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Meat Science|May 4, 2013
Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef pattiesAlexander M Stelzleni, Amudhan Ponrajan, Mark A HarrisonJournal of Food Protection|February 2, 2008
Washing practices on the microflora on Georgia-grown cantaloupesE Deann Akins, Mark A Harrison, William HurstJournal of Food Protection|April 18, 2017
Postchill Antimicrobial Treatments To Control Salmonella, Listeria, and Campylobacter Contamination on Chicken Skin Used in Ground ChickenSuejee Park, Mark A Harrison, Mark E BerrangCurrent Opinion in Microbiology|December 2, 2021
Regulation of para-cresol production in Clostridioides difficileMark A Harrison, Henrik Strahl, Lisa F DawsonJournal of Food Protection|June 19, 2019
Retention of Acid Tolerance and Acid Shock Responses of Escherichia coli O157:H7 and Non-O157:H7 IsolatesDonna Mae Garren, Mark A Harrison, Scott M RussellJournal of Food Protection|May 16, 2019
Fate of Listeria monocytogenes and Aeromonas hydrophila on Packaged Channel Catfish Fillets Stored at 4°CCheong-Kit Leung, Yao-Wen Huang, Mark A HarrisonJournal of Food Protection|April 27, 2019
Immunological Evaluation of Pasteurized, Deaerated Human MilkMichael T Musgrove, Mark A Harrison, Ronald R EitenmillerCurrent Cardiology Reviews|June 20, 2012
Stress myocardial perfusion imaging in the emergency department--new techniques for speed and diagnostic accuracySheri D Harrison, Mark A Harrison, W Lane DuvallJournal of Food Protection|November 23, 2005
Effects of oxidative compounds on thermotolerance in escherichia coli O157:H7 strains EO139 and 380-94Isabel C Blackman, Young W Park, Mark A HarrisonJournal of Food Protection|August 18, 2009
Microbial antagonists of Escherichia coli O157:H7 on fresh-cut lettuce and spinachMichael A Johnston, Mark A Harrison, Ruth A MorrowPageof 7