Hygienic control measures (including surface pasteurisation processes)

Corry, J. E. L., James, C., James, S. J. & Hinton, M. (1995) Salmonella, campylobacter and Escherichia coli O157:H7 decontamination techniques for the future.  International Journal of Food Microbiology.  Vol. 28, pp 187-196.

James, C. & James, S. J. (1995) Past and future research into methods of red meat decontamination.  MAFF contract MH0211.

James, C. (1996) Decontamination of meat by physical and chemical means.  Meat and Poultry Microbiology, Leatherhead Food RA, 19th November 1996, Leatherhead, UK.

James, C. (1996) Decontamination of red meat and poultry with organic acids.  Using Organic Acids in the Food Industry, Leatherhead Food RA, 4th July 1996, Leatherhead, UK.

James, C. & James, S. J. (1996) Decontamination of carcass meat.  The European Food and Drink Review.  Winter, pp 27-28, 30-31.

Evans, J. A., Corry, J. E. L. & James, S. J. (1997) Bacterial growth on food refrigeration equipment.  Section F, pp25-28.  Engineering and Food at ICEF 7, edited by Jowitt, R.  Academic Press, Sheffield.

Göksoy, E. & James, C. (1997) Surface heating patterns after microwave decontamination of chicken carcasses.  Poster 3.  25th Poultry Science Symposium: Poultry Meat Science, 17-19th September 1997, University of Bristol, Bristol, UK.

Göksoy, E. & James, C. (1997) The effect of short heating times at high temperatures on the surface appearance of chicken flesh and skin.  Poster 4.  25th Poultry Science Symposium: Poultry Meat Science, 17-19th September 1997, University of Bristol, Bristol, UK.

James, C. (1997) Conference report: New developments in food decontamination.  Food and Bioproducts Processing.  Vol. 75:C2, p149.

James, C. (1997) Decontamination systems for raw meat and fish.  New Developments in Food Decontamination, MAFF Fellowship and IChemE Food and Drink Subject Group, 20th March 1997, University of Bristol, Langford, UK.

James, C. & James, S. J. (1997) Meat Decontamination - the Sate of the Art.  EU Concerted Action Programme: CT94 1881.  University of Bristol, ISBN 0-86292-460-X.

James, C., Goksoy, E. O. & James, S. J. (1997) Past, Present and Future Methods of Meat Decontamination.  MAFF Advanced Fellowship in Food Process Engineering, University of Bristol.

James, S. J. (1997) Decontamination using microwaves, steam and organic acids.   New Developments in Food Decontamination, MAFF Fellowship and Institute of Chemical Engineering Food and Drink Subject Group event, 20th March 1997, University of Bristol, Langford, UK.

Göksoy, E., James, C. & James, S. J. (1998) Non uniformity of surface temperatures after microwave heating of poultry meat.  Meat Consumption and Culture, 44th International Congress of Meat Science and Technology (ICoMST), Barcelona, Spain.  Volume II, B.28, pp536-537.

Göksoy, E., James, C. & James, S. J. (1998) Producing uniformity of surface temperatures after microwave heating of poultry meat under controlled experimental conditions.  Meat Consumption and Culture, 44th International Congress of Meat Science and Technology (ICoMST), Barcelona, Spain.  Volume II, B.27, pp534-535.

James, C. (1998) Decontamination of meat.  Mini-symposium on Nutritional Consequences of Food Processing, The Rank Prize Funds.

James, C. & James, S. J. (1998) Review of decontamination techniques.  Proceedings of 3rd Karlsrule Nutrition Symposium “European Research towards Safer and Better Food”, Karlsruhe, Germany, ISSN 0933-5463.  Part 2, pp410-419.

James, C. & James, S. J. (1998) Review of use of ozone in food disinfection.  Meat & Livestock Commission (MLC), Milton Keynes, UK.

James, S. J. (1998) Decontamination studies at Langford. Langford Food Symposium, University of Bristol, Langford, UK.

James, S. J. (1998) How to get the bugs out of sandwiches. Sandwich and Snack News, July.

James, S. J., Brown, T., Evans, J. A., James, C., Ketteringham, L. & Schofield, I. (1998) Decontamination of meat, meat products and other foods using steam condensation and organic acids.  Proceedings of 3rd Karlsruhe Nutrition Symposium “European Research towards Safer and Better Food”, Karlsruhe, Germany, ISSN 0933-5463.  Part 1, pp175-185.

