Angela M Burke
(Mattrazzo)
Residue Chemistry and Predictive Microbiology Research
Biologist
Phone: (215) 233-6429
Fax: (215) 233-6406
Room 3102
ERRC
WYNDMOOR, PA
Publications
(Clicking on the reprint icon
will take you to the publication reprint.)
|
 |
Evaluation of chlorine dioxide gas against 4 salmonella enterica serovars artificially contaminated on whole blueberries
-
(Peer Reviewed Journal)
|
|
 |
Evaluation of hot water, chlorine dioxide, and hypochlorous acid treatments in combination with an edible coating for enhancing safety, quality and shelf-life of fresh-cut cantaloupes
-
(Peer Reviewed Journal)
|
Alicea, C., Annous, B.A., Mendez, D.P., Burke, A.M., Orellana, L.E. 2018. Evaluation of hot water, chlorine dioxide, and hypochlorous acid treatments in combination with an edible coating for enhancing safety, quality and shelf-life of fresh-cut cantaloupes. Journal of Food Protection. 81:534-541.
|
 |
Development of combined dry heat and chlorine dioxide gas treatment with mechanical mixing for inactivation of Salmonella enterica serovar Montevideo on mungbean seeds
-
(Peer Reviewed Journal)
|
Annous, B.A., Burke, A.M. 2015. Development of combined dry heat and chlorine dioxide gas treatment with mechanical mixing for inactivation of Salmonella enterica serovar Montevideo on mungbean seeds. Journal of Food Protection. 78(5):868-872.
|
 |
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes
-
(Abstract Only)
|
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
|
 |
Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes
-
(Abstract Only)
|
Annous, B.A., Burke, A.M., Sites, J.E. 2013. Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
|
 |
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes
-
(Peer Reviewed Journal)
|
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Journal of Food Protection. Volume 76(3):420-428.
|
 |
Surface decontamination technologies for enhancing safety and shelf life of cantaloupe
-
(Abstract Only)
|
Annous, B.A., Burke, A.M., Sites, J.E. 2012. Surface decontamination technologies for enhancing safety and shelf life of cantaloupe [abstract]. 2012 United Fresh Produce Association and Multi-State Project S294 Annual Meeting. May 1-3, 2012, Dallas, Texas. 1:1.
|
 |
Inactivation of Salmonella on tomato surfaces using chlorine dioxide gas treatment
-
(Abstract Only)
|
Annous,B.,Burke,A.,Sites,J.2010.Inactivation of Salmonella on tomato surfaces using cholorine dioxide gas treatment [abstract].IAFP.Anaheim,CA.p.1.
|
 |
Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves
-
(Peer Reviewed Journal)
|
Keskinen, L.A., Burke, A.M., Annous, B.A. 2009. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. International Journal of Food Microbiology. 132:134-140.
|
 |
Efficacy of chlorine concentration and acidic electrolyzed water in decontaminating lettuce leaves artificially inoculated with Escherichia coli O157:H7
-
(Abstract Only)
|
Keskinen,L.,Burke,A.,Annous,B. 2008.Efficacy of cholorine concentration and acidic electrolyzed water in decomtaminating lettuce leaves artificially inoculated with Escherichia coli O157:H7 [abstract].International Assn for Food Protection.Columbus,OH.p.1.
|
 |
Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies
-
(Peer Reviewed Journal)
|
Sites, J.E., Annous, B.A., Walker, P.N., Burke, A.M. 2008. Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies. Applied Biosafety. 13(1):30-44.
|
 |
RISK OF APPLE CONTAMINATION WITH ESCHERICHIA COLI O157:H7 DUE TO CLOSE PROXIMITY OF AN ORCHARD TO AN ACTIVE PASTURE
-
(Abstract Only)
|
Annous, B.A., Burke, A.M., Wallace, M., Kushad, M. 2006. Risk of apple contamination with escherichia coli o157:h7 due to close proximity of an orchard to an active pasture. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference. 2006. 002-06. Page 1.
|
 |
INACTIVATION OF SALMONELLA ON CANTALOUPE SURFACES USING HOT WATER OR CHLORINE DIOXIDE GAS TREATMENTS
-
(Abstract Only)
|
Annous, B.A., Sites, J.E., Burke, A.M. 2006. Inactivation of salmonella on cantaloupe surfaces using hot water or chlorine dioxide gas treatments. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference Abstracts. 2006. 001-06, Page 1.
|
 |
COMBINATION OF HOT WATER SURFACE PASTEURIZATION OF WHOLE FRUIT AND LOW DOSE GAMMA IRRADIATION OF FRESH-CUT CANTALOUPE
-
(Peer Reviewed Journal)
|
Fan, X., Annous, B.A., Sokorai, K.J., Burke, A.M., Mattheis, J.P. 2006. Combination of hot water surface pasteurization of whole fruit and low dose gamma irradiation of fresh-cut cantaloupe. Journal of Food Protection. 69(4):912-919.
|
 |
BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE SURFACES
-
(Peer Reviewed Journal)
|
Solomon, E.B., Cooke, P.H., Burke, A.M., Ukuku, D.O., Annous, B.A. 2005. Biofilm formation by salmonella spp. on cantaloupe surfaces. Journal of Food Safety. 25:276:287.
|
 |
IMPROVED RECOVERY PROCEDURE FOR EVALUATION OF SANITIZER EFFICACY IN DISINFECTING CONTAMINATED CANTALOUPES
-
(Peer Reviewed Journal)
|
Sapers, G.M., Annous, B.A., Jones, D.M., Burke, A.M. 2005. Improved recovery procedure for evaluation of sanitizer efficacy in disinfecting contaminated cantaloupes. Journal of Food Science. 70(4): M242-M247.
|
 |
SURFACE PASTEURIZATION OF WHOLE CANTALOUPES INOCULATED WITH SALMONELLA POONA OR ESCHERICHIA COLI
-
(Peer Reviewed Journal)
|
Annous, B.A., Burke, A.M., Sites, J.E. 2004. Surface pasteurization of whole cantaloupes inoculated with salmonella poona or escherichia coli. Journal of Food Protection. 67(9):1876-1885.
|
 |
EFFICACY OF ACIDIC ELECTROLYZED WATER AND OTHER SANITIZING SOLUTIONS IN REDUCING ESCHERICHIA COLI O157:H7 POPULATIONS IN INACCESSIBLE REGIONS OF THE APPLE
-
(Proceedings)
|
Annous, B.A., Burke, A.M. 2002. Efficacy of acidic electrolyzed water and other sanitizing solutions in reducing escherichia coli o157:h7 populations in inaccessible regions of the apple. Proceedings of the United States - Japan/Cooperative Program in Natural Resources (UJNR) Protein Resources Panel, 31st Annual Meeting, December 1-5, 2002, Monterey, California. p. E1-E7.
|
 |
EFFICACY OF DIFFERENT WASHING AGENTS IN REDUCING THE POPULATIONS OF ESCHERICHIA COLI 0157:H7 ON ARTIFICIALLY INOCULATED GOLDEN DELICIOUS APPLES
-
(Proceedings)
|
Annous, B.A., Burke, A.M. 2001. Efficacy of different washing agents in reducing the populations of escherichia coli 0157:h7 on artificially inoculated golden delicious apples. Meeting Abstract, Proceedings of the United States - Japan, 30th Annual Meeting, Tsukuba, Ibaraki,p.86-92.
|
 |
A STUDY OF U.S. ORCHARDS TO IDENTIFY POTENTIAL SOURCES OF ESCHERICHIA COLI 0157:H7
-
(Peer Reviewed Journal)
|
|
 |
|
|