L R Beuchat

Summary

Affiliation: University of Georgia
Country: USA

Publications

  1. pmc Produce handling and processing practices
    L R Beuchat
    Center for Food Safety and Quality Enhancement, University of Georgia, Griffin 30223, USA
    Emerg Infect Dis 3:459-65. 1997
  2. ncbi request reprint Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Microbes Infect 4:413-23. 2002
  3. ncbi request reprint Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
    L R Beuchat
    Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 61:1305-11. 1998
  4. ncbi request reprint Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant
    L R Beuchat
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 62:845-9. 1999
  5. ncbi request reprint Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds
    L R Beuchat
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 64:152-8. 2001
  6. ncbi request reprint Factors influencing the detection and enumeration of Escherichia coli O157:H7 on alfalfa seeds
    F M Wu
    Center for Food Safety, University of Georgia, Griffin 30223-1797, USA
    Int J Food Microbiol 71:93-9. 2001
  7. ncbi request reprint Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice
    M Sharma
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:1299-304. 2001
  8. ncbi request reprint Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15 degrees C
    Y Li
    Center for Food Safety, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:305-9. 2001
  9. ncbi request reprint Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts
    W R Weissinger
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:442-50. 2001
  10. ncbi request reprint Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds
    S L Holliday
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, 0223-1797, USA
    J Food Prot 64:1489-95. 2001

Collaborators

Detail Information

Publications108 found, 100 shown here

  1. pmc Produce handling and processing practices
    L R Beuchat
    Center for Food Safety and Quality Enhancement, University of Georgia, Griffin 30223, USA
    Emerg Infect Dis 3:459-65. 1997
    ....
  2. ncbi request reprint Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Microbes Infect 4:413-23. 2002
    ..Understanding the ecology of pathogens and naturally occurring microorganisms is essential before interventions for elimination or control of growth can be devised...
  3. ncbi request reprint Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
    L R Beuchat
    Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 61:1305-11. 1998
    ..Spray application of chlorine to raw produce at food service or household levels may be a suitable, and more convenient, alternative to treatment by dipping or submersion...
  4. ncbi request reprint Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant
    L R Beuchat
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 62:845-9. 1999
    ..coli O157:H7 as well as other infectious microorganisms is essential to minimizing the risk of illness. The development of sanitizers more efficacious than chlorine for the removal of pathogens from raw fruits and vegetable is needed...
  5. ncbi request reprint Comparison of chlorine and a prototype produce wash product for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds
    L R Beuchat
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 64:152-8. 2001
    ....
  6. ncbi request reprint Factors influencing the detection and enumeration of Escherichia coli O157:H7 on alfalfa seeds
    F M Wu
    Center for Food Safety, University of Georgia, Griffin 30223-1797, USA
    Int J Food Microbiol 71:93-9. 2001
    ..coli O157:H7 cells, E. coli O157:H7 was detected in alfalfa seeds incubated at 37 degrees C for up to 8 weeks as effectively as in sprouts produced from the seeds...
  7. ncbi request reprint Survival of salmonellae in pasteurized, refrigerated calcium-fortified orange juice
    M Sharma
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:1299-304. 2001
    ..This study reveals that the form of calcium used to fortify orange juice may affect the survival of Salmonella...
  8. ncbi request reprint Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15 degrees C
    Y Li
    Center for Food Safety, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:305-9. 2001
    ..Treatment of lettuce with 20 ppm chlorine at 50 or 20 degrees C before or after inoculation with E. coli O157:H7 did not have a marked influence on behavior of the pathogen during subsequent storage at 5 or 15 degrees C...
  9. ncbi request reprint Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts
    W R Weissinger
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:442-50. 2001
    ..Treatment of sprouts with 1 or 2 mg of AIT per liter of air adversely affected sensory quality but did not reduce Salmonella populations after 11 days of exposure at 10 degrees C...
  10. ncbi request reprint Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds
    S L Holliday
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, 0223-1797, USA
    J Food Prot 64:1489-95. 2001
    ..coli O157:H7...
