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Journal of Food Protection|February 5, 2005
Effect of pH, NaCl content, and temperature on growth and survival of Arcobacter sppElaine M D'Sa, Mark A HarrisonJournal of Food Protection|May 25, 2019
Growth of Listeria monocytogenes on Different Muscle TissuesTiffany L Shineman, Mark A HarrisonJournal of Food Protection|August 18, 2009
Surrogate selection for Escherichia coli O157:H7 based on cryotolerance and attachment to romaine lettuceJin Kyung Kim, Mark A HarrisonJournal of Food Protection|March 11, 2008
Transfer of Escherichia coli O157:H7 to romaine lettuce due to contact water from melting iceJin Kyung Kim, Mark A HarrisonJournal of Food Protection|June 15, 2019
Fate of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella typhimurium during Preparation and Storage of Beef JerkyJudy A Harrison, Mark A HarrisonJournal of Food Protection|December 24, 2002
Microbial antagonists of foodborne pathogens on fresh, minimally processed vegetablesKaren M Schuenzel, Mark A HarrisonJournal of Food Protection|April 26, 2019
Thermal Death Times for Listeria monocytogenes (Scott A) in CrabmeatMark A Harrison, Yao-Wen HuangJournal of Food Protection|June 16, 2005
Comparison of the microflora on organically and conventionally grown spring mix from a California processorChristie A Phillips, Mark A HarrisonJournal of Food Protection|April 21, 2019
Fate of Small Populations of Listeria monocytogenes on Poultry Processed Using Moist HeatSandra L Carpenter, Mark A HarrisonJournal of Food Protection|April 21, 2019
Survival of Large Populations of Listeria monocytogenes on Chicken Breasts Processed Using Moist HeatMark A Harrison, Sandra L CarpenterPageof 7