I. S. Blair

发表

The pattern of pleiomorphism in stressed Salmonella Virchow populations is nutrient and growth phase dependent

M. McMahon, D. McDowell, I. S. Blair, 2007, Letters in applied microbiology.

The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers

J. Sheridan, D. Bolton, D. McDowell, 2002, Letters in applied microbiology.

Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

James J. Sheridan, David A. McDowell, J. Sheridan, 2006 .

The effect of vacuum and modified atmosphere packaging on the shelf-life of lamb primals, stored at different temperatures.

P. Allen, J. Sheridan, D. McDowell, 1997, Meat science.

Investigations on the growth of Listeria monocytogenes on lamb packaged under modified atmospheres

P. Allen, J. Sheridan, D. McDowell, 1995 .

Electrical Impedance Spectroscopy as a Powerful Analytical Tool for Monitoring Microbiological Growth on Medical Implants

E. McAdams, J. Byrne, I. S. Blair, 2008 .

The role of environmental health officers in the protection of allergic consumers

D. McDowell, I. S. Blair, I. Leitch, 2001, International journal of environmental health research.

Survival and growth of Aeromonas hydrophila on modified atmosphere packaged normal and high pH lamb.

P. Allen, J. Sheridan, D. McDowell, 1996, Journal of food microbiology.

Thermal resistance of wild‐type and antibiotic‐resistant Listeria monocytogenes in meat and potato substrates

J. Sheridan, G. Duffy, D. McDowell, 2001, Journal of applied microbiology.

The effect of culture growth phase on induction of the heat shock response in Yersinia enterocolitica and Listeria monocytogenes

J. Sheridan, D. McDowell, I. S. Blair, 2000, Journal of applied microbiology.

Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni

R. C. Whiting, J. Sheridan, G. Duffy, 2000, Applied and Environmental Microbiology.

Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation.

J. Sheridan, D. McDowell, I. S. Blair, 1996, International journal of food microbiology.

Prevalence of Campylobacter Species on Fresh Retail Chicken Wings in Northern Ireland.

D. McDowell, I. S. Blair, O. Flynn, 1994, Journal of food protection.

The occurrence and initial numbers of Listeria in Irish meat and fish products and the recovery of injured cells from frozen products.

J. Sheridan, G. Duffy, D. McDowell, 1994, International journal of food microbiology.

The effect of aeration, initial inoculum and meat microflora on the growth kinetics of Listeria monocytogenes in selective enrichment broths

R. Buchanan, J. Sheridan, G. Duffy, 1994 .

Survival of Escherichia coli 0157:H7 during the Manufacture of PepperoniH

R. C. Whiting, J. Sheridan, G. Duffy, 2006 .

An investigation of the thermal inactivation of Staphylococcus aureus and the potential for increased thermotolerance as a result of chilled storage

D. Bolton, D. McDowell, I. S. Blair, 2005, Journal of applied microbiology.

Recovery and transfer of Salmonella typhimurium from four different domestic food contact surfaces.

D. McDowell, I. S. Blair, G. Moore, 2007, Journal of food protection.

Prevalence and numbers of Escherichia coli O157 on bovine hides at a beef slaughter plant.

J. Sheridan, G. Duffy, D. McDowell, 2005, Journal of food protection.

Detection and recovery rates achieved using direct plate and enrichment/immunomagnetic separation methods for Escherichia coli O157:H7 in minced beef and on bovine hide

J. Sheridan, D. McDowell, I. S. Blair, 2005, Letters in applied microbiology.

The prevalence and spread of Escherichia coli O157:H7 at a commercial beef abattoir

J. Sheridan, D. McDowell, I. S. Blair, 2003, Journal of applied microbiology.

Dissemination of central nervous system tissue from the brain and spinal cord of cattle after captive bolt stunning and carcass splitting.

J. Sheridan, D. McDowell, I. S. Blair, 2003, Meat science.

Dissemination of central nervous system tissue during the slaughter of cattle in three Irish abattoirs

J. Sheridan, D. McDowell, I. S. Blair, 2004, Veterinary Record.

Use of a Marker Organism To Model the Spread of Central Nervous System Tissue in Cattle and the Abattoir Environment during Commercial Stunning and Carcass Dressing

J. Sheridan, D. McDowell, I. S. Blair, 2002, Applied and Environmental Microbiology.

Characterisation of E. coli O157 isolates from bovine hide and beef trimming in Irish abattoirs by pulsed field gel electrophoresis.

