Madison, WI
USA
Papers:
P2-13 Effect of Potassium Lactate on Clostridium perfringens Growth during Extended Cooling of Uncured Turkey Breasts
P2-60 Inactivation of Listeria monocytogenes and Shiga Toxin-producing Escherichia coli in Low-sodium Cheddar Cheese Extract Supplemented with Natural Fermentates and Adjunct Cultures
P2-61 Evaluation of Compositional Factors of Low-sodium Cheddar Cheeses on the Growth of Pathogens in a Model System
P3-24 Thermal Inactivation of Listeria monocytogenes, Salmonella and Shiga Toxin-producing Escherichia coli in Ready-to-Eat Roast Beef
P3-30 Inhibition of Listeria monocytogenes and Leuconostoc mesenteroides in an Uncured Deli-style Turkey Breast Using Clean Label Antimicrobials
P3-103 Growth Comparison of Listeria monocytogenes in Laboratory Media Using Equimolar Concentrations of NaCl and KCl