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You searched for +publisher:"University of Georgia" +contributor:("Mark A. Harrison"). Showing records 1 – 19 of 19 total matches.

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University of Georgia

1. Carella, Lee Joyce. Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce.

Degree: MS, Food Science, 2014, University of Georgia

 The objective of this study was to evaluate the reduction of Salmonella enterica and the prevention of cross-contamination on romaine lettuce leaves in wash water… (more)

Subjects/Keywords: Essential oil

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APA (6th Edition):

Carella, L. J. (2014). Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/carella_lee_j_201405_ms

Chicago Manual of Style (16th Edition):

Carella, Lee Joyce. “Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce.” 2014. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/carella_lee_j_201405_ms.

MLA Handbook (7th Edition):

Carella, Lee Joyce. “Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce.” 2014. Web. 10 Apr 2020.

Vancouver:

Carella LJ. Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce. [Internet] [Masters thesis]. University of Georgia; 2014. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/carella_lee_j_201405_ms.

Council of Science Editors:

Carella LJ. Use of oregano essential oil and acetic acid to reduce Salmonella contamination on romaine lettuce. [Masters Thesis]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/carella_lee_j_201405_ms


University of Georgia

2. Richardson, Larry Jason. A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures.

Degree: PhD, Food Science, 2008, University of Georgia

 The overall aims were to 1) investigate the circulating blood as a potential route of Campylobacter spp. dissemination to internal tissues and organs within broilers,… (more)

Subjects/Keywords: Campylobacter

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APA (6th Edition):

Richardson, L. J. (2008). A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/richardson_larry_j_200805_phd

Chicago Manual of Style (16th Edition):

Richardson, Larry Jason. “A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures.” 2008. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/richardson_larry_j_200805_phd.

MLA Handbook (7th Edition):

Richardson, Larry Jason. “A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures.” 2008. Web. 10 Apr 2020.

Vancouver:

Richardson LJ. A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures. [Internet] [Doctoral dissertation]. University of Georgia; 2008. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/richardson_larry_j_200805_phd.

Council of Science Editors:

Richardson LJ. A potential route of Campylobacter spp. dissemination to internal tissues of broilers and sensitivity of Campylobacter enrichment procedures. [Doctoral Dissertation]. University of Georgia; 2008. Available from: http://purl.galileo.usg.edu/uga_etd/richardson_larry_j_200805_phd


University of Georgia

3. Piansay, Christabelle Maranan. Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions.

Degree: MS, Food Science, 2011, University of Georgia

 Pathogens can contaminate tomatoes as they contact different surfaces. This study determined Salmonella transfer rates between tomatoes and contact surfaces at varying moisture conditions. Salmonella… (more)

Subjects/Keywords: Salmonella

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APA (6th Edition):

Piansay, C. M. (2011). Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/piansay_christabelle_m_201112_ms

Chicago Manual of Style (16th Edition):

Piansay, Christabelle Maranan. “Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions.” 2011. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/piansay_christabelle_m_201112_ms.

MLA Handbook (7th Edition):

Piansay, Christabelle Maranan. “Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions.” 2011. Web. 10 Apr 2020.

Vancouver:

Piansay CM. Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions. [Internet] [Masters thesis]. University of Georgia; 2011. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/piansay_christabelle_m_201112_ms.

Council of Science Editors:

Piansay CM. Salmonella transfer and survival on tomatoes and contact surfaces under various transportation and storage conditions. [Masters Thesis]. University of Georgia; 2011. Available from: http://purl.galileo.usg.edu/uga_etd/piansay_christabelle_m_201112_ms


University of Georgia

4. Park, Suejee. Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken.

Degree: MS, Food Science, 2014, University of Georgia

 Ground poultry products are frequently contaminated with foodborne pathogens. With increased regulatory guidelines from USDA-FSIS, it is important to employ sufficient intervention strategies to control… (more)

Subjects/Keywords: Ground chicken

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APA (6th Edition):

Park, S. (2014). Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/park_suejee_201408_ms

Chicago Manual of Style (16th Edition):

Park, Suejee. “Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken.” 2014. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/park_suejee_201408_ms.

MLA Handbook (7th Edition):

Park, Suejee. “Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken.” 2014. Web. 10 Apr 2020.

Vancouver:

Park S. Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken. [Internet] [Masters thesis]. University of Georgia; 2014. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/park_suejee_201408_ms.

