Elizabeth Grasso-Kelley

Illinois Institute of Technology
Bedford Park, IL
USA

Papers:
Factors Affecting Low-Moisture Inactivation Data Suitability and Validity for Process Validations
P2-160 Impact of Temperature Dependence of Water Activity on Salmonella Inactivation in a Multicomponent Food System
P3-03 Evaluation of Dry Transfer in the Removal of Salmonella from Food Contact Surfaces
P3-04 Validation of Baking to Inactivate Salmonella in Model High-protein and High-fat Foods
P3-05 Multilaboratory Comparison of Thermal Resistance of Enterococcus faecium and Salmonella enterica in Peanut Butter
S45 Can Old Processes Satisfy New Rules? Pathogen Reduction in Legacy Processes for Low-moisture Foods
T6-12 Utilization of Enterococcus faecium as a Salmonella spp. Surrogate for Thermal Treatment in Selected Low-moisture Food Products