  11. ncbi request reprint Inactivation of Escherichia coli O157:H7 in biofilm on stainless steel by treatment with an alkaline cleaner and a bacteriophage
    M Sharma
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    J Appl Microbiol 99:449-59. 2005
    ..To determine the effectiveness of an alkaline cleaner used in food-processing plants and a lytic bacteriophage specific for Escherichia coli O157:H7 in killing wild type and rpoS-deficient cells of the pathogen in a biofilm...
  12. ncbi request reprint Performance of mycological media in enumerating desiccated food spoilage yeasts: an interlaboratory study
    L R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    Int J Food Microbiol 70:89-96. 2001
    ..Results from both the interlaboratory study and the storage study support the use of TGYC for enumerating desiccated yeasts. DG18 is not recommended as a general purpose medium for recovering yeasts from a desiccated condition...
  13. ncbi request reprint Development of a proposed standard method for assessing the efficacy of fresh produce sanitizers
    L R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:1103-9. 2001
    ..33 and > or = 4.96 log10 CFU/tomato, respectively. The proposed standard method for testing the efficacy of point-of-use produce sanitizers needs to be evaluated for reproducibility of results through a larger scale series of experiments...
  14. ncbi request reprint Combined effects of chemical, heat and ultrasound treatments to kill Salmonella and Escherichia coli O157:H7 on alfalfa seeds
    A J Scouten
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, 30223 1797, USA
    J Appl Microbiol 92:668-74. 2002
    ..To determine the effectiveness of combined treatments with chemicals, heat and ultrasound in killing or removing Salmonella and Escherichia coli O157:H7 on alfalfa seeds intended for sprout production...
  15. pmc Infections associated with eating seed sprouts: an international concern
    P J Taormina
    Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, Georgia 30223 1797, USA
    Emerg Infect Dis 5:626-34. 1999
    ..coli O157:H7, such as the elderly, children, and those with compromised immune systems, should not eat raw sprouts...
  16. ncbi request reprint Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes
    W N Wade
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA 30223 1797, USA
    J Appl Microbiol 95:437-50. 2003
    ..The aim of this study was to determine the survival and growth characteristics of Salmonella enterica in sound and chill-injured tomatoes as influenced by co-infection with proteolytic moulds...
  17. ncbi request reprint Microbiological quality and the inability of proteolytic Clostridium botulinum to produce toxin in film-packaged fresh-cut cabbage and lettuce
    Y Y Hao
    Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 61:1148-53. 1998
    ..Most differences in microbial populations in produce packaged in LOTR and HOTR films were less than 1 log10 CFU/g. Botulinal toxin was not detected in cabbage or lettuce packaged in either film or stored under any test condition...
  18. ncbi request reprint Fate of salmonellae in calcium-supplemented orange juice at refrigeration temperature
    M Sharma
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:2053-7. 2001
    ..This study reveals that the form of calcium used to supplement orange juice influences the ability of salmonellae to survive...
  19. ncbi request reprint Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables
    L R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 64:1079-84. 2001
    ..This article discusses parameters that must be considered in the course of developing a basic standard method against which these modifications could be made...
  20. ncbi request reprint Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts
    W N Wade
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 66:44-51. 2003
    ....
  21. doi request reprint Survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature and relative humidity
    S Choi
    Graduate School of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
    J Appl Microbiol 111:1465-72. 2011
    ..To determine survival and colonization of Escherichia coli O157:H7 on spinach leaves as affected by inoculum level and carrier, temperature and relative humidity (r.h.)...
  22. ncbi request reprint Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice
    M Sharma
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, 30223, USA
    Lett Appl Microbiol 41:448-53. 2005
    ..A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice...
  23. ncbi request reprint Efficacy and reproducibility of a produce wash in killing Salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizers
    L J Harris
    Department of Food Science and Technology, University of California, Davis 95616 8598, USA
    J Food Prot 64:1477-82. 2001
    ....
  24. ncbi request reprint Location of Escherichia coli O157:H7 on and in apples as affected by bruising, washing, and rubbing
    S J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:1328-33. 2001
    ..These cells may be protected from disinfection and subsequently released when apples are eaten or pressed for cider production...
  25. ncbi request reprint Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts
    T Deak
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    Int J Food Microbiol 67:49-53. 2001
    ..Based on the performance of media in supporting colony development and ease of counting colonies, the use of DG18 agar as a general enumeration medium for foodborne yeasts cannot be recommended...