Council of Science Editors:

Park S. Post-chill antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken. [Masters Thesis]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/park_suejee_201408_ms


University of Georgia

5. Leveille, Laurie. Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces.

Degree: MS, Food Science, 2016, University of Georgia

 A novel antimicrobial solution called Flavorzon was evaluated for its ability to reduce Salmonella contamination levels on food contact surfaces. The food contact surfaces evaluated… (more)

Subjects/Keywords: Food contact surfaces

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APA (6th Edition):

Leveille, L. (2016). Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/leveille_laurie_201605_ms

Chicago Manual of Style (16th Edition):

Leveille, Laurie. “Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces.” 2016. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/leveille_laurie_201605_ms.

MLA Handbook (7th Edition):

Leveille, Laurie. “Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces.” 2016. Web. 10 Apr 2020.

Vancouver:

Leveille L. Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces. [Internet] [Masters thesis]. University of Georgia; 2016. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/leveille_laurie_201605_ms.

Council of Science Editors:

Leveille L. Efficacy of a food-grade mixture of volatile compounds to reduce Salmonella levels on food contact surfaces. [Masters Thesis]. University of Georgia; 2016. Available from: http://purl.galileo.usg.edu/uga_etd/leveille_laurie_201605_ms


University of Georgia

6. Kim, Jin Kyung. Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate.

Degree: PhD, Food Science, 2007, University of Georgia

 Ice can be used to chill romaine lettuce and maintain relative humidity during transportation. E. coli O157:H7 may contaminate water used for ice. Potential contamination… (more)

Subjects/Keywords: Escherichia coli O157:H7

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APA (6th Edition):

Kim, J. K. (2007). Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/kim_jin-kyung_200705_phd

Chicago Manual of Style (16th Edition):

Kim, Jin Kyung. “Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate.” 2007. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/kim_jin-kyung_200705_phd.

MLA Handbook (7th Edition):

Kim, Jin Kyung. “Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate.” 2007. Web. 10 Apr 2020.

Vancouver:

Kim JK. Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate. [Internet] [Doctoral dissertation]. University of Georgia; 2007. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/kim_jin-kyung_200705_phd.

Council of Science Editors:

Kim JK. Transfer of Escherichia coli O157:H7 from ice to romaine lettuce and evaluation of E. coli ATCC 25922 as its surrogate. [Doctoral Dissertation]. University of Georgia; 2007. Available from: http://purl.galileo.usg.edu/uga_etd/kim_jin-kyung_200705_phd


University of Georgia

7. Ladely, Scott R. Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations.

Degree: PhD, Food Science, 2007, University of Georgia

 Antimicrobial use in food animal production has become a source of controversy in recent years. However, limited data are available regarding such use and the… (more)

Subjects/Keywords: Campylobacter

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APA (6th Edition):

Ladely, S. R. (2007). Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/ladely_scott_r_200705_phd

Chicago Manual of Style (16th Edition):

Ladely, Scott R. “Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations.” 2007. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/ladely_scott_r_200705_phd.

MLA Handbook (7th Edition):

Ladely, Scott R. “Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations.” 2007. Web. 10 Apr 2020.

Vancouver:

Ladely SR. Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations. [Internet] [Doctoral dissertation]. University of Georgia; 2007. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/ladely_scott_r_200705_phd.

Council of Science Editors:

Ladely SR. Development of macrolide resistant Campylobacter in broilers administered tylosin and the genetic characterization of the associated mutations. [Doctoral Dissertation]. University of Georgia; 2007. Available from: http://purl.galileo.usg.edu/uga_etd/ladely_scott_r_200705_phd


University of Georgia

8. Soni, Vivek. Genetic approach to understanding the behavior of Salmonella in meat and poultry system.

Degree: MS, Food Science, 2007, University of Georgia

 The genome projects have supplied a rich source of genetic data regarding chromosome structure and gene transfer. In this study, we utilized a genomic approach… (more)

Subjects/Keywords: Salmonella Typhimurium

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APA (6th Edition):

Soni, V. (2007). Genetic approach to understanding the behavior of Salmonella in meat and poultry system. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/soni_vivek_200708_ms

Chicago Manual of Style (16th Edition):

Soni, Vivek. “Genetic approach to understanding the behavior of Salmonella in meat and poultry system.” 2007. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/soni_vivek_200708_ms.

MLA Handbook (7th Edition):

Soni, Vivek. “Genetic approach to understanding the behavior of Salmonella in meat and poultry system.” 2007. Web. 10 Apr 2020.

Vancouver:

Soni V. Genetic approach to understanding the behavior of Salmonella in meat and poultry system. [Internet] [Masters thesis]. University of Georgia; 2007. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/soni_vivek_200708_ms.

