Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables by Ceylan, Erdogan, McMahon, Wendy, Garren, Donna M

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Analyzing aggregate environmental monitoring data for Listeria spp. in frozen food manufacturing environments by Magdovitz, Brittany F., Gummalla, Sanjay, Garren, Donna, Thippareddi, Harshavardhan, Berrang, Mark E., Love, Kim, Harrison, Mark A.

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Prevalence of Listeria Species and Listeria monocytogenes on Raw Produce Arriving at Frozen Food Manufacturing Facilities by Magdovitz, Brittany F, Gummalla, Sanjay, Garren, Donna, Thippareddi, Harshavardhan, Berrang, Mark E, Harrison, Mark A

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Retention of acid tolerance and acid shock responses of Escherichia coli O157:H7 and non-O157:H7 isolates by Garren, D.M. (University of Georgia, Athens, GA.), Harrison, M.A, Russell, S.M

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Food safety best practices IN MANUFACTURING DEVELOPMENT by Garren, Donna

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Growth and production of toxin of Clostridium botulinum type E in rainbow trout under various storage conditions by Garren, D.M. (University of Georgia, Athens, GA.), Harrison, M.A, Huang, Y.W

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Acid tolerance and acid shock response of Escherichia coli O157:H7 and Non-O157:H7 isolates provide cross protection to sodium lactate and sodium chloride by Garren, D.M. (Boskovick Farms, Inc., Oxnard, CA.), Harrison, M.A, Russell, S.M

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NRA: commitment to food safety remains a top priority by Garren, Donna M

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Risk of Clostridium botulinum type E toxin production in blue crab meat packaged in four commercial-type containers by Harrison, M.A. (University of Georgia, Athens, GA.), Garren, D.M, Huang, Y.W, Gates, K.W

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Assessment of a short scale to measure social support by Funch, Donna P., Marshall, James R., Gebhardt, Garren P.

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