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Reddy, N.R., Patazca., E, Morrissey, T.R., Skinner, G.E., Loeza, V., Schill, K.M., Larkin, J.W. 2016. Thermal and pressure-assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes. Journal of Food Protection. 79(2):253-262.
Singh, A., Datta, S., Sachdeva, A., Maslanka, S.E., Dykes, J., Skinner, G.E., Burr, D.H., Whiting, R.C. and Sharma, S. 2015. Evaluation of a DIG-ELISA method for the detection of botulinum neurotoxins A, B and E in Selected Matrices. Health Security. 13(1): 37-44.
Skinner G.E., Fleischman G.J., Balster, F., Reineke, K., Reddy, N.R., Larkin, J.W., 2015. Effect of fill temperature on Clostridium botulinum Type A toxin activity during the hot filling of juice bottles. Jounal of Food Protection. 78(8):1506-1511.
Marshall, K.M., Nowaczyk II, L., Morrissey, T.R., Loeza, V. Halik, L.A., Skinner, G.E., Reddy, N.R., Fleischman, G.J., and Larkin, J.W. 2015. Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing. Journal of Food Protection. 78(1):146-150.
Marshall, K. M., Nowaczyk, L., Raphael, B. H., Skinner, G.E., and Reddy, N.R. 2014. Identification and Genetic Characterization of Clostridium botulinum type A Strains from Commercially Pasteurized Carrot Juice. Food Microbiology. 44:149-155.
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Anandi N. Sheth, Petra Wiersma, David Atrubin, Vinita Dubey, Donald Zink, Guy Skinner, Fran Doerr, Patricia Juliao, German Gonzalez, Cindy Burnett, Cherie Drenzek, Carrie Shuler, John Austin, Andrea Ellis, Susan Maslanka, and Jeremy Sobel. 2008. International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice. Clinical Infectious Diseases. 47, 1245-1251.
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Skinner, G. E., Solomon, H. M., and Fingerhut, G. A. 1999. Prevention of Clostridium botulinum type A, proteolytic B and E toxin formation in refrigerated pea soup by Lactobacillus plantarum ATCC 8014. Journal of Food Science. 64(4):724-727.
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