P. Michael Davidson

University of Tennessee-Knoxville
Knoxville, TN
USA

Papers:
S54 Challenges of Using Natural Antimicrobials in Foods
P1-93 Potential Relationship of Membrane Fatty Acid Modification of Salmonella on Survival in a Low Water Activity Model
P2-214 Lactobacillus bulgaricus ATCC 11842 as a Potential Surrogate for Inactivation Studies at ≥ 70°C
P3-111 Antimicrobial Effect of Carvacrol and Cinnamaldehyde against Salmonella Tennessee in Peanut Paste at Different Water Activities and Fat Levels
P3-116 Efficacy of a Commerical Antimicrobial Agent on Organic Produce against Escherichia coli O157:H7 and Salmonella enterica
P3-210 Utilization of Emulsified Clove Bud Oil and Thyme Oil to Inactivate Salmonella on Cherry Tomatoes and Escherichia coli O157:H7 on Baby Spinach
T4-11 Comparison of First-order and Weibull Modelling of the Thermal Inactivation Kinetics of E. coli O157:H7, Non-O157:H7 E. coli and Salmonella enterica in Fettuccine Alfredo
T12-07 Thermal Inactivation Kinetics of Listeria monocytogenes and Vibrio parahaemolyticus in Buffer and Mussels
T12-08 Thermal Inactivation of Hepatitis A Virus in Homogenized Clams (Mercenaria mercenaria)