C. Gill

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Recovery of bacteria from poultry carcasses by rinsing, swabbing or excision of skin

C. Gill, M. Badoni, 2005 .

The aerobic growth of Aeromonas hydrophila and Listeria monocytogenes in broths and on pork.

C. Gill, G. Greer, B. Dilts, 1997, International journal of food microbiology.

17 – Active packaging in practice: meat

C. Gill, R. Ahvenainen, 2003 .

13 – Preservative packaging for fresh meats, poultry, and fin fish

C. Gill, A. Gill, 2005 .

Induction of a lag phase by chiller temperatures in Escherichia coli growing in broth or on pork

C. Gill, M. Badoni, T. Jones, 2001 .

Storage life at 2 °C or -1.5 °C of vacuum-packaged boneless and bone-in cuts from decontaminated beef carcasses.

C. Gill, Xianqin Yang, M. Youssef, 2014, Journal of the science of food and agriculture.

Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life.

C. Gill, F. Tran, M. Youssef, 2014, Journal of food protection.

Growth of the cold-tolerant pathogens Yersinia enterocolitica, Aeromonas hydrophila and Listeria monocytogenes on high-pH beef packaged under vacuum or carbon dioxide

M. Reichel, C. Gill, 1989 .

The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses.

C. Gill, J. Bryant, 1992, International journal of food microbiology.

The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment

C. Gill, J. Bryant, 1993 .

Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs

C. Gill, 1998 .

Effects on the microbiological condition of product of decontaminating treatments routinely applied to carcasses at beef packing plants.

C. Gill, 2009, Journal of food protection.

Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants.

C. Gill, J. C. McGinnis, J. Bryant, 1998, International journal of food microbiology.

Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods

C. Gill, L. M. Harris, 1982, Applied and environmental microbiology.

Contamination of red-meat carcasses by Campylobacter fetus subsp. jejuni

C. Gill, L. M. Harris, 1982, Applied and environmental microbiology.

Effects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beef.

C. Gill, S. Balamurugan, Xianqin Yang, 2011, Meat science.

Temperatures and ages of packs of beef displayed at stores in Canada.

C. Gill, R. Holley, A. Houde, 2002, Meat science.

Mycobacterium avium subsp. paratuberculosis in dairy products, meat, and drinking water.

C. Gill, L. Saucier, W. Meadus, 2011, Journal of food protection.

Evaluation of the hygienic performances of the processes for cleaning, dressing and cooling pig carcasses at eight packing plants.

C. Gill, R. Holley, T. Jones, 2000, International journal of food microbiology.

Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.

C. Gill, M. Youssef, X. Yang, 2014, Journal of food protection.

The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

C. Gill, Xianqin Yang, M. Youssef, 2014 .

The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef

C. Gill, M. Youssef, M. Klassen, 2014 .

Effects on survival of Escherichia coli O157:H7 in non-intact steaks of the frequency of turning over steaks during grilling.

C. Gill, M. Badoni, Xianqin Yang, 2013 .

Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants

C. Gill, M. Badoni, Xianqin Yang, 2013 .

Non-O157 verotoxigenic Escherichia coli and beef: a Canadian perspective.

C. Gill, A. Gill, 2010, Canadian journal of veterinary research = Revue canadienne de recherche veterinaire.

Assessment of the hygienic performances of two beef carcass cooling processes from product temperature history data or enumeration of bacteria on carcass surfaces

C. Gill, J. Bryant, 1997 .

Toxicity of n-Alkanes, n-Alk-1-enes, n-Alkan-1-ols and n-Alkyl-1-bromides towards Yeasts

C. Gill, C. Ratledge, 1972 .

Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration technique.

C. Gill, S. D. Jones, S. Jones, 1992, International journal of food microbiology.

Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescens.

C. Gill, K. H. Tan, 1982, Meat science.

Effect of carbon dioxide on growth of Pseudomonas fluorescens

C. Gill, K. H. Tan, 1979, Applied and environmental microbiology.

Development and testing of a prototype automatic trim sampler

C. Gill, M. Badoni, Xianqin Yang, 2017 .

The hygienic condition of manufacturing beef destined for the manufacture of hamburger patties

C. Gill, A. Houde, J. C. McGinnis, 1996 .

Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis.