  26. ncbi request reprint Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds
    L R Beuchat
    Department of Food Science and Technology, Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    J Appl Microbiol 92:382-95. 2002
    ..The objective of this study was to determine the combined effects of water activity (a(w)), chemical treatment and temperature on Salmonella and Escherichia coli O157:H7 inoculated onto alfalfa seeds...
  27. ncbi request reprint Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice
    G M Richards
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA
    J Appl Microbiol 99:844-50. 2005
    ..To determine survival and growth characteristics of Enterobacter sakazakii in infant rice cereal as affected by type of liquid used for reconstitution and storage temperature after reconstitution...
  28. ncbi request reprint Fate of Escherichia coli O157:H7 in coleslaw during storage
    F M Wu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 65:845-7. 2002
    ..coli O157:H7 populations. Results suggest that the tolerance of E. coli O157:H7 to acid pH, not temperature abuse, is a major factor influencing the pathogen's fate in restaurant-prepared coleslaw...
  29. pmc Performance of media for recovering stressed cells of Enterobacter sakazakii as determined using spiral plating and ecometric techniques
    J B Gurtler
    Center for Food Safety, University of Georgia, 1109 Experiment St, Griffin, GA 30223 1797, USA
    Appl Environ Microbiol 71:7661-9. 2005
    ..sakazakii. The orders of performance of media for recovering stressed cells were similar using spiral plating and ecometric techniques, but results from spiral plating should be considered more conclusive...
  30. pmc Survival and heat resistance of Listeria monocytogenes after exposure to alkali and chlorine
    P J Taormina
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
    Appl Environ Microbiol 67:2555-63. 2001
    ..Cells surviving exposure to chlorine, in contrast, are more sensitive to heat; thus, the effectiveness of thermal processing in achieving desired log(10)-unit reductions is not compromised in these cells...
  31. ncbi request reprint Comparison of dry sheet media and conventional agar media methods for enumerating yeasts and molds in food
    L R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 70:2661-4. 2007
    ....
  32. ncbi request reprint Comparison of sample preparation methods for recovering Salmonella from raw fruits, vegetables, and herbs
    A B Burnett
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:1459-65. 2001
    ..The influence of sample size, diluent composition, and processing time on efficiency of recovery of Salmonella and other pathogens needs to be evaluated before a method(s) for processing samples of raw produce can be recommended...
  33. ncbi request reprint Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination
    S L Burnett
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA
    J Ind Microbiol Biotechnol 27:104-10. 2001
    ..However, the hydrophobic cutin, diverse surface morphologies, and abrasions in the epidermis of fruits and vegetables limit the efficacy of these treatments...
  34. ncbi request reprint Attachment and biofilm formation on stainless steel by Escherichia coli O157:H7 as affected by curli production
    J H Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA 30223 1797, USA
    Lett Appl Microbiol 39:359-62. 2004
    ..The aim of this study was to determine the role of curli in attachment and biofilm formation by Escherichia coli O157:H7 on stainless steel...
  35. pmc Survival of salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening
    X Guo
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
    Appl Environ Microbiol 67:4760-4. 2001
    ..Tomato stems and flowers are possible sites at which Salmonella may attach and remain viable during fruit development, thus serving as routes or reservoirs for contaminating ripened fruit...
  36. ncbi request reprint Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power
    P J Taormina
    Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    Int J Food Microbiol 69:217-25. 2001
    ..The antibacterial properties of honeys containing hydrogen peroxide and characterized by a range of antioxidant power need to be validated using model food systems...
  37. ncbi request reprint Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken
    S A Ismail
    Center for Food Safety and Quality Enhancement, University of Georgia, Griffin 30223-1797, USA
    Int J Food Microbiol 64:13-9. 2001
    ..lipolytica and aerobic microorganisms resulting from immersion treatment of chicken wings with sage and thyme decoctions render these treatments of questionable value as preservation interventions...
  38. ncbi request reprint Influence of composition of diluent on populations of yeasts and moulds recovered from raw fruits
    L R Beuchat
    Center for Food Safety, University of Georgia, Griffin, 30223 1797, USA
    Lett Appl Microbiol 35:399-402. 2002
    ....
