Bradley Marks

Michigan State University
East Lansing, MI
USA

Papers:
P1-62 Water Activity Variation at Elevated Temperatures and Thermal Resistance of Salmonella in Selected Low-moisture Foods
P1-63 Validation of Enterococcus faecium NRRL B2354 as a Surrogate for Salmonella in Thermal Treatment of Wheat Flour at Different Water Activities
P1-66 Factors Affecting X-ray Inactivation of Salmonella in Low-moisture Foods
P1-77 Re-Interpretation of Water Activity Effects on Temperature Dependency of Salmonella Inactivation in Low-moisture Foods
P1-79 Factors Affecting Dry Cross-contamination of Salmonella during Almond Processing
P1-80 Modeling of Cross-contamination of Salmonella during Almond Processing
P1-82 Comparing the Effect of Product Structure on Thermal Resistance of Salmonella Enteritidis PT30 on/in Almond and Wheat Products
P1-95 Meta-Analysis of Salmonella Survival/Inactivation Kinetics in Low-moisture Foods
S13 Pathogen Control Processes for Pet Food Manufacturing