ERRC Publications

PDF File (if available) Reference
General Predictive Microbiology
5520.pdfR. L. Buchanan and M. L. Cygnarowicz A Mathematical Approach toward Defining and Calculating the Duration of the Lag Phase, Food Microbiology (1990) 7:237-240
5541.pdfR. L. Buchanan Using Spreadsheet Software for Predictive Microbiology Applications, J. Food Safety (1991) 11:123-134
5686.pdfR. L. Buchanan Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods: American Chemical Society ACS Symposium Series (1992) 484:250-260
5790.pdfR. C. Whiting and M. L. Cygnarowicz-Provost, A Quantitative Model for Bacterial Growth and Decline, Food Microbiology (1992) 9:269-277
5810.pdfR. L. Buchanan, Predictive Food Microbiology, Trends in Food Science & Technology (1993) 4:6-11
5921.pdfA. J. Miller, Data Collection and Capture Systems for Microbial Modeling, Journal of Industrial Microbiology (1993) 12:291-294
5923.pdfR. L. Buchanan, Developing and Distributing User-Friendly Application Software, Journal of Industrial Microbiology (1993) 12:251-255
6013.pdfR. C. Whiting and R. L. Buchanan, Microbial Modeling, Food Technology (1994) 48(6):113-120
6219.pdfR. C. Whiting, Microbial Modeling in Foods: Critical Reviews in Food science and Nutrition (1995) 35(6):467-494
6475.pdfR. C. Whiting Microbial Database Building: What Have We Learned?: Food Technology (1997) 51(4):82-86
6460.pdfR. L. Buchanan R. C. Whiting and W. C. Damert When is Simple Good Enough: A Comparison of the Gompertz Baranyi and Three-Phase Linear Models for Fitting Bacterial Growth Curves: Food Microbiology (1997) 14:313-326
5922.pdfR. C. Whiting Modeling Bacterial Survival in Unfavorable Environments: Journal of Industrial Microbiology (1993) 12:240-246
7053.pdfR. L. Buchanan R. C. Whiting and M. H. Golden Modeling Acid Inactivation of Foodborne Microorganisms In Control of Foodborne Microorganisms ed. V. K. Juneja and J. N. Sofos, Marcel Dekker Inc New York NY (2002) Chapter 18 pp. 461-477
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Growth Models
Aeromonas hydrophila
5012.pdfS. A. Palumbo D. R. Morgan and R. L. Buchanan Influence of Temperature NaCl and pH on the Growth of Aeromonas hydrophila Journal of Food Science (1985) 50:1417-1421
5611.pdfS. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Model for the Aerobic Growth of Aeromonas hydrophila K144: Journal of Food Protection (1991) 54:429-435
5717.pdfS. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Model for the Anaerobic Growth of Aeromonas hydrophila K144 J. Food Protection (1992) 55:260-265
6295.pdfS. A. Palumbo, A. C. Williams, R. L. Buchanan, J. E. Call and J. G. Phillips Expanded Model for the Aerobic Growth of Aeromonas hydrophila: Journal of Food Safety (1996) 16:1-13
Related Publications
4970.pdfR. L. Buchanan and S. A. Palumbo Aeromonas hydrophila and Aeromonas sobria as Potential Food Poisoning Species: A Review Journal of Food Safety (1985) 7:15-29
5192.pdfS. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Thermal Resistance of Aeromonas hydrophila Journal of Food Protection (1987) 50(9):761-764
5245.pdfS. A. Palumbo and R. L. Buchanan Factors Affecting Growth or Survival of Aeromonas hydrophila in Foods Journal of Food Safety (1988) 9:37-51
5295.pdfS. A. Palumbo The Growth of Aeromonas hydrophila K144 in Ground Pork at 5°C International Journal of Food Microbiology (1988) 7:41-48
5051.pdfS. A. Palumbo R. K. Jenkins R. L. Buchanan and D. W. Thayer Determination of Irradiation D-values for Aeromonas hydrophila Journal of Food Protection (1986) 49:189-191
5379.pdfS. A. Palumbo M. M. Bencivengo F. Del Corral A. C. Williams and R. L. Buchanan Characterization of the Aeromonas hydrophila Group Isolated from Retail Foods of Animal Origin Journal of Clinical Microbiology (1989) 27:854-859
5699.pdfS. A. Palumbo and A. C. Williams Growth of Aeromonas hydrophila K144 as Affected by Organic Acids J. Food Science (1992) 57(1):233-235
5897.pdfS. A. Palumbo The Occurrence and Significance of the Organisms of the Aeromonas hydrophila Group in Food and Water Med. Microbiol. Lett. (1993) 2:339-346
6109.pdfS. A. Palumbo J. E. Call P. H. Cooke and A. C. Williams Effect of Polyphosphates and NaCl on Aeromonas hydrophila K144 Journal of Food Safety (1995) 15:77-87
6317.pdfS. A. Palumbo, R. K. Jenkins, J. J. Shieh, R. L. Buchanan and D. W. Thayer, Determination of Irradiation D-values for Aeromonas hydrophila in Growth Medium, Buffer and Fish, In ""Food Irradiation Processing"", Proceedings of an International Symposium on Food Irradiation Processing, Washington, DC March 4-8, 1985 publ. by International Atomic Energy Agency, Vienna (1985) pp. 246-248
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Growth Models
Bacillus cereus
5835.pdf R. C. Benedict, T. Partridge, D. Wells and R. L. Buchanan, Bacillus cereus: Aerobic Growth Kinetics: Journal of Food Protection (1993) 56(3):211-214
Related Publications
5981.pdf F. J. Schultz and J. L. Smith Bacillus: Recent Advances in Bacillus cereus Food Poisoning Research In Foodborne Disease Handbook: Diseases Caused by Bacteria Vol. 1 edited by Y. H. Hui et al. (1994) Marcel Dekker Inc. New York Chapter 2 pp. 29-62
6048.pdf D. W. Thayer and G. Boyd Control of Enterotoxic Bacillus cereus on Poultry or Red Meats in Beef Gravy by Gamma Irradiation Journal of Food Protection (1994) 57(9):758-764
6858.pdf K. T. Rajkowski and J. L. Smith Update: Food Poisoning and Other Diseases Induced by Bacillus cereus In Foodborne Disease Handbook 2nd Edition Vol. 1:Bacterial Pathogens ed. Y. H. Hui et al. Marcel Dekker Inc. New York NY Ch 4 pp. 61-76 (2000)
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Growth Models [Time to...]
Clostridium botulinum
5894.pdfR.C. Whiting and J.E. Call, Time of Growth Model for Proteolytic Clostridium botulinum: Food Microbiology (1993) 10:295-301
6419.pdfR.C. Whiting and J.C. Oriente, Time-to-turbidity Model for Non-Proteolytic Type B Clostridium botulinum: International Journal of Food Microbiology (1997) 35:49-60
Baker, D.A. and Genigeorgis, C. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth. J. Food Protection 53: 131-140.
