Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce

By Sy Kaye V.   Murray Melinda B.   Harrison M. David   Beuchat Larry R.  

Journal of Food Protection, Vol. 68, Iss. 6, 2005-06 ,pp. : 1176-1187

International Association for Food Protection

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Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on Cheese during Extended Storage at 25°C

By Leong Wan Mei   Geier Renae   Engstrom Sarah   Ingham Steve   Ingham Barbara   Smukowski Marianne  

Journal of Food Protection, Vol. 77, Iss. 8, 2014-08 ,pp. : 1275-1288

International Association for Food Protection

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Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Walnut Kernels during Storage

By Blessington Tyann   Mitcham Elizabeth J.   Harris Linda J.  

Journal of Food Protection, Vol. 75, Iss. 2, 2012-02 ,pp. : 245-254

International Association for Food Protection

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Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures

By Gunes Gurbuz G.   Hotchkiss Joseph H.  

Journal of Food Protection, Vol. 65, Iss. 10, 2002-10 ,pp. : 1641-1645

International Association for Food Protection

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Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-Tryptophan as an Incompatible Solute

By Koseki Shigenobu   Nakamura Nobutaka   Shiina Takeo  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 819-824

International Association for Food Protection

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