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Publications

A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder

Published on March 12, 2021
Different methods for determining the thermal inactivation kinetics of microorganisms can result in discrepancies in thermal resistance values.
Evaluation of Hot-Air Drying To Inactivate Salmonella and Enterococcus faecium on Apple Pieces

Published on February 9, 2021
The objective of this study was to determine the level of inactivation provided by hot-air drying on a Salmonella cocktail inoculated onto apple cubes and to evaluate the performance of Enterococcus faecium as a surrogate.
Transfer of Salmonella from Inert Food Contact Surfaces to Wheat Flour, Cornmeal, and NaCl

Published on February 2, 2021
In this study, survival of Salmonella on inert contact surfaces and transfer of Salmonella from inert contact surfaces to low-moisture foods were evaluated.
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Published on January 14, 2021
This study was designed to investigate the effect of storage time on the thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in milk powders at a low water activity of 0.10.
Content analysis of food safety implications in online flour-handling recipes

Published on November 6, 2020
The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.