Research Publications

From IFSE Activities

MICROBIOLOGY/SAFETY

Murphy, R.Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Process lethality and product yield for chicken patties processed in a pilot scale air/steam impingement oven. J. of Food Protection 64:1549-1555.

Murphy, R. Y., L.K. Duncan, E.R. Johnson, M.D. Davis, and J.A. Marcy. 2001. Effect of overlapping chicken patties during air/steam impingement cooking on the thermal inactivation of Salmonella senftenberg and Listeria innouca. J. of Applied Poultry Research 10:404-411.

Murphy, R.Y., E.R. Johnson, K.L. Duncan, M.D. Davis, M.G. Johnson and J.A. Marcy. 2001 Thermal inactivation of Salmonella spp. and Listeria innocua in chicken breast patties processed in a pilot scale air convection oven. J. Food Sci. 66(5):734-741.

Murphy, R. Y., E.R. Johnson, J.A. Marcy, and M.G. Johnson. 2001. Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time temperature abuse under varying conditions. J. Food Protection. 64: 23- 29.

Murphy, R.Y., E. R. Johnson, P.B. Marks, M.G. Johnson and J.A. Marcy. 2001. Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. Poultry Sci. 80(4): 515-521.

Murphy, R.Y., B.P. Marks, E.R. Johnson and M.G. Johnson. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. J. of Food Protection 62:980-985.

Murphy, R. Y., B.P. Marks, E.R. Johnson, M.G. Johnson, and H. Chen. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. J. Food Sci. 65(4): 706-710.

Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J.A. Marcy. 2002. Thermal inactivation of Salmonella senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. J. Food Sci. 67:2325-2329.

Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and R.E. Wolfe. 2002. Thermal inactivation D and z values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment. Poultry Science 81:1578:1583.

Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and K.H. Driscoll. 2002. Effect of vacuum packaging film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat. J. Food Sci. 67:3435-3440.