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Applied and Environmental Microbiology|February 5, 2005
Monte Carlo simulation of pathogen behavior during the sprout production processRebecca Montville, Donald SchaffnerJournal of Environmental Health|August 18, 2022
Tools and Techniques to Promote Proper Food Cooling in RestaurantsNicole D Hedeen, Donald Schaffner, Laura Green BrownJournal of Food Protection|September 7, 2007
Food safety self-reported behaviors and cognitions of young adults: results of a national studyCarol Byrd-Bredbenner, Jaclyn Maurer, Virginia Wheatley, et al.Journal of the American Dietetic Association|March 4, 2008
Risky eating behaviors of young adults-implications for food safety educationCarol Byrd-Bredbenner, Jaclyn Maurer Abbot, Virginia Wheatley, et al.Journal of Food Protection|June 2, 2023
Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia FarmsClaire M Murphy, Alexis M Hamilton, Kim Waterman, et al.Journal of Food Protection|January 29, 2016
Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and SlurryGeany Targino de Souza, Rayssa Julliane de Carvalho, Jossana Pereira de Sousa, et al.International Journal of Food Microbiology|April 6, 2017
Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stressesAdma Nadja Ferreira de Melo, Geany Targino de Souza, Donald Schaffner, et al.Journal of Food Protection|April 4, 2018
Prevalence of Human Noroviruses in Commercial Food Establishment BathroomsCortney M Leone, Muthu Dharmasena, Chaoyi Tang, et al.Pageof 1