Joseph Marcy

Virginia Tech
Blacksburg, VA
USA

Papers:
P1-88 Translating Guidance into Skills for Cooking Fish and Shellfish to Safe (³ 63oC) Internal Endpoint Temperatures
P1-90 Identifying Consumer Attitudes and Concerns about Fish and Shellfish Culinary Preparation Techniques and Food Safety
P2-134 Allyl Isothiocyanate Reduces Foodborne Pathogens on the Surface of Whole Cantaloupe