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Journal of Food Protection|June 19, 2019
Combinations of Heat Treatment and Sodium Chloride That Prevent Growth from Spores of Nonproteolytic Clostridium botulinumSandra C Stringer, Michael W PeckMeat Science|November 9, 2011
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazardMichael W Peck, Sandra C StringerInternational Journal of Food Microbiology|May 6, 2008
Physiological state of single cells of Listeria innocua in organic acidsSusan M George, Aline Metris, Sandra C StringerApplied and Environmental Microbiology|March 10, 2009
Contrasting effects of heat treatment and incubation temperature on germination and outgrowth of individual spores of nonproteolytic Clostridium botulinum bacteriaSandra C Stringer, Martin D Webb, Michael W PeckFood Microbiology|February 15, 2011
Clostridium botulinum in the post-genomic eraMichael W Peck, Sandra C Stringer, Andrew T CarterFEBS Letters|January 12, 2018
Identification of a novel botulinum neurotoxin gene cluster in EnterococcusJason Brunt, Andrew T Carter, Sandra C Stringer, et al.Applied and Environmental Microbiology|February 6, 2007
Historical and contemporary NaCl concentrations affect the duration and distribution of lag times from individual spores of nonproteolytic clostridium botulinumMartin D Webb, Carmen Pin, Michael W Peck, et al.Applied and Environmental Microbiology|July 31, 2016
Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat ResistanceEwelina Wachnicka, Sandra C Stringer, Gary C Barker, et al.Genome Biology and Evolution|May 7, 2013
The type F6 neurotoxin gene cluster locus of group II clostridium botulinum has evolved by successive disruption of two different ancestral precursorsAndrew T Carter, Sandra C Stringer, Martin D Webb, et al.Applied and Environmental Microbiology|September 10, 2005
Heterogeneity of times required for germination and outgrowth from single spores of nonproteolytic Clostridium botulinumSandra C Stringer, Martin D Webb, Susan M George, et al.Pageof 2