| 1 |
The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures
Kinsella KJ, Prendergast DM, McCann MS, Blair IS, McDowell DA, Sheridan JJ
Journal of Applied Microbiology, 106(1), 171, 2009 |
| 2 |
Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating
McCann MS, McDowell DA, Sheridan JJ
Journal of Applied Microbiology, 106(6), 1901, 2009 |
| 3 |
Effects of storage and the presence of a beef microflora on the thermal resistance of Salmonella Typhimurium DT104 in beef and broth systems
McCann MS, McGovern AC, McDowell DA, Blair IS, Sheridan JJ
Journal of Applied Microbiology, 102(6), 1561, 2007 |
| 4 |
Surface decontamination of beef inoculated with Salmonella Typhimurium DT104 or Escherichia coli O157 : H7 using dry air in a novel heat treatment apparatus
McCann MS, McGovern AC, McDowell DA, Blair IS, Sheridan JJ
Journal of Applied Microbiology, 101(5), 1177, 2006 |
| 5 |
Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157 : H7 surface inoculated onto beef, pork and chicken
McCann MS, Sheridan JJ, McDowell DA, Blair IS
Journal of Food Engineering, 76(1), 32, 2006 |
| 6 |
Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions
Kondjoyan A, Rouaud O, McCann MS, Havet M, Foster A, Swain M, Daudin JD
Journal of Food Engineering, 76(1), 53, 2006 |
| 7 |
Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air -II. Validations of product surface temperature and water activity under fast transient air temperature conditions
Kondjoyan A, McCann MS, Rouaud O, Havet M, Foster AM, Swain M, Daudin JD
Journal of Food Engineering, 76(1), 63, 2006 |
