Sanghyup Jeong

Michigan State University
East Lansing, MI
USA

Papers:
P1-175 Evaluating Current Industry Dry Cleaning Practice Using Vacuum with Regard to Food Allergens on Processing Surfaces
P3-10 Direct Comparison of the Modes of Cross-contamination Associated with Salmonella during Almond Processing
P3-12 Effect of Long-term Almond Storage on Survival and Resistance of Salmonella to Heat and X-ray
P3-13 Quantification of Adhesion Force of Salmonella Attached to Food Grade Surfaces in Low-moisture Environments
S45 Can Old Processes Satisfy New Rules? Pathogen Reduction in Legacy Processes for Low-moisture Foods