C. Gill, Xianqin Yang, F. Tran, 2015, Journal of food protection.

Changes in the microflora on commercial beef trimmings during their collection, distribution and preparation for retail sale as ground beef.

C. Gill, C. McGinnis, 1993, International journal of food microbiology.

Development of a real-time PCR procedure for quantification of viable Escherichia coli in populations of E. coli exposed to lactic acid, and the acid tolerance of verotoxigenic E. coli (VTEC) from cattle hides

C. Gill, Xianqin Yang, Hui Wang, 2014 .

Microbiological conditions of meats from large game animals and birds.

C. Gill, 2007, Meat science.

Origin of Contamination and Genetic Diversity of Escherichia coli in Beef Cattle

C. Gill, L. McMullen, C. Yost, 2003, Applied and Environmental Microbiology.

Use of propidium monoazide and quantitative PCR for differentiation of viable Escherichia coli from E. coli killed by mild or pasteurizing heat treatments.

C. Gill, M. Badoni, Xianqin Yang, 2011, Food microbiology.

Decontamination of commercial, polished pig carcasses with hot water

C. Gill, B. Chabot, J. Bryant, 1995 .

Assessment of the hygienic characteristics of a process for dressing pasteurized pig carcasses

C. Gill, T. Jones, 1997 .

Differential expression of proteins in cold-adapted log-phase cultures of Escherichia coli incubated at 8, 6 or 2 °C

M. Johns, C. Gill, L. McMullen, 2006 .

Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from cows with advanced Johne's disease.

C. Gill, S. Barbut, J. Fairles, 2010, International journal of food microbiology.

Prevalence on beef carcasses of Mycobacterium avium subsp. paratuberculosis DNA.

C. Gill, M. Badoni, L. Saucier, 2008, International journal of food microbiology.

Inhibition of glucose assimilation and transport by n-decane and other n-alkanes in Candida 107.

C. Gill, C. Ratledge, 1973, Journal of general microbiology.

Lipid accumulation in an oleaginous yeast (Candida 107) growing on glucose in single-stage continuous culture

C. Gill, C. Ratledge, M. Hall, 1977, Applied and environmental microbiology.

Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product.

C. Gill, M. Badoni, Xianqin Yang, 2014, Food microbiology.

Substrate utilization by Clostridium estertheticum cultivated in meat juice medium.

C. Gill, Xianqin Yang, S. Balamurugan, 2009, International journal of food microbiology.

Assessment of the adequacy of cleaning of equipment used for breaking beef carcasses.

C. Gill, M. Badoni, J. C. McGinnis, 1999, International journal of food microbiology.

Intrinsic Bacteria in Meat

C. Gill, 1979 .

Effect of culture conditions on batch growth of Saccharomycopsis lipolytica on olive oil

C. Gill, K. H. Tan, 1984, Applied Microbiology and Biotechnology.

Development of a Yeast Microflora on Frozen Lamb Stored at -5°C.

C. Gill, P. D. Lowry, 1984, Journal of food protection.

The effects of temperature and growth rate on the proportion of unsaturated fatty acids in bacterial lipids.

C. Gill, J. R. Suisted, 1978, Journal of general microbiology.

Mycobacterium avium subsp. paratuberculosis in Dairy Products, Meat, and Drinking Water3

C. Gill, L. Saucier, W. Meadus, 2011 .

Microbial Interaction with Meats

C. Gill, 1982 .

Meat Spoilage and Evaluation of the Potential Storage Life of Fresh Meat.

C. Gill, C O Gill, 1983, Journal of food protection.

Microbiological sampling of carcasses by excision or swabbing.

C. Gill, T. Jones, 2000, Journal of food protection.

Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks

C. Gill, K. Newton, 1982, Applied and environmental microbiology.

Substrate limitation of bacterial growth at meat surfaces.

C. Gill, 1976, The Journal of applied bacteriology.

Use of total of Escherichia coli counts to assess the hygienic characteristics of a beef carcass dressing process.

C. Gill, M. Badoni, J. C. McGinnis, 1996, International journal of food microbiology.

Implementation of a validated HACCP system for the control of microbiological contamination of pig carcasses at a small abattoir.

C. Gill, J. Bryant, D. A. Brereton, 2003, The Canadian veterinary journal = La revue veterinaire canadienne.

The role of microbiological testing in systems for assuring the safety of beef.

