Beltsville, MD
USA
Papers:
P1-19 Effect of Contamination Matrices on the Persistence of Escherichia coli O157:H7 on Romaine Lettuce Leaves
P1-99 Inactivation of Salmonella, Escherichia coli O157:H7 and Non-O157 STEC by Hypochlorite Solutions with High Organic Loads
T1-07 Effects of Temperature Differential and Immersion Time on Internalization of Salmonella Newport in Tomatoes
T1-10 Enhanced Inactivation of Salmonella, Escherichia coli O157:H7 and Pseudomonas Biofilms Using Fresh Produce Washing Aid, T-128, on Cantaloupe Rinds with Chlorinated Wash Solutions
T4-11 Evaluation of Infrared Technology for Temperature Audits of Bagged Leafy-green Produce in Retail Cold-chain Display
T9-08 Fresh Produce Washing Aid, T-128, Enhances Inactivation of Salmonella and Pseudomonas Biofilms on Stainless Steel Coupons in Chlorinated Wash Solutions