Related Publications
4703.pdf T.J. Montville and L.K. Conway, Oxidation-Reduction Potentials of Canned Foods and their Ability to Support Clostridium botulinum Toxigenesis, Journal of Food Science (1982) 47:1879-1882
5504.pdf C.N. Huhtanen, Metabiotic Growth and Toxin Formation by Clostridium botulinum, J. Food Safety (1990) 10:253-265
5688.pdf R.C. Whiting and K.A. Naftulin, Effects of Headspace Oxygen Concentration on Growth and Toxin Production by Proteolytic Strains of Clostridium botulinum, J. Food Protection (1992) 55:23-27
5920.pdf A.J. Miller, J.E. Call and R.C. Whiting, Comparison of Organic Acid Salts for Clostridium botulinum Control in an Uncured Turkey Product, Journal of Food Protection (1993) 56(11):958-962
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Growth Models
Clostridium perfringens
6328.pdfV. K. Juneja B.S. Marmer J. G. Phillips and S. A. Palumbo Interactive Effects of Temperature Initial pH Sodium Chloride and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens Journal of Food Protection (1996) 59(9):963-968
Related Publications
2339.pdf R.J. Gough and J. A. Alford Effect of Curing Agents on the Growth and Survival of Food-Poisoning Strains of Clostridium perfringens Journal of Food Science (1965) 30:1025-1028
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Growth Models
Escherichia coli O157:H7
5771.pdfR.L. Buchanan and L.A. Klawitter, The Effect of Incubation Temperature, Initial pH, and Sodium Chloride on the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1992) 9:185-196
5891.pdfR.L. Buchanan, L.K. Bagi, R.V. Goins and J.G. Phillips, Response Surface Models for the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1993) 10:303-315
6057.pdfR.L. Buchanan and L.K. Bagi, Expansion of Response Surface Models for the Growth of Escherichia coli O157:H7 to Include Sodium Nitrite as a Variable: International Journal of Food Microbiology (1994) 27:317-332
6490.pdfR.L. Buchanan and L.K. Bagi, Effect of Water Activity and Humectant Identity on the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1997) 14:413-423
Related Publications
3065.pdfH. Ng, Effect of Decreasing Growth Temperature on Cell Yield of Escherichia coli (E. coli), Journal of Bacteriology (1969) 98:232-237
6130.pdfS.A. Palumbo, J.E. Call, F.J. Schultz and A.C. Williams, Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli, Journal of Food Protection (1995) 58(4):352-356
6252.pdfK.T. Rajkowski and B.S. Marmer, Growth of Escherichia coli O157:H7 at Fluctuating Incubation Temperatures, Journal of Food Protection (1995) 58(12):1307-1313
6445.pdfS.A. Palumbo, A.R. Pickard and J.E. Call, Population Changes and Verotoxin Production of Enterohemorragic Escherichia coli Strains Inoculated in Milk and Ground Beef Held at Low Temperatures, Journal of Food Protection (1997) 60(7):746-750
6755.pdfG. Duffy, D.C.R. Riordan, J.J. Sheridan, J.E. Call, R.C. Whiting, I.S. Blair and D.A. McDowell, Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage, Journal of Food Protection (2000) 63(1):12-18
6788.pdfD.C.R. Riordan, G. Duffy, J.J. Sheridan, R.C. Whiting, I.S. Blair and D.A. McDowell, Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni, Applied and Environmental Microbiology (2000) 66(4):1726-1729
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Growth Models
Listeria monocytogenes
5435.pdfR.L. Buchanan, H.G. Stahl and R.C. Whiting, Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes: Journal of Food Protection (1989) 52(12):844-851
5478.pdfR.L. Buchanan and J.G. Phillips, Response Surface Model for Predicting the Effects of Temperature, pH, Sodium Chloride content, Sodium Nitrite Concentration, and Atmosphere on the Growth of Listeria monocytogenes.: J. Food Protection (1990) 53:370-376
5574.pdfR.L. Buchanan and L.A. Klawitter, Effect of Temperature History on the Growth of Listeria monocytogenes Scott A at Refrigeration Temperatures: International Journal of Food Microbiology (1991) 12:235-246
Related Publications
5555.pdfR.L. Buchanan and L.A. Klawitter, Effects of Temperature and Oxygen on the Growth of Listeria monocytogenes at pH 4.5, J. Food Science (1990) 55:1754-1756
5590.pdfS.A. Palumbo and A.C. Williams, Resistance of Listeria monocytogenes to Freezing in Foods, Food Microbiology (1991) 8:63-68
5734.pdfA.J. Miller, Combined Water Activity and Solute Effects on Growth and Survival Listeria monocytogenes Scott A, J. Food Protection (1992) 55(6):414-418
5875.pdfL.L. Zaika and A.H. Kim, Effect of Sodium Polyphosphates on Growth of Listeria monocytogenes, Journal of Food Protection (1993) 56(7):577-580
5991.pdfK.T. Rajkowski, S.M. Calderone and E. Jones, Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk, Journal of Dairy Science (1994) 77(6):1503-1508
6052.pdfG. Duffy, J.J. Sheridan, R.L. Buchanan, D.A. McDowell and I.S. Blair, The effect of Aeration, Initial inoculum and Meat Microflora on the Growth Kinetics of Listeria monocytogenes in Selective Enrichment Broths, Food Microbiology (1994) 11:429-438
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Growth Models
Salmonellae
Non-ERRCGibson, A.M., Bratchell, N. and Roberts, T. A., Predicting microbial growth: Growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride, and storage temperature: J. Food Microbiol. (1988) 6:155-178
Salmonella typhimurium
6650.pdf T. P. Oscar, Growth Kinetics of Salmonella Isolates in a Laboratory Medium as Affected by Isolate and Holding Temperature: Journal of Food Protection (1998) 61(8):964-968
6651.pdf T. P. Oscar, Response Surface Models for Effects of Temperature, pH, and Previous Growth pH on Growth Kinetics of Salmonella typhimurium in Brain Heart Infusion Broth: Journal of Food Protection (1999) 62(2):106-111
7171.pdf T. P. Oscar, Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella typhimurium on Cooked Ground Chicken Breast, Journal of Food Protection (1999) 62(10):1111-1114
Related Publications
7173.pdf T. P. Oscar, Response Surface Models for Effects of Temperature and Previous Growth Sodium Chloride on Growth Kinetics of Salmonella typhimurium on Cooked Chicken Breast, Journal of Food Protection (1999) 62(12):1470-1474
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Growth Models
Shigella flexneri
5609.pdfL.L. Zaika, A.H. Kim and L. Ford, Effect of Sodium Nitrite on Growth of Shigella flexneri: Journal of Food Protection (1991) 54:424-428
5747.pdfL.L. Zaika, J.G. Phillips and R.L. Buchanan, Model for Aerobic Growth of Shigella flexneri under Various Conditions of Temperature, pH, Sodium Chloride and Sodium Nitrite Concentrations: J. Food Protection (1992) 55:509-513
6054.pdfL.L Zaika, E. Moulden, L. Weimer, J.G. Phillips and R.L. Buchanan, Model for the Combined Effects of Temperature, Initial pH, Sodium Chloride and Sodium Nitrite Concentrations on Anaerobic Growth of Shigella flexneri: International Journal of Food Microbiology (1994) 23:345-358
6570.pdfL.L. Zaika, J.G. Phillips, J.S. Fanelli and O.J. Scullen, Revised Model for Aerobic Growth of Shigella flexneri to Extend the Validity of Predictions at Temperatures Between 10 and 19 degrees C, International Journal of Food Microbiology (1998) 41:9-19
Related Publications
6977.pdfL.L. Zaika, The Effect of Temperature and Low pH on Survival of Shigella flexneri in Broth, Journal of Food Protection (2001) 64(8):1162-1165
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Growth Models
Staphylococcus aureus
5865.pdfR.L. Buchanan, J.L. Smith, C. McColgan, B.S. Marmer, M.H. Golden and B.J. Dell, Response Surface Models for the Effects of Temperature, pH, Sodium Chloride, and Sodium Nitrite on the Aerobic and Anaerobic Growth of Staphylococcus aureus 196E: Journal of Food Safety (1993) 13:159-175
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Growth Models
Yersinia enterocolitica
6056.pdfS. Bhaduri, C.O. Turner-Jones, R.L. Buchanan and J.G. Phillips, Response Surface Model of the Effect of pH, Sodium Chloride and Sodium Nitrite on Growth of Yersinia enterocolitica at Low Temperatures: International Journal of Food Microbiology (1994) 23:333-343
6181.pdfS. Bhaduri, R.L. Buchanan and J.G. Phillips, Expanded response Surface Model for Predicting the Effects of Temperatures, pH, Sodium Chloride Contents and Sodium Nitrite Concentrations on the Growth Rate of Yersinia enterocolitica: Journal of Applied Bacteriology (1995) 79:163-170
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Cooling / Growth Models
Clostridium botulinum
6758.pdfV.K. Juneja and H.M. Marks, Proteolytic Clostridium botulinum Growth at 12-48°C Simulating the Cooling of Cooked Meat: Development of a Predictive Model: Food Microbiology (1999) 16:583-592 Available online http://www.idealibrary.com Article No. fmic.1999,270
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Cooling / Growth Models
Clostridium perfringen
6713.pdfV. K. Juneja, R. C. Whiting, H. M. Marks and O. P. Snyder, Predictive Model for Growth of Clostridium perfringens at Temperatures Applicable to Cooling of Cooked Meat: Food Microbiology (1999) 16:335-349 Available online http://www.idealibrary.com Article No. fmic.1998.0245
V. K. Juneja, J. S. Novak, H. M. Marks, D. E. Gombas, Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model. Innovative Food Science & Emerging Technologies 2 (2001) 289-301.
7177.pdfJuneja, V. K., and H. M. Marks, Predictive model for Growth of Clostridium perfringens during cooling of cooked cured chicken. - In Print - J. Food Micro.
