College of Agricultural Sciences

C. Arguedas-Villa, Kovacevic, J., Allen, K. J., Stephan, R., and Tasara, T., “Cold growth behaviour and genetic comparison of Canadian and Swiss Listeria monocytogenes strains associated with the food supply chain and human listeriosis cases.”, Food Microbiol, vol. 40, pp. 81-7, 2014.

J. Kovacevic, Arguedas-Villa, C., Wozniak, A., Tasara, T., and Allen, K. J., “Examination of food chain-derived Listeria monocytogenes strains of different serotypes reveals considerable diversity in inlA genotypes, mutability, and adaptation to cold temperatures.”, Appl Environ Microbiol, vol. 79, no. 6, pp. 1915-22, 2013.

J. Kovacevic, McIntyre, L. F., Henderson, S. B., and Kosatsky, T., “Occurrence and distribution of listeria species in facilities producing ready-to-eat foods in British Columbia, Canada.”, J Food Prot, vol. 75, no. 2, pp. 216-24, 2012.

J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.

J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.

C. Liu, Duan, J., and Su, Y. - C., “Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.”, Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.

C. Liu and Su, Y. - C., “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.