Göksoy, E. & James, C. (1999) Surface heating patterns after microwave decontamination of chicken carcasses.  Poultry Meat Science, edited by Richardson, R. I. & Mead, G. C., Part VI: Poster Abstracts, p424.  ISBN 0851992374.

Göksoy, E. & James, C. (1999) The effect of short heating times at high temperatures on the surface appearance of chicken flesh and skin.  Poultry Meat Science, edited by Richardson, R. I. & Mead, G. C., Part VI: Poster Abstracts, p425.  ISBN 0851992374.

Göksoy, E. O., James, C. & James, S. J. (1999) Non-uniformity of surface temperatures after microwave heating of poultry meat.  Journal of Microwave Power and Electromagnetic Energy.  Vol. 34:3, pp 149-160.

James, C. (1999) Novel decontamination methods for meat product surfaces.  Innovations in the Meat Industries to Improving Freshness, Safety and Quality, 7th September 1999, Copenhagen, Denmark.

James, C. (1999) Past, Present and Future Methods of Meat Decontamination: Update 1999.  MAFF Advanced Fellowship in Food Process Engineering, University of Bristol.

James, C., Nicolaon, M. & James, S. J. (1999) Review of microbial contamination and control measures in abattoirs.  FRPERC, University of Bristol, ISBN 0-86292-498-7.

James, C., Nicolaon, M. & James, S. J. (1999) Review of microbial contamination and control measures in abattoirs.  MAFF contract MH0227 (FSA M01007).

James, S. J. (1999) Developments in steam decontamination of food.  CCFRA conference, Campden & Chorleywood Food Research Association (CCFRA), 12th November 1999, Chipping Campden, UK.

James, S. J., Corry, J., Foster, A., Grant, J., James, C., Ketteringham, L. & Purnell, G. (1999) Decontamination of Meat Primals and Consumer Cuts using Steam Condensation.  MAFF contract MH0222.

Purnell, G. (1999) Atmospheric Pressure Steam Decontamination.  MAFF Fellowship Seminar - Update on Microbial Food Decontamination and Sources of Contamination, 29th April 1999, FRPERC, University of Bristol, Langford, UK.

Göksoy, E. O., James, C. & Corry, J. E. L. (2000) The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat.  Journal of Food Engineering.  Vol. 45, pp 153-160.

James, C. (2000) Past, Present and Future Methods of Meat Decontamination: Update 2000.  Food Refrigeration & Process Engineering Research Centre, University of Bristol.

James, C., Göksoy, E. O., Corry, J. E. L. & James, S. J. (2000) Surface pasteurisation of poultry meat using steam at atmospheric pressure.  Journal of Food Engineering.  Vol. 45, pp 111-117.

James, C., Thornton, J. A., Ketteringham, L. & James, S. J. (2000) Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses.  Journal of Food Engineering.  Vol. 43, pp 219-225.

James, S. J. (2000) Effective decontamination processes.  MAFF Hygienic Food Processing Workshop for Engineers and Microbiologists, 11th January 2000, London.

James, S. J. (2000) Sources of contamination in abattoirs.  CCFRA Meat and Meat Products meeting - Seminar 2, Campden & Chorleywood Food Research Association (CCFRA), September 2000, Chipping Campden, UK.

James, S. J. & James, C. (2000) Developments and applications for surface decontamination technology.  Proceedings of Forever Fresh? Developing extended shelf-life foods.  Leatherhead Food RA, Leatherhead, Leatherhead, UK.

James, S. J., Brown, T., Corry, J., Evans, J. A., James, C., Ketteringham, L. & Purnell, G. (2000) Surface pasteurisation of food using steam condensation.  IChemE Food & Drink 2000 Processing Solutions for Innovative Products, Institution of Chemical Engineers (IChemE), UK, ISBN 0 85295 438 7, pp22-25.

James, S. J., Ketteringham, L. & James, C. (2000) Using ozone to reduce the bacteria contamination of green peppers, herbs and salad vegetables.  IChemE Food & Drink 2000 Processing Solutions for Innovative Products, Institution of Chemical Engineers (IChemE), UK, ISBN 0 85295 438 7, pp129-132.

