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), M1314–1318. https://doi.org/10.1111/1750-3841.12886

Yang, Z. Q., Meng, X., Breidt, F., 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., 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