1. 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.
2. Al-Sakkaf, A.,2021. Thermal inactivation and kinetic parameters determination of Campylobacter jejuni on chicken skin. Canadian Journal of Microbiology, 67, 623-638.
3. Al-Sakkaf, A.,2021.Thermal inactivation of New Zealand Campylobacter jejuni strains in chicken under dynamic conditions., Journal of Food Engineering. 301:110540
4. 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.
5. 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 factors for campylobacteriosis. Journal of Food Protection. 84 (9):1640- 1647.
6. Al-Sakkaf, A.,2020. Comparison of three modelling approaches to predict the risk of campylobacteriosis in New Zealand. Microbial Risk
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7. Al-Sakkaf, A. (2020). Campylobacteriosis in New Zealand: Causes and Control. (PhD thesis). Lincoln University, Christchurch. New Zealand.
8. Al-Sakkaf, A. (2015). Campylobacter heat resistance-past, current status and future prospect for New Zealand and beyond.World’s PoultryScienceJournal,71,pp111-124.
9. 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.
10. Al-Sakkaf, A.(2013). Domestic food preparation practices: a review of the reasons for poor home hygiene practices. Health Promotion International. 30, 427-437.
11. 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:
12. 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:
13. 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:
14. Al-Sakkaf, A. and Jones, G. (2012). Thermal inactivation of Campylobacter jejuni in broth. Journal of Food Protection 75, 6, 1029-1035 doi