Purnell, G. (2000) Developments in decontamination of poultry carcasses.  Meat and Poultry 2000 - Seminar 1. Campden & Chorleywood Food Research Association (CCFRA), 17th July 2000, Chipping Campden, UK.

Purnell, G. & James, S. J. (2000) UV surface decontamination of wrapped and unwrapped meat joints, poultry and lettuce. IChemE Food & Drink 2000 Processing Solutions for Innovative Products, Institution of Chemical Engineers (IChemE), UK, ISBN 0 85295 438 7, pp135-138.

Göksoy, E. O., James, C., Corry, J. E. L. & James, S. J. (2001) The effect of hot water immersions on the appearance and microbiological quality of skin-on chicken breast pieces.  International Journal of Food Science and Technology.  Vol. 36:1, pp 61-69.

James, C. (2002) New developments in decontaminating raw meat.  Chpt 10, pp259-282.  Meat Processing: improving quality, edited by Kerry, J., Kerry, J. & Ledward, D.  Woodhead Publishing Ltd.  ISBN 1 85573 583 0.

James, C., Lechevalier, V. & Ketteringham, L. (2002) Surface pasteurisation of shell eggs.  Journal of Food Engineering.  Vol. 53, pp193-197.

Corry, J. E., James, C., O’Neill, D., Yaman, H., Kendall, A. & Howell, M. (2003) Physical methods, readily adapted to existing commercial processing plants, for reducing numbers of campylobacters, on raw poultry. Proceedings of the 12th international Workshop on Campylobacter, Helicobacter and Related Organisms, Aarhus, Denmark. International Journal of Medical Microbiology. Vol. 293, suppl. no. 35, p32, abstract no. D22.

James, C., Purnell, G. & James, S. J. (2003) Review of the use of ozone in red meat and poultry processing.  Food Standards Agency (FSA) project no. ZM0104.

James, S. J. (2003) Bugdeath: real data on bacterial kill. Food and Beverage International.  October.

James, S. J. & James, C. (2003) Thermal decontamination of food.  Proceedings of the Institute of Refrigeration.  Vol. 100 (2003/04), pp1-12.

Evans, J. A., Russell, S. L., James, C. & Corry, J. E. L. (2004) Microbial contamination of food refrigeration equipment. Journal of Food Engineering. Vol. 62:3, pp225-232.

James, S. J. (2004) End of the road for Pathogens?  New Food.  Vol. 7:2, pp28-31.

James, S. J. (2004) Predicting microbial death during heat treatment on foods. Integrating Safety and Nutrition Research along the Food Chain: The New Challenge, 24-29th October 2004, Lille, France. 

James, S. J. & Salisbury, V. (2004) EU Bugdeath.  Meat and Poultry Seminar 2004. Campden & Chorleywood Food Research Association (CCFRA), 8th July 2004, Chipping Campden, UK.

Purnell, G. (2004) UK Food Sector Hand Hygiene: A Review.  FSA 2003141.

Purnell, G., Mattick, K. & Humphrey, T. (2004) The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry.  Journal of Food Engineering.  Vol. 62:1, pp29-36.

Evans, J. A. & James, S. J. (2005) Predicting the reduction in microbes on the surface of foods during surface pasteurisation – the BUGDEATH project.  Food Science Central Website” www.foodsciencecentral.com/fsc/ixid13943.

James, C. (2005) Carcass decontamination.  Food hygiene monitoring and control, Spring Scientific Meeting of the Veterinary Public Health Association, 23rd April 2005, Cumbernauld, Scotland.

James, C. (2005) Dealing with decontamination.  New Food.  Issue 4, pp59-62.

James, C. (2005) On-line physical methods for decontaminating raw poultry meat.  Chpt 17, pp393-413.  Food safety control in the poultry industry, edited by Mead, G.  Woodhead Publishing Ltd.  ISBN 1 85573 954 2.

James, C., Purnell, G., Hannay, N., James, S. J., Allen, V. M., Barbedo-Pinto, C., Howell, M. & Corry, J. E. L. (2005) Surface pasteurisation of chicken carcasses using hot water or steam at atmospheric pressure in order to reduce levels of Campylobacter spp. and other bacteria. Proceedings of 13th International Workshop on Campylobacter, Helicobacter and Related Organisms (CHRO 2005), 4-8th September 2005, Gold Coast, Queensland, Australia.

