Book Chapters

  1. Wiedmann, M., H. Eisgruber, H.-J. Zaadhof, and K. J. Boor. 1999. Clostridium tyrobutyricumIn: Encyclopedia of Food Microbiology (R. Robinson, C. Batt, and P. Patel, eds.) Academic Press, NY. pp. 451-458.
  2. Hayes, M. C. and K. Boor.  2001.  Raw milk microbiology and fluid milk products.  In:  Applied Dairy Microbiology, 2nd ed. (J. Steele and E. Marth, eds.) Marcel Dekker, Inc., NY.  pp. 59-76.
  3. Boor, K. J. and S. C. Murphy.  2002.  Microbiology of market milks.  In:  Dairy Microbiology, Third Edition, (R. Robinson, ed.)  John Wiley and Sons, Inc., NY.  pp. 91-122.
  4. Gray, M. J. and K. J. Boor. 2006. Genetics and physiology of pathogenicity in food-borne bacterial pathogens. In: Food Biotechnology, 2nd edition. (K. Shetty, G. Paliyath, A. Pometto, and R. E. Levin, eds.) CRC Press, Taylor and Francis Group, LLC, Boca Raton, FL, USA, pp. 1293-1327.
  5. Fromm, H. and K. J. Boor.  2006. Spoilage microorganisms in milk and dairy products.  In:  Food Spoilage Microorganisms.  (C. Blackburn, ed.) Woodhead Publishing, UK. pp. 171-193.
  6. H. F. Oliver, M. Wiedmann, and K. J. Boor. 2007. Environmental reservoir and transmission into the mammalian host. In: Listeria monocytogenes Pathogenesis and Host Response. (H. Goldfine and H. Shen, eds.) Springer-Verlag, NYC, NY, USA. pp. 111-137.