East Lansing, MI
USA
Papers:
Improved Process Validation Strategies for Salmonella Inactivation on Low-moisture Food Products Subjected to Thermal Pasteurization Processes
P1-170 Impact of Product Water Activity on the Validity of Thermal Inactivation Models for Salmonella on Almonds
P1-174 A Quantitative Meta-analysis of Existing Foodborne Pathogen Transfer Data
P3-11 Statistical Distribution of Human Error in Positioning Temperature Probes in Meat Patties for Thermal Process Validation
P3-29 Cross-laboratory Comparative Study of the Impact of Experimental and Regression Methodologies on Salmonella Thermal Inactivation Parameters
P3-55 Low-energy X-ray Irradiation for Inactivating Escherichia coli O157:H7 in Date Paste
T4-12 Monte Carlo Simulation of Escherichia coli O157:H7 and Listeria monocytogenes Growth in Bagged Salad Greens during Commercial Transport, Retail Storage and Display