Purnell, G., Allen, V., James, S. & Ketteringham, L. (2005) The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts.  Journal of Food Engineering.  Vol. 68:4, pp419-427.

Bulut, S., James, C., Herbert, R. & James, S. J. (2006) Steam surface pasteurisation of pork and chicken portions.  Food Factory of the Future 3, 7-9th June 2006, SIK, Gothenburg, Sweden.

Bulut, S., Purnell, G., James, C., Taylor, G. & Herbert, R. (2006) Continuous steam sterilisation of fresh herbs.  Food Factory of the Future 3, 7-9th June 2006, SIK, Gothenburg, Sweden.

Evans, J. A., Russell, S. L., James, C. & Corry, J. E. L. (2006) Microbial contamination of food refrigeration equipment.  Food is life, 13th World Congress of Food Science & Technology, 17-21st September 2006, Nantes, France, pp21-33.

Fisher, A. V., Wilkin, C-A., Purnell, G. & Howell, M. (2006) The production and microbial quality of skin-on sheep carcasses. Harnessing and exploiting global opportunities, 52nd International Congress of Meat Science and Technology (ICoMST), 13-18th August 2006, Dublin, Ireland. ISBN-10: 90-8686-010-9 / ISBN-13: 978-90-8686-010-4, pp319-320.

Foster, A. M., Ketteringham, L. P., Purnell, G. L., Kondjoyan, A., Havet, M. & Evans, J. A.  (2006) New apparatus to provide repeatable surface temperature-time treatments on inoculated food samples.  Journal of Food Engineering.  Vol. 76:1, pp19-26. 

Gill, M. M., Pereira, P. M., Brandão, T. R. S., Silva, C. L. M., Kondjoyan, A., Valdramidis, V. P., Geeraerd, A. H., Van Impe, J. F. M. & James, S. J. (2006) Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments – software development.  Journal of Food Engineering.  Vol. 76, pp95-103.

James, C., Corry, J. E. L., Purnell, G. & James, S. J. (2006) Physical intervention methods for reducing pathogens on raw poultry. Symposium on food processing and technology, 17th International Congress of Chemical and Process Engineering CHISA 2006, 27-31st August 2006, Prague, Czech Republic.  Summaries 5: Systems and Technology, K1.06, p1551-1552.  CD-Rom of Full Texts, paper 1426.

James, C., Pinho, R. M. & James, S. J. (2006) Safety implications of the manufacture of minced meat from aged meat.  Food Standards Agency (FSA), FRPERC project number 2006141.

James, S. J. (2006) Predicting the reduction in microbes on the surface of foods during heating.  Symposium on food processing and technology, 17th International Congress of Chemical and Process Engineering CHISA 2006, 27-31st August 2006, Prague, Czech Republic.

James, S. J. (2006) Prediction of weight and water activity changes in food refrigeration, cooking and surface pasteurisation processes.  Food Modelling Club Meeting on Water in Foods, Leeds, UK.

James, S. J. (2006) Thermal and non-thermal food decontamination systems.  Symposium on food processing and technology, 17th International Congress of Chemical and Process Engineering CHISA 2006, 27-31st August 2006, Prague, Czech Republic.  CD-Rom of Full Texts, paper 1427.

James, S. J. (2006) Thermal intervention systems - theory and practice. Microbial reduction on poultry carcasses-discussion workshop, Langford, UK.

James, S. J. & Evans, J. A. (2006) Predicting the reduction in microbes on the surface of foods during surface pasteurisation – the ‘BUGDEATH’ project.  Journal of Food Engineering.  Vol. 76, pp1-6.

Ketteringham, L., Gausseres, R., James, S. J. & James, C. (2006) Application of aqueous ozone for washing pre-cut green peppers (Capsicum annuum L.). Journal of Food Engineering.  Vol. 76:1, pp104-111.

Purnell, G., Corry, J. E. L & James, C. (2006) Reduction of campylobacters on poultry using steam or hot water heat treatments and subsequent chilling.  “Harnessing and exploiting global opportunities”, 52nd International Congress of Meat Science and Technology, 13-18th August, Dublin, Ireland, pp333-334, ISBN-10: 90-8686-010-9.

Purnell, G., Foster, A. & James, C. (2006) Development of an atmospheric steam surface pasteurisation unit.  Symposium on food processing and technology, 17th International Congress of Chemical and Process Engineering CHISA 2006, 27-31st August 2006, Prague, Czech Republic.  CD-Rom of Full Texts, paper 1413.