J. Sheridan, G. Duffy, D. McDowell, 2005, Journal of microbiological methods.

Decontamination of pork carcasses during scalding and the prevention of Salmonella cross‐contamination

J. Sheridan, D. Bolton, D. McDowell, 2003, Journal of applied microbiology.

Thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in meat and potato substrates

J. Sheridan, D. McDowell, I. S. Blair, 1998 .

Filamentation inAeromonas hydrophila

M. McMahon, D. McDowell, I. S. Blair, 1998 .

Physical characteristics of lamb primals packaged under vacuum or modified atmospheres.

P. Allen, J. Sheridan, D. McDowell, 1996, Meat science.

Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations

J. Sheridan, D. Bolton, D. McDowell, 2002 .

Survival of Escherichia coli O157:H7 in bottled natural mineral water

M. Kerr, J. Sheridan, D. McDowell, 1999, Journal of applied microbiology.

Environmental Stress and Antibiotic Resistance in Food-Related Pathogens

M. McMahon, D. McDowell, I. S. Blair, 2006, Applied and Environmental Microbiology.

Difference si nthermotoleranc eo fvarious Escherichi acol iO157:H 7strains i na salam imatrix †

R. C. Whiting, J. Sheridan, G. Duffy, 1999 .

Prevalence and level of Escherichia coli O157 on beef trimmings, carcasses and boned head meat at a beef slaughter plant.

J. Sheridan, G. Duffy, D. McDowell, 2006, Food microbiology.

Antimicrobial resistance in Irish isolates of verocytotoxigenic Escherichia coli (E. coli)--VTEC.

G. Duffy, D. McDowell, I. S. Blair, 2006, International journal of food microbiology.

The effects of preslaughter washing on the reduction of Escherichia coli O157:H7 transfer from cattle hides to carcasses during slaughter

J. Sheridan, D. Bolton, D. McDowell, 2000, Letters in applied microbiology.

Development of a Surface Adhesion Immunofluorescent Technique for the rapid detection of Salmonella spp. from meat and poultry

J. Sheridan, G. Duffy, D. McDowell, 1999, Journal of applied microbiology.

The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir

J. Sheridan, D. McDowell, I. S. Blair, 2000, Letters in applied microbiology.

The development of a combined surface adhesion and polymerase chain reaction technique in the rapid detection of Listeria monocytogenes in meat and poultry.

J. Sheridan, G. Duffy, D. McDowell, 1999, International journal of food microbiology.

Comparison of selective and non‐selective enrichment media in the detection of Listeria monocytogenes from meat containing Listeria innocua

J. Sheridan, G. Duffy, D. McDowell, 2001, Journal of applied microbiology.

A survey for serotyping, antibiotic resistance profiling and PFGE characterization of and the potential multiplication of restaurant Salmonella isolates

D. Bolton, D. McDowell, I. S. Blair, 2007, Journal of applied microbiology.

Effect of pH on survival, thermotolerance, and verotoxin production of Escherichia coli O157:H7 during simulated fermentation and storage.

R. C. Whiting, J. Sheridan, G. Duffy, 2000, Journal of food protection.

A membrane‐immunofluorescent‐viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples

J. Sheridan, G. Duffy, D. McDowell, 2000, Journal of applied microbiology.

A comparison of immunomagnetic and surface adhesion immunofluorescent techniques for the rapid detection of Listeria monocytogenes and Listeria innocua in meat

J. Sheridan, G. Duffy, D. McDowell, 1997, Letters in applied microbiology.

Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.

R. C. Whiting, G. Duffy, D. McDowell, 1998, Journal of food protection.

Role of sigma B factor in the alkaline tolerance response of Listeria monocytogenes 10403S and cross-protection against subsequent ethanol and osmotic stress.

D. McDowell, I. S. Blair, B. Wilkinson, 2008, Journal of food protection.

COMPARISON OF A REAL-TIME POLYMERASE CHAIN REACTION ASSAY WITH A CULTURE METHOD FOR THE DETECTION OF SALMONELLA IN RETAIL MEAT SAMPLES

G. Duffy, D. McDowell, I. S. Blair, 2006 .

COMPARISON OF SELECTIVE AND NONSELECTIVE ENRICHMENT MEDIA FOR THE ISOLATION OF LISTERIA SPECIES FROM RETAIL FOODS

J. Sheridan, G. Duffy, D. McDowell, 1998 .

Cross-reactivity of antibodies raised to Pseudomonas fluorescens protease with extracellular proteins produced by meat-spoiling pseudomonads.