Council of Science Editors:

Soni V. Genetic approach to understanding the behavior of Salmonella in meat and poultry system. [Masters Thesis]. University of Georgia; 2007. Available from: http://purl.galileo.usg.edu/uga_etd/soni_vivek_200708_ms

9. Cosby, Douglas Earl. Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens.

Degree: PhD, Food Science, 2012, University of Georgia

 Salmonella is a major foodborne pathogen linked to poultry and poultry products. However, limited research regarding the in vivo interactions of various non-host specific salmonellae… (more)

Subjects/Keywords: Salmonella

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APA (6th Edition):

Cosby, D. E. (2012). Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/cosby_douglas_e_201205_phd

Chicago Manual of Style (16th Edition):

Cosby, Douglas Earl. “Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens.” 2012. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/cosby_douglas_e_201205_phd.

MLA Handbook (7th Edition):

Cosby, Douglas Earl. “Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens.” 2012. Web. 10 Apr 2020.

Vancouver:

Cosby DE. Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens. [Internet] [Doctoral dissertation]. University of Georgia; 2012. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/cosby_douglas_e_201205_phd.

Council of Science Editors:

Cosby DE. Persistence, recovery and characterization of antimicrobial resistant Salmonella serotypes following in vivo challenge in broiler chickens. [Doctoral Dissertation]. University of Georgia; 2012. Available from: http://purl.galileo.usg.edu/uga_etd/cosby_douglas_e_201205_phd

10. Hudson, Lauren Kathryn. An alternative antimicrobial commercial egg washing procedure.

Degree: MS, Food Science, 2014, University of Georgia

 Four washes were evaluated for effect on egg quality during extended cold storage and Salmonella reduction: pH 11 at 48.9°C (industry standard); pH 11 at… (more)

Subjects/Keywords: commercial shell eggs

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APA (6th Edition):

Hudson, L. K. (2014). An alternative antimicrobial commercial egg washing procedure. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/hudson_lauren_k_201408_ms

Chicago Manual of Style (16th Edition):

Hudson, Lauren Kathryn. “An alternative antimicrobial commercial egg washing procedure.” 2014. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/hudson_lauren_k_201408_ms.

MLA Handbook (7th Edition):

Hudson, Lauren Kathryn. “An alternative antimicrobial commercial egg washing procedure.” 2014. Web. 10 Apr 2020.

Vancouver:

Hudson LK. An alternative antimicrobial commercial egg washing procedure. [Internet] [Masters thesis]. University of Georgia; 2014. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/hudson_lauren_k_201408_ms.

Council of Science Editors:

Hudson LK. An alternative antimicrobial commercial egg washing procedure. [Masters Thesis]. University of Georgia; 2014. Available from: http://purl.galileo.usg.edu/uga_etd/hudson_lauren_k_201408_ms

11. Lim, Winnie. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces.

Degree: MS, Food Science, 2013, University of Georgia

 The effectiveness of ultraviolet light at a wavelength of 254 nm to reduce Salmonella contamination on tomatoes and food contact surfaces was evaluated. Inoculated tomatoes… (more)

Subjects/Keywords: UV-C light

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APA (6th Edition):

Lim, W. (2013). Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/lim_winnie_201308_ms

Chicago Manual of Style (16th Edition):

Lim, Winnie. “Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces.” 2013. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/lim_winnie_201308_ms.

MLA Handbook (7th Edition):

Lim, Winnie. “Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces.” 2013. Web. 10 Apr 2020.

Vancouver:

Lim W. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces. [Internet] [Masters thesis]. University of Georgia; 2013. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/lim_winnie_201308_ms.

Council of Science Editors:

Lim W. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces. [Masters Thesis]. University of Georgia; 2013. Available from: http://purl.galileo.usg.edu/uga_etd/lim_winnie_201308_ms


University of Georgia

12. Blackman, Isabel Claire. Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami.

Degree: PhD, Food Science, 2002, University of Georgia

 Fermented dry salami was associated with a food borne illness outbreak involving Escherichia coli O157:H7. For cooked salami, it is believed that by virtue of… (more)

Subjects/Keywords: Thermotolerance

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APA (6th Edition):

Blackman, I. C. (2002). Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/blackman_isabel_c_200212_phd

Chicago Manual of Style (16th Edition):

Blackman, Isabel Claire. “Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami.” 2002. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/blackman_isabel_c_200212_phd.

MLA Handbook (7th Edition):

Blackman, Isabel Claire. “Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami.” 2002. Web. 10 Apr 2020.

