Richard Linton

Yeap, J. W., Kaur, S., Lou, F., DiCaprio, E., Morgan, M., Linton, R., & Li, J. (2016). Inactivation Kinetics and Mechanism of a Human Norovirus Surrogate on Stainless Steel Coupons via Chlorine Dioxide Gas. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 82(1), 116–123. https://doi.org/10.1128/aem.02489-15

Trinetta, V., Linton, R. H., & Morgan, M. T. (2013). The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp melo var. cantaloupensis) and strawberries (Fragaria x ananassa). FOOD MICROBIOLOGY, 34(2), 296–302. https://doi.org/10.1016/j.fm.2012.12.010

Trinetta, V., Linton, R. H., & Morgan, M. T. (2013). Use of chlorine dioxide gas for the postharvest control of Alternaria alternata and Stemphylium vesicarium on Roma tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 93(13), 3330–3333. https://doi.org/10.1002/jsfa.6180

Trinetta, V., Vaid, R., Xu, Q., Linton, R., & Morgan, M. (2012). Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas. Food Control, 26(2), 357–362. https://doi.org/10.1016/j.foodcont.2012.02.008

Trinetta, V., Vaidya, N., Linton, R., & Morgan, M. (2011). A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds. International Journal of Food Microbiology, 146(2), 203–206. https://doi.org/10.1016/j.ijfoodmicro.2011.02.014

Vaid, R., Linton, R. H., & Morgan, M. T. (2010). Comparison of inactivation of Listeria monocytogenes within a biofilm matrix using chlorine dioxide gas, aqueous chlorine dioxide and sodium hypochlorite treatments. Food Microbiology, 27(8), 979–984. https://doi.org/10.1016/j.fm.2010.05.024

Mahmoud, B. S. M., Bachman, G., & Linton, R. H. (2010). Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiology, 27(1), 24–28. https://doi.org/10.1016/j.fm.2009.07.004

Trinetta, V., Morgan, M. T., & Linton, R. H. (2010). Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiology, 27(8), 1009–1015. https://doi.org/10.1016/j.fm.2010.06.009

Kim, J.-M., & Linton, R. H. (2008). Identification of a non-pathogenic surrogate organism for chlorine dioxide (ClO2) gas treatment. Food Microbiology, 25(4), 597–606. https://doi.org/10.1016/j.fm.2008.02.002

Mahmoud, B. S. M., & Linton, R. H. (2008). Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas☆. Food Microbiology, 25(2), 244–252. https://doi.org/10.1016/j.fm.2007.10.015

Mahmoud, B. S. M., Vaidya, N. A., Corvalan, C. M., & Linton, R. H. (2008). Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas. Food Microbiology, 25(7), 857–865. https://doi.org/10.1016/j.fm.2008.05.009

Schultze, K. K., Linton, R. H., Cousin, M. A., Luchansky, J. B., & Tamplin, M. L. (2007). Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries. Food Microbiology, 24(4), 352–361. https://doi.org/10.1016/j.fm.2006.07.019

Mahmoud, B., Bhagat, A., & Linton, R. (2007). Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas☆. Food Microbiology, 24(7-8), 736–744. https://doi.org/10.1016/j.fm.2007.03.006

Selby, T. L., Berzins, A., Gerrard, D. E., Corvalan, C. M., Grant, A. L., & Linton, R. H. (2006). Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization. Meat Science, 74(3), 425–434. https://doi.org/10.1016/j.meatsci.2006.02.018