Frank F. Busta

Evolution and Current Trends in HACCP and Risk Assessment

Frank F. Busta, F. Busta, 2001 .

Chapter 35 – Food Defense

Shaun Kennedy, Frank F. Busta, Ned Mitenius, 2014 .

Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures

Frank F. Busta, D. R. Thompson, R. J. Roy, 1981 .

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh‐Cut Produce

Linda J. Harris, Larry R. Beuchat, Trevor V. Suslow, 2003 .

Methods to Reduce/ Eliminate Pathogens from Fresh and Fresh-Cut Produce

Linda J. Harris, Larry R. Beuchat, Trevor V. Suslow, 2003 .