C. Gill, J. Sheridan, D. Zink, 2000, International journal of food microbiology.

Current and emerging approaches to assuring the hygienic condition of red meats

C. O. Gill, C. Gill, 1995 .

Genetic diversity of Escherichia coli recovered from the oral cavity of beef cattle and their relatedness to faecal E. coli

C. Gill, L. McMullen, G. Greer, 2004, Letters in applied microbiology.

5 – HACCP in primary processing: red meat

C. Gill, 2000 .

Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process †.

C. Gill, M. Badoni, T. Jones, 1996, Journal of food protection.

Microbiological conditions of sheep carcasses from conventional or inverted dressing processes.

C. Gill, J. Bryant, D. A. Brereton, 2000, Journal of food protection.

Safety and storage stability of horse meat for human consumption.

C. Gill, 2005, Meat science.

Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores.

C. Gill, C O Gill, J C McGinnis, 2004, International journal of food microbiology.

Microbiological sampling of poultry carcass portions by excision, rinsing, or swabbing.

C. Gill, M. Badoni, S. Barbut, 2005, Journal of food protection.

HACCP in the processing of fresh meat

C. O. Gill, C. Gill, 2005 .

Assessment of the microbiological conditions of tails, tongues, and head meats at two beef-packing plants.

C. Gill, T. Jones, J. C. McGinnis, 1999, Journal of food protection.

Control of the contamination of pig carcasses by Escherichia coli from their mouths.

C. Gill, T. Jones, 1998, International journal of food microbiology.

Physical–Chemical Principles in Freezing

C. Gill, 2011 .

Regulation of de novo fatty acid biosynthesis in the n-alkane-utilizing yeast, Candida 107.

C. Gill, C. Ratledge, 1973, Journal of general microbiology.

Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant.

C. Gill, Xianqin Yang, M. Youssef, 2016, Journal of food protection.

Microbiological effects of a routine treatment for decontaminating hide-on carcasses at a large beef packing plant.

C. Gill, M. Badoni, Xianqin Yang, 2015, Journal of food protection.

Enhanced control of microbiological contamination of product at a large beef packing plant.

C. Gill, M. Badoni, M. Youssef, 2012, Journal of food protection.

Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses.

C. Gill, M. Badoni, 2004, International journal of food microbiology.

Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process.

C. Gill, M. Badoni, C O Gill, 1996, Journal of food protection.

Effects of wearing knitted or rubber gloves on the transfer of Escherichia cohi between hands and meat.

C. Gill, T. Jones, 2002, Journal of food protection.

Growth at sub-zero temperatures of black spot fungi from meat.

C. Gill, P. D. Lowry, 1982, The Journal of applied bacteriology.

A Note on the Identities of Organisms Causing Black Spot Spoilage of Meat

C. Gill, P. D. Lowry, M. Menna, 1981 .

Mould growth on meat at freezing temperatures

C. Gill, P. D. Lowry, 1984 .

Microbial decontamination of raw and ready-to-eat meats

C. Gill, A. Gill, 2012 .

Visible contamination on animals and carcasses and the microbiological condition of meat.

C. Gill, 2004, Journal of food protection.

Microbiological effects of carcass decontaminating treatments at four beef packing plants.

C. Gill, C O Gill, C Landers, 2003, Meat science.

Decontamination of carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant.

C. Gill, J. Bryant, 1997, Meat science.

The ecology of bacterial spoilage of fresh meat at chill temperatures.

C. Gill, K. Newton, 1978, Meat science.

The microbiology of DFD fresh meats: A review.

C. Gill, C O Gill, K G Newton, 1981, Meat science.

Developments in sampling and test methods for pathogens in fresh meat

C. O. Gill, A. O. Gill, C. Gill, 2015 .

Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria

C. Gill, K. H. Tan, 1980, Applied and environmental microbiology.

Extending the storage life of raw chilled meats.

C. Gill, 1996, Meat science.

The storage life of non-muscle offals packaged under vacuum or carbon dioxide***

C. O. Gill, L. E. Jeremiah, C. Gill, 1991 .

The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide.

C. Gill, C O Gill, N Penney, 1988, Meat science.

Temperature and water activity minima for growth of spoilage moulds from meat.

