Ian Hildebrandt

Michigan State University
East Lansing, MI
USA

Papers:
P1-157 A Dynamic Secondary Model to Describe Survival of Salmonella in Low-water Activity (a_w) Foods
P3-02 Validation of Enterococcus faecium as a Salmonella Surrogate in Thermal Treatment of Almond Meal
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
T6-12 Utilization of Enterococcus faecium as a Salmonella spp. Surrogate for Thermal Treatment in Selected Low-moisture Food Products