Vancouver:

Blackman IC. Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami. [Internet] [Doctoral dissertation]. University of Georgia; 2002. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/blackman_isabel_c_200212_phd.

Council of Science Editors:

Blackman IC. Oxidative stress and thermotolerance of Escherichia coli O157:H7 in salami. [Doctoral Dissertation]. University of Georgia; 2002. Available from: http://purl.galileo.usg.edu/uga_etd/blackman_isabel_c_200212_phd


University of Georgia

13. Lu, Chih-ying. Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds.

Degree: MS, Food Science, 2001, University of Georgia

 Most foodborne illness outbreaks which alfalfa sprouts have been implicated have been associated with seeds contaminated with human pathogenic bacteria. efficacy of ultrasound treatment with… (more)

Subjects/Keywords: alfalfa sprouts

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APA (6th Edition):

Lu, C. (2001). Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/lu_chih-ying_200112_ms

Chicago Manual of Style (16th Edition):

Lu, Chih-ying. “Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds.” 2001. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/lu_chih-ying_200112_ms.

MLA Handbook (7th Edition):

Lu, Chih-ying. “Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds.” 2001. Web. 10 Apr 2020.

Vancouver:

Lu C. Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds. [Internet] [Masters thesis]. University of Georgia; 2001. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/lu_chih-ying_200112_ms.

Council of Science Editors:

Lu C. Application of physical and chemical means to kill foodborne pathogens on alfalfa seeds. [Masters Thesis]. University of Georgia; 2001. Available from: http://purl.galileo.usg.edu/uga_etd/lu_chih-ying_200112_ms


University of Georgia

14. D'Sa, Elaine Marie-Louise. Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development.

Degree: PhD, Food Science, 2002, University of Georgia

 Growth and survival characteristics of two species of the ‘emerging’ pathogenic genus Arcobacter were determined. The optimal pH growth range of most A. butzleri (4… (more)

Subjects/Keywords: Arcobacter

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APA (6th Edition):

D'Sa, E. M. (2002). Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/dsa_elaine_m_200205_phd

Chicago Manual of Style (16th Edition):

D'Sa, Elaine Marie-Louise. “Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development.” 2002. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/dsa_elaine_m_200205_phd.

MLA Handbook (7th Edition):

D'Sa, Elaine Marie-Louise. “Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development.” 2002. Web. 10 Apr 2020.

Vancouver:

D'Sa EM. Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development. [Internet] [Doctoral dissertation]. University of Georgia; 2002. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/dsa_elaine_m_200205_phd.

Council of Science Editors:

D'Sa EM. Fate of Arcobacter spp. upon exposure to environmental stresses and predictive model development. [Doctoral Dissertation]. University of Georgia; 2002. Available from: http://purl.galileo.usg.edu/uga_etd/dsa_elaine_m_200205_phd


University of Georgia

15. Musgrove, Michael Thomas. Effects of processing on the microbiology of commercial shell eggs.

Degree: PhD, Food Science, 2004, University of Georgia

 Since passage of the Egg Products Inspection Act in 1970, there have been many changes in the way shell eggs are processed. Modern operations have… (more)

Subjects/Keywords: commercial shell eggs

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APA (6th Edition):

Musgrove, M. T. (2004). Effects of processing on the microbiology of commercial shell eggs. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/musgrove_michael_t_200405_phd

Chicago Manual of Style (16th Edition):

Musgrove, Michael Thomas. “Effects of processing on the microbiology of commercial shell eggs.” 2004. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/musgrove_michael_t_200405_phd.

MLA Handbook (7th Edition):

Musgrove, Michael Thomas. “Effects of processing on the microbiology of commercial shell eggs.” 2004. Web. 10 Apr 2020.

Vancouver:

Musgrove MT. Effects of processing on the microbiology of commercial shell eggs. [Internet] [Doctoral dissertation]. University of Georgia; 2004. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/musgrove_michael_t_200405_phd.

Council of Science Editors:

Musgrove MT. Effects of processing on the microbiology of commercial shell eggs. [Doctoral Dissertation]. University of Georgia; 2004. Available from: http://purl.galileo.usg.edu/uga_etd/musgrove_michael_t_200405_phd


University of Georgia

16. Chambliss, LaShawnda Sherre. Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors.

Degree: MS, Food Science, 2005, University of Georgia

 Cells of Salmonella Enteritidis were grown at 25 and 35ºC. The survival and recovery of heat injured (55, 60, and 62.5°C) cells in ground chicken… (more)

Subjects/Keywords: Salmonella Enteritidis

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APA (6th Edition):

Chambliss, L. S. (2005). Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/chambliss_lashawnda_s_200508_ms

Chicago Manual of Style (16th Edition):

Chambliss, LaShawnda Sherre. “Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors.” 2005. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/chambliss_lashawnda_s_200508_ms.

