Donald W. Schaffner

Rutgers University
New Brunswick, NJ
USA

Papers:
S21 Evaluating Type I Heating Deviation (Failure to Meet Critical Limit of Cooking CCP) in Cooked/Heat-treated Meat and Poultry Products
P1-132 Efficacy of Plasma Generated Novel Sanitizers in Egg Washing
P1-158 Evaluation of Different Animal Feces Levels on Contamination of Leafy Greens Using Sensitivity Analyses of a Mathematical System Model
P2-82 Measuring and Modeling the Influence of Temperature and Relative Humidity on the Survival of Enterobacter aerogenes
P2-95 pH of State Fair Entries in North Carolina
P3-44 Effect of Curli Expression and Adhesion of Salmonella Newport on Bacterial Transfer during Cucumber Peeling
P3-94 The Effects of Relative Humidity on Salmonella Biofilm Production, Quorum Sensing, and Subsequent Survival on Tomatoes and Plastic Mulch
P3-103 Cross-contamination by Curli and Non-curli Producing Escherichia coli O157:H7 Mediated by Lettuce Inoculation Location during Washing of Leafy Greens
T10-01 A Quantitative Risk Model to Assess Post-harvest Parameters that Impact the Levels of Salmonella on Pistachios
T10-02 Farm to Fork Quantitative Microbial Risk Assessment for Norovirus on Frozen Berries