Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage

Mathematical Approaches To Estimating Lag-Phase Duration and Growth Rate for Predicting Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus in Raw Beef, Bratwurst, and Poultry

(2016) DARAND L. BORNEMAN et al.   JOURNAL OF FOOD PROTECTION

Development and Validation of a Predictive Model for Foodborne Pathogens in Ready-to-Eat Pork as a Function of Temperature and a Mixture of Potassium Lactate and Sodium Diacetate

(2016) K. J. MIN et al.   JOURNAL OF FOOD PROTECTION

Foodborne Disease Outbreaks Caused by Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus--United States, 1998-2008

(2013) S. D. Bennett et al.   CLINICAL INFECTIOUS DISEASES

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

(2013) Arica A. Baer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon

(2013) Michelle D. Danyluk et al.   FOOD MICROBIOLOGY

Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

(2008) M MATARAGAS et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef

(2007) Vijay K. Juneja et al.   FOOD MICROBIOLOGY