1. Al-Sakkaf, A. (2026). The use of `hot water immersion' treatments to reduce the number of Campylobacter on raw chicken as a possible future technology to replace the current chemical treatments. The Microbe, 100728.  https://doi.org/10.1016/j.microb.2026.100728
  2. Al-Sakkaf, A. (2026). Core principles for effective food safety messages on domestic chicken handling to reduce campylobacteriosis. World's Poultry Science Journal, 1-16. https://doi.org/10.1080/00439339.2026.2639390
  3. Al-Sakkaf, A., (2022). Evaluation of needle injection practices contributing to Campylobacter contamination in New Zealand chicken and chicken products. Journal of Environmental Science and Health, Part B.

https://doi.org/10.1080/03601234.2022.2089512

4. Al-Sakkaf, A., 2021. Thermal inactivation and kinetic parameters determination of Campylobacter jejuni on chicken skin. Canadian Journal of Microbiology, 67, 623-638.https://doi.org/10.1139/cjm-2020-0543

5. Al-Sakkaf, A., 2021. Thermal inactivation of New Zealand Campylobacter jejuni strains in chicken under dynamic conditions., Journal of Food Engineering. 301:110540

https://www.sciencedirect.com/science/article/pii/S0260877421000650

6. Al-Sakkaf, A., (2021). Survival of C. jejuni under oxidative stress at different temperatures and atmospheres. Journal of Food Safety and Food Quality, 72, 192-201.

https://journal-food-safety.de/Article-Details/340

7. Al-Sakkaf, A., Charles Brennan, Elizabeth Redmond and Ravi Gooneratne. 2021. Survey of New Zealand poultry consumers handling of raw poultry and food safety awareness to provide insight into risk factors for campylobacteriosis. Journal of Food Protection. 84 (9):1640-1647. https://doi.org/10.4315/JFP-21-034

8. Al-Sakkaf, A., 2020. Comparison of three modelling approaches to predict the risk of campylobacteriosis in New Zealand. Microbial Risk Analysis. 14:100077.

https://doi.org/10.1016/j.mran.2019.06.001

9. Al-Sakkaf, A. (2020). Campylobacteriosis in New Zealand: Causes and Control. (PhD thesis). Lincoln University, Christchurch. New Zealand. https://researcharchive.lincoln.ac.nz/handle/10182/13088

10. Al-Sakkaf, A. (2015). Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond. World's Poultry Science Journal, 71, pp 111-124. http://dx.doi.org/10.1017/S0043933915000100

11. Al-Sakkaf A, Jones G. (2014). Comparison of time-series models for predicting campylobacteriosis risk in New Zealand. Zoonoses and Public Health. 61, 3, 167-174.

http://dx.doi.org/10.1111/zph.12046

12. Al-Sakkaf, A. (2013). Domestic food preparation practices: a review of the reasons for poor home hygiene practices. Health Promotion International. 30, 427-437.

http://dx.doi.org/10.1093/heapro/dat051

13. Al-Sakkaf, A. (2013). Campylobacteriosis in New Zealand: A new twist to the tale? Part One (The pathogen and the poultry plant). Food Control, 33(2), 556-561. doi:

    http://dx.doi.org/10.1016/j.foodcont.2013.03.051

    14. Al-Sakkaf, A. (2013). Campylobacteriosis in New Zealand: A new twist to the tale? Part two (The consumer and the regulator). Food Control, 33(2), 562-566. doi:

      http://dx.doi.org/10.1016/j.foodcont.2013.03.050

      15. Al-Sakkaf, A. (2012). Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate. Food Control 27(2), 330-337 doi: http://dx.doi.org/10.1016/j.foodcont.2012.04.011

      16. Al-Sakkaf, A. and Jones, G. (2012). Thermal inactivation of Campylobacter jejuni in broth. Journal of Food Protection 75, 6, 1029-1035 doi http://dx.doi.org/10.4315/0362-028X.JFP-11-518