  39. ncbi request reprint Development of method to quantify extracellular carbohydrate complexes produced by Escherichia coli O157:H7
    J H Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA, USA
    J Appl Microbiol 95:1304-14. 2003
    ..The aim of this study was to optimize conditions to separate extracellular carbohydrate complexes (ECC) produced by Escherichia coli O157:H7 and to standardize the amount of ECC produced on a per cell basis...
  40. ncbi request reprint Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids
    G L Tetteh
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA
    J Food Prot 64:975-81. 2001
    ..Survival of S. flexneri at a given pH was influenced by the type of acidulant used, a response characteristic exhibited by other gram-negative enteric pathogens...
  41. ncbi request reprint Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 degrees C or 15 degrees C
    Y Li
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, USA
    J Appl Microbiol 92:269-75. 2002
    ..The objective of this study was to determine the influence of mild heat treatment, storage temperature and storage time on the survival and growth of Listeria monocytogenes inoculated onto cut iceberg lettuce leaves...
  42. ncbi request reprint Potential of a plant-parasitic nematode to facilitate internal contamination of tomato plants by Salmonella
    L R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 66:1459-61. 2003
    ..Salmonella remained viable in soil for at least 4 weeks. The potential for the presence of Salmonella in the tissues of tomato fruits via root entrance facilitated by M. incognita appears to be remote...
  43. doi request reprint Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223 1797, USA
    Int J Food Microbiol 136:204-13. 2009
    ..These studies have contributed to a better understanding of the behavior of C. sakazakii in and on foods and on food-contact surfaces, thereby enabling the development of more effective strategies and interventions for its control...
  44. doi request reprint Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection
    H Kim
    Department of Foods and Nutrition, College of Human Environmental Sciences, Wonkwang University, Iksan, Korea
    Lett Appl Microbiol 55:218-23. 2012
    ..The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO₂)...
  45. ncbi request reprint Survival of Listeria monocytogenes in commercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat
    P J Taormina
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA 30223 1797, USA
    J Appl Microbiol 92:71-80. 2002
    ..To determine the ability of Listeria monocytogenes to survive exposure to commercial food-processing equipment cleaning solutions and subsequent treatment with sanitizers or heat...
  46. ncbi request reprint Factors affecting production of extracellular carbohydrate complexes by Escherichia coli O157:H7
    Jee Hoon Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 95:189-204. 2004
    ..Further studies will be required to better understand the relationship between nutrient availability and other factors on the production of ECC by E. coli O157:H7 on raw produce...
  47. ncbi request reprint Survival and growth of Enterobacter sakazakii on fresh-cut fruits and vegetables and in unpasteurized juices as affected by storage temperature
    Hoikyung Kim
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 68:2541-52. 2005
    ..Further characterization of the behavior of E. sakazakii on fresh produce and in unpasteurized juice as affected by commercial packaging and handling practices is needed...
  48. ncbi request reprint 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
    Kaye V Sy
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 68:1176-87. 2005
    ....
  49. ncbi request reprint Shedding of foodborne pathogens by Caenorhabditis elegans in compost-amended and unamended soil
    Gary L Anderson
    Department of Environmental Health Science, University of Georgia, Athens, Georgia 30602 2102, USA
    Food Microbiol 23:146-53. 2006
    ..Results indicate that C. elegans can act as a vector to disperse foodborne pathogens in soil, potentially resulting in increased risk of contaminating the surface of pre-harvest fruits and vegetables...
  50. ncbi request reprint Migration of Caenorhabditis elegans to manure and manure compost and potential for transport of Salmonella newport to fruits and vegetables
    Stephen J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 106:61-8. 2006
    ..elegans was not present in the soil. Results indicate that C. elegans has the potential for transporting S. newport in soil to the surface of preharvest fruits and vegetables in contact with soil...
  51. ncbi request reprint Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries
    Kaye V Sy
    Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 68:1165-75. 2005
    ..0 log CFU/g, respectively. Treatment with 4.1 mg/liter of ClO2 did not markedly affect the sensory quality of fruits stored for up to 10 days at 8 degrees C. Results indicate that gaseous ClO2 has promise as a sanitizer for small fruits...
