New Brunswick, NJ
USA
Papers:
Using Limited Data Sets to Assess Salmonella Risk in Low-moisture Foods
Determining the Risk of Norovirus during Food Service Preparation of Fresh Produce
Studies on Transfer of Microbial Contamination from One Surface to Another
P1-118 Influence of Water Mobility on the Survival of Salmonella spp. in Low-moisture Whey Protein Powder at 80°C
P1-156 Chemical, Physical and Biological Indicators for Salmonella spp. in Central Florida Surface Waters
P1-159 Risk of Infection with Salmonella and Listeria monocytogenes Due to Consumption of Ready-to-Eat Leafy Vegetables in Sao Paulo, Brazil
P2-43 Transfer of Enterobacter aerogenes from Surface to Flesh during Peeling of Raw Carrots and Cucumbers
T9-11 Efficacy of Handwashing Duration and Drying Methods