Related Publications
5992.pdfV. K. Juneja, B.S. Marmer and A. J. Miller, Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef: Journal of Food Protection (1994) 57(5):393-398
6019.pdfV. K. Juneja, J. E. Call, B.S. Marmer and A. J. Miller, The Effect of Temperature Abuse on Clostridium perfringens in Cooked Turkey Stored Under Air and Vacuum: Food Microbiology (1994) 11:187-193
6078.pdfV. K. Juneja, O. P. Snyder, Jr. and M. L. Cygnarowicz-Provost, Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef: Journal of Food Protection (1994) 57(12):1063-1067
6110.pdfV. K. Juneja and W. M. Majka, Outgrowth of Clostridium perfringens Spores in Cook-in-Bag Beef Products: Journal of Food Safety (1995) 15:21-34
6299.pdfV. K. Juneja, B.S. Marmer and J. E. Call, Influence of Modified Atmosphere Packaging on Growth of Clostridium perfringens in Cooked Turkey: Journal of Food Safety (1996) 16:141-150
6328.pdfV. K. Juneja, B.S. Marmer, J. G. Phillips and S. A. Palumbo, Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens: Journal of Food Protection (1996) 59(6):963-968
6358.pdfV. K. Juneja and B.S. Marmer, Growth of Clostridium perfringens from Spore Inocula in Sous-vide Turkey Products: International Journal of Food Microbiology (1996) 32:115-123
6391.pdfV. K. Juneja, O. P. Snyder, Jr. and B.S. Marmer, Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling: Journal of Food Protection (1997) 60(3):272-275
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Survival Models
Escherichia coli O157:H7
Unpublished model
Related Publications
6538.pdfD.C.R. Riordan, G. Duffy, J.J. Sheridan, B.S. Eblen, R.C. Whiting, I.S. Blair and D.A. McDowell, Survival of Escherichia coli O157:H7 during the Manufacture of Pepperoni, Journal of Food Protection (1998) 61(2):146-151
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Survival Models
Listeria monocytogenes
5972.pdfR.L. Buchanan, M.H. Golden, R.C. Whiting, J.G. Phillips and J.L. Smith, Non-Thermal Inactivation Models for Listeria monocytogenes: J. Food Sci. (1994) 59(1):179-188
6169.pdfR.L. Buchanan and M.H. Golden, Model for the Non-Thermal Inactivation of Listeria monocytogenes in a Reduced Oxygen Environment: Food Microbiology (1995) 12:203-212
6429.pdfR.L. Buchanan, M.H. Golden and J.G. Phillips, Expanded Models for the Non-Thermal Inactivation of Listeria monocytogenes: Journal of Applied Microbiology (1997) 82:567-577
Related Publications
5734.pdfA.J. Miller, Combined Water Activity and Solute Effects on Growth and Survival Listeria monocytogenes Scott A, J. Food Protection (1992) 55(6):414-418
5877.pdfR.L. Buchanan, M.H. Golden and R.C. Whiting, Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria monocytogenes Inactivation: Journal of Food Protection (1993) 56(6):474-478,484
6024.pdfR.L. Buchanan and M.H. Golden, Interaction of Citric Acid Concentration and pH on the Kinetics of Listeria monocytogenes Inactivation: Journal of Food Protection (1994) 57(7):567-570
6041.pdfR.C. Whiting and M.O. Masana, Listeria monocytogenes Survival Model Validated in Simulated Uncooked-Fermented Meat Products for Effects of Nitrite and pH, J. Food Sci. (1994) 59(4):760-762
6108.pdfM.H. Golden, R.L. Buchanan and R.C. Whiting, Effect of Sodium Acetate or Sodium Propionate with EDTA and Ascorbic Acid on the Inactivation of Listeria monocytogenes: Journal of Food Safety (1995) 15:53-65
6484.pdfL.L. Zaika, O.J. Scullen and J.S. Fanelli, Growth Inhibition of Listeria monocytogenes by Sodium Polyphosphate as Affected by Polyvalent Metal Ions, J. Food Sci. (1997) 62(4):867-869 & 872
6535.pdfR.L. Buchanan and M.H. Golden, Interactions Between pH and Malic Acid Concentration on the Inactivation of Listeria monocytogenes: Journal of Food Safety (1998) 18:37-48
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Survival Models
Salmonellae
Unpublished model
Related Publications
3064.pdfJ.A. Alford and S.A. Palumbo, Interaction of Salt, pH, and Temperature on the Growth and Survival of Salmonellae in Ground Pork, Applied Microbiology (1969) 17:528-532
3209.pdfR.E. Hargrove, F.E. McDonough and W.A. Mattingly, Factors Affecting Survival of Salmonella in Cheddar and Colby Cheese, Journal of Milk and Food Technology (1969) 32:480-484
4007.pdfJ.L. Smith, S.A. Palumbo, J.C. Kissinger and C.N. Huhtanen, Survival of Salmonella dublin and Salmonella typhimurium in Lebanon Bologna, Journal of Milk and Food Technology (1975) 38:150-154
4062.pdfJ.L. Smith, C.N. Huhtanen, J.C. Kissinger and S.A. Palumbo, Survival of Salmonellae During Pepperoni Manufacture, Applied Microbiology (1975) 30:759-763
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Survival Models
Staphylococcus aureus
6359.pdfR.C. Whiting, S. Sackitey, S. Calderone, K. Morely and J.G. Phillips, Model for the Survival of Staphylococcus aureus in Nongrowth Environments: International Journal of Food Microbiology (1996) 31:231-243
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Thermal Inactivation Models
Clostridium botulinum
6263.pdfJ.K. Juneja, B.S. Marmer, J.G. Phillips and A.J. Miller, Influence of the Intrinsic Properties of Food on Thermal Inactivation of Spores of Nonproteolytic Clostridium botulinum: Development of a Predictive Model: Journal of Food Safety (1995) 15:349-364
Related Publications
6184.pdfV.K. Juneja and B.S. Eblen, Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores: Journal of Food Protection (1995) 58(7):813-816
6214.pdfV.K. Juneja, B.S. Eblen, B.S. Marmer, A.C. Williams, S.A. Palumbo and A.J. Miller, Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry, Journal of Food Protection (1995) 58(7):758-763
6401.pdfB.L. Bowles, A.C. Williams, B.S. Marmer and V.K. Juneja, Modulation of Thermal Resistance of Proteolytic Clostridium botulinum Spores by Aromatic Flavor Carbonyls, Food Microbiology (1997) 14:3-9
Related Publications (C. perfringens)
6583.pdfV.K. Juneja and B.S. Marmer, Thermal Inactivation of Clostridium perfringens Vegetative Cells in Ground Beef and Turkey as Affected by Sodium Pyrophosphate, Food Microbiology (1998) 15:281-287
6961.pdfJ.K. Juneja, J.S. Novak, B.S. Eblen and B.A. McClane, Heat Resistance of Clostridium perfringens Vegetative Cells as Affected by Prior Heat Shock, Journal of Food Safety (2001) 21:127-139
7009.pdfJ.S. Novak, M.H. Tunick and V.K. Juneja, Heat Treatment Adaptations in Clostridium perfringens Vegetative Cells, Journal of Food Protection (2001) 64(10):1527-1534
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Thermal Inactivation Models
Escherichia coli >O157:H7
6701.pdfV.K. Juneja, B.S. Marmer and B.S. Eblen, Predictive Model for the Combined Effect of Temperature, pH, Sodium Chloride and Sodium Pyrophosphate on the Heat Resistance of Escherichia coli O157:H7, Journal of Food Safety (1999) 19:147-160
Related Publications
6408.pdfV.K. Juneja, O.P. Snyder, Jr. and B.S. Marmer, Thermal Destruction of Escherichia coli O157:H7 in Beef and Chicken: Determination of D- and z-values: International Journal of Food Microbiology (1997) 35:231-237
6462.pdfV.K. Juneja, O.P. Snyder, Jr., A.C. Williams and B.S. Marmer, Thermal Destruction of Escherichia coli O157:H7 in Hamburger: Journal of Food Protection (1997) 60(10):1163-1166