C. Gill, P. D. Lowry, 1984, The Journal of applied bacteriology.

Genotypic analysis of Escherichia coli recovered from product and equipment at a beef‐packing plant

C. Gill, L. McMullen, G. Greer, 2004, Journal of applied microbiology.

Effect of delayed evisceration on the microbial quality of meat

C. Gill, P. M. Nottingham, N. Penney, 1976, Applied and environmental microbiology.

Survival of bacteria in carcasses

C. Gill, N. Penney, 1979, Applied and environmental microbiology.

The control of microbial spoilage in fresh meats

C. O. Gill, C. Gill, 1986 .

The development of aerobic spoilage flora on meat stored at chill temperatures.

C. Gill, C O Gill, K G Newton, 1977, The Journal of applied bacteriology.

6 – Sampling of red meat

C. Gill, G. Mead, 2006 .

Microbiology of bruised tissue

C. Gill, N. Penney, 1979, Applied and environmental microbiology.

Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid Media.

C. Gill, L. M. Harris, 1983, Journal of food protection.

The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides

C. Gill, D. Bedard, J. Bryant, 1999 .

The effects of hot water pasteurizing treatments on the microbiological conditions and appearances of pig and sheep carcasses

C. Gill, M. Badoni, T. Jones, 1998 .

The efficiency of storage during distant continental transportation of beef sides and quarters

C. Gill, D. Phillips, 1993 .

The presence of Aeromonas, Listeria and Yersinia in carcass processing equipment at two pig slaughtering plants

C. Gill, T. Jones, Colin O. Gill, 1995 .

The microbiological effects of breaking operations on hanging beef carcass sides

C. Gill, T. Jones, 1999 .

The effects of hot water pasteurizing treatments on the appearances of pork and beef.

C. Gill, M. Badoni, 1997, Meat science.

The decontaminating performance of a commercial apparatus for pasteurizing polished pig carcasses

C. Gill, T. Jones, D. Bedard, 1997 .

Assessment of the hygienic characteristics of a process for the distribution of processed meats, and of storage conditions at retail outlets

C. Gill, A. Tong, J. C. McGinnis, 1995 .

The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water.

C. Gill, M. Badoni, 1997, Meat science.

Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef.

C. Gill, M. Badoni, 2002, International journal of food microbiology.

Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture.

C. Gill, M. Badoni, C O Gill, 2001, International journal of food microbiology.

The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process

C. Gill, J. Bryant, 2000 .

The display life of retail-packaged beef steaks after their storage in master packs under various atmospheres.

C. Gill, C O Gill, T Jones, 1994, Meat science.

Effects of spray volume, type of surface tissue and inoculum level on the survival of Escherichia coli on beef sprayed with 5% lactic acid

C. Gill, M. Badoni, Xianqin Yang, 2012 .

Microbiological conditions of detained beef carcasses before and after removal of visible contamination.

C. Gill, C. Landers, 2004, Meat science.

TRIMMING, VACUUM CLEANING OR HOT WATER-VACUUM CLEANING EFFECTS OF LAMB HINDSADDLES1

C. Gill, L. M. Baker, 1998 .

Survival of acid-adapted Escherichia coli O157:H7 and not-adapted E. coli on beef treated with 2% or 5% lactic acid

C. Gill, M. Badoni, Xianqin Yang, 2013 .

Effects of spray-cooling processes on the microbiological conditions of decontaminated beef carcasses.

C. Gill, C. Landers, 2003, Journal of food protection.

The microbiological effects of trimming sticking wounds in pasteurized pig carcasses.

C. Gill, M. Badoni, 2001, The Canadian veterinary journal = La revue veterinaire canadienne.

Assessment of the hygienic performance of a sheep carcass dressing process.

C. Gill, L. Baker, 1998, Journal of food protection.

Assessment of the hygienic performances of an air-cooling process for lamb carcasses and a spray-cooling process for pig carcasses.

C. Gill, T. Jones, 1997, International journal of food microbiology.

Growth of bacteria on meat at room temperatures.

