M.E. Parish - Concepedia

Author

M.E. Parish

Florida Department of Citrus

Also Known As

M Parish, M. E. PARISH, M. E. Parish, M. PARISH, M. Parish, M.E Parish, M.E. PARISH, M.E. Parish, Maclaine Parish

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

Florida Department of Citrus University of Florida

About

M.E. Parish is an author at Florida Department of Citrus specializing in microbiology, food safety, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	27	2.3K
2	Public Health	14	14	2.1K
3	Medicine	11	13	1.4K
4	Engineering	8	8	300
5	Natural Sciences	2	2	69

M.E. Parish

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce Linda J. Harris, J.N. Farber, Larry R. Beuchat, Comprehensive Reviews in Food Science and Food Safety Host-pathogen InteractionsMicrobial ContaminationMedicineFoodborne PathogensFoodborne Illness	2003	601
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce M.E. Parish, Larry R. Beuchat, Trevor Suslow, Comprehensive Reviews in Food Science and Food Safety Microbial ContaminationFoodborne PathogensFresh‐cut ProduceFood MicrobiologyPlant Pathology	2003	528
Methods for testing the efficacy of food antimicrobials P. Michael Davidson, M.E. Parish Food technology Antimicrobial SusceptibilityHealth SciencesAntimicrobial StewardshipAntibioticsMedicine	1989	337
Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce J.N. Farber, Linda J. Harris, M.E. Parish, Comprehensive Reviews in Food Science and Food Safety Food PackagingModified Atmosphere PackagingEnvironmental EngineeringFoodborne PathogensFresh‐cut Produce	2003	224
The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh‐Cut Produce F. F. Busta, Trevor Suslow, M.E. Parish, Comprehensive Reviews in Food Science and Food Safety Pathogenic MicrobiologyFood Processing FacilitiesSafety ProgramFood ControlFood Microbiology	2003	139
Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh‐Cut Produce Trevor Suslow, Maria Oria, Larry R. Beuchat, Comprehensive Reviews in Food Science and Food Safety Food ContaminationFoodborne PathogensProduction PracticesAgricultural EconomicsMicrobial Food Safety	2003	122
High Pressure Inactivation Kinetics of <i>Saccharomyces cerevisiae</i> Ascospores in Orange and Apple Juices Cynthia Zook, M.E. Parish, R. J. Braddock, Journal of Food Science BiochemistryApple JuicesBiochemical EngineeringBiotechnologyZ Values	1999	115
Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure J. K. Goodner, R. J. Braddock, M.E. Parish Journal of Agricultural and Food Chemistry EngineeringFood PreservationRipeningFood ChemistryCurrent Inactivation	1998	106
Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS Duygu Göçmen, A. Elston, Tristan Williams, Letters in Applied Microbiology	2005	105
Nationwide outbreak of <i>Salmonella</i> Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source Laura Gieraltowski, Emily Julian, Jeshua Pringle, Epidemiology and Infection Warehouse Membership CardsSalmonella Montevideo InfectionsDisease OutbreakFood Processing FacilitiesMultistate Investigation	2012	91

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