Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods von INGHAM, Steven C, BECKER, Katie L, FANSLAU, Melody A

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Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool von Ingham, S.C, Fanslau, M.A, Burnham, G.M, Ingham, B.H, Norback, J.P, Schaffner, D.W

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Evaluation of fertilization-to-planting and fertilization-to-harvest intervals for safe use of noncomposted bovine manure in Wisconsin vegetable production von Ingham, S.C, Fanslau, M.A, Engel, R.A, Breuer, J.R, Breuer, J.E, Wright, T.H, Reith-Rozelle, J.K, Zhu, J

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Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods von Ingham, Steven C, Vang, Song, Levey, Ben, Fahey, Lisa, Norback, John P, Fanslau, Melody A, Senecal, Andre G, Burnham, Greg M, Ingham, Barbara H

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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C von INGHAM, Steven C, WADHERA, Rishi K, FANSLAU, Melody A, BUEGE, Dennis R

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Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies von Burnham, G.M, Fanslau, M.A, Ingham, S.C

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Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners von Ingham, S.C, DeVita, M.D, Wadhera, R.K, Fanslau, M.A, Buege, D.R

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Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21°C von Ingham, S.C, Engel, R.A, Fanslau, M.A, Schoeller, E.L, Searls, G, Buege, D.R, Zhu, J

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Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse von Burnham, Greg M, Ingham, Steven C, Fanslau, Melody A, Ingham, Barbara H, Norback, John P, Schaffner, Donald W

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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C von Ingham, Steven C, Wadhera, Rishi K, Fanslau, Melody A, Buege, Dennis R

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Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C von Ingham, Steven C, Engel, Rebecca A, Fanslau, Melody A, Schoeller, Erica L, Searls, Gina, Buege, Dennis R, Zhu, Jun

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Research Note: Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus During Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30 degre... von Ingham, Steven C, Wadhera, Rishi K, Fanslau, Melody A, Buege, Dennis R

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Research Note: Fate of Staphylococcus aureus on Vacuum-Packaged Ready- To-Eat Meat Products Stored at 21 degree C von Ingham, Steven C, Engel, Rebecca A, Fanslau, Melody A, Schoeller, Erica L, Searls, Gina, Buege, Dennis R, Zhu, Jun

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Quality Assurance/Quality Control Jobs von Fanslau, Melody, Young, Janelle

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