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
P3-24 Recovery of Foodborne Pathogens from Stainless Steel Coupons When Co-inoculated with a Flourescent Compound