Greg M. Burnham, Ph.D.
Affiliations: | 2007 | University of Wisconsin, Madison, Madison, WI |
Area:
Food Science and Technology AgricultureGoogle:
"Greg Burnham"Parents
Sign in to add mentor| Steven C. Ingham | grad student | 2007 | UW Madison | |
| (Predicting pathogen growth and death in raw meat and poultry: Challenge studies and predictive tools.) | ||||
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Publications
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| Ingham SC, Vang S, Levey B, et al. (2009) Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods. Journal of Food Protection. 72: 2114-24 |
| Ingham SC, Ingham BH, Borneman D, et al. (2009) Predicting pathogen growth during short-term temperature abuse of raw sausage. Journal of Food Protection. 72: 75-84 |
| Burnham GM, Hanson DJ, Koshick CM, et al. (2008) Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and droëwors Journal of Food Safety. 28: 198-209 |
| Burnham GM, Ingham SC, Fanslau MA, et al. (2007) Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse. U.S. Army Medical Department Journal. 57-65 |
| Ingham SC, Fanslau MA, Burnham GM, et al. (2007) Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection. 70: 1446-56 |
| Burnham GM, Fanslau MA, Ingham SC. (2006) Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies. Journal of Food Protection. 69: 602-8 |