East Lansing, MI
USA
Papers:
Salmonella Inactivation Parameters for Low-moisture Foods Pasteurization: Finding Them, Compiling Them and Making Them Accessible
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
P1-162 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
P1-175 Effect of Product Structure on Thermal Resistance of Salmonella Enteritidis PT30 on Whole Almonds, in Almond Meal and in Almond Butter
P1-176 Inactivation of Salmonella in Low-moisture Products at Relatively High Temperatures Using Radiofrequency-assisted Heat Treatments (RFHT)
P1-177 Efficacy of Dry and Moist Heat on the Inactivation of Salmonella in a Low-moisture Powder Residue Attached to Stainless Steel Surfaces
P1-179 Effect of Rapid Desiccation on Thermal Resistance of Salmonella in Wheat Flour
P3-132 Minimizing Salmonella Attachment to Dry Surfaces through Use of High-frequency Mechanical Vibration
P3-157 Data Management Practices for Low and Negative Plate Counts Affect the Confidence Intervals of the Estimated Parameters of Microbial Reduction Models
P3-158 Meta-analysis of Microbial Thermal Inactivation Response Data and Experimental Replication Errors via ComBase