6564.pdfV.K. Juneja, P.G. Klein and B.S. Marmer, Heat Shock and Thermotolerance of Escherichia coli O157:H7 in a Model Beef Gravy System and Ground Beef: Journal of Applied Microbiology (1998) 84:677-684
6714.pdfV.K. Juneja and B.S. Marmer, Lethality of Heat to Escherichia coli O157:H7: D- and z-value Determinations in Turkey, Lamb and Pork: Food Research International (1999) 32:23-28
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Thermal Inactivation Models
Listeria monocytogenes
6718.pdfV.K. Juneja and B.S. Eblen, Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors: Journal of Food Protection (1999) 62(9):986-993
Related Publications
5925.pdfV.K. Juneja and P.M. Davidson, Influence of Temperature on the Fatty Acid Profile of Listeria monocytogenes, Journal of Rapid Methods and Automation in Microbiology (1993) 2:73-81
5540.pdfJ.L. Smith and B.S. Marmer, Temperature Shift Effects on Injury and Death in Listeria monocytogenes Scott A, J. Food Safety (1991) 11:73-80
5576.pdfJ.L. Smith, B.S. Marmer and R.C. Benedict, Influence of Growth Temperature on Injury and Death of Listeria monocytogenes Scott A During a Mild Heat Treatment, J. Food Protection (1991) 54:166-169
5589.pdfS. Bhaduri, P.W. Smith, S.A. Palumbo, C.O. Turner-Jones, J.L. Smith, B.S. Marmer, R.L. Buchanan, L.L. Zaika and A.C. Williams, Thermal Destruction of Listeria monocytogenes in Liver Sausage Slurry, Food Microbiology (1991) 8:75-78
5711.pdfV.H. Holsinger, P.W. Smith, J.L. Smith and S.A. Palumbo, Thermal Destruction of Listeria monocytogenes in Ice Cream Mix, J. Food Protection (1992) 55(4):234-237
5860.pdfS.A. Palumbo, J.L. Smith, B.S. Marmer, L.L. Zaika, S. Bhaduri, C.O. Turner-Jones and A.C. Williams, Thermal Destruction of Listeria monocytogenes during Liver Sausage Processing, Food Microbiology (1993) 10:243-247
6213.pdfM.S. Palumbo, S.M. Beers, S. Bhaduri and S.A. Palumbo, Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg Yolk Products, Journal of Food Protection (1995) 58(9):960-966
6336.pdfM.S. Palumbo, S.M. Beers, S. Bhaduri and S.A. Palumbo, Thermal Resistance of Listeria monocytogenes and Salmonella spp. in Liquid Egg White, Journal of Food Protection (1996) 59(11):1182-1186
6560.pdfV.K. Juneja, T.A. Foglia and B.S. Marmer, Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature, Journal of Food Protection (1998) 61(6):683-687
6846.pdfA.J. Miller, D.O. Bayles and B.S. Eblen, Cold Shock Inactivation of Thermal Sensitivity in Listeria monocytogenes, Applied and Environmental Microbiology (2000) 66(10):4345-4350
7028.pdfJ.S. Novak and V.K. Juneja, Detection of Heat Injury in Listeria monocytogenes Scott A, Journal of Food Protection (2001) 64(11):1739-1743
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Radiation
Escherichia coli
5833.pdfD.W. Thayer and G. Boyd, Elimination of Escherichia coli O157:H7 in Meats by Gamma Irradiation: Applied and Environmental Microbiology (1993) 59(4):1030-1034
Related Publications
6601.pdfR.L. Buchanan, S.G. Edelson, K. Snipes and G. Boyd, Inactivation of Escherichia coli O157:H7 in Apple Juice by Irradiation, Applied and Environmental Microbiology (1998) 64(11):4533-4535
6659.pdfR.L. Buchanan, S.G. Edelson and G. Boyd, Effects of pH and Acid Resistance on the Radiation Resistance of Enterohemorrhagic Escherichia coli, Journal of Food Protection (1999) 62(3):219-228
6817.pdfK.T. Rajkowski and D.W. Thayer, Reduction of Salmonella spp. and Strains of Escherichia coli O157:H7 by Gamma Radiation of Inoculated Sprouts, Journal of Food Protection (2000) 63(7):871-875
7010.pdfD.W. Thayer and G. Boyd, Effect of Irradiation Temperature on Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus, Journal of Food Protection (2001) 64(10):1624-1626
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Radiation
Salmonella typhimurium
5588.pdfD.W. Thayer and G. Boyd, Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of -20°C to +20°C: Poultry Science (1991) 70:1026-1033
5564.pdfD.W. Thayer and G. Boyd, Effect of Ionizing Radiation, Dose, Temperature, and Atmosphere on the Survival of Salmonella typhimurium in Sterile, Mechanically Deboned Chicken Meat: Poultry Science (1991) 70:378-388
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Radiation
Related Publications
5048.pdfC.N. Huhtanen, J.J. Shieh, E. Wierbicki, L.L. Zaika, R.K. Jenkins, R.L. Buchanan and D.W. Thayer, Effect of Sugar and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Comminuted Bacon, Journal of Food Protection (1986) 49:112-116
5197.pdfS. Barbut, A.J. Maurer and D.W. Thayer, Gamma-irradiation of Clostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates, Journal of Food Science (1987) 52(5):1137-1139
5349.pdfS. Barbut, L. Meske, D.W. Thayer, K. Lee and A.J. Maurer, Low Dose Gamma Irradiation Effects on Clostridium botulinum Inoculated Turkey Frankfurters Containing Various Sodium Chloride Levels, Food Microbiology (1988) 5:1-7
5416.pdfC.N. Huhtanen, R.K. Jenkins and D.W. Thayer, Gamma Radiation Sensitivity of Listeria monocytogenes, Journal of Food Protection (1989) 52(9):610-613
6148.pdfD.W. Thayer and G. Boyd, Radiation Sensitivity of Listeria monocytogenes on Beef as Affected by Temperature, J. Food Sci. (1995) 60(2):237-240
6183.pdfD.W. Thayer, G. Boyd and C.N. Huhtanen, Effects of Ionizing Radiation and Anaerobic Refrigerated Storage on Indigenous Microflora, Salmonella, and Clostridium botulinum Types A and B in Vacuum-Canned, Mechanically Deboned Chicken Meat, Journal of Food Protection (1995) 58(7):752-757
6578.pdfD.W. Thayer, G. Boyd, A. Kim, J.B. Fox, Jr. and H.M. Farrell, Jr., Fate of Gamma-Irradiated Listeria monocytogenes During Refrigerated Storage on Raw or Cooked Turkey Breast Meat, Journal of Food Protection (1998) 61(8):979-987
6725.pdfD.W. Thayer and G. Boyd, Irradiation and Modified Atmosphere Packaging for the Control of Listeria monocytogenes on Turkey Meat, Journal of Food Protection (1999) 62(10):1136-1142
6869.pdfD.W. Thayer and G. Boyd, Reduction of Normal Flora by Irradiation and Its Effect on the Ability of Listeria monocytogenes to Multiply on Ground Turkey Stored at 7°C When Packaged under a Modified Atmosphere, Journal of Food Protection (2000) 63(12):1702-1706
6939.pdfC.H. Sommers and D.W. Thayer, Survival of Surface-Inoculated Listeria monocytogenes on Commercially Available Frankfurters Following Gamma Irradiation, Journal of Food Safety (2000) 20:127-137
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Risk Analysis
6237.pdfR.L. Buchanan, The Role of Microbiological Criteria and Risk Assessment in HACCP: Food Microbiology (1995) 12:421-424
6256.pdfR.L. Buchanan and R.C. Whiting, Risk Assessment and Predictive Microbiology: Journal of Food Protection (1996) Supplement:31-36
6439.pdfR.C. Whiting and R.L. Buchanan, Development of a Quantitative Risk Assessment Model for Salmonella enteritidis in Pasteurized Liquid Eggs: International Journal of Food Microbiology (1997) 36:111-125
6453.pdfR.L. Buchanan, W.C. Damert, R.C. Whiting and M. van Schothorst, Use of Epidemiologic and Food Survey Data to Estimate a Purposefully Conservative Dose-Response Relationship for Listeria monocytogenes Levels and Incidence of Listeriosis: Journal of Food Protection (1997) 60(8):918-922
