@article{bjornsdottir-butler_green_bolton_mcclellan-green_2015, title={Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12875}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Bjornsdottir-Butler, Kristin and Green, David P. and Bolton, Greg E. and McClellan-Green, Patricia D.}, year={2015}, month={Jun}, pages={M1253–M1258} }
 @article{björnsdóttir-butler_bolton_jaykus_mcclellan-green_green_2010, title={Development of molecular-based methods for determination of high histamine producing bacteria in fish}, volume={139}, ISSN={0168-1605}, url={http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.017}, DOI={10.1016/j.ijfoodmicro.2010.03.017}, abstractNote={Histamine (or scombroid) fish poisoning is a significant cause of food borne disease in the United States. In this study, we describe the development of a molecular-based technique which uses digoxigenin (DIG) labeled DNA probes for the detection of Gram negative bacteria producing high amounts of histamine (> 1000 ppm). A cocktail of PCR amplification fragments corresponding to a 709 bp fragment of the histidine decarboxylase (hdc) gene of four high producing bacteria (Morganella morganii, Enterobacter aerogenes, Raoultella planticola and Photobacterium damselae) was DIG-labeled and screened against a strain bank of 152 Gram negative bacteria isolated from scrombroid fish and their harvest environment. The probe cocktail reacted specifically (100%) with the high histamine producing strains but failed to react with low histamine producers and non-producers. To further evaluate the feasibility of the approach, fish homogenate inoculated with known concentrations of four high histamine producing bacterial strains was plated on modified Niven's medium (culture method) and trypticase soy agar supplemented with 2% NaCl (for colony lift hybridization). The colony lift hybridization counts did not differ significantly from the level of the initial inoculum (p > 0.05), while the modified Niven's counts were significantly lower (p < 0.05) than either inoculum or colony lift counts. The use of digoxigenin (DIG) labeled DNA probes with colony lift hybridization shows promise for accurate and specific enumeration of histamine producing bacteria in scombroid fish.}, number={3}, journal={International Journal of Food Microbiology}, publisher={Elsevier BV}, author={Björnsdóttir-Butler, Kristin and Bolton, Gregory E. and Jaykus, Lee-Ann and McClellan-Green, Patricia D. and Green, David P.}, year={2010}, month={May}, pages={161–167} }
 @article{drake_elhanafi_bang_drake_green_jaykus_2006, title={Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters}, volume={72}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.01091-06}, abstractNote={ABSTRACT}, number={11}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Drake, S. L. and Elhanafi, D. and Bang, W. and Drake, M. A. and Green, D. P. and Jaykus, L. A.}, year={2006}, month={Nov}, pages={7205–7211} }
 @article{goeller_amato_farkas_green_lanier_kong_2004, title={Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle}, volume={69}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2004.tb06342.x}, abstractNote={Chanks of freshwater tront muscle were immersed in sorbitol solutions (0% to 60%), under different vacuum conditions, for up to 30 min at 5 °C, Molsture loss, weight change, and sorbitol uptable were measured or calculated by mass balance, and cryoprotection during subsequent freezing and thawing was monitored as change in myosin Ca 3+ ATPase activity. Vacuum treatment had no effect on measured parameters. Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently. Injection of 60% sorbitol was fasier in achieving desired levels of sorbital in flsh ment and induced excellent cryoprotection. diffesion, vacuum, trout, sorbitol, ATPase.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Goeller, LM and Amato, PM and Farkas, BE and Green, DP and Lanier, TC and Kong, CS}, year={2004}, month={May}, pages={E164–E171} }
 @article{grabowski_powers_peterson_powers_green_2003, title={Consumer ratings of non-native (Crassostrea gigas and Crassostrea ariakensis) vs. native (Crassostrea virginica) oysters}, volume={22}, number={1}, journal={Journal of Shellfish Research}, author={Grabowski, J. H. and Powers, S. P. and Peterson, C. H. and Powers, M. J. and Green, D. P.}, year={2003}, pages={21–30} }
 @article{ellis_pivarnik_thiam_berger_field_green_hewes_lemerise_lyttle_maciel_et al._2000, title={Determination of volatile bases in seafood using the ammonia ion selective electrode: Collaborative study}, volume={83}, number={4}, journal={Journal of AOAC International}, author={Ellis, P. C. and Pivarnik, L. F. and Thiam, M. and Berger, L. and Field, S. and Green, D. and Hewes, D. and Lemerise, D. and Lyttle, C. and Maciel, J. and et al.}, year={2000}, pages={933–943} }
 @article{requena_hale_green_mcclure_farkas_1999, title={Detection of discoloration in thermally processed blue crab meat}, volume={79}, ISSN={["0022-5142"]}, DOI={10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6}, abstractNote={This study objectively and quantifiably examined the effect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reflectance spectra between 380 and 720 nm. Meat degree of coloration was characterised objectively and rapidly by using lightness (L), red–green (a) and yellow–blue (b) colour values. Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top. This study will serve as a baseline for the development of a coloration quality control system. 
