Hong, Y., Pan, Y., & Ebner, P. (2013). Development of bacteriophage treatments to reduce E. coli O157:H7 contamination of beef products and produce. Journal of Animal Science.
Clark, S., Daly, R., Jordan, E., & Mathew, A. (2012). Enhancing Educational Approaches for Future Changes in Biosecurity and Antibiotic Use in Animal Agriculture. Journal of Animal Science.
Howe, K. (2012). Foodborne Illness Trends in the United States.
Hayes, S. (2012). Proper Preparation is Essential for Food Safety.
(2010). Animal Health. In Animal Science and Industry.
Zhang, J., Wall, S., & Li, X. (2010). Contamination rates and antibiotic resistance patterns in conventionally raised vs. grass-fed beef samples. Foodborn Pathogens and Disease, 7(11), 1331-1336.
Zhang, J., Kraft, B., Pan, Y., & Saez, A. (2010). Development of an anti-Salmonella phage cocktail with increased host range. Foodborne Pathogens and Disease, 7(11), 1415.
Rostagno, M. (2010). Incidence of foodborne pathogens in organic pork. In Organic Meat Production and Processing.
Wall, S., Zhang, J., & Rostagno, M. (2010). Phage Therapy To Reduce Preprocessing Salmonella Infections in Market-Weight Swine. Applied and Environmental Microbiology, 76(1), 48-53.
(2010). Salmonella Transmission, Dissemination, Colonization and Control. Midwest Swine Nutrition Conference, 44-49.