C. Gill, K. Newton, 1980, The Journal of applied bacteriology.

Predicting the aerobic growth of Yersinia enterocolitica on pork fat and muscle tissues

C. Gill, G. Greer, B. Dilts, 1995 .

Microbial effects of the carcass washing operations at three beef packing plants

C. Gill, C. McGinnis, J. Bryant, 2000 .

Modification of in-pack conditions to extend the storage life of vacuum packaged lamb.

C. Gill, N. Penney, 1985, Meat science.

Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.

C. Gill, M. Badoni, X. Yang, 2016, Journal of food protection.

Packaging and the Shelf Life of Fresh Red and Poultry Meats

C. Gill, A. Gill, 2010 .

Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks

M. D. Klassen, C. O. Gill, C. Gill, 2015 .

Growth of Escherichia coli and Salmonella typhimurium on high-pH beef packed under vacuum or carbon dioxide.

C. Gill, K. Delacy, 1991, International journal of food microbiology.

Structural changes developing with rigor that facilitate bacterial invasion of muscle tissue.

C. Gill, N. G. Leet, N. Penney, 1984, Meat science.

Development of bacterial spoilage at adipose tissue surfaces of fresh meat

C. Gill, K. Newton, 1980, Applied and environmental microbiology.

Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures

C. Gill, K. Newton, 1979, Applied and environmental microbiology.

Storage quality of dark, firm, dry meat

C. Gill, K. Newton, 1978, Applied and environmental microbiology.

Microbiological condition of horse meat prepared at a North American packing plant, and control of the temperatures of product air freighted to Europe.

C. Gill, C. Landers, 2005, Meat science.

FILTH ON ANIMALS AND CARCASSES AND CARCASSES AND THE MICROBIOLOGICAL CONDITION OF MEAT

C. Gill, 2008 .

Sources of microbial contamination at slaughtering plants

C. Gill, 2005 .

Evaluation of the bacteriological consequences of the temperature regimes experienced by fresh chilled meat during retail display

C. Gill, G. Gordon Greer, Bryan D. Dilts, 1994 .

The microbiological conditions of the carcasses of six species after dressing at a small abattoir

C. Gill, T. Jones, J. Bryant, 2000 .

Bacterial penetration of muscle tissue

C. Gill, N. Penney, 1982 .

Tissue sterility in uneviscerated carcasses

C. Gill, P. M. Nottingham, N. Penney, 1978, Applied and environmental microbiology.

Penetration of bacteria into meat

C. Gill, N. Penney, 1977, Applied and environmental microbiology.

Contamination of beef chucks with Escherichia coli during carcass breaking.

C. Gill, J. C. McGinnis, J. Bryant, 2001, Journal of food protection.

Contamination of beef trimmings with Escherichia coli during a carcass breaking process

C. Gill, J. C. McGinnis, 2000 .

Identification of inadequately cleaned equipment used in a sheep carcass-breaking process.

C. Gill, T. Jones, L. Baker, 1999, Journal of food protection.

Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcass

C. Gill, T. Jones, 1992 .

Microbiological sampling of meat cuts and manufacturing beef by excision or swabbing.

C. Gill, M. Badoni, J. C. McGinnis, 2001, Journal of food protection.

Proximate sources of bacteria on boneless loins prepared from routinely processed and detained carcasses at a pork packing plant.

C. Gill, C. Landers, 2004, International journal of food microbiology.

Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beef.

C. Gill, C O Gill, J C McGinnis, 2005, Journal of food protection.

The solubility of carbon dioxide in meat.

C. Gill, 1988, Meat science.

Predicting the growth ofEscherichia colion displayed pork

C. Gill, G. Greer, B. Dilts, 1998 .

The storage life of chilled pork packaged under carbon dioxide.

C. Gill, C O Gill, J C Harrison, 1989, Meat science.

Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged Beef.

C. Gill, S. Jones, 1992, Journal of food protection.

Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses.

C. Gill, A. Tong, S. Jones, 1991, Journal of food protection.

Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process

C. Gill, D. Phillips, J. Harrison, 1991 .

The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant.

C. Gill, M. Badoni, S. Barbut, 2006, International journal of food microbiology.

Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef.

C. Gill, L. McMullen, Xianqin Yang, 2016, Food research international.

Products of glucose and lactate fermentation, and utilization of amino acids by Clostridium estertheticum subspp. laramiense and estertheticum growing in meat juice medium.

