Bradley Marks

Michigan State University
East Lansing, MI
USA

Papers:
Validating Pasteurization Processes for Low-Moisture Products
S45 Modifying Existing (Legacy) Thermal Processes to Achieve Pathogen Reduction Goals
What Level of Statistical Certainty Is Needed in Process Validations?
P1-150 Optimal Isothermal Data Collection Practices for Estimating Microbial Thermal Inactivation Parameters
P3-02 Validation of Enterococcus faecium as a Salmonella Surrogate in Thermal Treatment of Almond Meal
P3-05 Multilaboratory Comparison of Thermal Resistance of Enterococcus faecium and Salmonella enterica in Peanut Butter
P3-07 Enterococcus faecium as a Surrogate for Salmonella in Thermal Treatment of Nonfat Milk Powder
P3-08 The Effect of Process Air Velocity, Humidity, and Product Moisture on Salmonella Inactivation on Almonds
P3-09 Effect of Temperature, Water Activity, and Structure on Salmonella Thermal Resistance in Multiple Wheat Products
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
P3-14 Is Enterococcus faecium an Appropriate Surrogate for Salmonella in Thermal Process Validation of Cocoa Powder?
S45 Can Old Processes Satisfy New Rules? Pathogen Reduction in Legacy Processes for Low-moisture Foods
T6-06 Can the Adsorption-Desorption State Affect Salmonella Thermal Inactivation Kinetics in Low-moisture Foods?
T6-12 Utilization of Enterococcus faecium as a Salmonella spp. Surrogate for Thermal Treatment in Selected Low-moisture Food Products