Microbial Food Safety Research Unit Products and Services

	The Effect of Low Dose Irradiation and Grapefruit Extract on C. perfringens Growth from Spores in sous vide Processed Pork-Based Mexican Entrée (Peer Reviewed Journal)	(15-Apr-09)
	Detection of Campylobacter from Poultry Carcasses at Slaughter and Differentiation of Campylobacter Jejuni and Campylobacter Coli by Multiplex Pcr (Peer Reviewed Journal)	(31-Mar-09)
	Detection of Enterohemorrhagic Escherichia coli O145 in Food by Targeting Genes in the E. coli O145 O-Antigen Gene Cluster and the Shiga Toxin 1 and Shiga Toxin 2 Genes (Peer Reviewed Journal)	(26-Feb-09)
	Behavior of Escherichia Coli O157:h7, Listeria Monocytogenes, and Salmonella Typhimurium in Teewurst, a Raw Spreadable Sausage (Peer Reviewed Journal)	(10-Feb-09)
	Thermal Inactivation of Escherichia Coli O157:h7 in Blade Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas Grill (Peer Reviewed Journal)	(09-Feb-09)
	Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C (Peer Reviewed Journal)	(26-Jan-09)
	Predictive Model for Growth of Clostridium Perfringens During Cooling of Cooked Ground Chicken (Peer Reviewed Journal)	(20-Jan-09)
	Validation of Commercial Processes for Inactivation of Escherichia Coli O157:h7, Salmonella Typhimurium, and Listeria Monocytogenes on the Surface of Whole Muscle Turkey Jerky (Peer Reviewed Journal)	(20-Jan-09)
	Influence of pH, Salt and Temperature on Pressure Inactivation of Hepatitis A virus (Peer Reviewed Journal)	(05-Jan-09)