Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinationsDYKES, Gary A.Journal of microbiological methods. 2006, Vol 64, Num 2, pp 266-274, issn 0167-7012, 9 p.Article

Influence of the adaptation of Listeria monocytogenes populations to structured or homogeneous habitats on subsequent growth on chilled processed meatDYKES, Gary A.International journal of food microbiology. 2003, Vol 85, Num 3, pp 301-306, issn 0168-1605, 6 p.Article

Application of Heat in Postcook Meat Chillers Reduces ListeriaEGLEZOS, Sofroni; DYKES, Gary A.Journal of food protection. 2011, Vol 74, Num 6, pp 999-1002, issn 0362-028X, 4 p.Article

Attachment of Shiga toxigenic Escherichia coli to stainless steelRIVAS, Lucia; FEGAN, Narelle; DYKES, Gary A et al.International journal of food microbiology. 2007, Vol 115, Num 1, pp 89-94, issn 0168-1605, 6 p.Article

Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypesMOORHEAD, Sandra M; DYKES, Gary A.International journal of food microbiology. 2004, Vol 91, Num 1, pp 63-72, issn 0168-1605, 10 p.Article

Decontamination of Knives Used in the Meat Industry : Effect of Different Water Temperature and Treatment Time Combinations on the Reduction of Bacterial Numbers on Knife SurfacesGOULTER, Rebecca M; DYKES, Gary A; SMALL, Alison et al.Journal of food protection. 2008, Vol 71, Num 7, pp 1338-1342, issn 0362-028X, 5 p.Article

Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigraAMAROWICZ, Ryszard; DYKES, Gary A; PEGG, Ronald B et al.Fitoterapia (Milano). 2008, Vol 79, Num 3, pp 217-219, issn 0367-326X, 3 p.Article

A comparison of selected methods for measuring the virulence properties of Listeria sppCHIU, Sally; VANDERLINDE, Paul B; DYKES, Gary A et al.Canadian journal of microbiology. 2006, Vol 52, Num 4, pp 301-307, issn 0008-4166, 7 p.Article

Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb ExtractsWOH HUI, Yew; DYKES, Gary A.Journal of food protection. 2012, Vol 75, Num 8, pp 1507-1511, issn 0362-028X, 5 p.Article

Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extractDYKES, Gary A; AMAROWICZ, Ryszard; PEGG, Ronald B et al.Food microbiology. 2003, Vol 20, Num 2, pp 211-216, issn 0740-0020, 6 p.Article

The role of the sigB gene in the general stress response of Listeria monocytogenes varies between a strain of serotype 1/2a and a strain of serotype 4cMOORHEAD, Sandra M; DYKES, Gary A.Current microbiology (Print). 2003, Vol 46, Num 6, pp 461-466, issn 0343-8651, 6 p.Article

A comparative study of biofilm formation by shiga toxigenic Escherichia coli using epifluorescence microscopy on stainless steel and a microtitre plate methodRIVAS, Lucia; DYKES, Gary A; FEGAN, Narelle et al.Journal of microbiological methods. 2007, Vol 69, Num 1, pp 44-51, issn 0167-7012, 8 p.Article

Attachment of shiga toxigenic Escherichia coli to beef muscle and adipose tissueRIVAS, Lucia; DYKES, Gary A; FEGAN, Narelle et al.Journal of food protection. 2006, Vol 69, Num 5, pp 999-1006, issn 0362-028X, 8 p.Article

The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle = L'effet d'un stockage dans un bain d'eau à 4°C sur l'hydrophobicité de surface des cellules de Listeria monocytogenes et son attachement au muscle de boeufDYKES, Gary A; MILLS, John; BELL, R. Graham et al.International journal of food science & technology. 2001, Vol 36, Num 7, pp 783-788, issn 0950-5423Article

Influence of cell surface hydrophobicity on attachment of Campylobacter to abiotic surfacesVU TUAN NGUYEN; TURNER, Mark S; DYKES, Gary A et al.Food microbiology. 2011, Vol 28, Num 5, pp 942-950, issn 0740-0020, 9 p.Article

Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food control. 2014, Vol 42, pp 329-334, issn 0956-7135, 6 p.Article

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatmentSIN MEI TAN; SUI MAE LEE; DYKES, Gary A et al.Food research international. 2014, Vol 66, pp 417-423, issn 0963-9969, 7 p.Article

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on iceOKPALA, Charles Odilichukwu R; WEE SIM CHOO; DYKES, Gary A et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 110-116, issn 0023-6438, 7 p.Article

Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meatMELLOR, Glen E; BENTLEY, Jessica A; DYKES, Gary A et al.Food microbiology. 2011, Vol 28, Num 5, pp 1101-1104, issn 0740-0020, 4 p.Article

Effect of Temperature and Contact Time on Campylobacter jejuni Attachment to, and Probability of Detachment from, Stainless SteelVU TUAN NGUYEN; TURNER, Mark S; DYKES, Gary A et al.Journal of food protection. 2010, Vol 73, Num 5, pp 832-838, issn 0362-028X, 7 p.Article

Antimicrobial resistance and genetic characterization of Campylobacter spp. from three countriesWIECZOREK, Kinga; DYKES, Gary A; OSEK, Jacek et al.Food control. 2013, Vol 34, Num 1, pp 84-91, issn 0956-7135, 8 p.Article

Attachment of Bacterial Pathogens to a Bacterial Cellulose―Derived Plant Cell Wall Model: A Proof of ConceptTAN, Michelle S. F; YI WANG; DYKES, Gary A et al.Foodborne pathogens and disease. 2013, Vol 10, Num 11, pp 992-994, issn 1535-3141, 3 p.Article

An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB geneMOORHEAD, Sandra M; DYKES, Gary A; CURSONS, Ray T et al.Journal of microbiological methods. 2003, Vol 55, Num 2, pp 425-432, issn 0167-7012, 8 p.Article

The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp fleshWAN NORHANA, M. N; POOLE, Susan E; DEETH, Hilton C et al.Food microbiology. 2010, Vol 27, Num 2, pp 250-256, issn 0740-0020, 7 p.Article

Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two VarietiesKOSISKA, Agnieszka; KARAMAC, Magdalena; ESTRELLA, Isabel et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 18, pp 4613-4619, issn 0021-8561, 7 p.Article