Dodd CE - Search Results

1

Suicide through stress: a bacterial response to sub-lethal injury in the food environment.

Dodd CE, Richards PJ, Aldsworth TG. Dodd CE, et al. Int J Food Microbiol. 2007 Nov 30;120(1-2):46-50. doi: 10.1016/j.ijfoodmicro.2007.06.008. Epub 2007 Jun 13. Int J Food Microbiol. 2007. PMID: 17617484 Review.

2

The significance of bacteria in stationary phase to food microbiology.

Rees CE, Dodd CE, Gibson PT, Booth IR, Stewart GS. Rees CE, et al. Among authors: dodd ce. Int J Food Microbiol. 1995 Dec;28(2):263-75. doi: 10.1016/0168-1605(95)00062-3. Int J Food Microbiol. 1995. PMID: 8750672 Review. No abstract available.

3

A competitive microflora increases the resistance of Salmonella typhimurium to inimical processes: evidence for a suicide response.

Aldsworth TG, Sharman RL, Dodd CE, Stewart GS. Aldsworth TG, et al. Among authors: dodd ce. Appl Environ Microbiol. 1998 Apr;64(4):1323-7. doi: 10.1128/AEM.64.4.1323-1327.1998. Appl Environ Microbiol. 1998. PMID: 9546168 Free PMC article.

4

RpoS function in Salmonella Typhimurium LT2 monitored in a skim milk model food.

Thompson JM, Stewart GS, Dodd CE. Thompson JM, et al. Among authors: dodd ce. J Food Prot. 1999 Jan;62(1):70-2. doi: 10.4315/0362-028x-62.1.70. J Food Prot. 1999. PMID: 9921832 Free article.

5

Induction of rpoS in Salmonella typhimurium by nutrient-poor and depleted media is slower than that achieved by a competitive microflora.

Aldsworth TG, Dodd CE, Stewart GS. Aldsworth TG, et al. Among authors: dodd ce. Lett Appl Microbiol. 1999 Apr;28(4):255-7. doi: 10.1046/j.1365-2672.1999.00534.x. Lett Appl Microbiol. 1999. PMID: 10212436

6

Bacterial suicide through stress.

Aldsworth TG, Sharman RL, Dodd CE. Aldsworth TG, et al. Among authors: dodd ce. Cell Mol Life Sci. 1999 Oct 30;56(5-6):378-83. doi: 10.1007/s000180050439. Cell Mol Life Sci. 1999. PMID: 11212292 Review.

7

The importance of RpoS in the survival of bacteria through food processing.

Dodd CE, Aldsworth TG. Dodd CE, et al. Int J Food Microbiol. 2002 Apr 5;74(3):189-94. doi: 10.1016/s0168-1605(01)00679-1. Int J Food Microbiol. 2002. PMID: 11981969 Review.

8

Cross-contamination of carcasses and equipment during pork processing.

Warriner K, Aldsworth TG, Kaur S, Dodd CE. Warriner K, et al. Among authors: dodd ce. J Appl Microbiol. 2002;93(1):169-77. doi: 10.1046/j.1365-2672.2002.01678.x. J Appl Microbiol. 2002. PMID: 12067387 Free article.

9

Bacterial community structure and location in Stilton cheese.

Ercolini D, Hill PJ, Dodd CE. Ercolini D, et al. Among authors: dodd ce. Appl Environ Microbiol. 2003 Jun;69(6):3540-8. doi: 10.1128/AEM.69.6.3540-3548.2003. Appl Environ Microbiol. 2003. PMID: 12788761 Free PMC article.

10

Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.

Obodai M, Dodd CE. Obodai M, et al. Among authors: dodd ce. J Appl Microbiol. 2006 Jun;100(6):1355-63. doi: 10.1111/j.1365-2672.2006.02895.x. J Appl Microbiol. 2006. PMID: 16696684 Free article.

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