J. E. Mann

Prevalence of Escherichia coli O157:H7 and performance by beef feedlot cattle given Lactobacillus direct-fed microbials.

M. Galyean, G. Loneragan, M. Brashears, 2003, Journal of food protection.

Fractional differential equations based modeling of microbial survival and growth curves: model development and experimental validation.

D. M. Smith, M. Brashears, A. Kaur, 2008, Journal of food science.

Validation of processing parameters for the production of microbiologically safe cooked ready-to-eat and raw meat products

J. E. Mann, 2006 .

Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties.

M. Miller, M. Brashears, K. Harris, 2005, Journal of food protection.

Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products.

M. Brashears, J. E. Mann, L. Smith, 2004, Journal of food protection.

Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef.

M. Brashears, J. E. Mann, 2007, Journal of food protection.

Validation of time and temperature values as critical limits for the control of Escherichia coli O157:H7 during the production of fresh ground beef.

M. Brashears, J. E. Mann, 2006, Journal of food protection.