  52. ncbi request reprint Enterobacter sakazakii: a coliform of increased concern to infant health
    Joshua B Gurtler
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 104:1-34. 2005
    ..Tolerance of the pathogen to environmental stresses, its behavior in powdered and rehydrated infant formulae and hazard analysis and risk management are discussed. Research needs are presented...
  53. ncbi request reprint Survival, growth, and thermal resistance of Listeria monocytogenes in products containing peanut and chocolate
    Stephen J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:2205-11. 2004
    ..monocytogenes in peanut beverage. The pathogen survives for at least 24 weeks in chocolate-peanut spread and peanut butter at an aw range that encompasses that found in these products...
  54. ncbi request reprint Persistence of Escherichia coli O157:H7, Salmonella Newport, and Salmonella Poona in the gut of a free-living nematode, Caenorhabditis elegans, and transmission to progeny and uninfected nematodes
    Stephen J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 101:227-36. 2005
    ....
  55. ncbi request reprint Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions
    Philipus Pangloli
    Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 72:1854-61. 2009
    ..Application of AcEW using procedures mimicking food service operations should help minimize cross-contamination and reduce the risk of E. coli O157:H7 being present on produce at the time of consumption...
  56. pmc Attachment of and biofilm formation by Enterobacter sakazakii on stainless steel and enteral feeding tubes
    Hoikyung Kim
    Center for Food Safety, University of Georgia, 1109 Experiment St, Griffin, GA 30223 1797, USA
    Appl Environ Microbiol 72:5846-56. 2006
    ..These observations emphasize the importance of temperature control in reconstituted infant formula preparation and storage areas in preventing attachment and biofilm formation by E. sakazakii...
  57. ncbi request reprint Infection of cantaloupe rind with Cladosporium cladosporioides and Penicillium expansum, and associated migration of Salmonella poona into edible tissues
    Glenner M Richards
    Department of Food Science and Technology, Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 103:1-10. 2005
    ..cladosporioides and, to a lesser extent, P. expansum. Consumption of cantaloupes from which diseased tissue has been removed is not advisable because S. poona and perhaps other enteric pathogens may still be present in remaining tissues...
  58. ncbi request reprint Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter as affected by storage temperature
    Barbara B Adler
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 65:1976-80. 2002
    ..It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37 degrees C for up to 48 h...
  59. ncbi request reprint Biofilm formation and sporulation by Bacillus cereus on a stainless steel surface and subsequent resistance of vegetative cells and spores to chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer
    Jee Hoon Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 68:2614-22. 2005
    ..Results provide new insights to developing strategies to achieve more effective sanitation programs to minimize risks associated with B. cereus in biofilm formed on food contact surfaces and on foods...
  60. ncbi request reprint Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 69:801-14. 2006
    ..coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code...
  61. ncbi request reprint Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm
    Audrey C Kreske
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 69:2621-34. 2006
    ..This information will be useful for developing more effective strategies for cleaning and sanitizing contact surfaces in food preparation and processing environments...
  62. pmc Effectiveness of disinfectants in killing Enterobacter sakazakii in suspension, dried on the surface of stainless steel, and in a biofilm
    Hoikyung Kim
    Center for Food Safety, Department of Food Science, University of Georgia, Griffin, GA 30223 1797, USA
    Appl Environ Microbiol 73:1256-65. 2007
    ..Findings show that disinfectants routinely used in hospital, day-care, and food service kitchen settings are ineffective in killing some cells of E. sakazakii embedded in organic matrices...
  63. ncbi request reprint Survival of Enterobacter sakazakii in infant cereal as affected by composition, water activity, and temperature
    Li Chun Lin
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, GA 30223 1797, USA
    Food Microbiol 24:767-77. 2007
    ..sakazakii can survive for up to 12 months in infant cereals having a wide range of a(w) when storage is at temperatures simulating those to which they may be exposed during distribution, at retail, and in the home...
  64. ncbi request reprint Growth of Enterobacter sakazakii in reconstituted infant formula as affected by composition and temperature
    Joshua B Gurtler
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 70:2095-103. 2007
    ..Portions of reconstituted infant formula not fed to infants should be stored at < or = 4 degrees C, a temperature at which E. sakazakii will not grow...
