Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices von Luchansky, John B., Barlow, Kristina, Webb, Brad, Beczkiewicz, Aaron, Merrill, Bryce, Vinyard, Bryan T., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, Campano, Stephen G., Porto-Fett, Anna C.S.

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Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C von Luchansky, John B., Campano, Stephen G., Rieker, Marcus, Mahoney, Caroline, Vinyard, Bryan T., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, C.S. Porto-Fett, Anna

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Fate of Listeria monocytogenes , Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage von Luchansky, John B, Shane, Laura E, Osoria, Manuela, Vinyard, Bryan T, Shoyer, Bradley A, Campano, Stephen G, Porto-Fett, Anna C S

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Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers von Jung, Yangjin, Porto-Fett, Anna C S, Shoyer, Bradley A, Henry, Elizabeth, Shane, Laura E, Osoria, Manuela, Luchansky, John B

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Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven von Porto-Fett, Anna C.S., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, Beczkiewicz, Aaron, Barlow, Kristina, Webb, Brad, Merrill, Bryce, Hooker, Marie, Vinyard, Bryan T., Luchansky, John B.

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Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying von Luchansky, John B., Shoyer, Bradley A., Jung, Yangjin, Shane, Laura E., Osoria, Manuela, Porto-Fett, Anna C. S.

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Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausag... von Porto-Fett, Anna C S, Espuña, Esteve, Shane, Laura E, Shoyer, Bradley A, McGeary, Lianna, Vinyard, Bryan T, Stahler, Laura J, Osoria, Manuela, Luchansky, John B

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Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage von Shane, Laura E, Porto-Fett, Anna C S, Shoyer, Bradley A, Phebus, Randall K, Thippareddi, Harshavardhan, Hallowell, Ashley, Miller, Kelsey, Foster-Bey, Lianna, Campano, Stephen G, Taormina, Peter J, Glowski, Daniel L, Tompkin, Robert B, Luchansky, John B

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Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalen... von Luchansky, John B, Chen, Yuhuan, Porto-Fett, Anna C S, Pouillot, Régis, Shoyer, Bradley A, Johnson-DeRycke, Rachel, Eblen, Denise R, Hoelzer, Karin, Shaw, Jr, William K, van Doren, Jane M, Catlin, Michelle, Lee, Jeehyun, Tikekar, Rohan, Gallagher, Daniel, Lindsay, James A, Dennis, Sherri

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Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver von Porto-Fett, Anna C S, Shoyer, Bradley A, Shane, Laura E, Osoria, Manuela, Henry, Elizabeth, Jung, Yangjin, Luchansky, John B

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Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing von Porto-Fett, Anna C. S., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, Jung, Yangjin, Luchansky, John B.

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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... von Jung, Yangjin, Porto-Fett, Anna C. S., Parveen, Salina, Meredith, Joan, Shoyer, Bradley A., Henry, Elizabeth, Trauger, Zachary, Shane, Laura E., Osoria, Manuela, Schwarz, Jurgen, Rupert, Christopher, Chapman, Benjamin, Moxley, Rodney A., Luchansky, John B.

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Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Esche... von Jung, Yangjin, Porto-Fett, Anna C S, Shoyer, Bradley A, Shane, Laura E, Henry, Elizabeth, Osoria, Manuela, Luchansky, John B

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Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Pro... von Luchansky, John B, Mayhew, Melanie, Jung, Yangjin, Klinedinst, Amy, Harkins, Lauren, Shane, Laura E, Osoria, Manuela, McGEARY, Lianna, Trauger, Zachary, Shoyer, Bradley A, Chapman, Benjamin, Cope, Sarah J, Campano, Stephen G, Porto-Fett, Anna C S

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Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C von Porto-Fett, Anna C S, Campano, Stephen G, Rieker, Marcus, Stahler, Laura J, McGEARY, Lianna, Shane, Laura E, Shoyer, Bradley A, Osoria, Manuela, Luchansky, John B

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Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Prod... von Stella, J Max, Luchansky, John B, Miller, Kelsey, Shoyer, Bradley A, Shane, Laura E, McGeary, Lianna, Osoria, Manuela, Stahler, Laura J, Sevart, Nicholas J, Phebus, Randall K, Thippareddi, Harshavardhan, Porto-Fett, Anna C S

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Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C von Luchansky, John B, Campano, Stephen G, Shoyer, Bradley A, Porto-Fett, Anna C S

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Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs von Porto-Fett, Anna C S, Oliver, Michelle, Daniel, Marciauna, Shoyer, Bradley A, Stahler, Laura J, Shane, Laura E, Kassama, Lamin S, Jackson-Davis, Armitra, Luchansky, John B

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Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Refrigerated, Frozen, or Frozen Then Thawed Ground Beef Patties Cooked on a Commercial Open-Flam... von Luchansky, John B, Porto-Fett, Anna C.S, Shoyer, Bradley A, Phillips, John, Chen, Vivian, Eblen, Denise R, Cook, L. Victor, Mohr, Tim B, Esteban, Emilio, Bauer, Nathan

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Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye von Calle, Alexandra, Porto-Fett, Anna C S, Shoyer, Bradley A, Luchansky, John B, Thippareddi, Harshavardhan

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