Bactericidal effect of chlorine on attached salmonellae with and without sonification von Lillard, H.S

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Factors affecting the persistence of Salmonella during the processing of poultry von Lillard, H.S. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)

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The impact of commercial processing procedures on the bacterial contamination and cross-contamination of broiler carcasses von Lillard, H.S. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA)

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Comparison of sampling methods and implications for bacterial decontamination of poultry carcasses by rinsing von Lillard, H.S

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Attachment of Salmonella typhimurium to poultry skin as related to cell viability von Kim, K.Y. (Poultry Microbiological Safety Research Unit, USDA, ARS, R.B. Russell Agricultural Research Center, Athens, GA.), Lillard, H.S, Frank, J.F, Craven, S.E

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Bacterial cell characteristics and conditions influencing their adhesion to poultry skin von Lillard, H.S

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Distribution of "attached" Salmonella typhimurium cells between poultry skin and a surface film following water immersion von Lillard, H.S

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Fat content effects on yield, quality, and microbiological characteristics of chicken patties von Young, L.L. (Richard B. Russell Agricultural Research Center, USDA, ARS, Athens, GA), Garcia, J.M, Lillard, H.S, Lyon, C.E, Papa, C.M

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Effect on broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide von Lillard, H.S

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Incidence and recovery of Salmonellae and other bacteria from commercially processed poultry carcasses at selected pre- and post-evisceration steps von Lillard, H.S

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Effect of trisodium phosphate on salmonellae attached to chicken skin von LILLARD, H. S

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Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses von Lillard, H.S, Blankenship, L.C, Dickens, J.A, Craven, S.E, Shackelford, A.D

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Clarification and decontamination of poultry chiller water for recycling von Chang, S.Y. (University of Georgia, Athens, GA), Toledo, R.T, Lillard, H.S

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Effect of refrigeration and microbial contamination of raw broiler tissues on thiobarbituric acid values and headspace gas chromatographic analysis of cooked and stored breast and... von Ang, C.Y.W. (USDA, ARS, Richard B. Russell Agricultural Center, Athens, GA), Lillard, H.S, Searcy, G.K

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Effect of spray-washing uneviscerated carcasses on microbiological quality of hot-boned poultry meat harvested after reduced processing von Lillard, H.S, Hamm, D, Thomson, J.E

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Potential of poultry processing waters for reuse von Lillard, H.S, Hamm, D

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Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin [Salmonella, Clostridium perfringens] von LILLARD, H. S, HAMM, D, THOMSON, J. E

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Filtrate flow through filter cakes which exhibit time dependent resistance von CHANG, S.Y., TOLEDO, R.T., LILLARD, H.S.

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Effect of surfactant or changes in ionic strength on the attachment of Salmonella typhimurium to poultry skin and muscles von Lillard H.S

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Comparison of brands of media for isolating bacteria from poultry, beef and shrimp von Lillard, H.S, Cox, N.A, Bailey, J.S, Thomson, J.E

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