Namrata Karki

Louisiana State University AgCenter
Baton Rouge, LA
USA

Papers:
P3-41 Optimization of Time and Temperature of Hot Water Treatment as a Kill Step to Inactivate Salmonella spp. and Escherichia coli O157:H7 in Pecan Processing
P3-42 Effectiveness of Hot Water and Peroxyacetic Acid Treatment on Inactivation of Inoculated Salmonella spp. on Alfalfa, Clover, and Radish Seeds Intended for Sprout Production
P3-52 Microbial Attachment and Die-off Rate on Watermelon Surface in an Agricultural Setting