Purnell, G., James, S., Corry, J. E. L. & James, C. (2006) Development and evaluation of a pilot scale atmospheric steam treatment cabinet.  “Harnessing and exploiting global opportunities”, 52nd International Congress of Meat Science and Technology, 13-18th August 2006, Dublin, Ireland, ISBN-10: 90-8686-010-9, pp599-600.

Small, A., Buncic, S., Collis, V., Chapple, D., James, C., Purnell, G. & James, S. J. (2006) Cleaning and disinfection of lairage-to-stunning areas in abattoirs.  Food Standards Agency (FSA) project no. MO1028.

Small, A., James, C., James, S., Davies, R., Howell, M., Hutchison, M. & Buncic, S. (2006) Presence of Salmonella spp. in the red meat abattoir lairage after routine cleansing and disinfection, and on carcasses.  Journal of Food Protection.  Vol. 69:10, pp2342-2351.

Small, A., James, C., Purnell, G., James, S., Davies, R., Howell, M., Hutchison, M. & Buncic, S. (2006) Serotypes and antimicrobial resistance of salmonella enterica on red meat carcasses and in the lairages after cleaning, in the south-west of England.  Harnessing and exploiting global opportunities, 52nd International Congress of Meat Science and Technology (ICoMST), 13-18th August 2006, Dublin, Ireland, pp341-342, ISBN-10: 90-8686-010-9.

Small, A., James, C., Purnell, G., Losito, P., James, S. & Buncic, S. (2006) Efficacy of simple methods of cleaning for red meat abattoir lairages. “Harnessing and exploiting global opportunities”,52nd International Congress of Meat Science and Technology (ICoMST), 13-18th August 2006, Dublin, Ireland, pp353-354, ISBN-10: 90-8686-010-9.

Corry, J. E. L., Allen, V., Whyte, R., Tinker, D., James, C., Purnell, G. & James, S. J. (2007) Physical methods readily adapted to existing commercial lines for reducing pathogens, particularly campylobacters, on raw poultry.  Food Standards Agency (FSA) project no. MO1019.

Corry, J. E. L., Barbedo-Pinto, C. S., Cestra, J., Jorgensen, F., Williams, L., James, C., James, S. J., Purnell, G. & Howell, M. (2007) Investigation of optimum intervention points to minimise transfer of Campylobacter spp. from the live chicken to the carcass during processing. Proceedings of 14th International Workshop on Campylobacter, Helicobacter and Related Organisms (CHRO 2007), 2-5th September 2007, Beurs World Trade Center, Rotterdam, The Netherlands. Zoonoses and Public Health.  Vol. 54, Suppl. 1, p135.

Corry, J. E. L., James, S. J., Purnell, G., Pinto, C. S., Chochois, Y., Howell, M. & James, C. (2007) Surface pasteurisation of chicken carcasses using hot water.  Journal of Food Engineering.  Vol. 79, pp913-919.

Dodd, C. & James, S. J. (2007) Can control be achieved in the slaughterhouse? Food Standards Agency (FSA) Workshop on Measures of Slaughterhouse Hygiene, 28th March 2007, The Belfry Hotel, Wishaw, Warwickshire.

Fisher, A., Wilkin, C-A. & Purnell, G. (2007) The production and microbiological status of skin-on sheep carcasses.  Meat Science.  Vol. 77, pp467-473.

James, C. (2007) New Technologies in chemical methods of food surface disinfection (Ozone, organic acids, etc).  Systems and Technologies for the Destruction of Microorganisms in Foods: Present and Future, 21-22nd June 2007, AINIA, Valencia, Spain.

James, C. (2007) Replacing chlorine – alternative chemicals for treating produce.  The Microbiology of Fresh Produce, SfAM (Society for Applied Microbiology) Summer Conference 2007, 2-5th July 2007, Park Plaza Hotel, Cardiff, Wales.

James, C., James, S. J., Hannay, N., Purnell, G., Pinto, C. S., Yaman, H., Araujo, M., Gonzalez, M. L., Calvo, J., Howell, M. & Corry, J. E. L. (2007) Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces.  International Journal of Food Microbiology.  Vol. 114, pp195-203.

