Posters
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Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Published on July 19, 2023
Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying -
Gaseous ozone for improving the microbial safety of spices, seeds, and nuts
Published on July 11, 2023
Gaseous ozone for improving the microbial safety of spices, seeds, and nuts -
Effect of Air Velocity on Listeria monocytogenes Inactivation during Apple Drying
Published on July 10, 2023
Effect of Air Velocity on Listeria monocytogenes Inactivation during Apple Drying -
Use of Monte Carlo Simulation to Determine the Kill Ratio in Milk Powders
Published on September 12, 2022
Use of Monte Carlo Simulation to Determine the Kill Ratio in Milk Powders -
Regulatory Considerations for Small-Scale Produce Drying Operations: A Multi-State Perspective Obtained through Inspector Interview
Published on August 4, 2022
Rising foodborne outbreaks implicating low-moisture foods highlighted the need to evaluate the food safety practices related to produce drying. -
Quantifying the Electrostatic Adhesion Force of Powders on Food Contact Surfaces for Dry Cleaning and Sanitation
Published on August 4, 2022
The Food Safety and Modernization Act has no guidelines for the sanitization of processing equipment in a low-moisture environment as compared with wet cleaning.
Publications
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U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts
Published on July 18, 2023
Tree nuts, a low-moisture food, are typically perceived as being a low risk for foodborne illness. -
Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering
Published on May 11, 2023
Outbreaks of Salmonella and Shiga-toxin producing Escherichia coli (STEC) linked to wheat flour led to increased interest in characterizing the fate of Salmonella and STEC on wheat during processing. -
Foodborne disease outbreaks in flour and flour-based food products from microbial pathogens in the United States, and their health economic burden
Published on April 20, 2023
The most comprehensive and inclusive estimates for the economic burden of foodborne illness yield values as high as $97.4 billion USD annually -
Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions
Published on April 13, 2023
This study evaluated Listeria monocytogenes cross-contamination between inoculated fruits, waxing brush, and uninoculated fruits during apple wax coating and investigated the fate of L. monocytogenes -
Fate of Listeria innocua on wax-coated Fuji apple surfaces under commercial refrigerated air storage
Published on April 7, 2023
Apple fruit is covered with an extracellular cuticle layer and an epicuticular wax layer responsible for the glossiness of an apple. -
Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries
Published on February 8, 2023
The survival of five strains of rifampicin-resistant Salmonella and STEC on wheat berries was evaluated during tempering (hydration).
Webinars and Seminars
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Trend Food Handling with Food Safety Implications: Nut Soaking And Drying
Published on October 18, 2022
Webinar: Trend Food Handling with Food Safety Implications: Nut Soaking And Drying -
Learning About Food Safety for Your Farming and Processing Business
Published on July 13, 2022
Learning About Food Safety for Your Farming and Processing Business. Madison, WI -
Food safety implications of COVID pandemic
Published on May 10, 2022
Webinar on Food safety implications of COVID pandemic -
Bakery Products Process Validation
Published on April 21, 2022
Bakery Products Process Validation Workshop -
What We Learn from Produce Consumers About Their Food Safety Perception
Published on April 9, 2022
Webinar: What We Learn from Produce Consumers About Their Food Safety Perception
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