The Basis for Variations in the Biofilm Formation by Different Salmonella Species and Subspecies: An In Vitro and In Silico Scoping Study

• Journals
• DOI reference: 10.3390/applmicrobiol3030058

Salmonella survival after exposure to heat in a model meat juice system

• Journals
• DOI reference: 10.1016/j.fm.2020.103628

Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels

• Journals
• DOI reference: 10.1007/s00284-021-02443-7

Survival of salmonella on red meat in response to dry heat

• Journals
• DOI reference: 10.4315/JFP-20-274

Phosphates

• Book Chapters
• DOI reference: 10.1016/B978-0-08-100596-5.21583-7

Salmonella response to physical interventions employed in red meat processing facilities

• Journals
• DOI reference: 10.1016/j.foodcont.2019.03.038

Draft genome sequences of four antibiotic-resistant Salmonella strains isolated from Australian red meat animal species

• Journals
• DOI reference: 10.1128/MRA.00925-19

Transfer of Campylobacter and Salmonella from poultry meat onto poultry preparation surfaces

• Journals
• DOI reference: 10.4315/0362-028X.JFP-16-414

Antimicrobial activity of trisodium phosphate and sodium hypochlorite against Salmonella biofilms on abiotic surfaces with and without soiling with chicken juice

• Journals
• DOI reference: 10.1016/j.foodcont.2016.10.003

Control of Campylobacter jejuniand Campylobacter coliby Established and Novel Disinfectants in Poultry Processing Facilities

• Book Chapters
• DOI reference:

Surface modification of materials to encourage beneficial biofilm

• Journals
• DOI reference: 10.3934/bioeng.2015.4.404

Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions

• Journals
• DOI reference: 10.1016/j.fm.2014.08.002

Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat

• Journals
• DOI reference: 10.1016/j.ijfoodmicro.2015.02.026