance in enterococci isolated from meat-processing facilities

General Interest: Control of Listeria monocytogenes in the Food-Processing Environment

Indirect antimicrobial effects in foods: phosphates [Meats, cheeses, bread, and egg products]

Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage

Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat

Causes of variation in botulinal inhibition in perishable canned cured meat

Antibotulinal efficacy of sulfur dioxide in meat

Iron and the antibotulinal efficacy of nitrite [in perishable canned cured meat]

Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon

Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused

Effect of pH, sodium chloride, and sodium nitrite on enterotoxin A production

Direct addition of liquid propylene oxide to dried materials for destruction of Salmonellae

Factors influencing detection of salmonellae in rendered animal by-products

Micro-Organisms in Foods 6: Microbial Ecology of Food Commodities

Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon

Influence of Rumen Fluid Source upon Establishment and Cultivation in vitro of the Rumen Protozoon Entodinium

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