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  1. 1
    Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces

    Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces von Haughton, Pippa N., Grau, Elena Gomez, Lyng, James, Cronin, Denis, Fanning, Seamus, Whyte, Paul


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  2. 2
    Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 +/- 5 nm light and its effectiveness for the decontamination of raw chicken and contact surfaces

    Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395 +/- 5 nm light and its effectiveness for the decontamination of raw chicken and contact surfaces von Haughton, Pippa N, Grau, Elena Gomez, Lyng, James, Cronin, Denis, Fanning, Seamus, Whyte, Paul


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  3. 3
    Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken

    Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken von Haughton, Pippa N., Lyng, James, Cronin, Denis, Fanning, Seamus, Whyte, Paul

    Veröffentlicht in Food microbiology

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  4. 4
    Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces

    Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces von Haughton, Pippa N, Lyng, James G, Morgan, Desmond J, Cronin, Denis A, Fanning, Seamus, Whyte, Paul

    Veröffentlicht in Foodborne pathogens and disease

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