  65. ncbi request reprint Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water
    Megan M Lang
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:1092-103. 2004
    ..It is recommended that spot inoculation with a drying time of 2 h at 22 degrees C followed by 22 h at 4 degrees C be used to determine the efficacy of chlorine and other sanitizers in killing foodborne pathogens on lettuce and parsley...
  66. ncbi request reprint Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring
    Peter J Taormina
    Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 72:465-72. 2009
    ..Spraying contaminated lettuce with chlorinated or untreated water reduces but does not eliminate E. coli O157:H7...
  67. ncbi request reprint Evaluation of treatments for elimination of foodborne pathogens on the surface of leaves and roots of lettuce (Lactuca sativa L.)
    Guodong Zhang
    Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 72:228-34. 2009
    ..1% HgCl2 for 10 min was determined to be the most effective surface disinfection method for inactivating E. coli O157:H7 on lettuce leaves and roots and was also validated for inactivating Salmonella and L. monocytogenes...
  68. ncbi request reprint Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination
    Hoikyung Kim
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    Int J Food Microbiol 111:134-43. 2006
    ..31 log CFU/sample. Results provide insights to predicting survival characteristics of E. sakazakii on produce and the efficacy of sanitizers in killing the bacterium...
  69. pmc Potential role of Diploscapter sp. strain LKC25, a bacterivorous nematode from soil, as a vector of food-borne pathogenic bacteria to preharvest fruits and vegetables
    Daunte S Gibbs
    Department of Environmental Health Science, University of Georgia, Athens, GA 30602 2102, USA
    Appl Environ Microbiol 71:2433-7. 2005
    ..They also demonstrate its potential to serve as a vector of food-borne pathogenic bacteria in soil, with or without amendment with compost, to the surface of preharvest fruits and vegetables in contact with soil...
  70. ncbi request reprint Proteolytic yeasts isolated from raw, ripe tomatoes and metabiotic association of Geotrichum candidum with Salmonella
    Wendy N Wade
    Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 86:101-11. 2003
    ....
  71. ncbi request reprint Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea
    Gloria L Tetteh
    Center for Food Safety, University of Georgia, Griffin, GA 30223 1797, USA
    Int J Food Microbiol 90:189-95. 2004
    ..The addition of cowpea flour to corn dough followed by fermentation had little effect on the survival of S. flexneri in porridges made from the dough...
  72. ncbi request reprint Survival and growth of Escherichia coli O157:H7 in roast beef and salami after exposure to an alkaline cleaner
    Manan Sharma
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:2107-16. 2004
    ..Cross protection of cells exposed to an alkaline cleaner against subsequent stress conditions imposed by roast beef and salami stored at 4 degrees C was not evident in either of the test strains...
  73. ncbi request reprint Survival and growth of alkali-stressed Listeria monocytogenes on beef frankfurters and thermotolerance in frankfurter exudates
    Peter J Taormina
    Center for Food Safety, and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 65:291-8. 2002
    ..Differences in growth characteristics of L. monocytogenes on HFHS versus LFLS beef frankfurters stored at refrigeration temperatures indicate that composition influences the behavior of both alkaline-stressed and control cells...
  74. ncbi request reprint Proteolytic fungi isolated from decayed and damaged raw tomatoes and implications associated with changes in pericarp pH favorable for survival and growth of foodborne pathogens
    Wendy N Wade
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 66:911-7. 2003
    ..Results show that some fungi capable of infecting raw tomatoes, as well as the mycoflora incident on tomato surfaces, can increase the pH of pericarp and juice to levels favorable for growth of most foodborne pathogenic bacteria...
  75. ncbi request reprint Attachment of Salmonella Poona to cantaloupe rind and stem scar tissues as affected by temperature of fruit and inoculum
    Glenner M Richards
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:1359-64. 2004
    ....
  76. ncbi request reprint Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in yellow fat spreads as affected by storage temperature
    Sarah L Holliday
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 66:549-58. 2003
    ..coli O157:H7, or L. monocytogenes...
