Knoxville, TN
USA
Papers:
P3-19 Antimicrobial Effect of Carvacrol and Cinnamaldehyde against Salmonella Tennessee in a Low Water Activity Model
P3-30 Minimum Lethal Concentrations of Essential Oil Components against Lactic Acid Bacteria
P3-32 Antimicrobial Efficacy of a Commercial Citrus Flavonoid and Acid Blend against Foodborne Microorganisms
P3-37 Effect of the Food Components Sodium Caseinate, Soybean Oil and Potato Starch on the Antimicrobial Efficacy of Trans-cinnamaldehyde and Eugenol against Escherichia coli BA-1882 and Listeria monocytogenes Scott A
T2-03 Thermal Inactivation of Hepatitis A Virus in Turkey Deli Meat
T2-04 Determination of the Thermal Inactivation Kinetics of Escherichia coli, Salmonella enterica and Listeria monocytogenes in Fettuccine Alfredo
T2-06 Effect of Heating Medium on the Thermal Inactivation Kinetics of Listeria monocytogenes and Salmonella enterica subsp. enterica: Buffer vs. a Spinach Model System
T7-02 Thermal Inactivation of Hepatitis A Virus in Spinach
T9-12 Determination of the Thermal Inactivation Kinetics of O157:H7 and Non-O157:H7 Escherichia coli in Turkey Deli Meat and Ground Beef