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	41.	Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. [electronic resource] by Riordan, D C Duffy, G Sheridan, J J Whiting, R C Blair, I S McDowell, D A Producer: 20000511 In: Applied and environmental microbiology vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	42.	A study of U.S. orchards to identify potential sources of Escherichia coli O157:H7. [electronic resource] by Riordan, D C Sapers, G M Hankinson, T R Magee, M Mattrazzo, A M Annous, B A Producer: 20011101 In: Journal of food protection vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	43.	Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. [electronic resource] by Riordan, D C Duffy, G Sheridan, J Eblen, B S Whiting, R C Blair, I S McDowell, D A Producer: 19980917 In: Journal of food protection vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	44.	Effect of pH on survival, thermotolerance, and verotoxin production of Escherichia coli O157:H7 during simulated fermentation and storage. [electronic resource] by Duffy, G Riordan, D C Sheridan, J J Call, J E Whiting, R C Blair, I S McDowell, D A Producer: 20000215 In: Journal of food protection vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)