A. Kreske

Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in organic acid solutions.

H. Hassan, F. Breidt, K. Bjornsdottir, 2008, Journal of food protection.

Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm.

J. Ryu, L. Beuchat, C. Pettigrew, 2006, Journal of food protection.

Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples.

J. Ryu, L. Beuchat, A. Kreske, 2006, Journal of food protection.

Evaluation of sanitizers for their efficacy in killing Bacillus cereus, Bacillus thuringiensis, and Pseudomonas

A. Kreske, 2005 .

Effects of Organic Acids and Atmosphere on the Survival of Escherichia coli O157:H7 Under Conditions Similar to Acidified Foods

A. Kreske, 2009 .

Using Role-Play to Enhance Foodborne Illness Crisis Management Capacity in the Produce Industry

T. Phister, A. Kreske, D. Ducharme, 2013, Journal of Extension.