Search Results - "Scullen, Butch"

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  1. 1
    Inactivation of Salmonella spp. in ground chicken using high pressure processing

    Inactivation of Salmonella spp. in ground chicken using high pressure processing by Sheen, Shiowshuh, Cassidy, Jennifer, Scullen, Butch, Uknalis, Joseph, Sommers, Christopher

    Published in Food control (01-11-2015)
    “…High Pressure Processing (HPP) is a safe and effective process for improving the microbial safety and shelf-life of foods. Salmonella is a common contaminant…”
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  2. 2
    Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing

    Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing by Sheen, Shiowshuh, Cassidy, Jennifer, Scullen, Butch, Sommers, Christopher

    Published in Food microbiology (01-12-2015)
    “…Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined…”
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  3. 3
    Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef

    Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef by Hsu, HsinYun, Sheen, Shiowshuh, Sites, Joseph, Cassidy, Jennifer, Scullen, Butch, Sommers, Christopher

    Published in Food microbiology (01-06-2015)
    “…High pressure processing (HPP) is a safe and effective technology for improving food safety. Non-O157:H7 Shiga Toxin-producing Escherichia coli (STEC) have…”
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