6474.pdfA.J. Miller, R.C. Whiting and J.L. Smith, Use of Risk Assessment to Reduce Listeriosis Incidence, Food Technology (1997) 51(4):100-103
6491.pdfR.L. Buchanan, National Advisory Committee on Microbiological Criteria for Foods: "Principles of Risk Assessment for Illnesses Caused by Foodborne Biological Agents": Journal of Food Protection (1997) 60(11):1417-1419
6576.pdfR.L. Buchanan, M. Cole, A.M. Lammerding, I.R. Clarke, M. van Schothorst and T.A. Roberts, Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products: Journal of Food Protection (1998) 61(8):1075-1086
6602.pdfR.L. Buchanan and R.C. Whiting, Risk Assessment: A Means for Linking HACCP Plans and Public Health: Journal of Food Protection (1998) 61(11):1531-1534
6653.pdfT.P. Oscar, The Development of a Risk Assessment Model for Use in the Poultry Industry: Journal of Food Safety (1998) 18:371-381
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Food Systems
1285.pdfH.A. Frank, J. Naghski, L.L. Reed and C.O. Willits, Maple Sirup. XII. Effect of Zinc on the Growth of Microorganisms in Maple Sap, Applied Microbiology (1959) 7:152-155
1511.pdfI.S. Schneider, H.A. Frank and C.O. Willits, Maple Sirup. XIV. Ultraviolet Irradiation Effects on the Growth of Some Bacteria & Yeasts, Food Research (1960) 25:654-662
1555.pdfH.A. Frank and C.O. Willits, Maple Sirup. XVII. Prevention of Mold & Yeast Growth in Maple Sirup by Chemical Inhibitors, Food Technology (1961) 15:1-3
1619.pdfH.A. Frank and C.O. Willits, Maple Sirup. XVIII. Bacterial Growth in Maple Sap Collected with Plastic Tubing, Food Technology (1961) 15:374-378
1723.pdfR.N. Costilow, P.W. Robbins, R.J. Simmons and C.O. Willits, The Efficiency and Practicability of Different Types of Paraformaldehyde Pellets for Controlling Microbial Growth in Maple Tree Tapholes, Michigan Quarterly Bulletin (1962) 44:559-579
1886.pdfA.E. Wasserman and C.O. Willits, Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap, Journal of Food Science (1963) 28:145-148
2377.pdfJ.C. Kissinger and C.O. Willits, The Control of Microorganisms in Flowing Maple Sap by Ultraviolet Irradiation, In "Developments in Industrial Microbiology," Vol. 7, pp. 318-325, Washington, American Institute of Biological Sciences, (1966)
2502.pdfJ.C. Kissinger and C.O. Willits, The Control of Bacterial Contamination in Maple Sap Stored in Field Storage Tanks by Ultraviolet Irradiation, Journal of Milk and Food Technology (1966) 29:279-288
2944.pdfW.O. Harrington and C.H. Hills, Reduction of the Microbial Population of Apple Cider by Ultraviolet Irradiation, Food Technology (1968) 22:1451-1454
3043.pdfJ.C. Kissinger, C.O. Willits and R.A. Bell, Control of Bacterial Growth in Stored Maple Sap by Irradiation of the Sap Surface with Germicidal Lamps, In "Developments of Industrial Microbiology," vol. 10, pp. 140-149, Washington, American Institute of Biological Sciences, (1969)
3236.pdfL. Sipple, J.C. Kissinger and C.O. Willits, Ultraviolet Irradiation Techniques to Preserve Maple Sap, U.S. Dept. of Agriculture, Agricultural Research Service, ARS-73-64, 20 pp. (March 1970) (1970)
3506.pdfP. Akrabawi and H.P. Riemann (Univ. of Calif.), Microbial Growth and Meat Quality: Microbial Antagonism in Controlling Growth (USDA Research Grant), 22nd Annual Reciprocal Meat Conference Proceedings (California State Polytechnic College, Pomona, Calif.), pp. 305-321 (1969)
3511.pdfJ.A. Alford, J.L. Smith and H.D. Lilly, Relationship of Microbial Activity to Changes in Lipids of Foods, Journal of Applied Bacteriology (1971) 34:133-146
3613.pdfS. Kafel, A Study of Microbial Inhibition in Meat Products to Acquire Information for Use in Controlling the Growth of Undesirable Microorganisms in Such Products, (P.L. 480 foreign research report)
3631.pdfJ.C. Kissinger and R.A. Bell, An Economical Ultraviolet-Irradiation Unit for Pasteurizing Flowing Maple Sap, U.S. Department of Agriculture, Agricultural Research Service, ARS-73-71, 11 pp. (March 1972) (1972)
3751.pdfJ. Naghski, S.A. Palumbo and J.L. Smith, Some Observations on the Microbiology of Fermented Sausages, In "18th Meeting of Meat Research Workers", Vol. 1, pp. 57-62, August 20-25, 1972, Held at Guelph, Ontario, Canada (1972)
3829.pdfJ.L. Smith and S.A. Palumbo, Microbiology of Lebanon Bologna, Applied Microbiology (1973) 26:489-496
3832.pdfS.A. Palumbo, J.L. Smith and S.A. Ackerman, Lebanon Bologna. I. Manufacture and Processing, Journal of Milk and Food Technology (1973) 36:497-503
3895.pdfS.A. Palumbo, C.N. Huhtanen and J.L. Smith, Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora, Applied Microbiology (1974) 27:724-732
4003.pdfR.C. Benedict, E.D. Strange and C.E. Swift, Effect of Lipid Antioxidants on the Stability of Meat During Storage, Journal of Agricultural and Food Chemistry (1975) 23:167-173
4071.pdfR.C. Benedict, E.D. Strange, S.A. Palumbo and C.E. Swift, Use of In-Package Controlled Atmospheres for Extending the Shelf Life of Meat Products, Journal of Agricultural and Food Chemistry (1975) 23:1027-1032
4084.pdfS.A. Palumbo, L.L. Zaika, J.C. Kissinger and J.L. Smith, Microbiology and Technology of the Pepperoni Process, Journal of Food Science (1976) 41:12-17
4124.pdfJ.L. Smith, V.G. Metzger and S.A. Palumbo, Influence of Fat on the Thermal Destruction of Bacteria in Sausage Products, Die Fleischwirtschaft (1976) 56:691-694
4148.pdfL.L. Zaika, T.E. Zell, J.L. Smith, S.A. Palumbo and J.C. Kissinger, The Role of Nitrite and Nitrate in Lebanon Bologna, A Fermented Sausage, Journal of Food Science (1976) 41:1457-1460
4210.pdfS.A. Palumbo and J.L. Smith, Chemical and Microbiological Changes During Sausage Fermentation and Ripening, In Robert L. Ory and Allen J. St. Angelo, eds., "ACS Symposium Series No. 47, Enzymes in Food and Beverage Processing," pp. 279-294, American Chemical Society (1977)
4220.pdfJ.L. Smith, C.N. Huhtanen, J.C. Kissinger and S.A. Palumbo, Destruction of Salmonella and Staphylococcus During Processing of a Nonfermented Snack Sausage, Journal of Food Protection (1977) 40:465-467
4265.pdfS.A. Palumbo, J.L. Smith and J.C. Kissinger, Destruction of Staphylococcus aureus During Frankfurter Processing, Applied and Environmental Microbiology (1977) 34:740-744
4267.pdfE.D. Strange, R.C. Benedict, J.L. Smith and C.E. Swift, Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage. I. Intact Meat, Journal of Food Protection (1977) 40:843-847
4268.pdfL.L. Zaika, T.E. Zell, S.A. Palumbo and J.L. Smith, Effect of Spices and Salt on Fermentation of Lebanon Bologna-type Sausage, Journal of Food Science (1978) 43:186-189
4310.pdfJ.C. Kissinger and L.L. Zaika, Effect of Major Spices in Lebanon Bologna on Acid Production by Starter Culture Organisms, Journal of Food Protection (1978) 41:429-431
4353.pdfJ.L. Smith and S.A. Palumbo, Injury to Staphylococcus aureus During Sausage Fermentation, Applied and Environmental Microbiology (1978) 36:857-860
4370.pdfS.A. Palumbo, J.C. Kissinger, A.J. Miller, J.L. Smith and L.L. Zaika, Microbiology and Composition of Snack Sausages, Journal of Food Protection, 42, 211-213 (1979)
4415.pdfL.L. Zaika and J.C. Kissinger, Effects of Some Spices on Acid Production by Starter Cultures, Journal of Food Protection, 42, 572-576 (1979)
