Quincy Suehr

Michigan State University
East Lansing, MI
USA

Papers:
P2-13 Effect of Product Structure and Water Activity on X-ray Inactivation of Salmonella in Low-water Activity Foods
P2-18 Scalability of a Discrete Element Model for Salmonella Cross-contamination in Granular Low-water Activity Foods
P2-20 Factors Affecting Bacterial Cross-contamination Using Salmonella and a Surrogate Organism during Almond Processing