Research Publications

From IFSE Activities

MICROBIOLOGY/SAFETY

Cho, M.J., R.W. Buescher, M. Johnson and M. Janes. 2004. Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-Nonadienal and (E)-2-Nonenal. J. Food Protection 67(5):1014-1016.

Janes, M.E., R. Nannapaneni, A. Proctor and M.G. Johnson. 1998. Rice hull ash and silicic acid as adsorbents for concentration of bacteriocins. App. Env. Micro. 64:4403-4409.

Ko, S., M.J. Janes, N.S. Hettiarachchy and M.G. Johnson. 2001. Physical and chemical properties of edible films containing nisin and their action against Listeria monocytogenes. J. Food Sci. 66(7):1006-1011.

Ma, L., Z. Yang, Y. Li and C.L. Griffis. 2000. Microbial, chemical and physical changes in chill water treated with electrochemical method. J. of Food Process Engineering. 23:57-72.

Murphy, R.Y., B.L. Beard, E.M. Martin, L.K. Duncan and J.A. Marcy. 2004. Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in ground pork. J. Food Sci. 69(4):97-101.

Murphy, R.Y., B.L. Beard, E.M. Martin, A.E. Keener and T. Osaili. 2004. Predicting process lethality of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in ground, formulated and formed beef/turkey links cooked in an air impingement oven. Food Microbiology 21:493-499.

Murphy, R.Y., L.K. Duncan, B.L. Beard, and K.H. Driscoll. 2003. D and z values of Salmonella, Listeria innocua, and Listeria monocytogenes in fully cooked and vacuum packaged poultry products. J. of Food Sci. 68:1443-1447.

Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.E. Berrang, and J.A. Marcy. 2003. Determination of thermal lethality for Listeria monocytogenese in fully cooked chicken breast meat products during post-cook in-package pasteurization. Journal of Food Protection. 66:578-583

Murphy, R.Y., L.K. Duncan, K.H. Driscoll, and J.A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66:242-248

Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during post-cook in-package pasteurization via hot water. Journal of Food Protection. 66:1618-1622

Murphy, R.Y. and M.E. Berrang. 2002. Effect of steam and hot water post process pasteurization on microbial and physical property measures of fully cooked and vacuum packaged chicken breast strips. J. Food Sci. 67:2325-2329.

Murphy, R.Y. and M.E. Berrang. 2002. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization. Journal of Food Protection 65:1561-1564.