Olivier, S.A., Bull, M.K., Strube, M.L. Murphy, R., Ross, T., Bowman, J.P., Chapman, B. 2023. Long-read MinION™ sequencing of 16S and 16S-ITS-23S rRNA genes provides species-level resolution of Lactobacillaceae in mixed communities. Frontiers in Microbiology, 14:1290756

Wunderlich, G., Bull, M., Ross, T., Rose, M., Chapman, B. 2023. Understanding the microbial fibre degrading communities and processes in the equine gut. Animal Microbiome, 12:5(1):3 doi: 10.116/s42523-022-00224-6 

Mitchell, S.W., Moran, R.A., Elbourne, L.D., Chapman, B., Bull, M., Muscatello, G., Coleman, N.V. 2023. Impacts of Domestication and veterinary treatment on mobile genetic elements and resistance genes in equine fecal bacteria. Applied and Environmental Microbiology, 89(3):e0159022

Brandão J, Gangneux JP, Arikan-Akdagli S, Barac A, Bostanaru AC, Brito S, Bull M, Çerikçioğlu N, Chapman B, Efstratiou MA, Ergin Ç, Frenkel M, Gitto A, Gonçalves CI, Guégan H, Gunde-Cimerman N, Güran M, Irinyi L, Jonikaitė E, Kataržytė M, Klingspor L, Mares M, Meijer WG, Melchers WJG, Meletiadis J, Meyer W, Nastasa V, Babič MN, Ogunc D, Ozhak B, Prigitano A, Ranque S, Rusu RO, Sabino R, Sampaio A, Silva S, Stephens JH, Tehupeiory-Kooreman M, Tortorano AM, Velegraki A, Veríssimo C, Wunderlich GC, Segal E. 2021. Mycosands: Fungal diversity and abundance in beach sand and recreational waters - Relevance to human health. Sci Total Environ. 2021 Aug 10;781:146598. doi: 10.1016/j.scitotenv.2021.146598. Epub 2021 Mar 26.PMID: 33812107

Keighley, C., Pope, A., Marriott, D., Chapman, B., Bak, N., Daveson, K., Hajkowicz, K., Halliday, C., Kennedy, K., Kidd, S., Sorrell, T., Underwood, N., Van Hal, S., Slavin, M., Chen, S. 2021. Risk factors for candidaemia: a prospective multicentre case-control study. Mycoses, 64(3):257-263

Martin, A.J., Burns, E.C., Kennett, R., Pearson, J., Munro-Smith, V. 2021. Boarding and day school students: a large-scale multilevel investigation of academic outcomes among students and classrooms. Front Psychol. Jan 5,11:60949

Martin, A.J., Ginns, P., Burns, E.C. Kennett, R., Munro-Smith, V., Collie, R.J., Pearson, J. 2021. Assessing instructional cognitive load in the context of students' psychological challenge and threat orientations: a multi-level latent profile analysis of students and classrooms. Front Psychol. Jul 1;12:656994

Mitchell, S., Bull, M., Muscatello, G., Chapman, B., Coleman, N.V. 2021. The equine hindgut as a reservoir of mobile genetic elements and antimicrobial resistance genes. Critical Reviews in Microbiology, 47(5):543-561

Van Luong, T.S., Moir, C.J, Bowman, J.P., Chandry, P.S. 2021. Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages. Food Microbiology 94, April 2021 DOI: doi.org/10.1016/j.fm.2020.103662

Chapman, B. 2020. Microbes, the third pillar in the alternative protein industry. Australian Institute of Food Science and Technology Food Microbiology Virtual Conference: Trends & Challenges in Food Microbiology, 26th November 2020.

Luong, T.S.V., Moir, C., Chandry, P.S., Pinfold, T., Olivier, S., Broussolle, V., Bowman, J.P. 2020. Combined high pressure and heat treatment effectively disintegrates spore membranes and inavtivates Alicyclobacillus acidoterrestris spores in acidic fruit juive beverage. Innovative Food Science and Emerging Technologies, 66:102523.

