Richard Stone

Tennessee State University
Nashville, TN
USA

Papers:
P1-152 Consumer Awareness of and Response to Safety Issues upon Delivery of Meat, Fish and/or Seafood Purchased Online
P2-102 Assessment of Temperature at Recommended Methods of Determining Doneness in Egg Recipes
P2-115 Microbiological Evaluation of Poultry Product Packages from Grocery Stores in Nashville, Tennessee
P2-120 Consumers’ Cooking Practices for Eggs and Poultry Place Them at Risk for Foodborne Illness