East Lansing, MI
USA
Papers:
P1-110 Quantitative Transfer of Listeria monocytogenes during Mechanical Slicing and Dicing of Cantaloupe and Honeydew Melon
P1-113 Efficacy of Four Different Sanitizer Treatments against Salmonella on Smooth and Interlocking Belts during Conveyance of Diced Tomato
P1-144 The Effect of Water Velocity on Escherichia coli O157:H7 Transfer from Inoculated Lettuce to Wash Water in a Closed Pipe System
P1-158 Effects of Physical Variables on Salmonella Transfer from Produce to Stainless Steel
P1-159 Effect of Sanitizer and in-package Atmosphere on Listeria monocytogenes Growth in Diced Yellow Onions
P1-162 Impact of Inoculation Procedures on Thermal Resistance of Salmonella in Wheat Flour and Associated Repeatability of Results
P1-174 Effect of Almond Product Structure on X-ray Inactivation Kinetics of Salmonella
P3-132 Minimizing Salmonella Attachment to Dry Surfaces through Use of High-frequency Mechanical Vibration
P3-169 Modeling Growth of Listeria monocytogenes in Sanitizer-treated Diced Onions, Tomatoes and Celery
T4-01 Transfer of Listeria monocytogenes during Pilot-Scale Dicing of Onions
T4-06 Salmonella Attachment and Biofilm Formation on Tomatoes and Equipment Surfaces as Impacted by Organic Load, pH and Temperature