Moir, C.J. Food Microbiology Underpinning Food Innovation and Reformulation. AIFST Annual Convention, July 2019

Keighley, C., Chen, S.C-A., Marriott, D., Pope, A., Chapman, B., Kennedy, K., Bak, N., Underwood, N., Wilson, H.L., McDonald, K., Darvall, J., Halliday, C., Kidd, S., Nguyen, Q., Hajkowicz, K., Sorrell, T.C., Van Hal, S., Slavin, M. 2019. Candidaemia and a risk predictive model for overall mortality: a prospective multicentre study. BMC Infectious Diseases, 19:445.

Olivier, S. Product innovation: understanding food safety hazards and how to control them. Presented at the CSIRO Proteins for Food and Health Seminar, Sydney, Australia, March 2019.

Moir, C.J. Innovations in Food Safety – Where the industry is today and heading to next. Keynote speaker, Innovations in Food Safety, Traceability and Processing Technology Forum, January 2019.

Van Luong, T.S., Moir, C.J., Kaur, M., Frank, D., Bowman, J.P., Bradbury, M.I. 2019. Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages. International Journal of Food Microbiology. 2; 311: 108314. DOI: 10.1016/j.ijfoodmicro.2019.108314

Luong, V., Moir, C.J., Kaur, M., Chandry, P.S., Bowman, J.P. Heat resistance of spoilage Alicyclobacillus spp. in fruit based beverages. International Association for Food Protection, Louisville, Kentucky USA, July 21 -24, 2019.

Olivier, S. Microbiological food safety considerations for microwave processing. Presented at the MATS workshop, Tasmania, Australia, December 2018.

Moir, C.J. Food Safety Basics, Megatrends and Culture Change, Dept of industry Advisers Meeting, Hobart September 2018

Fegan, N and Moir, C.J. Food R&D and Innovation: Building the Case for Change, APAC Food Safety Conference, August 2018.

Olivier, S. Turning down the heat with high pressure, thermal synergy for enhanced spore inactivation and product quality benefits. Presented at the Institute of Food Technologists Annual meeting and Food Expo 2018, Chicago, USA, July 2018.

Moir, C.J. 2018. Food safety: are the sniff test, the five-second rule and rare burgers safe? The Conversation https://theconversation.com/food-safety-are-the-sniff-test-the-five-second-rule-and-rare-burgers-safe-92661, May 10 2018.

Luong, V., Frank, D., Moir, C.J., Bowman, J.P., Bradbury, M.I. Variation in Genomic Diversity and Guaiacol Production of Alicyclobacillus spp. Isolates Recovered from Thermally Treated Fruit Based Beverages. 8th European Spores Conference, University of London, 16-18 April 2018

Chen, S. C.-A., Patel, S. Meyer, W., Chapman, B., Yu, H., Byth, K., Middleton, P.G., Nevalainen, H. Sorrel, T.C. 2017. Pseudomonas aeruginosa inhibits the growth of Scedosporium and Lomentospora in vitro. Mycopathologia, 181:1103-1108.

Moir, C.J. Foodborne Microorganisms – understanding the hazards AND Smarter Management of Food Safety hazards Seafood Packaging workshop, June 2017

Chapman, B., Slavin, M., Marriott, D., Halliday, C., Kidd, S., Arthur, I., Bak, N. Heath, C., Kennedy, K., Morrissey, O., Sorrell, T., van Hal, S., Keighley, C., Goeman, E., Underwood, N., Hajkowicz, K., Hofmeyr, A., Leung, M., Macesic, N., Botes, J., Blyth, C., Cooley, L., George, C.R., Kalukottege, P., Kesson, A., McMullan, B., Baird, R., Robson, J., Korman, T., Pendle, S., Weeks, K., Chen, S. 2017. The changing epidemiology of candidaemia in Australia. Journal of Antimicrobial Chemotherapy, 72:1103-1108.

