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Foodborne Pathogens and Disease|December 22, 2005
Prevalence and characterization of Escherichia coli O26 and O111 in retail minced beef in IrelandMary Murphy, Anne Carroll, Paul Whyte, et al.International Journal of Food Microbiology|September 11, 2017
Evaluation of chemical immersion treatments to reduce microbial populations in fresh beefAhmed Kassem, Joseph Meade, James Gibbons, et al.Food Microbiology|October 5, 2016
The microbiology of beef carcasses and primals during chilling and commercial storageRachael Reid, Séamus Fanning, Paul Whyte, et al.International Journal of Food Microbiology|October 31, 2012
Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfacesPippa N Haughton, Elena Gomez Grau, James Lyng, et al.Foods (Basel, Switzerland)|August 15, 2017
Controlling Blown Pack Spoilage Using Anti-Microbial PackagingRachael Reid, Declan Bolton, Andrey A Tiuftin, et al.Journal of Dairy Science|May 30, 2025
Characterization of bacterial and fungal populations in retail kefirs in IrelandLéon Maughan, Leonard Koolman, Guerrino Macori, et al.Microbial Drug Resistance (Larchmont, N.Y.)|January 18, 2007
Antimicrobial resistance in nontyphoidal Salmonella from food sources in Colombia: evidence for an unusual plasmid-localized class 1 integron in serotypes Typhimurium and AnatumRebecca O'Mahony, Teresa Quinn, Denise Drudy, et al.Food Microbiology|October 10, 2018
Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 daysColin Fogarty, Paul Whyte, Nigel Brunton, et al.Food Microbiology|April 20, 2021
The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in IrelandPilar Marcos, Paul Whyte, Thomas Rogers, et al.Meat Science|June 23, 2017
Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantiumRachael Reid, Catherine M Burgess, Evonne McCabe, et al.Pageof 10