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- Chen, L., J. Jung, B.D. Chaves, D. Jones, M. Negabhan, Y. Zhao, and J. Subbiah. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948. https://doi.org/10.1016/j.foodcont.2021.107948
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- Gomes-Neto, J.C., Pavlovikj, N., Cano, C., Abdalhamid, B., Al-Ghalith, G.A., Loy, J.D., Knights, D., Iwen, P.C., Chaves, B.D., and Benson, A.K. 2021. Heuristic mapping of population structure and pan-genome reveals unique genomic signatures within major serovars of Salmonella enterica lineage I. Front. Sustain. Food Syst. https://doi.org/10.3389/fsufs.2021.725791
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- Lau, S.K., R. Panth, B.D. Chaves, C.L. Weller, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL-B2354 in whole chia seeds (Salvia hispanica L.). J. Food Prot., 84, 1357–1365. https://doi.org/10.4315/JFP-20-468
- Verma, T., B.D. Chaves, S. Irmak, and J. Subbiah. 2021. Pasteurization of dried basil leaves using radio frequency heating: a microbial challenge study. Food Control, 124, 107932. https://doi.org/10.1016/j.foodcont.2021.107932
- Verma, T., B.D. Chaves, T. Howell, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella spp. and Enterococcus faecium NRRL B-2354 in dried basil leaves. Food Microbiol., 96, 103710. https://doi.org/10.1016/j.fm.2020.103710
- Wei, X., L. Chen, B.D. Chaves, M. Ponder, and J, Subbiah. 2021. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of black peppercorn. LWT, 140, 110742. https://doi.org/10.1016/j.lwt.2020.110742
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- Wei, X., S.K. Lau, B.D. Chaves, M.G. Danao, S. Agarwal, and J. Subbiah. 2020. Effect of water activity on the thermal inactivation kinetics of Salmonella in dairy powders. J. Dairy Sci., 103, 6904–6917. https://doi.org/10.3168/jds.2020-18298
- Cano, C., Y. Meneses, and B.D. Chaves*. 2019. Ozone-based interventions to improve the microbiological safety of poultry carcasses and parts – A review. J. Food Prot., 82, 940-947. https://doi.org/10.4315/0362-028X.JFP-18-489
- Chen, L., X. Wei, S. Irmak, B.D. Chaves, and J. Subbiah. 2019. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69. https://doi.org/10.1016/j.foodcont.2019.04.004
- Vipham, J.L, B.D. Chaves, and V. Trinetta. 2018. Mind the gaps: How can food safety gaps be addressed in developing nations? Ani. Front., 8, 16-25. https://doi.org/10.1093/af/vfy020
- Brashears, M.M. and B.D. Chaves. 2017. The diversity of beef safety: A global reason to strengthen our current systems. Meat Sci., 132, 59-71. https://doi.org/10.1016/j.meatsci.2017.03.015
- Chaves, B.D., H. Ruiz, L.G. Garcia, A. Echeverry, L. Thompson, M.F. Miller, and M.M. Brashears. 2017. High prevalence of Salmonella in lymph nodes of swine presented for slaughter in Mexico. Food Prot. Trends, 37, 25-29.
- Chaves, B.D., M.M. Brashears, and K.K. Nightingale. 2017. Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health. J. Appl. Microbiol., 123, 18-28. https://doi.org/10.1111/jam.13438
- Chaves, B.D., S. Pokharel, J.L. Vipham, A. Echeverry, M.F. Miller, and M.M. Brashears. 2017. Impact of carcass anatomical location on the microbiological profile of beef trimmings. Food Prot. Trends, 37, 403-408.
- Delannoy, S., B.D. Chaves, S.A. Ison, H.E. Webb, L. Beutin, J. Delaval, I. Billet, and P. Fach. 2016. Revisiting the STEC testing approach: using espK and espV to make enterohemorrhagic Escherichia coli (EHEC) detection more reliable in beef. Front. Microbiol. https://doi.org/10.3389/fmicb.2016.00001
- Chaves, B.D., A. Echeverry, L.G. Garcia, M.T. Brashears, M.F. Miller, and M.M. Brashears. 2015. Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa Rica. Meat Sci., 110, 196-200. https://doi.org/10.1016/j.meatsci.2015.07.016
- Chaves, B.D., A. Echeverry, M.F. Miller, and M.M. Brashears. 2015. Prevalence of molecular markers for Salmonella and Shiga toxigenic Escherichia coli (STEC) in whole-muscle beef cuts sold at retail markets in Costa Rica. Food Control, 50, 497-501. https://doi.org/10.1016/j.foodcont.2014.09.024
- Chaves, B.D., M.F. Miller, M. Maradiaga, M.A. Calle, L. Thompson, S.P Jackson, T. Jackson, L.G Garcia, A. Echeverry, H. Ruiz and M.M. Brashears. 2013. Evaluation of process control to prevent the contamination of beef with non-O157 Shiga-toxin producing Escherichia coli (STEC) in U.S. export abattoirs in Honduras and Nicaragua. Food Prot. Trends, 33, 224-230.
- Dawson, P.L., B.D. Chaves, I.Y. Han, and J.K. Northcutt. 2013. Quality and shelf life of fresh chicken breasts subjected to crust freezing with and without skin. J. Food Qual., 36, 361-368. https://doi.org/10.1111/jfq.12046
- Chaves, B.D., I.Y. Han, P.L. Dawson, and J.K. Northcutt. 2011. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poultry Sci., 90, 2874-2878. https://doi.org/10.3382/ps.2011-01640