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N. Faulds., et al. (2021). Validation of the Thermo Scientific SureTect™ Escherichia coli STEC Identification PCR Assay for the detection of Escherichia coli O157:H7 and the Escherichia coli STEC Serotypes (O26, O45, O103, O111, O121, O145) from Fresh Raw Spinach, Fresh Baby Leaves, Fresh Cut Tomatoes, Frozen Raw Beef, Raw Beef Trim, and Beef Carcass sponges. J AOAC: March 2022, Vol. 105, No. 2, pp. 521-548.
Noelle R. Noyes., et al. (2016). Resistome Diversity in Cattle and the Environment Decreases During Beef Production. eLifesciences.org: March 2016; 5:e13195.
Goulter, R.M., Clayton, J.S., Moore, R.G., Bradshaw, J.M., W. Frye, W., Puntch, E.J, Jaykus, L. (2020). Characterizing Microbial Cross-Contamination on Large Surfaces Using a Traditional “Cloth and Bucket” Disinfection Method. Journal of Food Protection: November 2020, Vol. 40, No. 6, pp. 392-401.
Casas, D., Forgey, S., Manishimwe, R., Miller, M., Sanchez-Plata, M. X., Brashears. M. (2019). Microbial Profiling of Subprimals Before and After Water Spray and Dry Chilling of Beef Carcasses Subjected to Hot Water Rinses during Long-term Storage [Poster Abstract].
I. Sheth., et al. (2018). Comparison of Three Enrichment Schemes for the Detection of Low Levels of Desiccation-Stressed Listeria spp. from Select Environmental Surfaces. Food Control, 84:493-498.
Hitchins, A. D., Jinneman, K., Chen, Y. (2017) Bacteriological Analytical Manual Chapter 10 Detection of Listeria monocytogenes in Foods and Environmental Samples, and Enumeration of Listeria monocytogenes in Foods.
X. Yang, et. al (2016). Use of Metagenomic Shotgun Sequencing Technology to Detect Foodborne Pathogens within their microbiome in beef production chain. Appl. Environ. Microbiol., 82:2433-2443.
Noyes et al. (2016). Resistome Diversity in Cattle and the Environment Decreases During Beef Production. eLife 2016;5:e13195.
DOI: 10.7554/eLife.13195
Marsden, J. L., (2014) PURE Hard Surface and Listeria Remediation. Remediation of Listeria Contamination in a Wheeling, Illinois Food Processing Facility [Case Study].
W. N. TAPP, III, S. E. GRAGG, J. C. BROOKS, M. F. MILLER, and M. M. BRASHEARS (2013) Reduction of Escherichia coli O157:H7 and Salmonella After Application of Various Sanitizing Treatments to Harvesting Knives. Journal of Food Protection: February 2013, Vol. 76, No. 2, pp. 200-204.
