Anna Porto-Fett

U.S. Department of Agriculture-ARS-ERRC
Wyndmoor, PA
USA

Papers:
P2-35 Validation of Fermentation, Drying, and Storage Parameters for Control of Shiga Toxin-producing Escherichia coli, Salmonella spp., and Listeria monocytogenes in Fuet, a Traditional Spanish Sausage
P3-140 Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean Label Antimicrobial during Extended Storage at 4° or 12°C
RT4 Artisanal Food Processing and Food Safety
T3-03 Educating Tailgaters on Best Food Safety Practices at College Football Tailgates
T3-10 Thermometer Usage Behaviors for Thanksgiving Turkeys: Analysis of Data Collected by Citizen Scientists
T5-12 Evaluation of Recirculating Chlorinated Nanobubble Water to Control Shiga Toxin-producing Escherichia coli Surrogates in a Novel Commercial Ground Beef Production System