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Items: 3

1.

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

Han D, Hung YC, Bratcher CL, Monu EA, Wang Y, Wang L.

Appl Environ Microbiol. 2018 Aug 17;84(17). pii: e01066-18. doi: 10.1128/AEM.01066-18. Print 2018 Sep 1.

2.

Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate.

Monu EA, Valladares M, D'Souza DH, Davidson PM.

J Food Prot. 2015 Aug;78(8):1467-71. doi: 10.4315/0362-028X.JFP-14-488.

PMID:
26219359
3.

Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.

Monu EA, David JR, Schmidt M, Davidson PM.

J Food Prot. 2014 Dec;77(12):2062-8. doi: 10.4315/0362-028X.JFP-14-257.

PMID:
25474051

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