Anna C S Porto-Fett

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

Wayne Schlosser, John B Luchansky, Anna C S Porto-Fett, 2012, Journal of food protection.

Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.

Wayne Schlosser, John B Luchansky, Anna C S Porto-Fett, 2011, Journal of food protection.

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.

Cheng-An Hwang, John B Luchansky, Anna C S Porto-Fett, 2009, International journal of food microbiology.

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions.

Harshavardhan Thippareddi, John B Luchansky, Anna C S Porto-Fett, 2013, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.

Harshavardhan Thippareddi, R. Phebus, H. Thippareddi, 2009, Journal of food protection.