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Annemarie L. Buchholz, Ph.D. - Publications

Affiliations: 
2012 Food Science Michigan State University, East Lansing, MI 
Area:
Food Science and Technology Agriculture, Microbiology Biology
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6 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2014 Buchholz AL, Davidson GR, Marks BP, Todd EC, Ryser ET. Tracking an Escherichia coli O157:H7-contaminated batch of leafy greens through a pilot-scale fresh-cut processing line. Journal of Food Protection. 77: 1487-94. PMID 25198839 DOI: 10.4315/0362-028X.Jfp-14-058  0.742
2013 Davidson GR, Buchholz AL, Ryser ET. Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line. Journal of Food Protection. 76: 1838-45. PMID 24215685 DOI: 10.4315/0362-028X.Jfp-13-111  0.733
2012 Buchholz AL, Davidson GR, Marks BP, Todd EC, Ryser ET. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water. Journal of Food Protection. 75: 1920-9. PMID 23127700 DOI: 10.4315/0362-028X.Jfp-11-558  0.742
2012 Buchholz AL, Davidson GR, Marks BP, Todd EC, Ryser ET. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens. Journal of Food Protection. 75: 1184-97. PMID 22980000 DOI: 10.4315/0362-028X.Jfp-11-489  0.737
2011 Rodríguez FP, Campos D, Ryser ET, Buchholz AL, Posada-Izquierdo GD, Marks BP, Zurera G, Todd E. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. Food Microbiology. 28: 694-701. PMID 21511129 DOI: 10.1016/J.Fm.2010.06.008  0.714
2011 Buchholz AL, Davidson GR, Ryser ET. Microbiology of Fresh and Processed Vegetables Handbook of Vegetables and Vegetable Processing. 159-181. DOI: 10.1002/9780470958346.ch7  0.629
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