  77. ncbi request reprint Survey of yeasts for antagonistic activity against Salmonella Poona in cantaloupe juice and wounds in rinds coinfected with phytopathogenic molds
    Glenner M Richards
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:2132-42. 2004
    ..Candida oleophila and Rhodotorula glutinis showed the most promise in reducing the population of Salmonella Poona in wounds in rinds of cantaloupes coinoculated with G. candidum and stored at 4 degrees C...
  78. ncbi request reprint Attachment and biofilm formation by Escherichia coli O157:H7 on stainless steel as influenced by exopolysaccharide production, nutrient availability, and temperature
    Jee Hoon Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:2123-31. 2004
    ..Biofilms formed under conditions favorable for EPS production may protect E. coli O157:H7 against sanitizers used to decontaminate lettuce and produce processing environments. Studies are under way to test this hypothesis...
  79. ncbi request reprint Survival and growth of Enterobacter sakazakii in infant cereal as affected by composition, reconstitution liquid, and storage temperature
    Li Chun Lin
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 70:1410-22. 2007
    ..It is recommended that reconstituted infant cereals stored at 21 or 30 degrees C be discarded within 4 h after preparation or stored at -40C, temperatures at which E. sakazakii will not grow...
  80. ncbi request reprint Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene
    David A Mann
    Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Food Microbiol 25:144-53. 2008
    ....
  81. pmc Biofilm formation by Escherichia coli O157:H7 on stainless steel: effect of exopolysaccharide and Curli production on its resistance to chlorine
    Jee Hoon Ryu
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St, Griffin, GA 30223 1797, USA
    Appl Environ Microbiol 71:247-54. 2005
    ..These observations support the hypothesis that the production of EPS and curli increase the resistance of E. coli O157:H7 to chlorine...
  82. ncbi request reprint Survival and growth of acid-adapted and unadapted Salmonella in and on raw tomatoes as affected by variety, stage of ripeness, and storage temperature
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 71:1572-9. 2008
    ..75) environment before inoculation. Results emphasize the importance of preventing contamination of tomatoes with Salmonella at all stages of ripeness, regardless of variety or previous exposure of cells to an acidic environment...
  83. ncbi request reprint Attraction of a free-living nematode, Caenorhabditis elegans, to foodborne pathogenic bacteria and its potential as a vector of Salmonella poona for preharvest contamination of cantaloupe
    Krishaun N Caldwell
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 66:1964-71. 2003
    ..elegans as a test model...
  84. ncbi request reprint Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated on the surface of tomatoes
    Megan M Lang
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:732-41. 2004
    ..We recommend that spot inoculation with a drying time of 24 h at 22 degrees C be used with standard methods to determine the efficacy of chlorine and other sanitizers for killing foodborne pathogens on tomatoes...
  85. ncbi request reprint Interaction of a free-living soil nematode, Caenorhabditis elegans, with surrogates of foodborne pathogenic bacteria
    Gary L Anderson
    Department of Environmental Health Science, University of Georgia, Athens, Georgia 30602 2102, USA
    J Food Prot 66:1543-9. 2003
    ..The results of this study suggest that C. elegans and perhaps other free-living nematodes are potential vectors for both gram-positive and gram-negative bacteria, including foodborne pathogens in soil...
  86. ncbi request reprint Heat and drought stress during growth of lettuce (Lactuca sativa L.) does not promote internalization of Escherichia coli O157:H7
    Guodong Zhang
    Center for Food Safety, University of Georgia, Griffin, Georgia 30223 1797, USA
    J Food Prot 72:2471-5. 2009
    ..coli O157:H7. Heat stress during growth of lettuce did not promote or enhance internalization of E. coli O157:H7, regardless of the moisture content in the soil...
  87. ncbi request reprint Comparison of virulence of three strains of Cronobacter sakazakii in neonatal CD-1 mice
    Arena N Richardson
    Department of Environmental Health Science, 206 Environmental Health Science Building, University of Georgia, Athens, Georgia 30602 2102, USA
    J Food Prot 73:849-54. 2010
    ..6%) than MNW2 (1.2%) or 3290 (0.6%). Our findings suggest that invasiveness does not necessarily correlate with mortality among different strains of C. sakazakii, and the clinical isolates are more virulent than the food isolate...
