Cortney Leone

Research Professional

University of Georgia

United States

Research Interests

Explore related searches

Professors in United States Professors in Food Science Food Science professors in United States

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Cortney Leone is a Research Professional at the University of Georgia, United States. Her research focuses on the microbiological safety and quality of poultry products, particularly concerning Salmonella resistance and interventions in poultry processing. She has recently published articles on the antimicrobial efficacy of peroxyacetic acid, colonization of Salmonella in broilers, and the impact of gut microbiomes on poultry raised under varying antibiotic practices.

Articles (12)

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2020

Collaborators (3)

Rami A. Dalloul

University of Georgia

UNITED STATES

View details

Jan Vinje

Head, National Calicivirus Laboratory

Centers for Disease Control and Prevention

UNITED STATES

View details

Henk C. den Bakker

University of Georgia

UNITED STATES

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Cortney Leone

Research Interests

Explore related searches

Contact this professor

About

Articles (12)

Colonization, spread and persistence of Salmonella (Typhimurium, Infantis and Reading) in internal organs of broilers

Relative resistance of Salmonella serotypes (Typhimurium, Infantis, and Reading) to peroxyacetic acid on chicken wings

Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis

Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings

Characterizing the gut microbiome of broilers raised under conventional and no antibiotics ever practices

Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial spoilage and quality of chicken breast

Safety and Quality of Milk and Milk Products in Senegal—A Review

Effect of a carrageenan/chitosan coating with allyl isothiocyanate on microbial load in chicken breast

Prevalence and antimicrobial resistance of Salmonella in conventional and no antibiotics ever broiler farms in the United States

Hygienic monitoring in long-term care facilities using ATP, crAssphage, and human noroviruses to direct environmental surface cleaning

On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings

Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products

Collaborators (3)

Rami A. Dalloul

Jan Vinje

Henk C. den Bakker

Make your next move.