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• Reducing Pathogenic Escherichia coli Surrogates on Fresh Beef Cuts by Water-Reducing Antimicrobial Interventions..  J Food Prot.  84:281-285. 2021
• Antimicrobial Resistance in U.S. Retail Ground Beef with and without Label Claims Regarding Antibiotic Use..  J Food Prot.  84:827-842. 2021
• Comparison between the Real-Time PCR and Crystal Diagnostic Xpress Immunoassay Methods for Detecting Salmonella and Shiga Toxin-Producing Escherichia coli in the Air of Beef Slaughter Establishments..  J Food Prot.  84:31-38. 2021
• Evaluation of Autogenous Vaccine Use in Mitigating Salmonella in Lymph Nodes from Feedlot Cattle in Texas..  J Food Prot.  84:80-86. 2021
• Aflatoxin Proficiency Testing and Control in Kenya..  J Food Prot.  83:142-146. 2020
• Sanitization of Chicken Frames by a Combination of Hydrogen Peroxide and UV Light To Reduce Contamination of Derived Edible Products..  J Food Prot.  82:1896-1900. 2019
• Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin-Producing Escherichia coli on Chilled Beef Outside Rounds..  J Food Prot.  82:862-868. 2019
• Assessment of Salmonella Prevalence in Lymph Nodes of U.S. and Mexican Cattle Presented for Slaughter in Texas..  J Food Prot.  82:310-315. 2019
• Erratum..  J Food Prot.  81:1920-1920. 2018
• Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing..  J Food Prot.  81:1068-1072. 2018
• Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†..  J Food Prot.  81:762-768. 2018
• Comparison of Salmonella Prevalence Rates in Bovine Lymph Nodes across Feeding Stages..  J Food Prot.  81:549-553. 2018
• Evaluation of Coregulation as a Governance Option To Manage Aflatoxin Risk in Texas Maize..  J Food Prot.  81:554-560. 2018
• Validation of Thermal Lethality against Salmonella enterica in Poultry Offal during Rendering..  J Food Prot.  80:1422-1428. 2017
• Tracing Surrogates for Enteric Pathogens Inoculated on Hide through the Beef Harvesting Process..  J Food Prot.  79:1860-1867. 2016
• Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef..  J Food Prot.  79:1475-1481. 2016
• Evaluation of Selected Nutrients and Contaminants in Distillers Grains from Ethanol Production in Texas..  J Food Prot.  79:1562-1571. 2016
• Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas.  J Food Prot.  79:1332-1340. 2016
• Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses..  J Food Prot.  79:956-962. 2016
• Efficacy of Traditional Almond Decontamination Treatments and Electron Beam Irradiation against Heat-Resistant Salmonella Strains..  J Food Prot.  79:369-375. 2016
• Prevalence of Nontyphoidal Salmonella and Salmonella Strains with Conjugative Antimicrobial-Resistant Serovars Contaminating Animal Feed in Texas..  J Food Prot.  79:194-204. 2016
• Prevalence and Characterization of Salmonella enterica and Salmonella Bacteriophages Recovered from Beef Cattle Feedlots in South Texas..  J Food Prot.  79:1332-1340. 2016
• Retraction. Evaluation of Selected Nutrients and Contaminants in Distillers Grains from Ethanol Production in Texas..  J Food Prot.  78:1930-1930. 2015
• Evaluation of Selected Nutrients and Contaminants in Distillers Grains from Ethanol Production in Texas..  J Food Prot.  78:1861-1869. 2015
• Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water..  J Food Prot.  78:1197-1202. 2015
• Effectiveness of sanitizing products on controlling selected pathogen surrogates on retail deli slicers..  J Food Prot.  78:707-715. 2015
• Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves..  J Food Prot.  78:698-706. 2015
• Effect of distillers feedstuffs and lasalocid on Campylobacter carriage in feedlot cattle..  J Food Prot.  77:1968-1975. 2014
• Occurrence of Vibrio vulnificus and toxigenic Vibrio parahaemolyticus on sea catfishes from Galveston Bay, Texas..  J Food Prot.  77:1784-1786. 2014
• Effect of repeated suboptimal chlorate treatment on ruminal and fecal bacterial diversity..  J Food Prot.  77:1588-1592. 2014
• Effect of the use of a neutralizing step after antimicrobial application on microbial counts during challenge studies for orange disinfection..  J Food Prot.  76:328-332. 2013
• Antibiotic resistance and growth of the emergent pathogen Escherichia albertii on raw ground beef stored under refrigeration, abuse, and physiological temperature..  J Food Prot.  76:124-128. 2013