MLA Handbook (7th Edition):

Chambliss, LaShawnda Sherre. “Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors.” 2005. Web. 10 Apr 2020.

Vancouver:

Chambliss LS. Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors. [Internet] [Masters thesis]. University of Georgia; 2005. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/chambliss_lashawnda_s_200508_ms.

Council of Science Editors:

Chambliss LS. Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors. [Masters Thesis]. University of Georgia; 2005. Available from: http://purl.galileo.usg.edu/uga_etd/chambliss_lashawnda_s_200508_ms


University of Georgia

17. Son, Insook. Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing.

Degree: PhD, Food Science, 2005, University of Georgia

 Broiler carcasses (n = 325) were sampled in a U.S. commercial poultry processing plant during five plant visits from August to October of 2004 at… (more)

Subjects/Keywords: Arcobacter

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Son, I. (2005). Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/son_insook_200512_phd

Chicago Manual of Style (16th Edition):

Son, Insook. “Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing.” 2005. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/son_insook_200512_phd.

MLA Handbook (7th Edition):

Son, Insook. “Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing.” 2005. Web. 10 Apr 2020.

Vancouver:

Son I. Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing. [Internet] [Doctoral dissertation]. University of Georgia; 2005. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/son_insook_200512_phd.

Council of Science Editors:

Son I. Prevalence, genetic diversity, and antimicrobial resistance patterns of arcobacter and campylobacter on broiler carcasses during processing. [Doctoral Dissertation]. University of Georgia; 2005. Available from: http://purl.galileo.usg.edu/uga_etd/son_insook_200512_phd


University of Georgia

18. Rakiti, Worawut. Antimicrobial intervention and process validation in beef jerky processing.

Degree: MS, Food Science, 2006, University of Georgia

 Beef jerky is a popular dried meat product because it has a high protein and low fat content and is tasty. Association of jerky products… (more)

Subjects/Keywords: Beef jerky

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Rakiti, W. (2006). Antimicrobial intervention and process validation in beef jerky processing. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/rakiti_worawut_200605_ms

Chicago Manual of Style (16th Edition):

Rakiti, Worawut. “Antimicrobial intervention and process validation in beef jerky processing.” 2006. Masters Thesis, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/rakiti_worawut_200605_ms.

MLA Handbook (7th Edition):

Rakiti, Worawut. “Antimicrobial intervention and process validation in beef jerky processing.” 2006. Web. 10 Apr 2020.

Vancouver:

Rakiti W. Antimicrobial intervention and process validation in beef jerky processing. [Internet] [Masters thesis]. University of Georgia; 2006. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/rakiti_worawut_200605_ms.

Council of Science Editors:

Rakiti W. Antimicrobial intervention and process validation in beef jerky processing. [Masters Thesis]. University of Georgia; 2006. Available from: http://purl.galileo.usg.edu/uga_etd/rakiti_worawut_200605_ms


University of Georgia

19. Reimer, Nancy A. Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions.

Degree: PhD, Food Science, 2006, University of Georgia

 A small commercial-type dehydrator was modified to add steam during the processing of whole muscle beef jerky. The incoming air’s relative humidity was decreased to15… (more)

Subjects/Keywords: Beef jerky

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Reimer, N. A. (2006). Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/reimer_nancy_a_200612_phd

Chicago Manual of Style (16th Edition):

Reimer, Nancy A. “Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions.” 2006. Doctoral Dissertation, University of Georgia. Accessed April 10, 2020. http://purl.galileo.usg.edu/uga_etd/reimer_nancy_a_200612_phd.

MLA Handbook (7th Edition):

Reimer, Nancy A. “Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions.” 2006. Web. 10 Apr 2020.

Vancouver:

Reimer NA. Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions. [Internet] [Doctoral dissertation]. University of Georgia; 2006. [cited 2020 Apr 10]. Available from: http://purl.galileo.usg.edu/uga_etd/reimer_nancy_a_200612_phd.

Council of Science Editors:

Reimer NA. Pathogen inactivation on beef jerky in a commercial-type dehydrator under various moisture conditions. [Doctoral Dissertation]. University of Georgia; 2006. Available from: http://purl.galileo.usg.edu/uga_etd/reimer_nancy_a_200612_phd

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