Olivier, S. Innovation, market success and future opportunities with high pressure processing. Presented at the CSIRO Chile FOODTURE Workshop, Santiago, Chile, September 2017.

Olivier, S. High pressure processing: striking the balance between innovation and meeting food safety objectives. Presented at the EPHA National Symposium, Melbourne, Australia, September 2017.

Olivier, S. Innovation & market opportunities with high pressure and microwave technologies. Presented at the 50^th Annual AIFST Convention, Sydney, Australia, July 2017.

Olivier, S. High pressure processing technologies for safe and stable foods. Presented at the SARDI Packaging Seafood Safely Workshop, Melbourne, Australia, June 2017.

Olivier, S. The Essentials of Microbiological Challenge Testing. Presented at the SARDI Packaging Seafood Safely Workshop, Melbourne, Australia, June 2017.

Olivier, S. High Pressure Processing: the time is now. Presented at the AIFST Innovation Masterclass. Disrupt your business: “The Uber effect”. Sydney, Australia, March 2017.

Halliday, C.L., Chen, S. C-A., Kidd, S.E., van Hall, S., Chapman, B., Heath, C., Lee, A., Kennedy, K., Daveson, K., Sorrell, T.C., Morrisey, C.O., Marriott, D.J., Slavin, M.A. 2016. Antifungal susceptibilities of non-Aspergillus filamentous fungi causing invasive infection in Australia: support for current antifungal guideline recommendations. International Journal of Antimicrobial Agents, 48:453-458.

Moir, C.J. Toddlers.... Vulnerable Populations and Food Safety. CSIRO–AIFST Foods for Toddlers, August 2016.

Olivier, S. Synergistic inactivation of non-proteolytic Clostridium botulinum spores by high pressure thermal processing; challenges & opportunities”. Presented at the Institute of Food Technologists Annual meeting and Food Expo 2016, Chicago, USA, July 2016.

Olivier, S. Commercialisation Strategies for High Pressure Thermal Processing. Co-presented with Dr. Kai Knoerzer at the 49^th Annual AIFST Convention, Brisbane, Australia, April 2016.

Moir, C.J. Hazard and risk-based approaches to managing food safety. CSIRO–FTAA seminar: Food safety – prevention is better than cure, March 2016

Keighley, C., Chapman, B., Van Hal, S. Marriott, D., Slavin, M., Chen, S. 2016. Evolving patterns of candidemia: contemporary prospective case-control data from 2014 to 2015. Open Forum Infectious Diseases, Vol. 3, Issue suppl_1, Fall 2016:1602.

Mitchell, S.W., Jaworski, A., Bull, M., Wong, C., Furnari, V., Chapman, B., Borody, T. Lyophilized fecal microbiota transplantation and cryoprotectants for viable bacteria preservation Digestive Diseases Week (DDW), San Diego, USA, May 2016.

Chapman, B. on behalf of the Australian New Zealand Mycology Interest Group (ANZMIG) Candidemia Study II Investigators. Candidemia in Australia: changing epidemiology? Australasian Society for Infectious Diseases Annual Scientific Meeting, Launceston, Australia, April 2016.

Sleiman, S., Halliday, C., Chapman, B., Brown, M., Lau, A., Chen, S. Identification of filamentous fungi in the clinical microbiology laboratory by MALDI TOF MS: robust reference spectra are essential. 26th European Society of Clinical Microbiology and Infectious Diseases (ECCMID) Congress, Amsterdam, Netherlands, April 2016

Sleiman, S., Halliday, C., Chapman, B., Brown, M., Nitschke, J., Lau, A.,  Chen, S. Performance of matrix-assisted laser desorption ionisation-time of flight mass spectrometry for accurate identification of Aspergillus, Scedosporium and Fusarium species in the Australian clinical setting. Submitted to Journal of Clinical Mycology, January 2016

