Related content

Survival of Salmonella Enteritidis Phage Type 30 on Inoculated Almonds Stored at −20, 4, 23, and 35°C

By Uesugi Aaron R.   Danyluk Michelle D.   Harris Linda J.  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1851-1857

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Salmonella Enteritidis PT 30 on Inoculated Almonds after Commercial Fumigation with Propylene Oxide

By Danyluk Michelle D.   Uesugi Aaron R.   Harris Linda J.  

Journal of Food Protection, Vol. 68, Iss. 8, 2005-08 ,pp. : 1613-1622

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at –19, 4, and 24° C

By Kimber Martha A.   Kaur Harbir   Wang Luxin   Danyluk Michelle D.   Harris Linda J.  

Journal of Food Protection, Vol. 75, Iss. 8, 2012-08 ,pp. : 1394-1403

International Association for Food Protection

Access to resources Recommend Favorite

Reduction in Resident Microflora, and Experimentally Inoculated Salmonella enterica, on Spinach Leaves Treated with Vinegar and Canola Oil

By Faith Nancy G.   Waldron Toria   Czuprynski Charles J.  

Journal of Food Protection, Vol. 75, Iss. 3, 2012-03 ,pp. : 567-572

International Association for Food Protection

Access to resources Recommend Favorite

Effect of White Mustard Essential Oil on Inoculated Salmonella sp. in a Sauce with Particulates

By David Jairus R. D.   Ekanayake Athula   Singh Indarpal   Farina Brian   Meyer Michael  

Journal of Food Protection, Vol. 76, Iss. 4, 2013-04 ,pp. : 580-587

International Association for Food Protection

Access to resources Recommend Favorite