Athens, GA
USA
Papers:
P1-165 Influence of Sucrose Content on the Survival of Salmonella in Low-water Activity Whey Protein Model Systems at 70°C
P1-173 The Influence of Fat Content on the Survival of Salmonella in a Low-water Activity Model Food System at 70°C
P3-78 Controlling Attachment and Growth of Listeria monocytogenes in PVC Model Floor Drains Using a Peroxide Chemical, Chitosan-arginine or Heat
T9-04 Antimicrobial Effect of an Essential Oil Blend on Surface-attached Salmonella on Polyvinyl Chloride
T10-06 Estimating Significant Differences in Serotype Prevalence from Salmonella Survival Studies Using a Four-serotype Cocktail in Low-aw Whey Protein Powder at Different Temperatures and aw