Publications (Clicking on the reprint icon will take you to the publication reprint.)

The olive compound 4-hydroxytyrosol inactivates Staphyloccoccus aureus bacteria and Staphylococcal enterotoxin A (SEA) - (Peer Reviewed Journal)

Friedman, M., Rasooly, R., Do, P.M., Henika, P.R. 2011. The olive compound 4-hydroxytyrosol inactivates Staphyloccoccus aureus bacteria and Staphylococcal enterotoxin A (SEA). Journal of Food Science. 76:M558-M558. doi:10.1111/j.1750-3841.2001.02365.x.

Auto-presentation of Staphylococcal enterotoxin A by mouse CD4+ T cells - (Peer Reviewed Journal)

Rasooly, R., Do, P.M., Hernlem, B.J. 2011. Auto-presentation of Staphylococcal enterotoxin A by mouse CD4+ T cells. Open Journal of Immunology. 1(1):8-14. doi:10.4236/oji.2011.11002.

Clostridium botulinum neurotoxin type B is heat-stable in milk and not inactivated by pasteurization - (Peer Reviewed Journal)

Rasooly, R., Do, P.M. 2010. Clostridium botulinum neurotoxin type B is heat-stable in milk and not inactivated by pasteurization. Journal of Agricultural and Food Chemistry. 58:12557-12561.

Ingested Shiga Toxin 2 (Stx2) Causes Histopathological Changes in Kidney, Spleen and Thymus Tissues and Mortality in Mice - (Peer Reviewed Journal)

Rasooly, R., Do, P.M., Griffey, S.M., Vilches-Moure, J.G., Friedman, M. 2010. Ingested Shiga Toxin 2 (Stx2) Causes Histopathological Changes in Kidney, Spleen and Thymus Tissues and Mortality in Mice. Journal of Agricultural and Food Chemistry. (58):9821-9286

Inhibition of Biological Activity of Staphylococcal Enterotoxin A (SEA) by Apple Juice and Apple Polyphenols - (Peer Reviewed Journal)

Rasooly, R., Do, P.M., Friedman, M. 2010. Inhibition of Biological Activity of Staphylococcal Enterotoxin A (SEA) by Apple Juice and Apple Polyphenols. Journal of Agricultural and Food Chemistry. 58:5421-5426.

Inhibition of Shiga Toxin 2 (Stx2) in Apple Juices and its Resistance to Pasteurization - (Peer Reviewed Journal)

Rasooly, R., Do, P.M., Levin, C.E., Friedman, M. 2010. Inhibition of Shiga Toxin 2 (Stx2) in Apple Juices and its Resistance to Pasteurization. Applied and Environmental Microbiology. Vol. 75(5):M296-M301.

Shiga toxin Stx2 is heat-stable and not inactivated by pasteurization - (Peer Reviewed Journal)

Rasooly, R., Do, P.M. 2009. Shiga toxin Stx2 is heat-stable and not inactivated by pasteurization. International Journal of Food Microbiology. 136(2010):290-294

In vitro cell based assay for activity analysis of staphylococcal enterotoxin A in food - (Peer Reviewed Journal)

Rasooly, R., Do, P.M. 2009. In vitro cell based assay for activity analysis of staphylococcal enterotoxin A in food. FEMS Immunology and Medical Microbiology 56(2009): 172-178.

In vitro peptide cleavage assay for detection of Botulinum Neurotoxin-A activity in food - (Peer Reviewed Journal)

Rasooly, R., Do, P.M. 2008. In vitro peptide cleavage assay for detection of Botulinum Neurotoxin-A activity in food. Applied and Environmental Microbiology. 74(14):4309-4313

Detection of botulinum neurotoxin-A activity in food by peptide cleavage assay - (Peer Reviewed Journal)

Rasooly, R., Stanker, L.H., Carter, J.M., Do, P.M., Cheng, L.W., He, X., Brandon, D.L. 2008. In vitro peptide cleavage assay for detection of Botulinum Neurotoxin-A activity in food. International Journal of Food Microbiiology. 126 (2008):135-139