James, S. J. (2007) Aspects of pork processing.  BPEX Board Meeting.

James, S. J. (2007) New Technologies in physical methods of food surface disinfection (Steam, immersion, UV, Pulsed light, etc).  Systems and Technologies for the Destruction of Microorganisms in Foods: Present and Future, 21-22nd June 2007, AINIA, Valencia, Spain.

James, S. J. (2007) Novel physical methods for decontamination of produce. .  The Microbiology of Fresh Produce, SfAM (Society for Applied Microbiology) Summer Conference 2007, 2-5th July 2007, Park Plaza Hotel, Cardiff, Wales.

James, S. J. (2007) Refrigeration and thermal processing of meat and meat products.  Workshop for Industria De Alimentos Zenû S.A., Medellin, Columbia.

James, S. J. (2007) The importance of weight loss and water activity changes in food refrigeration, cooking and surface pasteurisation processes.  Moisture Migration in Food – Advances in its Control, 22nd March 2007, Leatherhead Food International, Leatherhead, Surrey, UK.

James, S. J., Wilkins, C. -A., Purnell, G & James C. (2007) Reduction of salmonella contamination of pig meat.  Food Standards Agency Review of the M01 Meat hygiene Research Programme, 26-27th March 2007, The Belfry Hotel, Wishaw, Warwickshire, UK.

James, S., Purnell, G., Wilkin, C.-A., Howell, M. & James, C. (2007) Sources of salmonella contamination in pig processing. 7th International Symposium on the epidemiology & control of foodborne pathogens in pork (SAFEPORK 2007), 9-11th May 2007, Verona, Italy, pp295-298.

Purnell, G., James, S., Wilkin, C. -A., Fisher, A., Corry, J., Howell, M., Brown, T. & James, C. (2007) Microbial studies of carcass hygiene issues.  3rd CIGR International Symposium on Food and Agricultural Products: Processing and Innovations, 24-26th September 2007, Naples, Italy.

Small, A., James, C., James, S., Davies, R., Howell, M., Hutchison, M. & Buncic, S. (2007) Construction, management and cleanliness of red meat abattoir lairages in the UK.  Meat Science.  Vol. 75, pp523-532.

Small, A., James, C., Purnell, G., Losito, P., James, S. & Buncic, S. (2007) An evaluation of simple cleaning methods that may be used in red meat abattoir lairages.  Meat Science.  Vol. 75, pp220-228.

Small, A., Purnell, G., James, S. J., Howell, M. & James, C. (2007) Routes of salmonellae contamination in pig lairages and the development and evaluation of simple cleaning methods. 7th International Symposium on the epidemiology & control of foodborne pathogens in pork (SAFEPORK 2007), 9-11th May 2007, Verona, Italy, pp320-323.

Tinker, D. B., Dodd, C. E. R., Richards, P., James, S. J., James, C., Wilkin, C-A., Burfoot, D., Howell, M. & Purnell, G. (2007) Assessment of processes and operating conditions in UK pork abattoirs.  7th International Symposium on the epidemiology & control of foodborne pathogens in pork (SAFEPORK 2007), 9-11 May 2007, Verona, Italy, pp337-340.

Wilkin, C. -A., Purnell, G., James, S., Howell, M. & James, C. (2007) Changes in microbial distribution and water conditions during the scalding and dehairing of pig carcasses. 7th International Symposium on the epidemiology & control of foodborne pathogens in pork (SAFEPORK 2007), 9-11th May 2007, Verona, Italy, pp257-260.

Corry, J. E. L., Cestra, J., James, C., James, S. J., Jorgensen, F., Pinho, R., Purnell, G. & Howell, M. (2008) Evaluation of chemicals for the inactivation of naturally occurring thermophilic Campylobacter spp. on poultry carcasses.  Evolving Microbial Food Quality and Safety, The 21st International ICFMH Symposium, 1-4th September 2008, Aberdeen, Scotland.

James, C. (2008) Replacing chlorine – alternative chemicals for treating produce.  Meeting of the CCFRA Washing and Decontamination of Fresh Produce Forum, 8th April 2008, Chipping Campden, UK.

Fisher, A. V., Wilkin, C.-A., Purnell, G. L., James, C. & James, S. J. (2009) Pre-skinning treatments of slaughtered cattle and sheep to improve meat safety. Food Standards Agency (FSA) project no. MO1046.

