P. McClure

发表

‘Omics’ technologies in quantitative microbial risk assessment

Stanley Brul, Sophia Kathariou, S. Kathariou, 2012 .

A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta.

J Baranyi, T. A. Roberts, J. Baranyi, 1993, International journal of food microbiology.

Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO2.

T. A. Roberts, J. Sutherland, P. McClure, 1997, International journal of food microbiology.

A non-autonomous differential equation to model bacterial growth.

József Baranyi, T. A. Roberts, J. Baranyi, 1993 .

Some properties of a nonautonomous deterministic growth model describing the adjustment of the bacterial population to a new environment

T. A. Roberts, J. Baranyi, P. McClure, 1993 .

Zero Risk Does Not Exist: Lessons Learned from Microbial Risk Assessment Related to Use of Water and Safety of Fresh Produce

L. Jacxsens, M. Uyttendaele, L. Jaykus, 2015 .

Characteristics of spore-forming bacteria.

P. Gibbs, P. McClure, C. Blackburn, 2002 .

A risk assessment approach for fresh fruits

J. Bassett, P. McClure, 2008, Journal of applied microbiology.

Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production.

L. Jacxsens, I. Sampers, M. Uyttendaele, 2015 .

Campylobacter and Arcobacter

P. McClure, C. Blackburn, 2009 .

The germinability of spores of a psychrotolerant, non‐proteolytic strain of Clostridium botulinum is influenced by their formation and storage temperature

N. Russell, G. Gould, P. McClure, 1997, Journal of applied microbiology.

Phenotypic characterization of Salmonella isolated from food production environments associated with low-water activity foods.

A. Amézquita, J. Hinton, M. Martins, 2013, Journal of food protection.

The impact of E. coli O157 on the food industry

P. McClure, 2000 .

Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk.

T. Ross, K. Jordan, R. Condron, 2015, International journal of food microbiology.

Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors.

P. McClure, C. Blackburn, L. Curtis, 1997, International journal of food microbiology.

Campylobacter and Arcobacter

P. McClure, C. Blackburn, 2020, Color Atlas of Medical Bacteriology.

Optimal spore germination in Clostridium botulinum ATCC 3502 requires the presence of functional copies of SleB and YpeB, but not CwlJ.

N. Minton, Stephen T. Cartman, P. McClure, 2015, Anaerobe.

6 - Microbiological risk assessment for emerging pathogens

P. McClure, M. Brown, 2006 .

Effects of water activity and pH on growth of Clostridium botulinum.

J. Smelt, M. B. Cole, P. McClure, 1994, Society for Applied Bacteriology symposium series.

The role of small acid-soluble proteins (SASPs) in protection of spores of Clostridium botulinum against nitrous acid.

N. Minton, Stephen T. Cartman, P. McClure, 2016, International journal of food microbiology.

Closed Genome Sequence of Clostridium pasteurianum ATCC 6013

K. Schwarz, R. Daniel, Anja Poehlein, 2015, Genome Announcements.

11 – Microbiological hazard identification in the meat industry

P. McClure, 2002 .

7 – Microbiological hazard identification in the meat industry

P. McClure, Joseph P. Kerry, D. Ledward, 2000 .

Household Water Treatment: Health Significance and Risk-Based Approaches for Consumer Safety

P. McClure, Nirmala Ronnie, Nimish Shah, 2017 .

Development of a Protocol for Predicting Bacterial Resistance to Microbicides

J. Maillard, A. Amézquita, P. McClure, 2015, Applied and Environmental Microbiology.

Effects of Formulation on Microbicide Potency and Mitigation of the Development of Bacterial Insusceptibility

A. Amézquita, A. McBain, P. McClure, 2015, Applied and Environmental Microbiology.

The Effect of Formulation on Microbicide 1 Potency and Mitigation of the Development of

A. Amézquita, A. McBain, P. McClure, 2015 .

Survival of Escherichia coli in foods

P. McClure, S. Hall, 2000, Symposium series.

The use of next generation sequencing for improving food safety: Translation into practice

John Chapman, Anett Winkler, Marc W. Allard, 2018, Food microbiology.

The effect of temperature on the germination of single spores of Clostridium botulinum 62A

P. McClure, C. Adair, C. Billon, 1997, Journal of applied microbiology.

The effect of cationic microbicide exposure against Burkholderia cepacia complex (Bcc); the use of Burkholderia lata strain 383 as a model bacterium

J. Maillard, A. Amézquita, E. Mahenthiralingam, 2013, Journal of applied microbiology.

Guidance on validation of lethal control measures for foodborne pathogens in foods.

A. Amézquita, L. Harris, H. D. den Besten, 2021, Comprehensive reviews in food science and food safety.

Variable Effects of Exposure to Formulated Microbicides on Antibiotic Susceptibility in Firmicutes and Proteobacteria

C. Knight, A. Amézquita, A. McBain, 2016, Applied and Environmental Microbiology.

Variable Effects of Exposure to Formulated 1 Microbicides on Antibiotic Susceptibility in 2 Firmicutes and Proteobacteria 3 4 5

C. Knight, A. Amézquita, A. McBain, 2016 .

Mechanisms of survival, responses and sources of Salmonella in low-moisture environments

A. Amézquita, S. Fanning, O. Condell, 2013, Front. Microbiol..

Predicting the behaviour of micro-organisms in chilled foods

Peter McClure, Alejandro Amézquita, A. Amézquita, 2008 .

