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Harry M. Marks

Food Safety and Inspection Service

22

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542

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Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate.

2013 Journal of Food Processing and Technology
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Modeling uncertainty of estimated illnesses attributed to non-O157:H7 Shiga toxin-producing escherichia coli and its impact on illness cost.

2013 Journal of Food Protection
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Simplified framework for predicting changes in public health from performance standards applied in slaughter establishments

2012 Food Control
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A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk.

2011 Food Microbiology
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Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.

2011 Journal of Food Protection
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Evaluating the effectiveness of pasteurization for reducing human illnesses from Salmonella spp. in egg products: results of a quantitative risk assessment.

2008 Foodborne Pathogens and Disease
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Approaches for modeling thermal inactivation of food borne pathogens

2006
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Overview and Summary of the Food Safety and Inspection Service Risk Assessment for Salmonella Enteritidis in Shell Eggs, October 2005

2006 Foodborne Pathogens and Disease
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Presenting Scientific Theories Within Risk Assessments

2005 Human and Ecological Risk Assessment
- Harry M. Marks
- Margaret Colemana
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Risk Analysis Frameworks for Chemical and Microbial Hazards

2005
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