Patel, J., Singh, M., Macarisin, D., Sharma, M., & Shelton, D. (2013). Differences in biofilm formation of produce and poultry Salmonella enterica isolates and their persistence on spinach plants.. Food Microbiology, 36(2), 388-394.
Singh, M., & Smith, J. (2013). Efficacy of various antimicrobials against Campylobacter jejuni in poultry processing. Food Processing Technologies- Challenges and Solutions for Sustainable Food Security, 47-51.
Nagel, G. M., Bauermeister, L. J., Bratcher, C. L., Singh, M., & McKee, S. R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.. International Journal of Food Microbiology, 165(3), 281-286.
Singh, M., & Suresh, D. (2013). Effect of UV light against spoilage bacteria and Listeria monocytogenes on Ready to eat bologna. Proceedings of the International Congress on Meat Science and Technology, S6A-11.
Hess, J. B., Singh, M., Saenmahayak, B., Smith, J., & Bilgili, S. F. (2013). Oxidative stability of ground broiler chicken meat. World's Poultry Science, 96(suppl) 63.
Singh, M., Hess, J. B., Saenmahayak, B., Smith, J., Dozier, W. A., & Bilgili, S. F. (2013). Microbial profile and stability of ground broiler chicken meat. World's Poultry Science, 69(suppl)17.
Connor, D. E., Singh, M., Macklin, K. S., & Hess, J. B. (2013). Impact of processing equipment and facility materials on establishment and persistence of foodborne pathogens. World's Poultry Science, 69(Suppl)51.