Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce von Parish, M.E., Beuchat, L.R., Suslow, T.V., Harris, L.J., Garrett, E.H., Farber, J.N., Busta, F.F.

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Comparison of chromogenic Shigella spp. plating medium with standard media for the recovery of Shigella boydii and Shigella sonnei from tomato surfaces von Warren, B.R, Parish, M.E, Schneider, K.R

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Comparison of conventional culture methods and FTA filtration-nested PCR for the detection of Shigella boydii and Shigella sonnei on tomato surfaces von Warren, B.R, Parish, M.E, Schneider, K.R

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Minimum inhibitory concentrations of antimicrobials against micro-organisms related to citrus juice von Winniczuk, P.P, Parish, M.E

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Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce von Harris, L.J., Farber, J.N., Beuchat, L.R., Parish, M.E., Suslow, T.V., Garrett, E.H., Busta, F.F.

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Microbiological Safety of Fresh and Fresh‐Cut Produce: Description of the Situation and Economic Impact von Garrett, E.H., Gorny, J.R., Beuchat, L.R., Farber, J.N., Harris, L.J., Parish, M.E., Suslow, T.V., Busta, F.F.

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Microbial, enzymatic, and chemical changes during storage of fresh and processed orange juice von Sadler, G.D. (Illinois Institute of Technology, Summit-Argo, IL), Parish, M.E, Wicker, L

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Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce von Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrett, E.H., Busta, F.F.

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Endogenous mycoflora of gable-top carton paperboard used for packaging fruit juice von Narciso, J.A. (Univ. of Florida, Alfred, FL.), Parish, M.E

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Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure von Parish, M.E

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Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh‐Cut Produce von Suslow, T.V., Oria, M.P., Beuchat, L.R., Garrett, E.H., Parish, M.E., Harris, L.J., Farber, J.N., Busta, F.F.

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The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh‐Cut Produce von Busta, F.F., Suslow, T.V., Parish, M.E., Beuchat, L.R., Farber, J.N., Garrett, E.H., Harris, L.J.

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Bioconversion of citrus aroma compounds by Pichia pastoris von Goodrich, R.M. (Univ. of Florida, Lake Alfred, FL.), Braddock, R.J, Parish, M.E, Sims, C.A

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Recovery of presumptive Alicyclobacillus strains from orange fruit surfaces von Parish, M.E, Goodrich, R.M

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Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak von Parish, M.E. (University of Florida, Lake Alfred, FL.)

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Changes in the chemical composition of orange juice during growth of Saccharomyces cerevisiae and Gluconobacter oxydans von Cancalon, P.F., Parish, M.E.

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High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices von Zook, C.D, Parish, M.E, Braddock, R.J, Balaban, M.O

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Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure von Goodner, J. K, Braddock, R. J, Parish, M. E

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Fate of salmonellae in orange and grapefruit concentrates during cold storage von Parish, M.E, Goodrich, R, Miller, W

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Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography–olfactometry von Warren, Benjamin R., Rouseff, Russell L., Schneider, Keith R., Parish, Mickey E.

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