John N Sofos

Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.

Keith E Belk, Cangliang Shen, Jeremy M Adler, 2010, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.

Yohan Yoon, Keith E Belk, J. Sofos, 2008, Journal of food protection.

Evaluation of Hand-Trimming, Various Sanitizing Agents, and Hot Water Spray-Washing as Decontamination Interventions for Beef Brisket Adipose Tissue.

J. B. Morgan, G. R. Schmidt, J. Sofos, 1995, Journal of food protection.

Absence of association of autoinducer-2-based quorum sensing with heat and acid resistance of Salmonella.

Yohan Yoon, J. Sofos, John N Sofos, 2010, Journal of food science.

A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.

Alexandra Lianou, J. Sofos, A. Lianou, 2007, Journal of food protection.

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products.

J. Sofos, I. Geornaras, Ifigenia Geornaras, 2010, Meat science.

Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks.

Keith E Belk, J. Sofos, I. Geornaras, 2012, Journal of food science.

Challenges to meat safety in the 21st century.

J. Sofos, John N Sofos, 2008, Meat science.