Harshavardhan Thippareddi

University of Georgia
Athens, GA
USA

Papers:
S21 Evaluating Type II Heating Deviation (Slow Heating Come-up Time) in Cooked/Heat-treated Meat and Poultry
Wrap-up and Workshop Evaluations
P1-80 Survival and Heat Resistance of Salmonella during Simulated Commercial Manufacturing of Tortillas
P1-81 Comparison of Heat Resistance of Salmonella during Simulated Commercial Baking of Hard and Soft Cookies
P1-82 Validation of a Frying Process to Control Salmonella in Donuts
P1-85 Comparison of Survival and Heat Resistance of Escherichia coli O121 and Salmonella in Muffins
P1-209 Effectiveness of Individual and Combined Antimicrobial Spray Interventions Commonly Used on Chilled Beef Subprimals
P1-210 Efficacy of an Ambient Water Wash, Hot Water Wash, and Application of Three Antimicrobial Sprays Using a Three-stage Commercial Carcass Washing Cabinet for Reducing Shiga Toxin-producing Escherichia coli Contamination on Beef Carcasses
P3-21 Validation of Extrusion Processing as an Inactivation Step for Salmonella in Low-moisture Food
T2-03 Effect of Antibiotic Withdrawal from Broiler Diets on Gut Microbiome and Foodborne Pathogen Prevalence
T5-12 Evaluation of Recirculating Chlorinated Nanobubble Water to Control Shiga Toxin-producing Escherichia coli Surrogates in a Novel Commercial Ground Beef Production System
T6-10 A Novel Method to Determine Thermal Death Kinetics of Microorganisms in Low-moisture Foods: Thermal-Death-Time Sandwich
T6-12 Utilization of Enterococcus faecium as a Salmonella spp. Surrogate for Thermal Treatment in Selected Low-moisture Food Products