D. Burson

发表

Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.

L Wang, A. Amézquita, C. Weller, 2005, International journal of food microbiology.

Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.

H. Thippareddi, V. Juneja, D. Burson, 2012, Journal of food science.

Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.

H. Thippareddi, V. Juneja, D. Burson, 2010, Journal of Food Protection.

Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat.

H. Thippareddi, M. Redondo-Solano, D. Burson, 2016, Journal of food protection.

Validation of acid washes as critical control points in hazard analysis and critical control point systems.

C. Cutter, M. Brashears, D. Burson, 2000, Journal of food protection.

Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat processing plants.

J. Sofos, M. Wiedmann, I. Geornaras, 2011, Journal of food protection.

Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

E. Blankenship, A. Amézquita, H. Thippareddi, 2005, Journal of food protection.

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†.

Nicholas J. Sevart, R. Phebus, H. Thippareddi, 2018, Journal of food protection.

Monitoring, validating and verifying the effectiveness of HACCP systems.

Dennis E. Burson, Harshavardhan Thippareddi, Elizabeth A. E. Boyle, 2005 .

Control of Clostridium perfringens spore germination and outgrowth by potassium lactate and sodium diacetate in ham containing reduced sodium chloride

H. Thippareddi, M. Redondo-Solano, V. Juneja, 2021 .

Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.

D. Snow, D. Cassada, H. Thippareddi, 2013, Food microbiology.