Publications at this Location
ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.
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2020 Publications
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Peer Reviewed Journal Publications Only
Displaying 1 to 20 of 22 Records
Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
(24-Nov-20)
Modeling the inactivation of salmonella and listeria monocytogenes in ground chicken meat subject to high pressure processing and trans-Cinnamaldehyde
(15-Nov-20)
Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States
(19-Sep-20)
Seasonal and geographical differences in total and pathogenic vibrio parahaemolyticus and vibrio vulninficus levels in seawater and oysters from the Delaware and Chesapeake Bays using several methods
(15-Sep-20)
Modeling the Effect of Simultaneous Use of Allyl Isothiocyanate and Cinnamaldehyde on High Hydrostatic Pressure Inactivation of Uropathogenic and Shiga Toxin-ProducingEscherichia coli in Ground Chicken
(10-Aug-20)
How food safety savvy are shoppers? Investigating and impacting consumers’ risk identification skills at retail
(22-Jul-20)
Inactivation of Salmonella in tomato by combination treatment of high pressure and trans-cinnamaldeyde
(20-Jun-20)
Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation
(16-May-20)
Quality of radio frequency pasteurized shell eggs during extended storage under normal and moderate abuse conditions
(28-Apr-20)
The influence of virulence factors and antibiotic resistance on the inactivation of extraintestinal pathogenic E.coli suspended in ground chicken meat by high pressure processing
(15-Apr-20)
Non-thermal processing techniques for innovative food processing
(15-Apr-20)
Inactivation of salmonella populations on ground chicken meat by the stresses of high-pressure processing, allyl isothiocyanate, and acetic acid
(2-Apr-20)
Genetic diversity and virulence gene profiles of Listeria monocytogenes isolates from the 2010-2013 interagency market basket survey
(24-Mar-20)
Plasma decontamination of plant-related food products
(15-Mar-20)
Inactivation of Shiga toxin-producing cells of Escherichia coli in refrigerated and frozen meatballs using high pressure processing
(26-Feb-20)
Biocidal activity of fast pyroloysis biochar against E.coli 0157:H7 in soil varies based on production temperature or age of biochar
(11-Feb-20)
Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light
(3-Feb-20)
Survival of desiccation-resistant salmonella on apple slices following antimicrobial immersion treatments and dehydration
(31-Jan-20)
Post-harvest reduction of Escherichia coli 0157:H7 on carrot and tomato by radiation, sanitizer and biocontrol treatments
(31-Jan-20)
Effect of papaya extract and high-pressure processing on Salmonella population, color and texture of chicken breast
(31-Jan-20)
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