James, C., Wilkin, C.-A., Purnell, G. & James, S. J. (2009) Reduction of salmonella contamination of pig meat. Food Standards Agency (FSA) project no. MO1038.

Purnell, G., Wilkin, C.-A., James, S. J. & James, C. (2009) Pre-scald plugging for pork carcass hygiene.  New Challenges in Food Preservation, Processing - Safety - Sustainability, 2009 EFFoST Annual Conference, 11-13th November 2009, Budapest, Hungary.

Purnell, G., James, C., Wilkin, C.-A. & James, S. J. (2010) An evaluation of improvements in carcass hygiene through the use of anal plugging of pig carcasses prior to scalding and dehairing.  Journal of Food Protection.  Vol. 73:6, pp1108-1110.

Corry, J. E. L., Jørgensen, F., Purnell, G., James, C. & James, S. J. (2010) Reducing Campylobacter cross-contamination during poultry processing.  Food Standards Agency (FSA) project no. MO1039.  In Press.

Purnell, G., James, C., James, S. J. & Corry, J. E. L. (2011) Comparison of acidified sodium chlorite (ASC), chlorine dioxide (CD), peroxyacetic acid (PAA) and tri-sodium phosphate (TSP) 30s chemical washes for decontamination of chicken carcasses and subsequent post-treatment rinsing. 57th International Congress of Meat Science and Technology (ICoMST), 7-12th August 2011, Ghent, Belgium, P209.

Purnell, G., James, C., James, S. J. & Corry, J. E. L. (2011) Comparison of physical systems (atmospheric steam, and different types of water sprays) for decontamination of poultry carcasses. 57th International Congress of Meat Science and Technology (ICoMST),  7-12th August 2011, Ghent, Belgium, P211.

Newell, D. G. , Elvers, K. T., Dopfer, D. ,Hansson, I., Jones, P., James, S., Gittins, J., Stern, N. J., Davies, R., Connerton, I., Pearson, D., Salvat, G. & Allen, V. M. (2011) Biosecurity-Based Interventions and Strategies To Reduce Campylobacter spp. on Poultry Farms.  Applied and Environmental Microbiology. Vol. 77, pp8605-8614.

James, C. & James, S. J. (2012) Quantification of the controls that should be placed on meat prior to mincing.  Food Standards Agency (FSA) project no. MO1054.

Purnell, G. & James, C. (2012) Advances in food surface pasteurization by thermal methods.  Chpt 8, pp241-273. Microbial Decontamination in the Food Industry: Novel Methods and Applications, edited by Demirci, A. & Ngadi, M. O.. Woodhead Publishing Ltd.

James, C., Purnell, G. & James, S. J. (2013) Description of the processes used in the UK to manufacture MSM and former DSM meat products from poultry and pork and an initial assessment of microbiological risk.  Food Standards Agency (FSA) project no. FS503001.

James, C., Derrick, S., Purnell, G. & James, S. J. (2013) Review of the risk management practices employed throughout the fish processing chain in relation to controlling histamine formation in at-risk fish species.  Food Standards Agency (FSA) project no. FS241055.

Purnell, G., James, C., James, S. J., Howell, M. & Corry, J. E. L. (2014) Comparison of acidified sodium chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses.  Food and Bioprocess Technology.  Vol. 7, pp2093-2101.  doi: 10.1007/s11947-013-1079-7.

James, S. J. & James, C. (2014) Chilling and freezing. Chpt 20, pp481-510. Food Safety Management, edited by Motarjemi, Y. & Lelieveld, H..  Elsevier.

Musaviam, H. S., Krebs, N. H., Nonboe, U., Corry, J. E. L. & Purnell, G. (2014) Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses.  International Journal of Food Microbiology. Vol. 176, pp23-28.

James, C., Daramola, B., Dudkiewicz, A., Reyers, F., Purnell, G., Turner, R., James, S. J. & Braybrooks, V. (2014) Qualitative Risk Assessment to support a policy decision on partially-eviscerated (effilé) poultry production.  Food Standards Agency (FSA) project no. FS101044.

Hamidi-Oskouei, A. M., James, C. & James, S. (2015) The efficiency of UVC radiation in the inactivation of Listeria monocytogenes on beef-agar food models.  Food Technology and Biotechnology.  Vol. 53:3, pp231-236.