J.D. Stopforth

Electrostatic Sprays of Food‐Grade Acids and Plant Extracts are More Effective than Conventional Sprays in Decontaminating Salmonella Typhimurium on Spinach

Efficacy of Two Cleaning and Sanitizing Combinations on Listeria monocytogenes Biofilms Formed at Low Temperature on a Variety of Materials in the Presence of Ready-to-Eat Meat Residue

Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl

Applications of ultrasound in food technology: Processing, preservation and extraction

Antimicrobial activity of metals: mechanisms, molecular targets and applications

Clove (Syzygium aromaticum): a precious spice

Mechanism of copper surface toxicity in Escherichia coli O157:H7 and Salmonella involves immediate membrane depolarization followed by slower rate of DNA destruction which differs from that observed for Gram‐positive bacteria

Inhibition and Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Colony Biofilms by Micellar-Encapsulated Eugenol and Carvacrol

The antimicrobial activity of nanoparticles: present situation and prospects for the future

Prevalence and characterization of Salmonella enterica from the feces of cattle, poultry, swine and hedgehogs in Burkina Faso and their comparison to human Salmonella isolates

Fingerprinting food: current technologies for the detection of food adulteration and contamination

The Antimicrobial Mechanism of Action of Epsilon-Poly- l -Lysine

Impact of ultrasound on dairy spoilage microbes and milk components

Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications

Essential oils as antimicrobials in food systems – A review

Cytoplasmic pH Response to Acid Stress in Individual Cells of Escherichia coli and Bacillus subtilis Observed by Fluorescence Ratio Imaging Microscopy

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Directed evolution of a far-red fluorescent rhodopsin

Escherichia coli O157:H7 survival, biofilm formation and acid tolerance under simulated slaughter plant moist and dry conditions

Growth and Stress Resistance Variation in Culture Broth among Listeria monocytogenes Strains of Various Serotypes and Origins

Biofilm Formation by Acid-Adapted and Nonadapted Listeria monocytogenes in Fresh Beef Decontamination Washings and Its Subsequent Inactivation with Sanitizers

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7

Activity of Caprylic Acid, Carvacrol, ɛ‐Polylysine and their Combinations against Salmonella in Not‐Ready‐to‐Eat Surface‐Browned, Frozen, Breaded Chicken Products

Location of Bung Bagging during Beef Slaughter Influences the Potential for Spreading Pathogen Contamination on Beef Carcasses

Effect of Acidified Sodium Chlorite, Chlorine, and Acidic Electrolyzed Water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes Inoculated onto Leafy Greens

Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces