East Lansing, MI
USA
Papers:
P1-55 Multiple Models for Aggregated Foodborne Pathogen Transfer Data between Meat Products and Contact Surfaces
P2-05 Modeling the Physiological Response of Salmonella to Heat Shock during Slow Cooking Processes
P2-09 A Meta-analysis of Salmonella Inactivation Parameters and Data for Thermal Pasteurization of Low-moisture Foods
P3-82 The Effect of Initial Almond Water Activity on Thermal Inactivation of Enterococcus faecium during Dry Heating
P3-101 A Dimensional Analysis Approach to Modeling Bacterial Pathogen Transfer during Conveying, Washing, and Slicing of Fresh-cut Produce