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Animal Sciences and Industry

Publications

Nightingale, K.K., H. Thippareddi, R.K. Phebus, J.L. Marsden, and A.L. Nutsch. 2006. Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes. J. Food Prot. 69:794-800.

Singh, M., V.S. Gill, H. Thippareddi, R.K. Phebus, J.L. Marsden, T.J. Herald, and A.L. Nutsch. 2005. Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes. J. Food Prot. 68:1823-1830.

Singh, M., V.S. Gill, H. Thippareddi, R.K. Phebus, J.L. Marsden, T.J. Herald, and A.L. Nutsch. 2005. Cetylpyridinium chloride treatment of ready-to-eat polish sausages: effects on Listeria monocytogenes populations and quality attributes. Foodborne Pathogens and Disease 2:233-241.

Singh, M., V.S. Gill, H. Thippareddi, R.K. Phebus, J.L. Marsden, T.J. Herald, and A.L. Nutsch. 2005. Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef. J. Food Prot. 68:2349-2355.

Retzlaff, D., R. Phebus, A. Nutsch, J. Riemann, C. Kastner, and J. Marsden. 2004. Effectiveness of a laboratory-scale static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on prerigor beef tissue. Journal of Food Protection. Vol. 67 No. 8; 1630-1633.

Retzlaff, D.D., R.K. Phebus, A.L. Nutsch, J. Riemann, C.L. Kastner, and J.L. Marsden. 2004. Effectiveness of a laboratory-scale, vertical tower, static chamber steam pasteurization unit at various time and temperature combinations against pathogens on freshly slaughtered beef. J. Food Prot. 67:1630-1633.

Nutsch, A. L., Phebus, R.K., Riemann, M.J., Kotrola, J.S., Wilson, R.C., Boyer, J.E., Jr., and Brown, T.L. 1998. Steam pasteurization of commercially slaughtered beef carcasses: evaluation of bacterial populations at five anatomical locations. J. Food Prot. 61:571-577.

Nutsch, A. L., Phebus, R.K., Riemann, M.J., Schafer, D.E., Boyer, J.E., Jr., Wilson, R.C., Leising, J.D., and Kastner, C.L. 1997. Evaluation of a steam pasteurization process in a commercial beef processing facility. J. Food Prot. 60:485-492.

Phebus, R. K., Nutsch, A.L., Schafer, D.E., Wilson, C.R., Riemann, M.J., Leising, J.D., Kastner, C.L., Wolf, J.R., and Prasai, R.K. 1997. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef carcasses. J. Food Prot. 60:476-484.