 
 
 
© 1999 Society of Chemical Industry}, number={5}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Requena, DD and Hale, SA and Green, DP and McClure, WF and Farkas, BE}, year={1999}, month={Apr}, pages={786–791} }
 @article{dombroski_jaykus_green_farkas_1999, title={Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters}, volume={62}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-62.6.592}, abstractNote={Vibrio vulnificus is a ubiquitous marine bacterium frequently isolated from shellfish and associated with severe and often fatal disease in humans. Various control strategies to reduce the disease risk associated with V. vulnificus contamination in shellfish have been proposed. However, evaluating the efficacy of these control strategies is complicated because of the difficulty in distinguishing V. vulnificus from the high levels of background environmental Vibrio spp. The purpose of this research was to develop a model indicator V. vulnificus strain that could be readily differentiated from background microflora and used to facilitate the evaluation of processing efficacy. A spontaneous nalidixic acid-resistant strain of V. vulnificus (Vv-NA) was prepared from a wild-type parent (Vv-WT) using selective plating techniques. Vv-NA was very similar to Vv-WT with respect to biochemical characteristics, appearance on selective plating media, detection limits using most probable number and polymerase chain reaction, and growth rate. In comparative freeze inactivation studies on pure cultures, Vv-WT and Vv-NA had similar freeze inactivation profiles at -20 degrees C (conventional freezing), at -85 degrees C (cold blast freezing), and in liquid nitrogen (cryogenic freezing). In oyster homogenates artificially inoculated with Vv-NA, the organism was inactivated 95 to 99% after freezing, irrespective of freezing temperature. Thermal inactivation comparisons of pure cultures of Vv-WT and Vv-NA using the capillary tube method revealed statistically significant differences in D values at 47 degrees C (2.2 versus 3.0 min, respectively) and 50 degrees C (0.83 versus 0.56 min, respectively), but nearly identical values at 52 degrees C (0.21 versus 0.22 min, respectively). However, these D values were notably higher than those reported by other investigators and hence provided a conservative means by which to evaluate thermal inactivation. In oyster homogenates seeded with Vv-NA, D values of 1.3+/-0.09 min and 0.41+/-0.01 min were obtained at 46 degrees C and 48 degrees C, respectively. This study demonstrated that Vv-NA is readily enumerated and could be used as a surrogate for evaluating the degree of V. vulnificus inactivation provided by freezing and thermal treatments of oyster homogenates.}, number={6}, journal={JOURNAL OF FOOD PROTECTION}, author={Dombroski, CS and Jaykus, LA and Green, DP and Farkas, BE}, year={1999}, month={Jun}, pages={592–600} }
 @article{johnson_green_martin_1998, title={Industry perspectives: The hard blue crab fishery - Atlantic and gulf}, volume={17}, number={2}, journal={Journal of Shellfish Research}, author={Johnson, J. A. and Green, D. P. and Martin, R. E.}, year={1998}, pages={371–374} }
 @misc{green_1998, title={Wrong affiliation in excellent article}, volume={52}, number={2}, journal={Food Technology}, author={Green, D. P.}, year={1998}, pages={19} }