Fletcher Arritt

Grasso, E. M., Grove, S. F., Halik, L. A., Arritt, F., & Keller, S. E. (2015). Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment. FOOD MICROBIOLOGY, 46, 100–106. https://doi.org/10.1016/j.fm.2014.03.003

Cheng, C., Arritt, F., & Stevenson, C. (2015). Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine. JOURNAL OF FOOD SCIENCE, 80(6), M1314–M1318. https://doi.org/10.1111/1750-3841.12886

Yang, Z., Meng, X., Breidt, F., Jr., Dean, L. L., & Arritt, F. M. (2015). Effects of Acetic Acid and Arginine on pH Elevation and Growth of Bacillus licheniformis in an Acidified Cucumber Juice Medium. JOURNAL OF FOOD PROTECTION, 78(4), 728–737. https://doi.org/10.4315/0362-028x.jfp-14-478

Breidt, F., Jr., Kay, K., Cook, J., Osborne, J., Ingham, B., & Arritt, F. (2013). Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8. JOURNAL OF FOOD PROTECTION, 76(7), 1245–1249. https://doi.org/10.4315/0362-028x.jfp-12-528