Kennedy, K.J., Daveson, K., Slavin, M.A., van Hal, S.A., Sorrell, T.C., Lee, A., Marriott, D.J., Chapman, B., Halliday, C.L., Hajkowicz, K., Athan, E., Bak, N., Cheong, E., Heath, C.H., Morrissey, C.O., Kidd, S., Beresford, R., Blyth, C., Korman, T.M., Robinson, J.O., Meyer, W., Chen, S.C-A. Mucormycosis in Australia: contemporary epidemiology and outcomes. Accepted to Clinical Microbiology and Infection January 2016

Olivier, S.A., Smith, R., Bull, M.K., Chapman, B. Knoerzer, K. 2015. Apparatus for the simultaneous processing of mesophilic spores by heat-only and by high pressure and heat in a high pressure vessel to investigate synergistic spore inactivation. Innovative Food Science and Emerging Technologies. DOI: 10.1016/j.ifset.2014.12.003.

Moir, C.J. 2015. You can thaw and refreeze meat: five food safety myths busted. The Conversation https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125, December 28, 2015.

Olivier, S. High pressure & high pressure thermal processing for shelf- & chill-stable foods: application, microbiological validation & commercialisation. Presented at The Foodbowl High Pressure Processing Workshop, Auckland, New Zealand, October 2015.

Chapman, B., Duan, S., Middleton. P., Meyer, W., Dorahy, D., Wark, P., Patel, S., Kidd, S., Chapman, S., Grenville, H., Wood, M., Bell, S., George, N., Nimmo, G., Mckay, K., Cooper, P., Saddington, H., Cheney, J., Wainwright, C., Sorrell, T., Chen, S. Succession of non-mucoid Pseudomonas aeruginosa by mucoid strains influences fungal colonization in cystic fibrosis. Submitted for Infectious Diseases (ID) Week 2015, San Diego, USA, October 2015.

Moir, C.J. Consumer and manufacturing food trends and food safety risks. 15th Australian Food Microbiology Conference and AIFST 48th Annual Convention, August 2015.

Olivier, S. The Essentials of Microbiological Challenge Testing. Presented at the 48^th Annual AIFST Convention, Sydney, Australia, August 2015.

Olivier, S. High pressure thermal processing for shelf- & chill-stable, low-acid foods: finding the balance between ensuring microbial stability & meeting commercial expectations. Presented at the Institute of Food Technologists Annual Meeting and Food Expo 2015, Chicago, USA, July 2015.

Lin, A. Jaworski, V. Furnari, C. Wong, M. Bull, B. Chapman, S. Paramsothy, T.J. Borody. Twelve week storage trial of microbial viability in lyophilized and frozen fecal microbiota preparations. Digestive Disease Week, Washington, D.C., USA, May 2015.

Moir, C.J. Chilling tales of foodborne microorganisms. CSIRO Food Innovation Centre Seminar Series, Chilling Out with Food Safety, March and May 2015.

Chapman, B. on behalf of the Australian New Zealand Mycology Interest Group (ANZMIG) Candidemia Study II Investigators. 2015. Changing epidemiology of candidaemia in Australia: implications for empiric antifungal therapy? 19^th International Society for Human and Animal Mycoses (ISHAM) Congress, Melbourne, May 2015.

Ng, S., Moir, C., Krause, D, Olivier, S., Sanguansri, P., Knoerzer, K, Buckow, R., and Bradbury, M. 2015. “Food safety and stability of chilled foods”, Food Australia, Vol 67, No 4, pp 22-26.

Chen, S.C-A., Patel, S., Sorrell, T., Chapman, B., Yu, H., Byth, K., Middleton, P.G., Nevalainene, H., Meyer, W. 2015. Pseudomonas and Scedosporium interactions. 19^th International Society for Human and Animal Mycoses (ISHAM) Congress, Melbourne, May 2015.

