Keith Warriner
Guelph, ON, Canada
Last Updated: 09/26/2026
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Found 37 publications
Degradation of azoxystrobin, boscalid, and chlorpyrifos residues on strawberries using vapor-phase chlorine radical advanced oxidation process.
Journal: Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes
Published: August 11, 2026
Inactivation of Pseudomonas Enveloped Bacteriophage Phi6 (H5N1 Surrogate) in Raw Bovine Milk using a Combination of Ultraviolet light (254 nm), Advanced Oxidative Process, and Endogenous Lactoperoxidase System.
Journal: Journal of food protection
Published: December 30, 2025
Inactivation of Salmonella and avian pathogens on hatchery eggs using gas phase hydroxyl-radical process vs formaldehyde fumigation: Efficacy, hatching performance and grow-out of Chickens.
Journal: Poultry science
Published: January 07, 2025
Surface disinfection of wheat kernels using gas phase hydroxyl-radical processes: Effect on germination characteristics, microbial load, and functional properties.
Journal: Journal of food science
Published: August 05, 2023
Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process.
Journal: Journal of food protection
Published: July 26, 2023
Extracting the potential of advances in pathogen control and food diagnostics.
Journal: Journal of microbiological methods
Published: June 26, 2023
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers.
Journal: Comprehensive reviews in food science and food safety
Published: November 07, 2022
Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans.
Journal: International journal of food microbiology
Published: December 02, 2021
Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing.
Journal: Food microbiology
Published: July 12, 2021
Vapor-Phase Hydroxyl or Chlorine Radical Treatment for Inactivating Listeria monocytogenes on Mushrooms (Agaricus bisporus) without Negatively Affecting Quality or Shelf Life.
Journal: Journal of food protection
Published: May 20, 2021
The progress of type II persisters of Escherichia coli O157:H7 to a non-culturable state during prolonged exposure to antibiotic stress with revival being aided through acid-shock treatment and provision of methyl pyruvate.
Journal: Canadian journal of microbiology
Published: October 30, 2020
Last Updated: 09/26/2026