Peck MW[Author] - Search Results

Year	Number of Results
1981	1
1989	1
1992	3
1994	3
1995	5
1996	4
1997	5
1998	4
1999	2
2000	2
2002	1
2003	4
2004	5
2005	5
2006	2
2007	3
2008	3
2009	8
2010	8
2011	6
2012	2
2013	3
2014	3
2015	5
2016	7
2017	2
2018	2
2019	1
2020	3
2022	1
2024	0

1

Historical Perspectives and Guidelines for Botulinum Neurotoxin Subtype Nomenclature.

Peck MW, Smith TJ, Anniballi F, Austin JW, Bano L, Bradshaw M, Cuervo P, Cheng LW, Derman Y, Dorner BG, Fisher A, Hill KK, Kalb SR, Korkeala H, Lindström M, Lista F, Lúquez C, Mazuet C, Pirazzini M, Popoff MR, Rossetto O, Rummel A, Sesardic D, Singh BR, Stringer SC. Peck MW, et al. Toxins (Basel). 2017 Jan 18;9(1):38. doi: 10.3390/toxins9010038. Toxins (Basel). 2017. PMID: 28106761 Free PMC article. Review.

2

Clostridium botulinum in the post-genomic era.

Peck MW, Stringer SC, Carter AT. Peck MW, et al. Food Microbiol. 2011 Apr;28(2):183-91. doi: 10.1016/j.fm.2010.03.005. Epub 2010 Mar 17. Food Microbiol. 2011. PMID: 21315972 Review.

3

A possible route for foodborne transmission of Clostridium difficile?

Lund BM, Peck MW. Lund BM, et al. Among authors: peck mw. Foodborne Pathog Dis. 2015 Mar;12(3):177-82. doi: 10.1089/fpd.2014.1842. Epub 2015 Jan 19. Foodborne Pathog Dis. 2015. PMID: 25599421 Free PMC article. Review.

4

Impact of Clostridium botulinum genomic diversity on food safety.

Peck MW, van Vliet AH. Peck MW, et al. Curr Opin Food Sci. 2016 Aug;10:52-59. doi: 10.1016/j.cofs.2016.09.006. Curr Opin Food Sci. 2016. PMID: 28058209 Free PMC article. Review.

5

Thermal inactivation of Escherichia coli O157:H7.

Stringer SC, George SM, Peck MW. Stringer SC, et al. Among authors: peck mw. Symp Ser Soc Appl Microbiol. 2000;(29):79S-89S. doi: 10.1111/j.1365-2672.2000.tb05335.x. Symp Ser Soc Appl Microbiol. 2000. PMID: 10880182 Review.

6

Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance.

Wachnicka E, Stringer SC, Barker GC, Peck MW. Wachnicka E, et al. Among authors: peck mw. Appl Environ Microbiol. 2016 Sep 16;82(19):6019-29. doi: 10.1128/AEM.01737-16. Print 2016 Oct 1. Appl Environ Microbiol. 2016. PMID: 27474721 Free PMC article. Review.

7

Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus.

Webb MD, Barker GC, Goodburn KE, Peck MW. Webb MD, et al. Among authors: peck mw. Trends Food Sci Technol. 2019 Nov;93:94-105. doi: 10.1016/j.tifs.2019.08.024. Trends Food Sci Technol. 2019. PMID: 31764911 Free PMC article. Review.

8

Biology and genomic analysis of Clostridium botulinum.

Peck MW. Peck MW. Adv Microb Physiol. 2009;55:183-265, 320. doi: 10.1016/S0065-2911(09)05503-9. Adv Microb Physiol. 2009. PMID: 19573697 Review.

9

Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II.

Carter AT, Peck MW. Carter AT, et al. Among authors: peck mw. Res Microbiol. 2015 May;166(4):303-17. doi: 10.1016/j.resmic.2014.10.010. Epub 2014 Nov 4. Res Microbiol. 2015. PMID: 25445012 Free PMC article. Review.

10

New Elements To Consider When Modeling the Hazards Associated with Botulinum Neurotoxin in Food.

Ihekwaba AE, Mura I, Malakar PK, Walshaw J, Peck MW, Barker GC. Ihekwaba AE, et al. Among authors: peck mw. J Bacteriol. 2015 Sep 8;198(2):204-11. doi: 10.1128/JB.00630-15. Print 2016 Jan 15. J Bacteriol. 2015. PMID: 26350137 Free PMC article. Review.

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