4449.pdfS.A. Palumbo and J.L. Smith, Lebanon Bologna Processing, Proceedings of the 30th Annual Reciprocal Meat Conference of the American Meat Science Association, Auburn, Alabama, pp. 63-68, June 12-15, (1977)
4518.pdfE.E. Stinson, D.D. Bills, S.F. Osman, J. Siciliano, M.J. Ceponis and E.G. Heisler, Mycotoxin Production by Alternaria Species Grown on Apples, Tomatoes, and Blueberries, Journal of Agricultural and Food Chemigtry (1980) 28:960-963
4550.pdfJ.L. Smith and S.A. Palumbo, Inhibition of Aerobic and Anaerobic Growth of Staphylococcus aureus in a Model Sausage System, Journal of Food Safety (1980) 2:221-233
4573.pdfS.A. Palumbo, A.J. Miller, R.A. Gates and J.L. Smith, Influence of Freezing Meats on Sausage Fermentation and Drying, Fleischwirtschaft (1981) 61:915-917
4615.pdfJ.L. Smith and S.A. Palumbo, Microorganisms as Food Additives, Journal of Food Protection (1981) 44:936-955
4642.pdfS.A. Palumbo and J.L. Smith, Repair of Heat-Injured Staphylococcus aureus 196e on Food Substrates and Additives and at Different Temperatures, Journal of Food Protection (1982) 45:458-461
4684.pdfR.C. Whiting and R.K. Jenkins, Partial Substitution of Sodium Chloride by Potassium Chloride in Frankfurter Formulations, Journal of Food Quality (1982) 4:259-269
4775.pdfL.L. Zaika, J.C. Kissinger and A.E. Wasserman, Inhibition of Lactic Acid Bacteria by Herbs, Journal of Food Science (1983) 48:1455-1459
4790.pdfA.J. Miller and R.L. Buchanan, Reduction of Mutagen Formation in Cooked Nitrite-Free Bacon by Selected Cooking Treatments, Journal of Food Science (1983) 48:1772-1775
4818.pdfL.L. Zaika and J.C. Kissinger, Fermentation Enhancement by Spices: Identification of Active Component, Journal of Food Science (1984) 49:5-9
4835.pdfR.C. Whiting, R.C. Benedict, C.A. Kunsch and J.H. Woychik, Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus, Journal of Food Science (1984) 49:351-355
4885.pdfR.C. Whiting and A.J. Miller, A Research Note: Evaluation of a Food Processor for Making Model Meat Emulsions, Journal of Food Science (1984) 49:1222-1223,1227
4948.pdfR.C. Whiting, R.C. Benedict, C.A. Kunsch and D. Blalock, Growth of Clostridium sporogenes and Stapholococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride, Journal of Food Science (1985) 50:304-307
4995.pdfS.A. Palumbo and J.L. Smith, The Behavior of Staphylococcus aureus in Foods Reviewed for The Sanatarian, Dairy and Food Sanitation (1985) 4:9-17
5112.pdfR.C. Whiting, R.C. Benedict and M. Cangialosi, Survival and Outgrowth of Clostridium Spores during Curing and Storage of Corned Beef with Reduced Levels of Sodium Chloride: Journal of Food Protection (1986) 49:874-876
5198.pdfE.J. Nolan, Calculation of an Approximate Cooling Curve for Cooked Roast Beef, Journal of Food Process Engineering (1987) 9:247-263
5220.pdfJ.L. Smith, Shigella as a Foodborne Pathogen, Journal of Food Protection (1987) 50(9):788-801
5308.pdfL.L. Zaika, Spices and Herbs: Their Antimicrobial Activity and Its Determination, Journal of Food Safety (1988) 9:97-118
5427.pdfJ.B. Fox, Jr., D.W. Thayer and J.G. Phillips, An Exponential Model Equation for Thiamin Loss in Irradiated Ground Pork as a Function of Dose and Temperature of Irradiation, Radiation Physical Chemistry (1989) 34(6):957-961
5434.pdfR.K. Jenkins, D.W. Thayer and T.J. Hansen, Effect of Low-Dose Irradiation & Post-Irradiation Cooking & Storage on the Thiamin Content of Fresh Pork, Journal of Food Science (1989) 54(6):1461-1465
5482.pdfD.W. Thayer, Food Irradiation: Benefits and Concerns, J. Food Quality (1990) 13:147-169
5631.pdfD.W. Thayer, S. Songprasertchap and G. Boyd, Effects of Heat and Ionizing Radiation on Salmonella typhimurium in Mechanically Deboned Chicken Meat, Journal of Food Protection (1991) 54:718-724
5653.pdfR.C. Whiting and A.J. Miller, Sausages, Encyclopedia of Food Science and Technology (1991) pp. 2298-2300
5675.pdfM.E. Szcawinska, D.W. Thayer and J.G. Phillips, Fate of Unirradiated Salmonella in Irradiated Mechanically Deboned Chicken Meat, Intl. J. Food Microbiology (1991) 14:313-324
5723.pdfD.W. Thayer, J.B. Fox, Jr. and G. Boyd, Effects of Gamma Radiation at Normal Processing Temperatures on the B Vitamins of Pork Chops and Chicken Breasts and on the Survival of Salmonellae, In "Harmonization of Regulations on Food Irrradiation in the Americas", Proc. Inter-American Mtg. 11/89. (1989)
5750.pdfD.W. Thayer, C.Y. Dickerson, D.R. Rao, G. Boyd and C.B. Chawan, Destruction of Salmonella typhimurium on Chicken Wings by Gamma Radiation, J. Food Science (1992) 57:586-589
5767.pdfD.W. Thayer and G. Boyd, Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat, J. Food Science (1992) 57:848-851
5898.pdfD.W. Thayer, G. Boyd and R.K. Jenkins, Low-Dose Gamma Irradiation and Refrigerated Storage in vacuo Affect Microbial Flora of Fresh Pork, J. Food Sci. (1993) 58(4):717-719, 733
5970.pdfM.L. Cygnarowicz-Provost, R.C. Whiting and J.C. Craig, Jr., Steam Surface Pasteurization of Beef Frankfurters, J. Food Sci. (1994) 59(1):1-5
6016.pdfK.T. Rajkowski, F. Schultz, F. Negron and A. DiCello, Effect of Water Activity on the Growth of Staphylococcus aureus at Meat-Cheese Interfaces, Journal of Food Safety (1994) 14:219-227
6150.pdfD.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken, Journal of Food Protection (1995) 58(5):490-496
6296.pdfD.W. Thayer and G. Boyd, Inactivation of Shewanella putrefaciens by Gamma Irradiation of Red Meat and Poultry, Journal of Food Safety (1996) 16:151-160
6361.pdfL.L. Zaika and O.J. Scullen, Growth of Shigella flexneri in Foods: Comparison of Observed and Predicted Growth Kinetics Parameters, International Journal of Food Microbiology (1996) 32:91-102
6446.pdfD.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat, Journal of Food Protection (1997) 60(7):756-760
6524.pdfR.L. Buchanan, Identifying and Controlling Emerging Foodborne Pathogens: Research Needs, Emerging Infectious Diseases (1997) 3(4):517-521
6587.pdfJ.L. Smith, Foodborne Illness in the Elderly A Review Article, Journal of Food Protection (1998) 61(9):1229-1239
6593.pdfB.L. Bowles and V.K. Juneja, Inhibition of Foodborne Bacterial Pathogens by Naturally Occurring Food Additives, Journal of Food Safety (1998) 18:101-112
6692.pdfD.J. Bolton, A.H. Oser, G.J. Cocoma, S.A. Palumbo and A.J. Miller, Integrating HACCP & TCM Reduces Pork Carcass Contamination, Food Technology (1999) 53(4):40-43
6702.pdfJ.L. Smith, Foodborne Infections During Pregnancy, a Review,
6781.pdfD.W. Thayer and K.T. Rajkowski, Developments in Irradiation of Fresh Fruits and Vegetables, Food Technology (1999) 53(11):62-65
6803.pdfD.L. Van Hekken, K.T. Rajkowski, P.M. Tomasula, M.H. Tunick and V.H. Holsinger, Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures, Journal of Food Protection (2000) 63(6):758-762
6807.pdfS. Ravishankar and V.K. Juneja, Sodium Chloride, In "Natural Food Antimicrobial Systems" ed. by A.S. Naidu, published by CRC Press, Boca Raton, London, New York and Washington, D.C. (2000) Chapter 26, Pp. 705-724
6818.pdfC.H. Liao and G.M. Sapers, Attachment and Growth of Salmonella Chester on Apple Fruits and in vivo Response of Attached Bacteria to Sanitizer Treatments, Journal of Food Protection (2000) 63(7):876-883