Moir, C.J. Understanding the Application of HPP in the Control of Food Spoilage Fungi in Beverages and Acid/Acidified Foods. International Association of Food Protection, Indianapolis, August 2014.

Olivier, S. Synergistic inactivation of Clostridium botulinum spores by high pressure thermal processing research in Australia. Presented at the Institute of Food Technologists Annual Meeting and Food Expo 2014, New Orleans, USA, June 2014.

Moir, C.J. Emerging bugs – new hazards, old hazards, knowledge, food trends or the people factor? AIFST 47^th Annual Convention, June 2014.

Buckow, R. and M. Bull. 2013. Advanced food preservation technologies. Microbiology Australia 34 (2), 108-111

Bull. M.K. and S.A. Olivier. 2013. Ready-to-eat meals via high pressure thermal processing. Food Australia 65(2): 30-31

Olivier, S.A., Bull, M.K., Chapman, B. 2012. Bacillus spp. spores produced at lower temperatures are more resistant to high pressure thermal processes but mineralization does not predict relative resistance. Innovative Food Science and Emerging Technologies, 16:96-101.

Bradbury, M., Greenfield, P., Midgley, D., Li, D., Tran-Dinh, N., Vriesekoop, F. and Brown, J.L. 2012.  Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for proteolytic Clostridium botulinum.  Journal of Bacteriology 194:  1631-1632.

Brown, J.L., Tran-Dinh, N., Chapman, B. 2012. Clostridium sporogenes PA 3679 and its uses in the derivation of thermal processing scedules for low-acid shelf-stable foods and as a research model for proteolytic Clostridium botulinum. Journal of Food Protection, 75:779-792.

Moir, C.J. Botulism associated with minimally processed fruit and vegetable products. AIFST NSW Food Microbiology Group meeting “Fresh is Best”. March 2012.

Chapman, B., Olivier, S., and Bull, M. 2011. High pressure thermal inactivation of spores of significance to the food industry – recent publications by CSIRO”, Food Australia, Vol 63, No 3, pp 74.

Moir, C.J. Managing chemical risks through chain.  Food Safety Summit India, November 2011.

Moir, C.J. Managing microbiological risks through chain.  Food Safety Summit India, November 2011.

Olivier, S. A., Bull, M.K., Stone, G., van Dipenebeek, R.J., Kormelink, F., Jacops, L., Chapman, B. 2011. Strong and consistently synergistic inactivation of spores of spoilage-associated Bacillus and Geobacillus spp. by high pressure and heat compared with inactivation by heat alone. Applied and Environmental Microbiology, 77:2317-2324.

Knoerzer, K., Chapman, B. 2011. Effect of material properties and processing conditions on the prediction accuracy of a CFD model for simulating high pressure thermal (HPT) processing. Journal of Food Engineering, 104:404-413.

Bull, M.K., Steele, R.J., Olivier, S.A., Kelly, M., Chapman, B. 2010. Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials. Innovative Food Science and Emerging Technologies, 11:533-537.

Moir, C.J. Imported food permit applications and quarantine measures – understanding the technical requirements.  Australian Food and Grocery Council Imported Foods workshop, November 2010.

Palmer, A.K., Brown, J., Ross, T., Metcalf, D.A., Evans, K.J.  2010.  Potential for growth of E. coli in aerobic compost extract.  Compost Science and Utilization.  18:  152-161.

Chapman, B. High pressure pasteurisation and sterilisation – commercial applications and opportunities. FIESTA 2010: Emerging Food Processing Technologies and Applications Workshop, Werribee, Melbourne, 17^th August 2010

Chapman, B., Scurrah, K.J., Ross, T. 2010. Contemporary formulation and distribution practices for cold-filled acid products: Australian industry survey and modelling of published pathogen inactivation data. Journal of Food Protection, 73:895-906.

Huang, Y., Begum, M., Chapman, B., Hocking, A.D. 2010. Effect of reduced water activity and matric potential on the germination of xerophilic and non-xerophilic fungi. International Journal of Food Microbiology, 140:1-5.

