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Journal of Food Protection|April 26, 2019
Hypophosphite: A ReviewE J Rhodehamel, M D Pierson, A M LeiferInternational Journal of Food Microbiology|October 1, 1990
Sodium hypophosphite inhibition of the growth of selected gram-positive foodborne pathogenic bacteriaE J Rhodehamel, M D PiersonJournal of Food Protection|August 26, 1998
Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfiteH M Solomon, E J Rhodehamel, D A KautterJournal of Food Protection|August 22, 2003
Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperaturesN R Reddy, H M Solomon, R C Tetzloff, et al.Journal of Food Protection|June 19, 2019
Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon FilletsN R Reddy, H M Solomon, H Yep, et al.Journal of Food Protection|April 27, 2019
Effect of Sodium Nitrite and Origanum Oil on Growth and Toxin Production of Clostridium botulinum in TYG Broth and Ground PorkAdnan A Ismaiel, M D PiersonJournal of Food Protection|February 9, 2019
Survival of Vibrio parahaemolyticus in Various DiluentsB S Emswiler, M D PiersonJournal of Food Protection|November 3, 1998
Influence of environmental stress on the kinetics and strength of attachment of Listeria monocytogenes Scott A to Buna-N rubber and stainless steelL M Smoot, M D PiersonJournal of Food Protection|April 26, 2019
Inhibition of Germination, Outgrowth, and Vegetative Growth of Clostridium botulinum 67B by Spice OilsAdnan A Ismaiel, M D PiersonApplied and Environmental Microbiology|December 1, 1976
"Phoenix phenomenon" in the growth of Clostridium perfringensS P Shoemaker, M D PiersonPageof 6