  88. ncbi request reprint Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223 1797, USA
    J Food Prot 73:1257-68. 2010
    ..Results emphasize the importance of applying process treatments that will inactivate Salmonella...
  89. ncbi request reprint Preharvest internalization of Escherichia coli O157:H7 into lettuce leaves, as affected by insect and physical damage
    Marilyn C Erickson
    Center for Food Safety, 1109 Experiment Street, Department of Crop and Soil Sciences, University of Georgia, Griffin, Georgia 30223, USA
    J Food Prot 73:1809-16. 2010
    ..Surface-contaminated leaves physically injured through file abrasions also had significantly reduced populations of both total and internalized E. coli O157:H7 as compared with nonabraded leaves 2 weeks after pathogen exposure...
  90. ncbi request reprint Survival of Salmonella on tomatoes stored at high relative humidity, in soil, and on tomatoes in contact with soil
    Xuan Guo
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 65:274-9. 2002
    ....
  91. pmc Sensitivity of Escherichia coli O157:H7 to commercially available alkaline cleaners and subsequent resistance to heat and sanitizers
    Manan Sharma
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223 1797, USA
    Appl Environ Microbiol 70:1795-803. 2004
    ....
  92. pmc Evidence of association of salmonellae with tomato plants grown hydroponically in inoculated nutrient solution
    Xuan Guo
    Department of Food Science and Technology, Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 1797, USA
    Appl Environ Microbiol 68:3639-43. 2002
    ..Additional studies need to be done to unequivocally demonstrate that salmonellae can exist as endophytes in tomato plants grown under conditions that simulate commonly used agronomic practices...
  93. ncbi request reprint Efficacy of chlorine and a peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and Romaine lettuce using simulated commercial processing conditions
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:1238-42. 2004
    ....
  94. ncbi request reprint Survival of Escherichia coli O157:H7 and Salmonella Muenchen on apples as affected by application of commercial fruit waxes
    Stephen J Kenney
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    Int J Food Microbiol 77:223-31. 2002
    ..None of the waxes evaluated can be relied upon to kill or remove E. coli O157:H7 and Salmonella on apples...
  95. ncbi request reprint Influence of variations in methodology on populations of Listeria monocytogenes recovered from lettuce treated with sanitizers
    Andrea B Burnett
    Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:742-50. 2004
    ....
  96. ncbi request reprint Effectiveness of cleaners and sanitizers in killing Salmonella Newport in the gut of a free-living nematode, Caenorhabditis elegans
    Stephen J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:2151-7. 2004
    ..Results indicate that temperature and relative humidity influence the survival of Salmonella Newport in the gut of C. elegans, and cleaners and sanitizers may not eliminate the pathogen...
  97. ncbi request reprint Lethality of chlorine, chlorine dioxide, and a commercial fruit and vegetable sanitizer to vegetative cells and spores of Bacillus cereus and spores of Bacillus thuringiensis
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:1702-8. 2004
    ..6 and 5.2 log CFU/ml, respectively, indicating high lethality in the presence of materials other than spores that would potentially react with and neutralize the sporicidal activity of ClO2...
  98. ncbi request reprint Evaluation of direct plating methods to enumerate Alicyclobacillus in beverages
    Melinda B Murray
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    Int J Food Microbiol 115:59-69. 2007
    ....
  99. ncbi request reprint Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples
    Stephen J Kenney
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    Int J Food Microbiol 74:47-55. 2002
    ..The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market...
  100. ncbi request reprint Viability of acid-adapted Escherichia coli O157:H7 in ground beef treated with acidic calcium sulfate
    Larry R Beuchat
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 67:591-5. 2004
    ..Regardless of treatment of ground beef with ACS or adaptation of E. coli O157:H7 to ACS before inoculating ground beef, the pathogen survived in high numbers...
  101. ncbi request reprint Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples
    Audrey C Kreske
    Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223 1797, USA
    J Food Prot 69:1892-903. 2006
    ..Results provide information on the effectiveness of sanitizers commonly used in the food processing industry in killing Bacillus spores in suspension, on a food-contact surface, and on a ready-to-eat food...