Knoerzer, K., Buckow, R., Juliano, P., Chapman, B. Versteeg, C. 2010. Carrier optimisation in a pilot-scale high pressure sterilisation plant – an iterative CFD approach employing an integrated temperature descriptor (ITD). Journal of Food Engineering, 97:199-207.

Huang, Y., Wilson, M., Chapman, B., Hocking, A.D. 2010. Evaluation of the efficacy of four weak acids as antifungal preservatives in low acid intermediate-moisture model food systems. Food Microbiology, 27:33-36.

Chapman, B. Emerging solutions for safe milder thermal processing: innovative technologies, underpinning microbial knowledge and holistic risk assessment. 43^rd Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2010

Knoerzer, K., Chapman, B., Juliano, P. CFD Modelling for simulating high pressure thermal processing: a useful tool for predicting temperature, flow and microbial inactivation distributions, and design optimisation. 43^rd Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2010

Stone, G., Chapman, B., Lovell, D. 2009. Development of a log-quadratic model to describe microbial inactivation, illustrated by thermal inactivation of Clostridium botulinum. Applied and Environmental Microbiology, 75:6998-7005.

Shabala, L., Bowman, J. Brown, J.L., Ross, T., McMeekin, T.A. and Shabala, S. 2009.  Ion transport and osmotic adjustment in E. coli in response to ionic and non-ionic osmotica.  Environmental Microbiology 11, 137-148.

Chapman, B. High pressure processing for microbiologically safe and stable foods. Meat and Livestock Australia High Pressure Processing Workshop, Werribee, Melbourne, 19^th November 2009

X. I. Trejo Araya, N. Smale, D. Zabaras, E. Winley, C. Forde, C. M. Stewart and A. J. Mawson. 2009. Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innovative Food Science and Emerging Technologies, 10 (4): 420-433.

Huang, Y., Chapman, B., Wilson, M., Hocking, A.D. 2009. Effect of agar concentration on the matric potential of glycerol agar media and the germination and growth of xerophilic and non-xerophilic fungi. International Journal of Food Microbiology, 133:179-185.

Chapman, B. Application of novel technologies in extending product shelf-life. Australian Institute of Food Science and Technology (AIFST) WA Branch Seminar: Predicting and controlling the shelf life of foods, Perth, 27^th July 2009

Chapman, B., Ross, T. 2009. E. coli and Salmonella are protected against acetic acid, but not hydrochloric acid, by hypertonicity. Applied and Environmental Microbiology, 75:3605-3610.

Bull, M. K., Olivier, S. A., Van Diepenbeek, R., Kormelink, F., Chapman, B. 2009. Synergistic inactivation of proteolytic Clostridium botulinum spores by high pressure and heat is strain and product dependent. Applied and Environmental Microbiology, 75:434-445.

Chapman, B. Determining thermal inactivation of microorganisms in foods. Australian Institute of Food Science and Technology (AIFST) WA Branch Seminar: Predicting and controlling the shelf life of foods, Perth, 27^th July 2009

Chapman, B. Innovative food processing technologies in the Australian regulatory environment. 11^th Annual Food Regulations and Labelling Standards Conference, Sydney, 9 – 10^th November 2009

Chapman, B., Huang, Y. First and future applications of the IFR Gel Cassette to fungal growth studies. First International Workshop on the IFR Gel Cassette, Paris, 18 – 19^th May 2009

Chapman, B., Scurrah, K., Ross, T. Product formulation and food safety hurdles. Australian Institute of Food Science and Technology (AIFST) 13^th Food Microbiology Conference, Melbourne, 26^th March 2009

Chapman, B. Microbiological food safety and innovative technologies. 4th Innovative Foods Centre Conference, Brisbane, 17th – 18th September 2008

Wan, J., Chapman, B., Coventry, J., Sanguansri, P., Versteeg, C. Innovative processing technologies for microbiologically safe quality foods China International Food Safety & Quality Conference & Expo, Beijing, China, September 2008

Chapman, B., Winley, E., Fong, A.S.W., Hocking, A.D., Stewart, C.M., Buckle, K.A. 2007. Ascospore inactivation and germination by high pressure processing is affected by ascospore age. Innovative Food Science and Emerging Technologies, 8:531-534.

