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Frontiers in Cellular and Infection Microbiology|November 15, 2021
Production of <i>p</i>-cresol by Decarboxylation of <i>p</i>-HPA by All Five Lineages of <i>Clostridioides difficile</i> Provides a Growth AdvantageMark A Harrison, Harparkash Kaur, Brendan W Wren, et al.Journal of Food Protection|June 15, 2016
Salmonella Levels Associated with Skin of Turkey PartsYe Peng, Xiang Y Deng, Mark A Harrison, et al.Journal of Food Protection|June 19, 2019
Toxin Production by Clostridium botulinum Type E in Packaged Channel CatfishPing Cai, Mark A Harrison, Yao-Wen Huang, et al.Journal of Food Protection|September 25, 2003
Comparison of weep and carcass rinses for recovery of Campylobacter from retail broiler carcassesMichael T Musgrove, Nelson A Cox, Mark E Berrang, et al.Journal of Food Protection|July 1, 2016
Alternative Antimicrobial Commercial Egg Washing ProceduresLauren K Hudson, Mark A Harrison, Mark E Berrang, et al.Journal of Food Protection|April 10, 2019
Comparison of Particulate Air Samplers for Detection of Airborne Aspergillus flavus SporesJ Clayton Silas, Mark A Harrison, John A Carpenter, et al.Journal of Food Protection|June 15, 2019
Bacterial Isolates from the Chicken Gizzard and Ceca with In Vitro Inhibitory Activity against Salmonella typhimuriumDouglas E Cosby, Stephen E Craven, Mark A Harrison, et al.Journal of Food Protection|July 31, 2020
Blinding Protocols for Acquisition of Potentially Sensitive Food Safety InformationBrittany F Magdovitz, Sanjay Gummalla, Harshavardhan Thippareddi, et al.Journal of Food Science|February 8, 2019
Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked PastaVijay K Juneja, Chase E Golden, Abhinav Mishra, et al.Journal of Food Protection|November 12, 2015
Salmonella Levels in Turkey Neck Skins, Drumstick Bones, and Spleens in Relation to Ground TurkeyYue Cui, Husnu S Guran, Mark A Harrison, et al.Pageof 7