Global Food Safety Center Publications
The Mars Global Food Safety Center conducts collaborative, original research using cutting edge approaches which are shared through scientific publications and forums. Read our publications offering here.
Enhancement of Thermal Inactivation of Cronobacter Sakazakii in Apple Juice at 58 ºC by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid.
Subtyping Evaluation of Salmonella Enteritidis using SNP and Core Genome MLST with Nanopore Reads
Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk
An Innovative Approach for Real-Time Authentication of Cocoa Butter Using A Combination of Rapid Evaporative Ionization Mass Spectrometry and Chemometrics
Assessment of Butylparaben (4-hydroxybenzoic acid butyl ester)-Assisted Heat Treatment Against Escherichia Coli O157:H7 and Salmonella Enterica Serotype Typhimurium in Meat and Bone Meal
Combining Machine Learning and Elemental Profiling for Geographical Authentication of Chinese Geographical Indication (GI) Rice
Development of a Simplified, Sensitive, and Accurate LC-MS/MS Method for Peanut Quantification in Wheat Flour-based Dry Matrices
Synergistic Effects of Butyl Para-hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria
Monitoring the Microbiome for Food Safety and Quality Using Deep Shotgun Sequencing