6949.pdfD.W. Thayer, Sources of Variation and Uncertainty in the Estimation of Radiation D-10 Values for Foodborne Pathogens, ORACBA News (2000) 5(4):1-5 Publication of USDA, Office of Risk Assesment and Cost-Benefit Analysis
6963.pdfD.W. Thayer, Irradiation of Poultry Meat, In "Proceedings of the 35th National Meeting on Poultry Health and Processing", Oct 18-20, (2000) Ocean City, MD pp. 87-93
7043.pdfD.L. Van Hekken, P.M. Tomasula, K.T. Rajkowski, M.H. Tunick and V.H. Holsinger, Survival of Cheese Starter Cultures During High Pressure Carbon Dioxide Processing of Milk, In "Activities Report of the R&D Associates", Proc. of the Fall 1999 meeting. Published by Research and Development Associates for Military Food and Packaging Systems, Inc. San Antonio, TX. (1999) 52(2):358-365
7053.pdfD.W. Thayer, E.S. Josephson, A. Brynjolfsson, and G.G. Giddings, Radiation Pasteurization of Food, California Journal of Environmental Health (2000) 23(1):14-21
6858.pdfV.K. Juneja and D.W. Thayer, Irradiation and Other Physically Based Control Strategies for Foodborne Pathogens, In "Microbial Food Contamination" ed. C.L. Wilson and S. Droby, (2001) CRC Press, Voca Raton, FL, Chapter 12, pp. 171-186
6863.pdfD.W. Thayer, Irradiation of Poultry Meat, 35th National Meeting on Poultry Health and Processing, Oct. 18-20, 2000 Ocean City, MD Pp. 87-93 (2000)
6864.pdfD.W. Thayer and G. Boyd, Gamma Radiation Sensitivity of Foodborne Pathogens on Meat and Poultry, Transactions of the American Nuclear Society (1994) 71:7
6867.pdfD.W. Thayer E.S. Josephson, A. Brynjolfsson and G.G. Giddings, Uninvited Dinner Guests: Radiation Pasteurization Can Prevent Food Contamination, Resource (1998) December Issue, pp. 7-8
6876.pdfG.M. Sapers, B.A. Annous, D.C.R. Riordan and C.H. Liao, New Developments Relating to Microbiological Safety of Apples, In "Proceedings of the United States-Japan Cooperative Program in Natural Resources (UNR)", ed. by A.E. Pavlath and J.P. Cherry, (1999), published by ERRC, Wyndmoor, PA, pp. 129-132
6936.pdfB.A. Niemira, C.H. Sommers and G. Boyd, Irradiation Inactivation of Four Salmonella Serotypes in Orange Juices with Various Turbidities, Journal of Food Protection (2001) 64(5):614-617
6939.pdfX. Fan and R.A. Gates, Degradation of Monoterpenes in Orange Juice by Gamma Radiation, Journal of Agricultural and Food Chemistry (2001) 49(5):2422-2426
6942.pdfD.W. Thayer, Development of Irradiated Shelf-Stable Meat and Poultry Products, In "Food Irradiation: Principles and Applications" ed. R.A. Molins, (2001), JJohn Wiley & Sons, New York, NY, Chapter 13, pp. 329-345
6945.pdfB.A. Niemera, Citrus Juice Composition Does Not Influence Radiation Sensitivity of Salmonella Enteritidis, Journal of Food Protection (2001) 64(6):869-872
6953.pdfV.K. Juneja, B.S. Eblen and G.M. Ransom, Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values, Journal of Food Science (2001) 66(1):146-152
6963.pdfI. Feder, J.C. Nietfeld, J. Galland, T. Yeary, J.M. Sargeant, R. Oberst, M.L. Tamplin and J.B. Luchansky, Comparison of Cultivation and PCR-Hybridization for Detection of Salmonella in Porcine Fecal and Water Samples, Journal of Clinical Microbiology (2001) 39(7):2477-2484
6998.pdfS. Bhaduri, Yersinia enterocolitica, In "Guide to Foodborne Pathogens", ed. by R.G. Labbe and S. Garcia, J.W. Wiley & Sons, Inc., New York, NY, (2001) Chapter 15, pp. 245-255
7011.pdfX. Fan and D.W. Thayer, Quality of Irradiated Alfalfa Sprouts, Journal of Food Protection (2001) 64(10):1574-1578
7017.pdfP.M. Davidson, V.K. Juneja and J.K. Branen, Antimicrobial Agents, In "Food Additives: 2nd Edition. Revised and Expanded", ed. A.L. Branen, P.M. Davidson, S. Salminen and J.H. Thorngate, III. Marcel Dekker, Inc. New York (2001) Chapter 20, pp. 563-620
7029.pdfX. Fan and J.P. Mattheis, 1-Methylcyclopropene and Storage Temperature Influence Responses of "Gala" Apple Fruit to Gamma Irradiation, Postharvest Biology and Technology (2001) 23:143-151
7031.pdfC.H. Sommers, X. Fan, B.A. Niemira and A.P. Handel, Effect of Ionizing Radiation on Beef Bologna Containing Soy Protein Concentrate, Journal of Food Safety (2001) 21:151-165
7043.pdfV.K. Juneja, B.S. Eblen and H.M. Marks, Modeling Non-Linear Survival Curves to Calculate Thermal Inactivation of Salmonella in Poultry of Different Fat Levels, International Journal of Food Microbiology (2001) 70:37-51
7049.pdfK.T. Rajkowski and D. W. Thayer, Alfalfa Seed Germination and Yield Ratio and Alfalfa Sprout Microbial Keeping Quality Following Irradiation of Seeds and Sprouts, Journal of Food Protection (2001) 64(12):1988-1995
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Related Publications
1849.pdfA.-L. Puranen and V. Nurmikko, Nutritional Requirements of Lactic Acid Bacteria. III. Synthetic Growth Media for 15 Lactobacilli Strains, Annales Academiae Scientiarum Fennicae, A, II. Chemica, 115 (1962) (P.L. 480 foreign research grant)
2746.pdfV. Nurmikko Institute of Biochemistry, University of Turku, Turku, Finland, Investigations of Lactic Acid Bacteria Growth-Promoting Factors to obtain Basic Information on their Nature, Structure, and Physiological Mechanism of Action, as a Basis for Improvement of the Manufacture of Cheese and the Resulting Product, (title cont.) of the Manufacture of Cheese and the Resulting Product P.L. 480 Research Report
3183.pdfG.C. Upreti, R.P. Singh, J. Verma, P.L. Bhatia and K.G. Gollakota, The Effects of some alpha Picolinic Acid Derivatives on Growth and Sporulation of Bacilli, Biochemical and Biophysical Research Communications (1969) 35(5):611-618 (P.L. 480 foreign research grant)
3389.pdfG.H. Joyce, R.K. Hammond and D.C. White (Univ. KY), Changes in Membrane Lipid Composition in Exponentially Growing Staphylococcus aureus During the Shift from 37°C to 25°C (USDA Research Contract), Journal of Bacteriology (1970) 104:323-330
3494.pdfM.J. Rose, N.K. Enkiri and J.A. Alford, Growth and Survival of Enterobacteria in Selenite-Cystine Broth Containing Thiosulfate, Journal of Food Science (1971) 36:590-593
3795.pdfS.A. Palumbo, Influence of Sulfite on Growth, Slime, and Fluorescent Pigment Formation of Pseudomonas aeruginosa, Canadian Journal of Microbiology (1973) 19:505-511 )
4618.pdfJ.L. Smith, R.C. Benedict and S.A. Palumbo, Protection Against Heat Injury in Staphylococcus aureus by Solutes, Journal of Food Protection (1982) 45:54-58
4663.pdfJ.L. Smith, R.C. Benedict and S.A. Palumbo, Acid Injury in Staphylococcus aureus and Its Prevention by Sugars and Polyols, In "Developments in Industrial Microbiology," (1982) Vol. 23: 587-593
4713.pdfP.H. Demchick, S.A. Palumbo and J.L. Smith, Influence of pH on Freeze-Thaw Lethality in Staphylococcus aureus, Journal of Food Safety (1982) 4:185-189
4740.pdfJ.L. Smith, R.L. Buchanan and S.A. Palumbo, Effect of Food Environment on Staphylococcal Enterotoxin Synthesis: A Review, Journal of Food Protection (1983) 46:545-555
4768.pdfJ.L. Smith, R.C. Benedict and S.A. Palumbo, Relationship of Water Activity to Prevention of Heat Injury in Staphylococcus aureus, Lebensmittel-Wissenschaft und Technologie (1983) 16:195-197
