Lag time variability in individual spores of Clostridium botulinum
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Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods
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Conference Proceeding
Modelling the growth of Clostridium perfringens during the cooling of bulk meat
Le Marc, Y., Plowman, J., Aldus, C.F., Munoz-Cuevas, M., Baranyi, J., Peck, M.W.
Published in International journal of food microbiology (30.11.2008)
Published in International journal of food microbiology (30.11.2008)
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Conference Proceeding
Spore germination of the psychrotolerant, red meat spoiler, Clostridium frigidicarnis
Adam, K.H, Brunt, J, Brightwell, G, Flint, S.H, Peck, M.W
Published in Letters in applied microbiology (01.07.2011)
Published in Letters in applied microbiology (01.07.2011)
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Peter Wilcox: a New Purple-Skin, Yellow-Flesh Fresh Market Potato Cultivar with Moderate Resistance to Powdery Scab
Haynes, K. G, Yencho, G. C, Clough, M. E, Henninger, M. R, Qu, X. S, Christ, B. J, Peck, M. W, Porter, G. A, Hutchinson, C. M, Gergela, D. M, Halseth, D. E, Menasha, S. R, Sieczka, J. B
Published in American journal of potato research (01.10.2015)
Published in American journal of potato research (01.10.2015)
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Germination and growth from spores: variability and uncertainty in the assessment of food borne hazards
Barker, G.C., Malakar, P.K., Peck, M.W.
Published in International journal of food microbiology (15.04.2005)
Published in International journal of food microbiology (15.04.2005)
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Elkton: A New Potato Variety with Resistance to Internal Heat Necrosis and Hollow Heart and Suitable for Chipping Directly from the Field in the Southern United States
Haynes, K. G, Gergela, D. M, Qu, X. S, Peck, M. W, Yencho, G. C, Clough, M. E, Henninger, M. R, Halseth, D. E, Porter, G. A, Ocaya, P. C, Zotarelli, L, Menasha, S. R, Christ, B. J, Wanner, L, Hutchinson, C. M
Published in American journal of potato research (01.06.2014)
Published in American journal of potato research (01.06.2014)
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Variability in spore germination response by strains of proteolytic Clostridium botulinum types A, B and F
Alberto, F., Broussolle, V., Mason, D.R., Carlin, F., Peck, M.W.
Published in Letters in applied microbiology (01.01.2003)
Published in Letters in applied microbiology (01.01.2003)
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Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product
Barker, G.C., Malakar, P.K., Del Torre, M., Stecchini, M.L., Peck, M.W.
Published in International journal of food microbiology (15.04.2005)
Published in International journal of food microbiology (15.04.2005)
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Effect of oxygen concentration and redox potential on recovery of sublethally heat‐damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes
GEORGE, S. M, RICHARDSON, L. C. C, POL, I. E, PECK, M. W
Published in Journal of applied microbiology (01.05.1998)
Published in Journal of applied microbiology (01.05.1998)
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Effect of pH and NaCl on growth from spores of non-proteolytic Clostridium botulinum at chill temperature
Graham, A.F, Mason, D.R, Maxwell, F.J, Peck, M.W
Published in Letters in applied microbiology (01.02.1997)
Published in Letters in applied microbiology (01.02.1997)
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Thermal inactivation of Escherichia coli O157:H7
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Risk assessment for Clostridium botulinum: a network approach
Barker, G.C., Talbot, N.L.C., Peck, M.W.
Published in International biodeterioration & biodegradation (01.01.2002)
Published in International biodeterioration & biodegradation (01.01.2002)
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