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Citation: Ra. Hendricks et al., Compilation of intervention methods and conditions, and ingredient limits,for controlling Campylobacter jejuni in meat and poultry products, J RAPID M A, 8(4), 2000, pp. 285-305

Authors: Getty, KJK Phebus, RK Marsden, JL Fung, DYC Kastner, CL

Citation: Kjk. Getty et al., Escherichia coli 0157 : H7 and fermented sausages: A review, J RAPID M A, 8(3), 2000, pp. 141-170

Authors: Fung, DYC Thompson, LK Crozier-Dodson, BA Kastner, CL

Citation: Dyc. Fung et al., Hands-free, "pop-up," adhesive tape method for microbial sampling of meat surfaces, J RAPID M A, 8(3), 2000, pp. 209-217

Authors: Cha, JY Flores, RA Kastner, CL

Citation: Jy. Cha et al., Evaluation of processes to enhance grain and meat coproducts, J FOOD PR E, 23(5), 2000, pp. 353-371

Authors: Getty, KJK Phebus, RK Marsden, JL Schwenke, JR Kastner, CL

Citation: Kjk. Getty et al., Control of Escherichia coli O157 : H7 in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologna, J FOOD SCI, 64(6), 1999, pp. 1100-1107