Heejeong K. Latimer

Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products

Neal J. Golden, Edmund A. C. Crouch, Heejeong K. Latimer et al. · Journal of Food Protection · 2009 · 72 citations

Risk Assessment, Partially Cooked Meat, Medicine +13

Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill†

John B. Luchansky, Anna C.S. Porto‐Fett, Bradley A. Shoyer et al. · Journal of Food Protection · 2011 · 51 citations

Microbial Toxin, Blade-tenderized Beef Steaks, Foodborne Pathogens +7

Evaluating the Effectiveness of Pasteurization for Reducing Human Illnesses from <i>Salmonella</i> spp. in Egg Products: Results of a Quantitative Risk Assessment

Heejeong K. Latimer, Harry M. Marks, Margaret E. Coleman et al. · Foodborne Pathogens and Disease · 2008 · 34 citations

Food Processing Facilities, Bacterial Pathogens, Egg Yolk +19

The atmospheric partitioning of decamethylcyclopentasiloxane(D5) and 1-hydroxynonamethylcyclopentasiloxane(D4TOH) on different types of atmospheric particles

Heejeong K. Latimer, Richard M. Kamens, G. Chandra · Chemosphere · 1998 · 34 citations

Environmental Chemistry, Engineering, Aerosol Transport +11

Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model

Heejeong K. Latimer, Lee‐Ann Jaykus, Roberta A. Morales et al. · International Journal of Food Microbiology · 2002 · 33 citations

Microbial Contamination, Typhoid Fever, Foodborne Illness +9