Karen L. Dodds

Growth and Toxin Production by Clostridium botulinum on Inoculated Fresh-Cut Packaged Vegetables

John W. Austin, Karen L. Dodds, B. Blanchfield et al. · Journal of Food Protection · 1998 · 65 citations

Microbial Toxin, Microbial Contamination, Toxinology +5

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

Anne D. Lambert, James P. Smith, Karen L. Dodds · Journal of Food Science · 1992 · 50 citations

Sensory Shelf Life, Shelf Life, Food Packaging +19

Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes

Karen L. Dodds · Applied and Environmental Microbiology · 1989 · 43 citations · Full text

Microbial Toxin, Water Activity, Microbial Contamination +14

Combined Effect of Modified Atmosphere Packaging and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Fresh Pork

Anne D. Lambert, James P. Smith, Karen L. Dodds · Journal of Food Protection · 1991 · 37 citations

Microbial Toxin, Meat Packaging, Food Packaging +11

Storage studies on a sous vide spaghetti and meat sauce product

M.V. Simpson, James P. Smith, Benjamin K. Simpson et al. · Food Microbiology · 1994 · 36 citations

Shelf Life, Storage Studies, Sous Vide Spaghetti +7