Publications by authors named "Tim Mohr"

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A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.
Vijay K Juneja, Anuj S Purohit, Max Golden, Marangeli Osoria, Kathleen A Glass, Tim B Mohr

Food Microbiol· February 2021

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Occurrence of Listeria monocytogenes in Ready-to-Eat Meat and Poultry Product Verification Testing Samples from U.S. Department of Agriculture-Regulated Producing Establishments, 2005 through 2017.
Stephen W Mamber, Tim B Mohr, Carrie Leathers, Evelyne Mbandi, Philip A Bronstein

J Food Prot· September 2020

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Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta.
Vijay K Juneja, Chase E Golden, Abhinav Mishra, Mark A Harrison, Tim B Mohr

J Food Sci· March 2019

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Predictive model for growth of Bacillus cereus during cooling of cooked rice.
Vijay K Juneja, Chase E Golden, Abhinav Mishra, Mark A Harrison, Tim Mohr

Int J Food Microbiol· February 2019

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Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture-Regulated Producing Establishments. I. Results from the ALLRTE and RTE001 Random and Risk-Based Sampling Projects, from 2005 to 2012.
Stephen W Mamber, Tim Mohr, Carrie Leathers, Evelyne Mbandi, Phil Bronstein

J Food Prot· October 2018

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Occurrence of Salmonella in Ready-to-Eat Meat and Poultry Product Samples from U.S. Department of Agriculture-Regulated Producing Establishments. II. Salmonella in Ready-to-Eat Pork Barbecue Products, from 2005 to 2012.
Stephen W Mamber, Tim Mohr, Kristina Barlow, Philip A Bronstein, Carrie Leathers

J Food Prot· October 2018

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Influence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry.
Vijay K Juneja, Tim B Mohr, Meryl Silverman, O Peter Snyder

J Food Prot· March 2018

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Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
John B Luchansky, Anna C S Porto-Fett, Bradley A Shoyer, John Phillips, Vivian Chen, Tim B Mohr

J Food Prot· September 2013

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Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
Vijay K Juneja, David A Baker, H Thippareddi, O Peter Snyder, Tim B Mohr

J Food Prot· January 2013

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Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef.
Vijay K Juneja, Harry M Marks, Tim Mohr

Appl Environ Microbiol· September 2003

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