• Preliminary study of transplanting as a process for reducing levels of Vibrio vulnificus and Vibrio parahaemolyticus in shellstock oysters..  J Food Prot.  76:119-123. 2013
• Risk factors for microbial contamination in fruits and vegetables at the preharvest level: a systematic review..  J Food Prot.  75:2055-2081. 2012
• Effect of chemical sanitizers on Salmonella enterica serovar Poona on the surface of cantaloupe and pathogen contamination of internal tissues as a function of cutting procedure..  J Food Prot.  75:1766-1773. 2012
• Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats..  J Food Prot.  75:1589-1594. 2012
• Salmonella prevalence in bovine lymph nodes differs among feedyards..  J Food Prot.  75:1131-1133. 2012
• "Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products," a comment on: J. Food Prot. 74(10):1741-1745 (2011)..  J Food Prot.  75:629-630. 2012
• Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork..  J Food Prot.  75:682-689. 2012
• Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts..  J Food Prot.  75:255-260. 2012
• Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice..  J Food Prot.  74:1684-1691. 2011
• Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products..  J Food Prot.  74:1741-1745. 2011
• Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum-packaged subprimals destined for nonintact use..  J Food Prot.  74:1048-1053. 2011
• Translocation of surface-inoculated Escherichia coli into whole muscle nonintact beef striploins following blade tenderization..  J Food Prot.  74:1334-1337. 2011
• Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards..  J Food Prot.  74:101-105. 2011
• Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate..  J Food Prot.  74:122-125. 2011
• Validation of a washing and sanitizing procedure for cantaloupes at a mexican packing facility..  J Food Prot.  73:362-365. 2010
• Evaluation of Escherichia coli biotype 1 as a surrogate for Escherichia coli O157:H7 for cooking, fermentation, freezing, and refrigerated storage in meat processes..  J Food Prot.  72:728-732. 2009
• Rapid concentration of Bacillus and Clostridium spores from large volumes of milk, using continuous flow centrifugation..  J Food Prot.  72:666-668. 2009
• Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions..  J Food Prot.  72:295-303. 2009
• Reduction of Escherichia coli O157:H7 and Salmonella on baby spinach, using electron beam radiation..  J Food Prot.  71:2415-2420. 2008
• Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat..  J Food Prot.  71:714-718. 2008
• Decontamination of fluid milk containing Bacillus spores using commercial household products..  J Food Prot.  71:473-478. 2008
• Electrostatic forces control nonspecific virus attachment to lettuce..  J Food Prot.  71:522-529. 2008
• Effect of xylitol on adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to beef carcass surfaces..  J Food Prot.  71:405-410. 2008
• Fecal Shedding of Foodborne Pathogens by Florida-Born Heifers and Steers in U.S. Beef Production Segments†.  J Food Prot.  71:807-810. 2008
• Identification of ground beef-derived fatty acid inhibitors of autoinducer-2-based cell signaling..  J Food Prot.  71:134-138. 2008
• Development and implementation of hazard analysis and critical control point plans by several U.S. feed manufacturers..  J Food Prot.  70:2819-2823. 2007
• Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7..  J Food Prot.  70:2631-2637. 2007
• Extraction of nisin from a 2.5% commercial nisin product using methanol and ethanol solutions..  J Food Prot.  70:1272-1276. 2007
• Electron beam radiation of dried fruits and nuts to reduce yeast and mold bioburden..  J Food Prot.  70:981-985. 2007
• Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer..  J Food Prot.  70:1007-1010. 2007
• Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers..  J Food Prot.  70:655-660. 2007
• Effect of tannins on the in vitro growth of Escherichia coli O157:H7 and in vivo growth of generic Escherichia coli excreted from steers..  J Food Prot.  70:543-550. 2007
• Interlaboratory bias in the determination of mercury concentrations in commercially available fish utilizing thermal decomposition/amalgamation atomic absorption spectrophotometry..  J Food Prot.  70:2422-2425. 2007
• Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: incidence and comparison of analytical routes..  J Food Prot.  69:2595-2599. 2006
• Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment..  J Food Prot.  69:1802-1807. 2006
• Improving the microbiological quality and safety of fresh-cut tomatoes by low-dose electron beam irradiation..  J Food Prot.  69:575-581. 2006
• Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions..  J Food Prot.  68:2580-2586. 2005
• Prevalence of class 1 integrons and antimicrobial resistance gene cassettes among enteric bacteria found in multisite group-level cohorts of humans and swine..  J Food Prot.  68:2693-2697. 2005
• Concentrations of antibiotic residues vary between different edible muscle tissues in poultry..  J Food Prot.  68:2217-2219. 2005
• Variability of virus attachment patterns to butterhead lettuce..  J Food Prot.  68:2112-2117. 2005
• A field study of the microbiological quality of fresh produce..  J Food Prot.  68:1840-1847. 2005
• Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties..  J Food Prot.  68:1587-1592. 2005
• Survival of salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage..  J Food Prot.  68:687-695. 2005
• Effect of food matrix and cell growth on PCR-based detection of Escherichia coli O157:H7 in ground beef..  J Food Prot.  68:225-232. 2005
• Levels and enterotoxigenicity of Clostridium perfringens in pozole, tamales, and birria..  J Food Prot.  68:331-335. 2005
• Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas..  J Food Prot.  68:70-79. 2005
• Autoinducer-2-like activity associated with foods and its interaction with food additives..  J Food Prot.  67:1457-1462. 2004
• Campylobacter prevalence in lactating dairy cows in the United States..  J Food Prot.  67:1476-1479. 2004
• Internalization of bacterial pathogens in tomatoes and their control by selected chemicals..  J Food Prot.  67:1353-1358. 2004
• Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C..  J Food Prot.  67:915-921. 2004
• Salmonella contamination during production of cantaloupe: a binational study..  J Food Prot.  67:713-720. 2004
• Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents..  J Food Prot.  67:579-582. 2004
• Comparison of fumonisin B1 biosynthesis in maize germ and degermed kernels by Fusarium verticillioides..  J Food Prot.  66:2116-2122. 2003
• Escherichia coli O157:H7 prevalence in fecal samples of cattle from a southeastern beef cow-calf herd..  J Food Prot.  66:1778-1782. 2003
• A simple method to screen cilantro and parsley for fecal indicator viruses..  J Food Prot.  66:1506-1509. 2003
• Class 1 and class 2 integrons in poultry carcasses from broiler house and poultry processing environments..  J Food Prot.  66:1426-1431. 2003
• Experimental Use of a Gas Sensor–Based Instrument for Differentiation of Escherichia coli O157:H7 from Non-O157:H7 Escherichia coli Field Isolates.  J Food Prot.  66:1455-1458. 2003
• Isolation of Arcobacter spp. from retail meats and cytotoxic effects of isolates against vero cells..  J Food Prot.  66:1374-1378. 2003
• Spread of bacterial pathogens during preparation of freshly squeezed orange juice..  J Food Prot.  66:1490-1494. 2003
• Ozone treatment for reduction of Escherichia coli 0157:H7 and Salmonella serotype typhimurium on beef carcass surfaces..  J Food Prot.  66:775-779. 2003
• Male-specific coliphages as an additional fecal contamination indicator for screening fresh carrots..  J Food Prot.  66:88-93. 2003
• Determination of the occurrence of Arcobacter butzleri in beef and dairy cattle from Texas by various isolation methods..  J Food Prot.  65:1849-1853. 2002
• Antimicrobial resistance of Listeria monocytogenes isolated from various cabbage farms and packing sheds in Texas..  J Food Prot.  65:1796-1799. 2002
• Lack of a cytolethal distending toxin among Arcobacter isolates from various sources..  J Food Prot.  65:1789-1795. 2002
• Prevalence of Arcobacter spp. in raw ground pork from several geographical regions according to various isolation methods..  J Food Prot.  65:1700-1705. 2002
• Prevalence of Listeria monocytogenes during production and postharvest processing of cabbage..  J Food Prot.  65:1728-1734. 2002
• Prevalence of Salmonella and Campylobacter in beef cattle from transport to slaughter..  J Food Prot.  65:1687-1693. 2002
