Bradley Marks

Michigan State University
East Lansing, MI
USA

Papers:
P2-03 Effects of Temperature, Water Activity, and Structure on Thermal Resistance of Salmonella in Dates and Date Paste
P2-05 Moisture Equilibration and Product Fabrication Methods Affect Measured Thermal Resistance of Salmonella Enteritidis PT30 on/in Whole Almonds, Almond Meal, and Almond Butter
P2-06 Quantifying Reproducibility of Salmonella Thermal Resistance through a Multi-Laboratory Comparison
P2-13 Effect of Product Structure and Water Activity on X-ray Inactivation of Salmonella in Low-water Activity Foods
P2-17 Evaluation of Water Content as a Convenient Metric in Thermal Inactivation Modeling for Low-moisture Foods
P2-18 Scalability of a Discrete Element Model for Salmonella Cross-contamination in Granular Low-water Activity Foods
P2-19 Modeling the Effect of Product Temperature, Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios
P2-20 Factors Affecting Bacterial Cross-contamination Using Salmonella and a Surrogate Organism during Almond Processing