Biblio

K. C. Jinneman, Waite-Cusic, J. G., and Yoshitomi, K. J., “Evaluation of shiga toxin-producing Escherichia coli (STEC) method for the detection and identification of STEC O104 strains from sprouts.”, Food Microbiol, vol. 30, no. 1, pp. 321-8, 2012.

A. C. Lowder, Waite-Cusic, J. G., and DeWitt, C. A. Mireles, “High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics”, Innovative Food Science & Emerging Technologies, vol. 26, pp. 18 - 25, 2014.

A. C. Lowder, Waite-Cusic, J. G., and DeWitt, C. A. Mireles, “High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157: H7 and quality characteristics”, Innovative Food Science & Emerging Technologies, vol. 26, pp. 18–25, 2014.

J. G. Waite-Cusic and YOUSEF, A. H. M. E. D. E., “INACTIVATION OF PATHOGENIC BACTERIA BY FD&C RED NO. 3 AND HIGH-PRESSURE PROCESSING COMBINATION TREATMENT IN FOOD SYSTEMS”, Journal of Food Safety, vol. 31605687688718138162665397054xiix3017711412143856484649820457167, no. 4, pp. 472 - 479, 2011.

Y. Yan, Waite-Cusic, J. G., Kuppusamy, P., and Yousef, A. E., “Intracellular free iron and its potential role in ultrahigh-pressure-induced inactivation of Escherichia coli.”, Appl Environ Microbiol, vol. 79, no. 2, pp. 722-4, 2013.

J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.