K. Fabrizio

Major microbiological hazards associated with packaged fresh and processed meat and poultry.

A. Valadez, C. Cutter, R. Senevirathne, 2012 .

Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes.

C. Cutter, K. Fabrizio, 2003, Journal of food protection.

Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork.

C. Cutter, K. Fabrizio, 2004, Meat science.

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.

A. Demirci, C. Cutter, R. Sharma, 2002, Poultry science.

Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats.

C. Cutter, K A Fabrizio, C N Cutter, 2005, Meat science.

Executive Office of the President and Office of the Vice President

Betsy Kinnas Cook, Kathryn A. Fabrizio, lmogene Akins, 1986 .