The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C.

M B Cole, M. B. Cole, A. C. Baird‐Parker, 1996, The Journal of applied bacteriology.

Foodborne pathogens : hazards, risk analysis and control

P. McClure, Clive de W. Blackburn, Peter J. McClure, 2002 .

Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens.

H. Smith, P. McClure, C. Blackburn, 2002 .

A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads

K. Koutsoumanis, P. Skandamis, P. McClure, 2002 .

Establishing Equivalence for Microbial-Growth-Inhibitory Effects (“Iso-Hurdle Rules”) by Analyzing Disparate Listeria monocytogenes Data with a Gamma-Type Predictive Model

Jeanne-Marie Membré, Sandrine Guillou, Laure Pujol, 2011, Applied and Environmental Microbiology.

Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

M H Zwietering, T. A. Roberts, T Wijtzes, 1993, International journal of food microbiology.

Determination of viable Salmonellae from potable and source water through PMA assisted qPCR.

Gulshan Singh, R. Shanker, P. McClure, 2013, Ecotoxicology and environmental safety.

10 – Escherichia coli: virulence, stress response and resistance

P. McClure, P. McClure, 2005 .

Applications of omics approaches to the development of microbiological risk assessment using RNA virus dose–response models as a case study

P. Gale, L. Kelly, A. Hill, 2014, Journal of applied microbiology.

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

M W Peck, T. A. Roberts, M B Cole, 1994, International journal of food microbiology.

The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes.

T. A. Roberts, P. McClure, T. M. Kelly, 1991, International journal of food microbiology.

Pathogenic Bacillus species

P. McClure, C. Blackburn, 2009 .

Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium

T. A. Roberts, P. McClure, P. Otto Oguru, 1989 .

An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila.

M B Cole, M. B. Cole, P. McClure, 1994, International journal of food microbiology.

The use of automated tubidimetric data for the construction of kinetic models

M. B. Cole, P. McClure, W. Anderson, 1993, Journal of Industrial Microbiology.

Osmotic stress on dilution of acid injured Escherichia coli O157:H7

P. McClure, S. Hall, K. Jordan, 1999, Letters in applied microbiology.

Germination-Induced Bioluminescence, a Route To Determine the Inhibitory Effect of a Combination Preservation Treatment on Bacterial Spores

Peter J. Coote, Philip J. Hill, P. McClure, 2000, Applied and Environmental Microbiology.

Modeling bacterial growth responses

T. A. Roberts, J. Sutherland, J. Baranyi, 1993, Journal of Industrial Microbiology.

Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress

A. Amézquita, S. Fanning, P. McClure, 2014 .

ProP Is Required for the Survival of Desiccated Salmonella enterica Serovar Typhimurium Cells on a Stainless Steel Surface

J. Hinton, O. Condell, S. Cooney, 2013, Applied and Environmental Microbiology.

Bacillus cereus in personal care products: risk to consumers

T. Pitt, A. Amézquita, P. McClure, 2015, International journal of cosmetic science.

21 – Spore-forming bacteria

P. McClure, 2006 .

4 – HACCP and farm production

P. McClure, C. Blackburn, M. Johnston, 2000 .

Enterotoxin-producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Plesiomonas.

J. Sutherland, P. McClure, A. Varnam, 2002 .

The use of confocal scanning laser microscopy (CSLM) to study the germination of individual spores of Bacillus cereus

M. B. Cole, P. McClure, P. Coote, 1995 .

Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems

A. Amézquita, J. Hinton, K. Händler, 2015, Applied and Environmental Microbiology.

The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum.

N J Russell, N. Russell, G. Gould, 1998, International journal of food microbiology.

Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?

J. Farber, M. Zwietering, P. McClure, 2021, International journal of food microbiology.

Emerging pathogens of concern in in-pack heat-processed foods.

P. McClure, 2008 .

Bacterial thermal death kinetics based on probability distributions: the heat destruction of Clostridium botulinum and Salmonella Bedford.

P. McClure, D. Kilsby, W. Anderson, 2000, Journal of food protection.

The effect of incubation time and temperature on growth of Escherichia coli on gradient plates containing sodium chloride and sodium nitrite.

T. A. Roberts, P. McClure, 1987, The Journal of applied bacteriology.

Guidance document on the use of whole genome sequencing (WGS) for source tracking from a food industry perspective

L. Baert, M. Bouwknegt, P. McClure, 2021 .

Quantitative microbiological risk assessment: principles applied to determining the comparative risk of salmonellosis from chicken products.

Kenneth W. Davies, P. McClure, Martyn H. Brown, 1998, Journal of food protection.

Predicting the Fate of Verocytotoxigenic Escherichia coli in Foods

P. McClure, 2004 .