Huang, Y., Wilson, M., Chapman, B., Hocking, A. Food structure and fungal growth. Australian Society for Microbiology Annual General Meeting, Adelaide, July 2007

Moir, C., Chapman, B., Hocking, A. Challenge studies of ready-to-drink beverages – the holistic view, International Association for Food Protection conference, Florida, USA, July 2007

Mathys, A., Chapman, B., Bull, M., Heinz, V. and Knorr, D. 2007. Flow cytometric assessment of Bacillus spore response to high pressure and heat. Innovative Food Science and Emerging Technologies, 8:519-527.

Chapman, B. Theoretical aspects of food shelf-life validation; Australian Institute of Food Science and Technology (AIFST) NSW Food Microbiology Group Shelf-life versus Use-by Half-Day Seminar for Industry, Sydney, 21^st May 2007

Scurrah, K., Chapman, B., Ross, T. Traditional food safety concepts: challenges and solutions. A case study with cold-filled acid sauces. Presentation at Food Safety and Food Manufacturing Factory Focus Workshop hosted by the Victorian Food Industry and High Performance Consortium and the Australian Food Safety Centre of Excellence, Shepparton, Victoria, 17^th May 2007

Moir, C., Chapman, B. Food safety chart toppers: lessons learnt. Presentation at Food Safety and Food Manufacturing Factory Focus Workshop hosted by the Victorian Food Industry and High Performance Consortium and the Australian Food Safety Centre of Excellence, Shepparton, Victoria, 17^th May 2007

Chapman, B., Olivier, S., Hocking, A.D. Turning down the heat on spore-forming spoilage organisms. 40^th Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2007

Scurrah, K., Ross, T., Chapman, B. Microbial safety of mayonnaises, sauces and dressing manufactured in Australia. Australian Institute of Food Science and Technology Annual Conference, Melbourne, June 2007

Chapman, B., Jensen, N., Ross, T., Cole, M. 2006. Salt, alone and in combination with sucrose, can improve Escherichia coli (O157) survival in model acidic sauces. Applied and Environmental Microbiology, 72:1565-1572.

Mathys, A., Chapman, B., Bull, M., Heinz, V. and Knorr, D. Measuring the effect of high pressure thermal processing on bacterial spores. Food Innovation: Emerging Science, Technologies and Applications – 3rd Innovative Foods Centre Conference, 16-17 October 2006

Bull, M. and Chapman, B. Microbial inactivation by high pressure thermal processes. Australian Institute of Food Science and Technology 12th Food Microbiology Conference, Sofitel Wentworth Hotel, Sydney, February 2006

Chapman, B. pH elevating Bacillus in acid foods; Australian Institute of Food Science & Technology (AIFST) Food Spoilage Update Half-Day Seminar for Industry, Sydney, 6th June 2006

Chapman, B.; Moir, C.J. A holistic view of applying hurdles for safe and stable food; Australian Food Safety Centre of Excellence (AFSCoE) Industry Workshop, Melbourne, 16th November 2006

Chapman, B. Interfacing science at the microbial membrane. Australian Institute of Food Science and Technology 12th Food Microbiology Conference, Sofitel Wentworth Hotel, Sydney, February 2006

Bull, M.K., M. Hayman, C M. Stewart, E A. Szabo, S J. Knabel. 2005. Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. International Journal of Food Microbiology 101: 53-61.

Chapman, B. External and in-house tools for validation of food safety and hygiene. Australian Food Safety Centre of Excellence (AFSCoE) Industry Workshop, Melbourne, November 2005

Bull, M.K., E.A. Szabo, M. B. Cole and C. M. Stewart 2005. Towards validation of process criteria for high pressure pasteurization of orange juice using predictive models. Journal of Food Protection 68: 949-954.

