Kristin Bjornsdottir

Bjornsdottir-Butler, K., Green, D. P., Bolton, G. E., & McClellan-Green, P. D. (2015). Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate. JOURNAL OF FOOD SCIENCE, 80(6), M1253–M1258. https://doi.org/10.1111/1750-3841.12875

Björnsdóttir-Butler, K., Bolton, G. E., Jaykus, L.-A., McClellan-Green, P. D., & Green, D. P. (2010). Development of molecular-based methods for determination of high histamine producing bacteria in fish. International Journal of Food Microbiology, 139(3), 161–167. https://doi.org/10.1016/j.ijfoodmicro.2010.03.017

Kreske, A. C., Bjornsdottir, K., Breidt, F., Jr., & Hassan, H. (2008). Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions. JOURNAL OF FOOD PROTECTION, 71(12), 2404–2409. https://doi.org/10.4315/0362-028X-71.12.2404

Bjornsdottir, K., Breidt, F., & McFeeters, R. F. (2006). Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664. https://doi.org/10.1128/aem.72.1.660-664.2006