Christina M. Moore

Chao, M. G., Dube, A.-J., Leone, C. M., Moore, C. M., & Fraser, A. M. (2016). Content Analysis of Vomit and Diarrhea Cleanup Procedures To Prevent Norovirus Infections in Retail and Food Service Operations. JOURNAL OF FOOD PROTECTION, 79(11), 1946–1952. https://doi.org/10.4315/0362-028x.jfp-16-196

Cates, S. C., Kosa, K. M., Moore, C. M., Jaykus, L.-A., Ten Eyck, T. A., & Cowen, P. (2007). Listeriosis prevention for older adults: Effective messages and delivery methods. EDUCATIONAL GERONTOLOGY, 33(7), 587–606. https://doi.org/10.1080/03601270701411023

Cates, S. C., Morales, R. A., Karns, S. A., Jaykus, L.-A., Kosa, K. M., Teneyck, T., … Cowen, P. (2006). Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: Results of a web-based survey. JOURNAL OF FOOD PROTECTION, 69(7), 1630–1639. https://doi.org/10.4315/0362-028X-69.7.1630

Mokhtari, A., Moore, C. M., Yang, H., Jaykus, L.-A., Morales, R., Cates, S. C., & Cowen, P. (2006). Consumer-phase Salmonella enterica serovar Enteritidis risk assessment for egg-containing food products. RISK ANALYSIS, 26(3), 753–768. https://doi.org/10.1111/j.1539-6924.2006.00759.x

DH D'Souza, Sair, A., Williams, K., Papafragkou, E., Jean, J., Moore, C., & Jaykus, L. (2006). Persistence of caliciviruses on enviromnental surfaces and their transfer to food. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 108(1), 84–91. https://doi.org/10.1016/j.ijfoodmicro.2005.10.024

Moore, C. M., & Sheldon, B. W. (2003). Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. JOURNAL OF FOOD PROTECTION, 66(2), 287–292. https://doi.org/10.4315/0362-028X-66.2.287

Moore, C. M., Sheldon, B. W., & Jaykus, L. A. (2003). Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce. JOURNAL OF FOOD PROTECTION, 66(12), 2231–2236. https://doi.org/10.4315/0362-028X-66.12.2231

Moore, C. M., & Sheldon, B. W. (2003). Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. JOURNAL OF FOOD PROTECTION, 66(2), 280–286. https://doi.org/10.4315/0362-028X-66.2.280