Olivier, S., Chapman, B. 2004. pH-elevating Bacillus spp. in acid pasteurised foods. Microbiology Australia, 25 (5) 34-35.

Moir, C.J., Richardson, K.C., Cox, B.  National Risk Validation Project – findings, outcomes and Australian foodborne disease trends.  Eleventh Australian HACCP Conference, September 2004; Adelaide.

Moir, C.J., Richardson, K.C., Cox, B.  A risk profiling study for the Australian chicken meat industry.  Australian Poultry Science Symposium, February 2004; Sydney and 5th Asia Pacific Poultry Health Conference, April 2004; Gold Coast, Queensland.

Bull, M.K., K. Zerdin, E. Howe, D. Goicoechea, P. Paramanandhan, R. Stockman, J. Sellahewa, E. A. Szabo, R. L. Johnson and C. M. Stewart.  2004.  The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5: 135-149.

Chapman, B. Survival of enterohaemorrhagic E. coli in acid foods. 11^th Australian Food Microbiology Conference, Noosa, March 2003

Jenson, I., Moir, C.J.  (2003) Bacillus cereus and other Bacillus species. In A.D. Hocking (Editor in Chief).  Foodborne microorganisms of public health significance.  6th ed.  Sydney, AIFST (NSW Branch) Food Microbiology Group.

Chapman, B. Simple but elegant innovative techniques. 35^th Annual Australian Institute of Food Science & Technology Convention, Sydney, July 2002

Chapman, B. Anaerobic Sporeforming Rods in Spoilage of Processed Foods: Causes & Diagnosis, 2001, AIFST NSW Food Microbiology Group, pp. 295 – 306.

Moir, C.J., Murrell, W. G., Richardson, K.C., Board, P. (2001) Commercially sterile foods.  In (eds C.J. Moir, C. Andrew-Kabilafkas, G. Arnold, B.M. Cox, A.D. Hocking, I. Jenson).  Spoilage of processed foods: Causes and diagnosis. Sydney, AIFST (NSW Branch) Food Microbiology Group. pp. 101-112.

Moir, C.J., Eyles, M.J. and Richardson, K.C. (2001) Procedures for diagnosis of spoilage. In (eds C.J. Moir, C. Andrew-Kabilafkas, G. Arnold, B.M. Cox, A.D. Hocking, I. Jenson).  Spoilage of processed foods: Causes and diagnosis. Sydney, AIFST (NSW Branch) Food Microbiology Group.  pp. 255-270.

Brown, J.L. and Booth, I.R.  (1999).  Physiological responses of foodborne microorganisms to pH constraints.  International Union of Microbiological Societies (IUMS) IXth International Congress of Bacteriology & Applied Microbiology and Australian Society for Microbiology joint Scientific Meeting, Sydney, 16-20 Aug.

Chapman, B. Lactobacillus spp. from fermented plant foods, and their potential as probiotics against Bacillus cereus. 10^th World Congress of Food Science & Technology, Sydney, October 1999

Chapman, B.; Hosken, B. Inhibition of Bacillus cereus by Lactobacillus spp. Australian Society for Microbiology Annual Scientific Meeting, Hobart, September 1998

Bell, P., Deere, D., Shen, J., Chapman, B., Bissinger, P., Attfield, P., Veal, D. 1998. A flow cytometric method for rapid selection of novel industrial yeast hybrids. Applied and Environmental Microbiology, 64:1669–1672.

Wild, B.L., Wilson, C.L. and Winley, E.L. 1998. Apple host defence reactions as affected by cycloheximide, phosphonate, and citrus green mould, Penicillium digitatum Disease Resistance in Fruit. ACIA Proceedings No 80. Australian Centre for International Agriculture Research, Canberra. p. 155-161

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