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Muriana, P. M., W. Quimby, C. A. Davidson, and J. Grooms. 2002. Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection 65:963-969.

Murphy, R. Y., B. L. Beard, E. M. Martin, L. K. Duncan, and J. A. Marcy. 2004. Comparative study of thermal inactivation of Escherichia coli O157 : H7, Salmonella, and Listeria monocytogenes in ground pork. Journal of Food Science 69:M97-M101.

Murphy, R. Y., B. L. Beard, E. M. Martin, A. E. Keener, and T. Osaili. 2004. Predicting process lethality of Escherichia coli O157 : H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven. Food Microbiology 21:493-499.

Murphy, R. Y., and M. E. Berrang. 2002. Effect of steam- and hot-water post-process pasteurization on microbial and physical property measures of fully cooked vacuum-packaged chicken breast strips. Journal of Food Science 67:2325-2329.

Murphy, R. Y., and M. E. Berrang. 2002. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization. Journal of Food Protection 65:1561-1564.

Murphy, R. Y., M. A. Davidson, and J. A. Marcy. 2004. Process lethality prediction for Escherichia coli O157 : H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization. Journal of Food Science 69:M112-M116.

Murphy, R. Y., K. H. Driscoll, M. E. Arnold, J. A. Marcy, and R. E. Wolfe. 2003. Lethality of Listeria monocytogenes in fully cooked and vacuum packaged chicken leg quarters during steam pasteurization. Journal of Food Science 68:2780-2783.

Murphy, R. Y., K. H. Driscoll, L. K. Duncan, T. Osaili, and J. A. Marcy. 2004. Thermal lethality of Salmonella in chicken leg quarters processed via an air/steam impingement oven. Journal of Food Protection 67:493-498.

Murphy, R. Y., L. K. Dunca, E. R. Johnson, M. D. Davis, R. E. Wolfe, and H. G. Brown. 2001. Thermal lethality of Salmonella Senftenherg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization. Journal of Food Protection 64:2083-2087.

Murphy, R. Y., L. K. Duncan, B. L. Beard, and K. H. Driscoll. 2003. And z values of Salmonella, Listeria innocua, and Listeria monocytogenes in fully cooked poultry products. Journal of Food Science 68:1443-1447.

Murphy, R. Y., L. K. Duncan, M. E. Berrang, J. A. Marcy, and R. E. Wolfe. 2002. Thermal inactivation D- and z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment. Poultry Science 81:1578-1583.

Murphy, R. Y., L. K. Duncan, K. H. Driscoll, B. L. Beard, M. B. Berrang, and J. A. Marcy. 2003. Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization. Journal of Food Protection 66:578-583.

Murphy, R. Y., L. K. Duncan, K. H. Driscoll, and J. A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection 66:242-248.

Murphy, R. Y., L. K. Duncan, K. H. Driscoll, J. A. Marcy, and B. L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water. Journal of Food Protection 66:1618-1622.

Murphy, R. Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Effect of overlapping chicken patties during air/steam impingement cooking on thermal inactivation of Salmonella Senftenberg and Listeria innocua. Journal of Applied Poultry Research 10:404-411.

Murphy, R. Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Process lethality and product yield for chicken patties processed in a pilot-scale air-steam impingement oven. Journal of Food Protection 64:1549-1555.

Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, and J. A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties cooked via fryer and/or air convection oven. Journal of Food Science 67:1879-1885.

Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. Journal of Food Protection 65:53-60.

Murphy, R. Y., L. K. Duncan, J. A. Marcy, M. E. Berrang, and K. H. Driscoll. 2002. Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat. Journal of Food Science 67:3435-3440.

Murphy, R. Y., R. E. Hanson, L. K. Duncan, N. Feze, and B. G. Lyon. 2005. Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam. Food Microbiology 22:359-365.

Murphy, R. Y., R. E. Hanson, N. Feze, N. R. Johnson, L. L. Scott, and L. K. Duncan. 2005. Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system. Journal of Food Protection 68:507-511.

Murphy, R. Y., R. E. Hanson, N. R. Johnson, K. Chappa, and M. E. Berrang. 2006. Combining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters. Journal of Food Protection 69:47-52.

Murphy, R. Y., R. E. Hanson, N. R. Johnson, L. L. Scott, N. Feze, and K. Chappa. 2005. Combining antimicrobial and steam treatments in a vacuum-packaging system to control Listeria monocytogenes on ready-to-eat franks. Journal of Food Science 70:M138-M140.

Murphy, R. Y., E. R. Johnson, L. K. Duncan, M. D. Davis, M. G. Johnson, and J. A. Marcy. 2001. Thermal inactivation of Salmonella spp. and Listeria innocua in the chicken breast patties processed in a pilot-scale air-convection oven. Journal of Food Science 66:734-741.

Murphy, R. Y., E. R. Johnson, J. A. Marcy, and M. G. Johnson. 2001. Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions. Journal of Food Protection 64:23-29.

Murphy, R. Y., E. R. Johnson, B. P. Marks, M. G. Johnson, and J. A. Marcy. 2001. Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. Poultry Science 80:515-521.

Murphy, R. Y., B. P. Marks, E. R. Johnson, and M. G. Johnson. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. Journal of Food Protection 62:980-985.

Murphy, R. Y., B. P. Marks, E. R. Johnson, and M. G. Johnson. 2000. Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. Journal of Food Science 65:706-710.

Murphy, R. Y., E. M. Martin, L. K. Duncan, B. L. Beard, and J. A. Marcy. 2004. Thermal process validation for Escherichia coli O157 : H79 Salmonella, and Listeria monocytogenes in ground Turkey and beef products. Journal of Food Protection 67:1394-1402.

Murphy, R. Y., T. Osaili, B. L. Beard, J. A. Marcy, and L. K. Duncan. 2005. Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking. Food Microbiology 22:47-52.

Murphy, R. Y., T. Osaili, L. K. Duncan, and J. A. Marcy. 2004. Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat. Journal of Food Protection 67:1403-1407.

Murphy, R. Y., T. Osaili, L. K. Duncan, and J. A. Marcy. 2004. Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin. Poultry Science 83:1218-1225.

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Murray, M., and J. A. Richard. 1997. Comparative study of the antilisterial activity of nisin A and pediocin AcH in fresh ground pork stored aerobically at 5 degrees C. Journal of Food Protection 60:1534-1540.

Murtiningsih, and J. M. Cox. 1997. Evaluation of the Serobact(TM) and Microbact(TM) systems for the detection and identification of Listeria spp. Food Control 8:205-210.

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Mustapha, A., T. Ariyapitipun, and A. D. Clarke. 2002. Survival of Escherichia coli O157 : H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. Journal of Food Science 67:262-267.

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