C. Gill, Xianqin Yang, S. Balamurugan, 2010, Journal of food protection.

Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum-packaged beef.

C. Gill, Xianqin Yang, S. Balamurugan, 2009, Journal of food protection.

The development of the anaerobic spoilage flora of meat stored at chill temperatures.

C. Gill, K. Newton, 1978, The Journal of applied bacteriology.

The storage life of chicken carcasses packaged under carbon dioxide.

C. Gill, J. Harrison, N. Penney, 1990, International journal of food microbiology.

Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter Enteritis.

C. Gill, C O Gill, Lynda M Harris, 1984, Journal of food protection.

Effect of Electrical Stimulation on Meat Spoilage Floras.

C. Gill, 1980, Journal of food protection.

Cold Storage Temperature Fluctuations and Predicting Microbial Growth.

C. Gill, C O Gill, 1996, Journal of food protection.

Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique.

M. Reichel, C. Gill, R. Jones, 1991, International journal of food microbiology.

Improvement of the hygienic performance of the hindquarters skinning operations at a beef packing plant.

C. Gill, C O Gill, J C McGinnis, 1999, International journal of food microbiology.

Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef

C. Gill, M. Badoni, 2003 .

Temperatures and ages of boxed beef packed and distributed in Canada.

R A Holley, C. Gill, R. Holley, 2002, Meat science.

Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizing.

C. Gill, M. Badoni, B. Uttaro, 2008, Meat science.

Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat

C. Gill, M. Badoni, B. Uttaro, 2011 .

Microbiology of DFD Beef

C. Gill, K. Newton, 1981 .

Effects of experience with swabbing procedures on the numbers of bacteria recovered from carcasses by swabbing with sponges.

C. Gill, M. Badoni, 2010, Journal of food protection.

Survival of acid tolerant Escherichia coli O157:H7 on beef surfaces sprayed with 2% or 5% lactic acid

C. Gill, M. Badoni, Xianqin Yang, 2014 .

Comparison of methods for sampling and enumeratingEscherichia colion pig carcasses

C. Gill, T. Jones, 1998 .

Effects of mild and pasteurizing heat treatments on survival of generic and verotoxigenic Escherichia coli from beef enrichment cultures

C. Gill, M. Badoni, Xianqin Yang, 2014 .

Assessment of the hygienic performances of hamburger patty production processes.

C. Gill, L. McMullen, K. Rahn, 1997, International journal of food microbiology.

Survival of bacteria in less than thorough cooked, brine-injected steaks

C. Gill, S. Barbut, L. Moza, 2009 .

Microbial spoilage of luncheon meat prepared in an impermeable plastic casing.

C. Gill, R. Bell, 1982, The Journal of applied bacteriology.

Microbiological conditions of moisture-enhanced pork before and after cooking

C. Gill, C. McGinnis, A. Houde, 2005 .

The effects of prolonged storage under vacuum or CO2 on the flavor and texture profiles of chilled pork

L. E. Jeremiah, C. Gill, N. Penney, 1992 .

THE EFFECTS ON PORK STORAGE LIFE OF OXYGEN CONTAMINATION IN NOMINALLY ANOXIC PACKAGINGS1

L. E. Jeremiah, C. Gill, N. Penny, 1992 .

Technical note: Oxygen permeability at sub‐zero temperatures of plastic films used for vacuum packaging of meat

D. Chadwick, C. Gill, A. Lambden, 2007 .

The microbiological conditions of air- or water-chilled carcasses produced at the same poultry packing plant

C. Gill, S. Barbut, B. Dilts, 2009 .

Behaviour of log-phase Escherichia coli at temperatures near the minimum for growth.

C. Gill, L. McMullen, T. Jones, 2003, International journal of food microbiology.

Design, fabrication, and testing of a returnable, insulated, nitrogen-refrigerated shipping container for distribution of fresh red meat under controlled CO2 atmosphere

C. G. Bailey, L. E. Jeremiah, C. Gill, 1997 .

Control of product temperatures during the storage and transport of bulk containers of manufacturing beef

C. Gill, A. Houde, Colin O. Gill, 1996 .

quantitative method of determining the hygienic efficiency of meat thawing processes

C. Gill, Q. Pham, P. D. Lowry, 1989 .

Microbiological effects of hand washing at a beef carcass-breaking facility.

