Harshavardhan Thippareddi

University of Georgia
Athens, GA
USA

Papers:
P1-69 Comparison of Electrostatic Spray, Spray, or Dip Using Lactic Acid, Peroxyacetic Acid, or Beefxide on the Reduction of Rifampicin-resistant E. coli
P2-172 Validation of Muffin Baking Process to Control Salmonella and Determination of Thermal Inactivation Parameters of Salmonella in Muffin Batter
P2-183 Determination of Thermal Inactivation Parameters and Lethality of Salmonella spp. during Whole-Grain Bread Baking
P3-156 Efficacy of Serial Lauric Arginate (LAE) Applications on Chilled Beef Carcasses, Loins and Manufacturing Trim Prior to Grinding for Reducing Surrogate Shiga Toxin-producing Escherichia coli (STEC)