Harshavardhan Thippareddi

University of Georgia
Athens, GA
USA

Papers:
S8 Designing Microbial Challenge Studies for Validating Cooking Instructions for Microwaveable Foods
P2-90 Effect of pH and Water Activity on Inactivation of Non-O157 Shiga Toxin-Producing Escherichia coli (STECs) in Acidulated Beef Sausage by High Pressure Processing
P2-91 High Pressure Processing of Beef Summer Sausage to Reduce Escherichia coli Populations
P2-104 Thermal Resistance of Non-O157 Shiga Toxin-Producing Escherichia coli (STEC) in Irradiated, Raw Ground Beef
P2-105 Destruction of Non-O157 Shiga Toxin-Producing Escherichia coli (STEC) in Salami by High Pressure Processing
P2-175 Validation of Baking to Control Salmonella Serovars in Hamburger Bun Manufacturing and Evaluation of Saccharomyces cerevisiae and Enterococcus faecium ATCC 8459 as Nonpathogenic Surrogate Indicators for Process Verification
P3-121 Delivery of Antimicrobials via an Air-assisted Electrostatic Spraying System (ESS) or the Sprayed Lethality In Container (SLIC) Method on the Surface of Beef Subprimals to Control Shiga Toxin-producing Escherichia coli
P3-122 Evaluating the Efficacy of Lauric Arginate Followed by a Peroxyacetic Acid Spray for Reducing Shiga Toxin-producing Escherichia coli (STEC) on Beef Subprimals
P3-124 Evaluating the Efficacy of Three USDA-approved Antimicrobial Sprays for Reducing Surrogate Shiga Toxin-producing Escherichia coli (STEC) on Bob Veal Carcasses
S8 Designing Microbiologically Safe Microwaveable Foods: Electromagnetic and Microbial Modeling Approaches
T2-04 Modeling the Growth/No Growth Response of Non-O157 Shiga Toxin-producing Escherichia coli to Temperature, pH and Water Activity