C. Gill, J. C. McGinnis, 2003, Journal of food protection.

Microbiological conditions of moisture-enhanced chicken breasts prepared at a poultry packing plant.

C. Gill, S. Barbut, J. C. McGinnis, 2004, Journal of food protection.

Evaluation of the hygienic efficiency of offal cooling procedures

C. Gill, J. Harrison, 1985 .

Identification of critical control points for control of microbiological contamination in processes leading to the production of ground beef at a packing plant

C. Gill, J. Bryant, C. Landers, 2003 .

The display life of retail packaged pork chops after their storage in master packs under atmospheres of N(2), CO(2) or O(2) + CO(2).

C. Gill, T. Jones, 1996, Meat science.

The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheres.

C. Gill, J. C. McGinnis, 1995, Meat science.

The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2

C. Gill, V. J. Moore, 1987 .

Packaging conditions for extended storage of chilled dark, firm, dry beef.

C. Gill, N. Penney, 1986, Meat science.

The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheres.

C. Gill, C O Gill, J C McGinnis, 1995, Meat science.

The behaviour of log phase Escherichia coli at temperatures that fluctuate about the minimum for growth

C. Gill, L. McMullen, T. Jones, 2004, Letters in applied microbiology.

The viabilities of cells in cultures of Escherichia coli growing with formation of filaments at 6 °C.

C. Gill, R. Holley, J. Visvalingam, 2012, International journal of food microbiology.

Changes in the proteome of Escherichia coli during growth at 15 degrees C after incubation at 2, 6 or 8 degrees C for 4 days.

M. Johns, C. Gill, T. Jones, 2008, International journal of food microbiology.

Behaviours of log phase cultures of eight strains of Escherichia coli incubated at temperatures of 2, 6, 8 and 10 °C

C. Gill, M. Badoni, T. Jones, 2007 .

The behaviour of log phase Escherichia coli at temperatures below the minimum for sustained growth

C. Gill, L. McMullen, T. Jones, 2002 .

Morphological and viability changes in Escherichia coli and E. coli O157:H7 cells upon rapid shift from 6 °C to 37 °C.

C. Gill, R. Holley, J. Visvalingam, 2013, Food microbiology.

The effect of media composition on the relationship between temperature and growth rate of Escherichia coll

C. Gill, D. Phillips, 1985 .

Use of sodium lauroyl sarcosinate (sarkosyl) in viable real-time PCR for enumeration of Escherichia coli.

C. Gill, Xianqin Yang, Hui Wang, 2014, Journal of microbiological methods.

Microbial Control with Cold Temperatures

C. Gill, 2001 .

MICROBIOLOGICAL SAFETY OF MEAT | Emerging Pathogens

C. Gill, M. Youssef, 2014 .

Effect of culture conditions on batch growth ofPseudomonas fluorescens on olive oil

C. Gill, K. H. Tan, 1985, Applied Microbiology and Biotechnology.

The occurrence of Clostridium botulinum at aquatic sites in and around Auckland and other urban areas of the North Island.

C. Gill, N. Penney, 1982, New Zealand veterinary journal.

Packaging Meat for Prolonged Chilled Storage: The CAPTECH Process

C. Gill, 1989 .

The display of retail packs of ground beef after their storage in master packages under various atmospheres.

C. Gill, T. Jones, 1994, Meat science.

Cattle, Hay, and E. coli

C. Gill, T. Besser, D. Hancock, 1999, Science.

Enumeration of Clostridium estertheticum Spores in Samples from Meat Plant Conveyors and Silage Stacks by Conventional and Real- Time PCR Procedures

C. Gill, Agri-food Canada, Xianqin Yang, 2010 .

Relationship between the numbers of Escherichia coli and the prevalence of Escherichia coli O157:H7 on hides of carcasses at a large beef packing plant.

C. Gill, K. Stanford, M. Koohmaraie, 2013, Journal of food protection.

Effect of growth temperature on the lipids of Pseudomonas fluorescens.

C. Gill, 1975, Journal of general microbiology.

The microbiological condition of Canadian beef steaks offered for retail Sale in Canada.

C. Gill, M. Badoni, J. Aalhus, 2012 .

The solubility of carbon dioxide in meat.

C. Gill, 1988, Meat science.