4791.pdfJ.L. Smith, R.C. Benedict, M.J. Haas and S.A. Palumbo, Heat Injury in Staphylococcus aureus 196E: Protection by Metabolizable and Non-Metabolizable Sugars and Polyols, Applied and Environmental Microbiology (1983) 46:1417-1419
4886.pdfJ.L. Smith, M.M. Bencivengo and R.L. Buchanan, Enterotoxin Biosynthesis by Progeny of Repaired Heat-Injured Cells of Staphylococcus aureus, Journal of Food Safety (1984) 6:203-209
4892.pdfS.A. Palumbo, Heat Injury and Repair in Campylobacter jejuni, Applied and Enviornmental Microbiology (1984) 48:477-480
4914.pdfJ.L. Smith, R.C. Benedict, R.L. Buchanan, S. Kalinowski and S.A. Palumbo, pH Dependent Acetate Injury in Staphylococcus aureus: Role of Temperature, Lebensmittel-Wissenschaft und Technologie (1984) 17:271-275
4964.pdfT.J. Montville, N. Parris and L.K. Conway, Influence of pH on Organic Acid Production by Clostridium sporogenes in Test Tube and Fermentor Cultures, Applied and Environmental Microbiology (1985) 49:733-736
4996.pdfJ.L. Smith, R.C. Benedict and S.M. Kalinowski, Solutes that Protect Staphylococcus aureus Against Heat-Induced Injury and Their Effect on Cellular Leakage, Journal of Food Protection (1985) 48:600-602
5057.pdfJ.L. Smith, M.M. Bencivengo, R.L. Buchanan and C.A. Kunsch, Enterotoxin A Production in Staphylococcus aureus: Inhibition by Glucose, Archives of Microbiology (1986) 144:131-136
5084.pdfJ.L. Smith, M.M. Bencivengo and S.M. Kalinowski, Absence or Presence of Glucose in Growth Medium and Its Effect on Heat Injury in Staphylococcus aureus, Journal of Industrial Microbiology (1986) 1:75-78
5166.pdfD.W. Thayer, W.S. Muller, R.L. Buchanan and J.G. Phillips, Effect of Sodium Chloride, pH, Temperature, and Atmosphere on Growth of Salmonella typhimurium in Glucose-Mineral Salts Medium, Applied & Environmental Microbiology (1987) 53(6):1311-1315
5167.pdfR.L. Buchanan, S.B. Jones, W.V. Gerasimowicz, L.L. Zaika, H.G. Stahl and L.A. Ocker, Regulation of Aflatoxin Biosynthesis Assessment of the Role of Cellular Energy Status as a Regulator of the Induction of Aflatoxin Production, Applied & Environmental Microbiology (1987) 53(6):1224-1232
5182.pdfL.L. Zaika and R.L. Buchanan, Review of Compounds Affecting the Biosynthesis or Bioregulation of Aflatoxins, Journal of Food Protection (1987) 50(8):691-708
5217.pdfJ.L. Smith, M.J. Maurer, M.M. Bencivengo and C.A. Kunsch, Effect of Sodium Chloride on Uptake of Substrate by Staphylococcus aureus 196e, Journal of Food Protection (1987) 50(11):968-974
5381.pdfL.L. Zaika, L.S. Engel, A.H. Kim and S.A. Palumbo, Effect of Sodium Chloride, pH and Temperature on Growth of Shigella flexneri, Journal of Food Protection (1989) 52(5):356-359
5472.pdfC.N. Huhtanen, Gamma Radiation Inactivation of Enterococci: J. Food Protection (1990) 53:302-305
5512.pdfD.W. Thayer, G. Boyd, W.S. Muller, C.A. Lipson, W.C. Hayne and S.H. Baer, Radiation Resistance of Salmonella, J. Industrial Microbiology (1990) 5:387-390
5520.pdfR.L. Buchanan and M.L. Cygnarowicz, A Mathematical Approach toward Defining and Calculating the Duration of the Lag Phase.: Food Microbiology (1990) 7:237-240
5606.pdfJ.L. Smith and B.S. Marmer, Death and Injury in Staphylococcus aureus 196E: Effect of Growth Temperature, Lebensm.-Wiss. u.-Technol. (1991) 24:169-172
5723.pdfD.W. Thayer, J.B. Fox, Jr. and G. Boyd, Effects of Gamma Radiation at Normal Processing Temperatures on the B Vitamins of Pork Chops and Chicken Breasts and on the Survival of Salmonellae: In "Harmonization of Regulations on Food Irrradiation in the Americas", Proc. Inter-American Mtg. 11/89. (1989)
5741.pdfR.C. Whiting, Notes on Reparameterization of Bacterial Growth Curves (A reply to J. Baranyi and W.E. Garthright)., Food Microbiology (1992) 9:169-174
5793.pdfR.L. Buchanan, F.J. Schultz, M.H. Golden, L.K. Bagi and B.S. Marmer, Feasibility of Using Microbiological Indicator Assays to Detect Temperature Abuse in Refrigerated Meat, Poultry, and Seafood Products, Food Microbiology (1992) 9:279-301
5810.pdfR.L. Buchanan, Predictive Food Microbiology: Trends in Food Science & Technology (1993) 4:6-11
5816.pdfD.W. Thayer, Salmonella Control by Irradiation, Proceedings of Pack Alimentaire (1991) Session D-4: 8 pages
5863.pdfS. Bhaduri and C.O. Turner-Jones, The Effect of Anaerobic Atmospheres on the Stability of the Virulence-Related Characteristics in Yersinia enterocolitica, Food Microbiology (1993) 10:239-242
5890.pdfR.L. Buchanan and C.M. Deroever, Limits in Assessing Microbiological Food Safety: Journal of Food Protection (1993) 58(8):725-729
5923.pdfR.L. Buchanan, Developing and Distributing User-Friendly Application Software: Journal of Industrial Microbiology (1993) 12:251-255
6118.pdfP.M. Fratamico and R.C. Whiting, Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage Bacteria, Journal of Food Protection (1995) 58(2):160-164
6150.pdfD.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken: Journal of Food Protection (1995) 58(5):490-496
6296.pdfD.W. Thayer and G. Boyd, Inactivation of Shewanella putrefaciens by Gamma Irradiation of Red Meat and Poultry: Journal of Food Safety (1996) 16:151-160
6524.pdfR.L. Buchanan, Identifying and Controlling Emerging Foodborne Pathogens: Research Needs: Emerging Infectious Diseases (1997) 3(4):517-521
6613.pdfA.J. Miller, J.L. Smith and R.L. Buchanan, Factors Affecting the Emergence of New Pathogens and Research Strategies Leading to Their Control, Journal of Food Safety (1998) 18:243-263
6652.pdfT.P. Oscar, Identification and Characterization of Salmonella Isolates by Automated Ribotyping, Journal of Food Protection (1998) 61(5):519-524
6695.pdfB.A. Annous, M.F. Kozempel and M.J. Kurantz, Changes in Membrane Fatty Acid Composition of Pediococcus sp. Strain NRRL B-2354 in Response to Growth Conditions and Its Effect on Thermal Resistance, Applied and Environmental Microbiology (1999) 65(7):2857-2862
6743.pdfR.L. Buchanan and S.G. Edelson, Effect of pH-Dependent, Stationary Phase Acid Resistance on the Thermal Tolerance of Escherichia coli O157:H7: Food Microbiology (1999) 16:447-458 Available online http://www.idealibrary.com Article No. fmic.1998.0260
6911.pdfJ.L. Smith, A Review of Hepatitis E Virus, Journal of Food Protection (2001) 64(4):572-586
7013.pdfV.K. Juneja, Thermal Inactivation of Microorganisms, In "Control of Foodborne Microorganisms" ed. V.K. Juneja and J.N. Sofos, Marcel Dekker, Inc, New York, NY (2001) Chapter 2 pp. 13-53
7016.pdfO.P. Snyder, Jr. and V.K. Juneja, Management of Microbial Control in HACCP Systems, In "Control of Foodborne Microorganisms" ed. V.K. Juneja and J.N. Sofos, Marcel Dekker, Inc, New York, NY (2001) Chapter 19 pp. 479-492
7021.pdfC.H. Sommers and S. Bhaduri, Loss of Crystal Violet Binding Activity in Stationary Phase Yersinia enterocolitica Following Gamma Irradiation, Food Microbiology (2001) 18:367-374
7024.pdfM.L. Tamplin, Coastal Vibrios: Identifying Relationships Between Environmental Condition and Human Disease, Human and Ecological Risk Assessment (2001) 7(5):1437-1445
7030.pdfK.T. Rajkowski and E.W. Rice, Growth and Recovery of Selected Gram-Negative Bacteria in Reconditioned Wastewater, Journal of Food Protection (2001) 64(11):1761-1767
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