Jarret D. Stopforth, Ph.D.
Affiliations: | 2004 | Colorado State University, Fort Collins, CO |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Jarret Stopforth"Parents
Sign in to add mentorJohn N. Sofos | grad student | 2004 | Colorado State | |
(Responses of pathogens on fresh beef and ready -to -eat meat products subjected to processing, preparation, and consumption associated stresses.) |
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Publications
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Moschonas G, Geornaras I, Stopforth JD, et al. (2015) Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. Journal of Food Science |
Moschonas G, Geornaras I, Stopforth JD, et al. (2012) Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. Journal of Food Protection. 75: 1023-8 |
Moschonas G, Geornaras I, Stopforth JD, et al. (2012) Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. Journal of Food Science. 77: M405-11 |
Stopforth JD, Visser D, Zumbrink R, et al. (2010) Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate. Journal of Food Protection. 73: 552-5 |
Skandamis PN, Stopforth JD, Yoon Y, et al. (2009) Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growth. Journal of Food Protection. 72: 1412-8 |
Skandamis PN, Stopforth JD, Ashton LV, et al. (2009) Escherichia coli O157:H7 survival, biofilm formation and acid tolerance under simulated slaughter plant moist and dry conditions. Food Microbiology. 26: 112-9 |
Stopforth JD, Kottapalli B, Samadpour M. (2008) Sterility testing of a dispensing valve for aseptic function in food service applications. Journal of Food Protection. 71: 653-6 |
Stopforth JD, Mai T, Kottapalli B, et al. (2008) Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Journal of Food Protection. 71: 625-8 |
Stopforth JD, Suhalim R, Kottapalli B, et al. (2008) Thermal inactivation D- and z-values of multidrug-resistant and non-multidrug-resistant Salmonella serotypes and survival in ground beef exposed to consumer-style cooking. Journal of Food Protection. 71: 509-15 |
Skandamis PN, Yoon Y, Stopforth JD, et al. (2008) Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses. Food Microbiology. 25: 294-303 |