Linda J. Harris

University of California-Davis, Department of Food Science and Technology
Davis, CA
USA

Biographical Sketch: Dr. Linda Harris is Chair of the Department of Food Science and Technology and a Specialist in Cooperative Extension in Microbial Food Safety at the University of California, Davis. She oversees a research program on the microbial food safety of fresh fruits and vegetables and tree nuts and provides expertise on food safety microbiology throughout the food chain. She served on the board of the International Association for Food Protection from 2014-2018.

Papers:
P1-83 Reduction of Escherichia coli O157:H7 and Listeria monocytogenes on Inoculated Almonds Exposed to Different Heat Treatments
P1-84 Presence and Levels of Salmonella on Raw California Pistachios
P1-161 An Assessment of the Potential for Movement of Microorganisms from a Poultry Operation to an Adjacent Almond Orchard
P3-183 Behavior of Escherichia coli in Field-inoculated Sweet Onions during Conventional Curing
P3-203 Efficacy of Peroxyacetic Acid in Float Tank Water in Reducing Native Microbiota during Commercial Walnut Hulling
T1-05 Impact of Handling Practices on the Microbiota of Inshell California Walnuts