Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

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2020 Publications (listed by order of acceptance date)

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Displaying 1 to 20 of 22 Records

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	Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat (Peer Reviewed Journal)	(24-Nov-20)
	Modeling the inactivation of salmonella and listeria monocytogenes in ground chicken meat subject to high pressure processing and trans-Cinnamaldehyde (Peer Reviewed Journal)	(15-Nov-20)
	Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States (Peer Reviewed Journal)	(19-Sep-20)
	Seasonal and geographical differences in total and pathogenic vibrio parahaemolyticus and vibrio vulninficus levels in seawater and oysters from the Delaware and Chesapeake Bays using several methods (Peer Reviewed Journal)	(15-Sep-20)
	Modeling the Effect of Simultaneous Use of Allyl Isothiocyanate and Cinnamaldehyde on High Hydrostatic Pressure Inactivation of Uropathogenic and Shiga Toxin-ProducingEscherichia coli in Ground Chicken (Peer Reviewed Journal)	(10-Aug-20)
	How food safety savvy are shoppers? Investigating and impacting consumers’ risk identification skills at retail (Peer Reviewed Journal)	(22-Jul-20)
	Inactivation of Salmonella in tomato by combination treatment of high pressure and trans-cinnamaldeyde (Peer Reviewed Journal)	(20-Jun-20)
	Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation (Peer Reviewed Journal)	(16-May-20)
	Quality of radio frequency pasteurized shell eggs during extended storage under normal and moderate abuse conditions (Peer Reviewed Journal)	(28-Apr-20)
	The influence of virulence factors and antibiotic resistance on the inactivation of extraintestinal pathogenic E.coli suspended in ground chicken meat by high pressure processing (Peer Reviewed Journal)	(15-Apr-20)
	Non-thermal processing techniques for innovative food processing (Book / Chapter)	(15-Apr-20)
	Inactivation of salmonella populations on ground chicken meat by the stresses of high-pressure processing, allyl isothiocyanate, and acetic acid (Abstract Only)	(2-Apr-20)
	Genetic diversity and virulence gene profiles of Listeria monocytogenes isolates from the 2010-2013 interagency market basket survey (Peer Reviewed Journal)	(24-Mar-20)
	Plasma decontamination of plant-related food products (Book / Chapter)	(15-Mar-20)
	Inactivation of Shiga toxin-producing cells of Escherichia coli in refrigerated and frozen meatballs using high pressure processing (Peer Reviewed Journal)	(26-Feb-20)
	Biocidal activity of fast pyroloysis biochar against E.coli 0157:H7 in soil varies based on production temperature or age of biochar (Peer Reviewed Journal)	(11-Feb-20)
	Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light (Peer Reviewed Journal)	(3-Feb-20)
	Survival of desiccation-resistant salmonella on apple slices following antimicrobial immersion treatments and dehydration (Peer Reviewed Journal)	(31-Jan-20)
	Post-harvest reduction of Escherichia coli 0157:H7 on carrot and tomato by radiation, sanitizer and biocontrol treatments (Abstract Only)	(31-Jan-20)
	Effect of papaya extract and high-pressure processing on Salmonella population, color and texture of chicken breast (Abstract Only)	(31-Jan-20)

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