Brian W Sheldon

Survey of Salmonella populations from swine waste-treatment technologies

Journal of Swine Health and Production, 19(2), 100–106.

Farm-Scale Evaluation of Ozonation for Mitigating Ammonia Concentrations in Broiler Houses

JOURNAL OF THE AIR & WASTE MANAGEMENT ASSOCIATION, 60(7), 789–796.

Effect of a direct-fed microbial (Primalac) on structure and ultrastructure of small intestine in turkey poults

Poultry Science, 88(3), 491–503.

Effects of a direct-fed microbial (Primalac) on turkey poult performance and susceptibility to oral Salmonella challenge

POULTRY SCIENCE, 87(7), 1464–1470.

Influence of housing system, grain type, and particle size on Salmonella colonization and shedding of broilers fed triticale or corn-soybean meal diets

POULTRY SCIENCE, 87(3), 405–420.

Determination of ileum microbial diversity of broilers fed triticale- or corn-based diets and colonized by Salmonella

JOURNAL OF APPLIED POULTRY RESEARCH, 16(4), 563–573.

Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of listeria monocytogenes in ready-to-eat turkey Bologna

JOURNAL OF FOOD PROTECTION, 70(11), 2503–2511.

Genotypes, serotypes, and antibiotic resistance profiles of Salmonella isolated from commercial North Carolina Turkey farms

JOURNAL OF FOOD PROTECTION, 70(6), 1328–1333.

Modeling the growth and death kinetics of Salmonella in poultry litter as a function of pH and water activity

POULTRY SCIENCE, 86(1), 191–201.

Salmonella Populations and Prevalence in Layer Feces from Commercial High-Rise Houses and Characterization of the Salmonella Isolates by Serotyping, Antibiotic Resistance Analysis, and Pulsed Field Gel Electrophoresis

Poultry Science, 86(3), 591–597.

Identification of Eggshell Membrane Proteins and Purification of Ovotransferrin and β-NAGase from Hen Egg White

The Protein Journal, 25(1), 71–81.

Identifying the components in eggshell membrane responsible for reducing the heat resistance of bacterial pathogens

JOURNAL OF FOOD PROTECTION, 69(4), 729–738.

Enzymatic and microbiological inhibitory activity in eggshell membranes as influenced by layer strains and age and storage variables

POULTRY SCIENCE, 84(12), 1935–1941.

Estimation of most probable number Salmonella populations on commercial North Carolina turkey farms

JOURNAL OF APPLIED POULTRY RESEARCH, 14(4), 700–708.

In-package pasteurization combined with biocide-impregnated films to inhibit Listeria monocytogenes and Salmonella typhimurium in Turkey bologna

JOURNAL OF FOOD SCIENCE, 70(1), M52–M57.

Thermal resistance of Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in high solids liquid egg mixes

JOURNAL OF FOOD PROTECTION, 68(4), 703–710.

Comprehensive review of Campylobacter and poultry processing

[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 3(2), 105–116.

Effects of carcass washers on Campylobacter contamination in large broiler processing plants

POULTRY SCIENCE, 83(7), 1232–1239.

D- and z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment

POULTRY SCIENCE, 82(8), 1337–1342.

Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain

JOURNAL OF FOOD PROTECTION, 66(2), 287–292.

Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg

JOURNAL OF FOOD PROTECTION, 66(6), 999–1006.

Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces

JOURNAL OF FOOD PROTECTION, 66(9), 1587–1594.

Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce

JOURNAL OF FOOD PROTECTION, 66(12), 2231–2236.

Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products

JOURNAL OF FOOD PROTECTION, 66(2), 280–286.

Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation

POULTRY SCIENCE, 81(6), 785–792.

Altering the thermal resistance of foodborne bacterial pathogens with an eggshell membrane waste by-product

JOURNAL OF FOOD PROTECTION, 64(4), 486–492.

Recovery and characterization of by-products from egg processing plant wastewater using coagulants

Poultry Science, 80(1), 57–65.

Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin

JOURNAL OF FOOD PROTECTION, 63(9), 1189–1196.

Inhibition of Salmonella on poultry skin using protein- and polysaccharide-based films containing a nisin formulation

JOURNAL OF FOOD PROTECTION, 63(9), 1268–1272.

Development of a quantitative video-based visualization method to characterize the flow behavior of food particulates in a model continuous aseptic sterilizer

JOURNAL OF FOOD PROCESS ENGINEERING, 22(2), 141–160.

Nisin in milk sensitizes Bacillus spores to heat and prevents recovery of survivors

JOURNAL OF FOOD PROTECTION, 62(5), 492–498.

Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin

JOURNAL OF FOOD PROTECTION, 62(5), 484–491.

Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat

POULTRY SCIENCE, 76(4), 634–641.

Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

JOURNAL OF APPLIED MICROBIOLOGY, 83(4), 438–444.

Thermal resistance of Aeromonas hydrophila in liquid whole egg

JOURNAL OF FOOD PROTECTION, 60(3), 231–236.

Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg white

JOURNAL OF FOOD PROTECTION, 60(6), 634–638.

Thermal and biological treatments to control psychrotrophic pathogens

POULTRY SCIENCE, 75(9), 1126–1132.

EFFECT OF ASEPTIC PROCESSING ON THE TEXTURE OF CHICKEN MEAT

POULTRY SCIENCE, 70(11), 2359–2367.

Hydrogen peroxide as an alternative hatching egg disinfectant

Poultry Science, 70(5), 1092–1098.

Method for sanitizing and improving the hatchability of hatchery eggs

Washington, DC: U.S. Patent and Trademark Office.

COMPARISON OF CARCASS AND COOKING YIELDS ACROSS 5 WEIGHT CLASSES FOR 7 COMMERCIALLY AVAILABLE READY-TO-COOK DUCKLING BRANDS

POULTRY SCIENCE, 66(6), 995–1000.

YIELDS FROM COMMERCIALLY AVAILABLE READY-TO-COOK DUCKLINGS

POULTRY SCIENCE, Vol. 61, pp. 601–603.