• Sensitivity of three methods used in the isolation of Arcobacter spp. in raw ground pork..  J Food Prot.  65:1784-1788. 2002
• Serotyping and antibiotic resistance profiling of Salmonella in feedlot and nonfeedlot beef cattle..  J Food Prot.  65:1694-1699. 2002
• Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing..  J Food Prot.  65:1248-1252. 2002
• Chicken mim-1 protein, P33, is a heterophil chemotactic factor present in Salmonella enteritidis immune lymphokine..  J Food Prot.  64:1503-1509. 2001
• Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination..  J Food Prot.  64:1439-1441. 2001
• Genotypic variation among arcobacter isolates from a farrow-to-finish swine facility..  J Food Prot.  64:645-651. 2001
• In-Plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses...  J Food Prot.  64:738-740. 2001
• Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef..  J Food Prot.  64:58-62. 2001
• Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients..  J Food Prot.  63:445-450. 2000
• Attempts to isolate Helicobacter from cattle and survival of Helicobacter pylori in beef products..  J Food Prot.  63:174-178. 2000
• Development and characterization of a carbon-based composite material for reducing patulin levels in apple juice..  J Food Prot.  63:106-110. 2000
• Comparison of three protocols for the isolation of Arcobacter from poultry..  J Food Prot.  62:610-614. 1999
• Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite..  J Food Prot.  62:580-584. 1999
• Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage..  J Food Prot.  62:480-483. 1999
• Development of a new medium for the isolation of Arcobacter spp..  J Food Prot.  62:456-462. 1999
• Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays..  J Food Prot.  62:146-151. 1999
• Development and validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk..  J Food Prot.  62:170-176. 1999
• Influence of various commercial packaging conditions on survival of Escherichia coli O157:H7 to irradiation by electron beam versus gamma rays..  J Food Prot.  62:10-15. 1999
• Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure..  J Food Prot.  61:1649-1656. 1998
• Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses..  J Food Prot.  61:823-828. 1998
• Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin..  J Food Prot.  61:623-625. 1998
• Use of hot water for beef carcass decontamination..  J Food Prot.  61:19-25. 1998
• Shell Egg Sanitation: UV Radiation and Egg Rotation to Effectively Reduce Populations of Aerobes, Yeasts, and Molds..  J Food Prot.  60:694-697. 1997
• UV Irradiation of Shell Eggs: Effect on Populations of Aerobes, Molds, and Inoculated Salmonella typhimurium..  J Food Prot.  60:639-643. 1997
• Adsorption of Cholera and Heat-Labile Escherichia coli Enterotoxins by Various Adsorbents: an In Vitro Study..  J Food Prot.  60:358-362. 1997
• Incidence of Vibrio cholerae in Fresh Fish and Ceviche in Guadalajara, Mexico..  J Food Prot.  60:237-241. 1997
• Evaluation of the Polymerase Chain Reaction for the Detection of Salmonella enteritidis in Experimentally Inoculated Eggs and Eggs from Experimentally Challenged Hens..  J Food Prot.  59:1273-1278. 1996
• Survival of Arcobacter butzleri and Campylobacter jejuni after Irradiation Treatment in Vacuum-Packaged Ground Pork..  J Food Prot.  59:1164-1166. 1996
• Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat..  J Food Prot.  59:751-756. 1996
• Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast..  J Food Prot.  59:711-715. 1996
• Survival and Injury of Listeria monocytogenes , Listeria innocua and Listeria ivanovii in Ground Pork Following Electron Beam Irradiation ..  J Food Prot.  59:596-600. 1996
• Detection of Arcobacter spp. in Ground Pork by Modified Plating Methods..  J Food Prot.  59:448-452. 1996
• Effect of Heat Shock on the Thermotolerance and Protein Composition of Yersinia enterocolitica in Brain Heart Infusion Broth and Ground Pork..  J Food Prot.  59:360-364. 1996
• Effect of Storage Conditions on Growth of Heat-Stressed Yersinia Enterocolitica in Ground Pork..  J Food Prot.  59:365-369. 1996
• Sensitivity of Listeria monocytogenes to Sanitizers after Exposure to a Chemical Shock..  J Food Prot.  59:374-378. 1996
• Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures..  J Food Prot.  59:230-237. 1996
• Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage..  J Food Prot.  58:993-997. 1995
• Evaluation of a Centrifugation Method for the Detection of Salmonella enteritidis in Experimentally Contaminated Chicken Eggs..  J Food Prot.  58:931-933. 1995
• Isolation and Purification of Enterocin EL1, a Bacteriocin Produced by a Strain of Enterococcus faecium ..  J Food Prot.  58:890-898. 1995
• Risk of Salmonellosis Associated with Consumption of Chocolate in Mexico..  J Food Prot.  58:478-481. 1995
• Comparison of Methods for Decontamination from Beef Carcass Surfaces..  J Food Prot.  58:368-374. 1995
• Survival of Campylobacter jejuni on Sliced Watermelon and Papaya..  J Food Prot.  57:166-168. 1994
• Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review..  J Food Prot.  57:73-86. 1994
• Survey of Residential Refrigerators for the Presence of Listeria monocytogenes..  J Food Prot.  56:874-875. 1993
• Effect of Heat Shock and Incubation Atmosphere on Injury and Recovery of Escherichia coli O157:H7..  J Food Prot.  56:568-572. 1993
• Effect of Heat Shock and Growth Atmosphere on the Heat Resistance of Escherichia coli 0157:H7..  J Food Prot.  55:171-175. 1992
• Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing..  J Food Prot.  54:868-872. 1991
• Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing..  J Food Prot.  54:767-772. 1991
• Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef..  J Food Prot.  54:200-207. 1991
• Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents..  J Food Prot.  51:945-948. 1988
• Heat Stability of the Bile Salt-Stimulated Lipase in Human Milk Fortified with Sodium Taurocholate 1..  J Food Prot.  51:310-313. 1988
• Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas..  J Food Prot.  51:260-262. 1988
• Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride..  J Food Prot.  50:554-556. 1987
• Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride..  J Food Prot.  50:550-553. 1987
• Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef..  J Food Prot.  50:485-486. 1987
• Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles..  J Food Prot.  49:917-919. 1986
• Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products..  J Food Prot.  49:712-717. 1986
• Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni..  J Food Prot.  49:627-631. 1986
• Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics..  J Food Prot.  48:765-769. 1985
• Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory Characteristics..  J Food Prot.  48:754-764. 1985
• Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.  J Food Prot.  48:476-481. 1985
• Microbial Flora of Pond-Reared Tilapia ( Tilapia aurea ) Held on Ice..  J Food Prot.  47:778-780. 1984
• Effect of Addition of Glucose, Citrate and Citrate-Lactic Acid on Microbiological and Sensory Characteristics of Steaks from Normal and Dark, Firm and Dry Beef Carcasses Displayed in Polyvinyl Chloride Film and in Vacuum Packages1.  J Food Prot.  46:775-780. 1983
• Transoceanic Shipment of Chilled Beef Variety Meats.  J Food Prot.  46:728-730. 1983
• Effect of Growth of Individual Meat Bacteria on pH, Color and Odor of Aseptically Prepared Vacuum-Packaged Round Steaks.  J Food Prot.  46:216-221. 1983
• Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins.  J Food Prot.  46:47-51. 1983
• Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat..  J Food Prot.  45:1276-1278. 1982
• Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni..  J Food Prot.  45:1279-1281. 1982
• Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution.  J Food Prot.  45:733-737. 1982
• False-Positive Reactions in the Immunoprecipitation Test for Meat Identification..  J Food Prot.  45:353-355. 1982
• Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork.  J Food Prot.  45:74-81. 1982
• Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and Thawing.  J Food Prot.  45:63-73. 1982
• Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological Properties.  J Food Prot.  44:928-933. 1981
• Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties.  J Food Prot.  44:923-927. 1981
• Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 Atmospheres.  J Food Prot.  44:742-745. 1981
• Electrical Stimulation of Intact or Split Steer or Cow Carcasses.  J Food Prot.  43:795-798. 1980