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

Inactivation of E.coli 0157:H7 and Salmonella enterica on strawberries by sanitizing solutions - (Abstract Only)

Gurtler, J., Bailey, R., Jin, Z.T. 2012. Inactivation of E.coli 0157:H7 and Salmonella enterica on strawberries by sanitizing solutions [abstract]. IAFP Meeting, July 22-25, 2012, Providence, Rhode Island. 1:1.

Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice - (Peer Reviewed Journal)

Gurtler, J., Bailey, R., Geveke, D.J., Zhang, H.Q. 2011. Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice. Food Control. 22(2011)1689-1694.

Thermal inactivation kinetics of Salmonella Enteritidis and Oranienberg in commercially acquired 10% salted liquid whole egg - (Abstract Only)

Gurtler, J., Marks, H.M., Jones, D.R., Bailey, R. 2011. Thermal inactivation kinetics of Salmonella Enteritidis and Oranienberg in commercially acquired 10% salted liquid whole egg [abstract]. IAFP 100th Annual meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. 1:1.

Thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienberg in 10% salted liquid egg yolk - (Peer Reviewed Journal)

Gurtler, J., Marks, H.M., Jones, D.R., Bailey, R., Bauer, N.E. 2011. Thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienberg in 10% salted liquid egg yolk. Journal of Food Protection. 74(6):882-892.

Thermal inactivation kinetics of a three-strain composite of Salmonella Enteritidis and Oranienberg in commercially-acquired liquid whole egg and 10% salted liquid egg yolk - (Abstract Only)

Gurtler,J.,Marks,H.,Jones,D.,Rivera,R. 2010. Thermal inactivation kinetics of a three strain composite of salmonella enteritidis and oranienberg in commercially-acquired liquid whole egg and 10% salted liquid egg yolk [abstract]. International Association for Food Protection (IAFP) 97th Annual Meeting. Anaheim,CA. p.1.

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice - (Peer Reviewed Journal)

Gurtler, J., Rivera, R.B., Geveke, D.J., Zhang, H.Q. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology. 139:1-8.

Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization - (Peer Reviewed Journal)

Gurtler, J., Rivera, R.B., Zhang, H.Q., Sommers, C.H. 2010. Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization. Journal of Food Safety. 30:537-557.

Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice - (Abstract Only)

Gurtler,J.,Geveke,D.,Rivera,R.,Zhang,H. 2009. Pulsed electric field inactivation of E.coli O157:H7 and surrogate bacteria in Orange Juice [abstract].International Association for Food Protection, 96th Annual Meeting.Grapevine, TX. p.1.