D. McDowell, I. S. Blair, F. Lundy, 1996, The Journal of applied bacteriology.

Effects of Short-Term Alkaline Adaptation on Surface Properties of Listeria monocytogenes 10403S

D. McDowell, I. S. Blair, I. Blair, 2009 .

Morphological changes in Listeria monocytogenes subjected to sublethal alkaline stress.

D. McDowell, I. S. Blair, I. Blair, 2007, International journal of food microbiology.

Role of Branched-Chain Fatty Acids in pH Stress Tolerance in Listeria monocytogenes

D. McDowell, I. S. Blair, B. Wilkinson, 2006, Applied and Environmental Microbiology.

Effects of Short-Term Alkaline Adaptation on Surface Properties of Listeria monocytogenes 10403 S

D. McDowell, I. S. Blair, I. Blair, 2009 .

The incidence of significant foodborne pathogens in domestic refrigerators

D. Bolton, D. McDowell, I. S. Blair, 2007 .

Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators.

D. Bolton, D. McDowell, I. S. Blair, 2005, Journal of food protection.

Consumer food safety knowledge

D. Bolton, D. McDowell, I. S. Blair, 2005 .

The efficiency and consumer operation of domestic refrigerators

David A. McDowell, D. McDowell, I. S. Blair, 1992 .

Survival and recovery of Salmonella enterica serovar Typhimurium DT104 at low temperature and water activity in a broth system.

J. Sheridan, D. McDowell, I. S. Blair, 2006, Foodborne pathogens and disease.

An impedimetric sensor for monitoring the growth of Staphylococcus epidermidis

E. McAdams, J. Byrne, I. S. Blair, 2006, 2006 International Conference of the IEEE Engineering in Medicine and Biology Society.

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems

J. Sheridan, D. Bolton, D. McDowell, 2002, Journal of applied microbiology.

The prevalence and characterisation of Cryptosporidium spp. in beef abattoir water supplies.

J. Sheridan, G. Duffy, D. McDowell, 2005, Water research.

The effects of treating bovine hide with steam at subatmospheric pressure on bacterial numbers and leather quality

D. McDowell, I. S. Blair, A. Doherty, 2003, Letters in applied microbiology.

Changes in antibiotic susceptibility in staphylococci habituated to sub‐lethal concentrations of tea tree oil (Melaleuca alternifolia)

M. Tunney, M. McMahon, D. McDowell, 2008, Letters in applied microbiology.

Habituation to sub-lethal concentrations of tea tree oil (Melaleuca alternifolia) is associated with reduced susceptibility to antibiotics in human pathogens.

M. McMahon, D. McDowell, I. S. Blair, 2006, The Journal of antimicrobial chemotherapy.

Growth of Yersinia enterocolitica O:3 on modified atmosphere packaged lamb

P. Allen, J. Sheridan, D. McDowell, 1995 .

Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matrices.

G. Duffy, D. McDowell, I. S. Blair, 2006, International journal of food microbiology.

Microbial contamination on beef in relation to hygiene assessment based on criteria used in EU Decision 2001/471/EC.

J. Sheridan, D. McDowell, I. S. Blair, 2004, International journal of food microbiology.

Transcriptome analysis of alkali shock and alkali adaptation in Listeria monocytogenes 10403S.

S. Natesan, D. McDowell, I. S. Blair, 2010, Foodborne pathogens and disease.

Genomic and proteomic analysis of the Alkali-Tolerance Response (AlTR) in Listeria monocytogenes 10403S

D. McDowell, I. S. Blair, B. Wilkinson, 2008, BMC Microbiology.

The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype O:3 in pure culture

D. McDowell, I. S. Blair, C. Logue, 2000, Journal of applied microbiology.

Microbiological examination of pre-storage and post-storage intervention beef.

D. McDowell, I. S. Blair, I. Blair, 1994, Meat science.

Antibiotic resistance among Listeria, including Listeria monocytogenes, in retail foods

J. Sheridan, G. Duffy, D. McDowell, 2001, Journal of applied microbiology.

The rate of horizontal transmission of antibiotic resistance plasmids is increased in food preservation‐stressed bacteria

I. S. Blair, J. Moore, J. Moore, 2007, Journal of applied microbiology.

The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products

J. Sheridan, G. Duffy, D. McDowell, 1999 .

Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous‐vide prepared minced and solid beef cooked in a commercial retort

D. McDowell, I. S. Blair, A. Doherty, 2000, Journal of applied microbiology.