Balasubrahmanyam Kottapalli

ConAgra Foods
Omaha, NE
USA

Papers:
S43 S. aureus/B. cereus Growth in Dough/Batter Systems
P1-91 Effect of Thermal Processing on the Survival of Salmonella Species, L. monocytogenes, and E. coli O157:H7 during the Baking Process of Fruit-filled Grain Bars
P2-208 Survival of Salmonella Species and L. monocytogenes during Pancake Cooking Process
P2-209 Microbiological Growth Profile of Staphylococcus aureus and Bacillus cereus in Artisan Bread Dough Systems during Routine Manufacturing Conditions
P2-210 Modeling the Risk of Salmonellosis Associated with Dry Roasted Sunflower Seeds
S43 In-process High Moisture Foods: Staphylococcus aureus and Bacillus cereus Food Safety Concerns