| H.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 |
| I.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 |
| H.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 |
| H.A. Frank and C.O. Willits, Maple Sirup. XVIII. Bacterial Growth in Maple Sap Collected with Plastic Tubing, Food Technology (1961) 15:374-378 |
| R.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 |
| A.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 |
| J.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) |
| J.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 |
| W.O. Harrington and C.H. Hills, Reduction of the Microbial Population of Apple Cider by Ultraviolet Irradiation, Food Technology (1968) 22:1451-1454 |
| J.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) |
| L. 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) |
| P. 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) |
| J.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 |
| S. 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) |
| J.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) |
| J. 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) |
| J.L. Smith and S.A. Palumbo, Microbiology of Lebanon Bologna, Applied Microbiology (1973) 26:489-496 |
| S.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 |
| S.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 |
| R.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 |
| R.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 |
| S.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 |
| J.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 |
| L.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 |
| S.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) |
| J.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 |
| S.A. Palumbo, J.L. Smith and J.C. Kissinger, Destruction of Staphylococcus aureus During Frankfurter Processing, Applied and Environmental Microbiology (1977) 34:740-744 |
| E.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 |
| L.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 |
| J.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 |
| J.L. Smith and S.A. Palumbo, Injury to Staphylococcus aureus During Sausage Fermentation, Applied and Environmental Microbiology (1978) 36:857-860 |
| S.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) |
| L.L. Zaika and J.C. Kissinger, Effects of Some Spices on Acid Production by Starter Cultures, Journal of Food Protection, 42, 572-576 (1979) |
| S.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) |
| E.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 |
| J.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 |
| S.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 |
| J.L. Smith and S.A. Palumbo, Microorganisms as Food Additives, Journal of Food Protection (1981) 44:936-955 |
| S.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 |
| R.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 |
| L.L. Zaika, J.C. Kissinger and A.E. Wasserman, Inhibition of Lactic Acid Bacteria by Herbs, Journal of Food Science (1983) 48:1455-1459 |
| A.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 |
| L.L. Zaika and J.C. Kissinger, Fermentation Enhancement by Spices: Identification of Active Component, Journal of Food Science (1984) 49:5-9 |
| R.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 |
| R.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 |
| R.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 |
| S.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 |
| R.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 |
| E.J. Nolan, Calculation of an Approximate Cooling Curve for Cooked Roast Beef, Journal of Food Process Engineering (1987) 9:247-263 |
| J.L. Smith, Shigella as a Foodborne Pathogen, Journal of Food Protection (1987) 50(9):788-801 |
| L.L. Zaika, Spices and Herbs: Their Antimicrobial Activity and Its Determination, Journal of Food Safety (1988) 9:97-118 |
| J.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 |
| R.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 |
| D.W. Thayer, Food Irradiation: Benefits and Concerns, J. Food Quality (1990) 13:147-169 |
| D.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 |
| R.C. Whiting and A.J. Miller, Sausages, Encyclopedia of Food Science and Technology (1991) pp. 2298-2300 |
| M.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 |
| D.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) |
| D.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 |
| D.W. Thayer and G. Boyd, Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat, J. Food Science (1992) 57:848-851 |
| D.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 |
| M.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 |
| K.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 |
| D.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 |
| D.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 |
| L.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 |
| D.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 |
| R.L. Buchanan, Identifying and Controlling Emerging Foodborne Pathogens: Research Needs, Emerging Infectious Diseases (1997) 3(4):517-521 |
| J.L. Smith, Foodborne Illness in the Elderly A Review Article, Journal of Food Protection (1998) 61(9):1229-1239 |
| B.L. Bowles and V.K. Juneja, Inhibition of Foodborne Bacterial Pathogens by Naturally Occurring Food Additives, Journal of Food Safety (1998) 18:101-112 |
| D.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 |
| J.L. Smith, Foodborne Infections During Pregnancy, a Review, |
| D.W. Thayer and K.T. Rajkowski, Developments in Irradiation of Fresh Fruits and Vegetables, Food Technology (1999) 53(11):62-65 |
| D.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 |
| S. 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 |
| C.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 |
| D.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 |
| D.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 |
| D.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 |
| D.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 |
| V.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 |
| D.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) |
| D.W. Thayer and G. Boyd, Gamma Radiation Sensitivity of Foodborne Pathogens on Meat and Poultry, Transactions of the American Nuclear Society (1994) 71:7 |
| D.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 |
| G.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 |
| B.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 |
| X. 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 |
| D.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 |
| B.A. Niemera, Citrus Juice Composition Does Not Influence Radiation Sensitivity of Salmonella Enteritidis, Journal of Food Protection (2001) 64(6):869-872 |
| V.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 |
| I. 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 |
| S. 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 |
| X. Fan and D.W. Thayer, Quality of Irradiated Alfalfa Sprouts, Journal of Food Protection (2001) 64(10):1574-1578 |
| P.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 |
| X. 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 |
| C.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 |
| V.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 |
| K.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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