Sandra C. Stringer

High pressure in combination with elevated temperature as a method for the sterilisation of food

David R. Wilson, Lukasz Dabrowski, Sandra C. Stringer et al. · Trends in Food Science & Technology · 2008 · 123 citations

High Hydrostatic Pressure, High-pressure Processing, Elevated Temperature +8

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project

Frédéric Carlin, Hélène Girardin, Michael W. Peck et al. · International Journal of Food Microbiology · 2000 · 97 citations · Full text

Risk Assessment, Food Contamination, Foodborne Pathogens +9

The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

Michael W. Peck, Sandra C. Stringer · Meat Science · 2005 · 87 citations

Meat Packaging, Foodborne Pathogens, Pasteurised In-pack +10

Heterogeneity of Times Required for Germination and Outgrowth from Single Spores of Nonproteolytic <i>Clostridium botulinum</i>

Sandra C. Stringer, Martin D. Webb, Susan George et al. · Applied and Environmental Microbiology · 2005 · 82 citations · Full text

Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled☆

Michael W. Peck, Kaarin Goodburn, Roy Betts et al. · Trends in Food Science & Technology · 2007 · 74 citations

Microbial Toxin, Shelf Life, Food Spoilage +12