Posters

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Publications

• Exploring Food Safety Messages in an Era of COVID-19: Analysis of YouTube Video Content

  Published on June 11, 2021
  This study was conducted to evaluate the food safety information and practices circulating on YouTube during the COVID-19 pandemic and the alignment of these practices with recommendations from government agencies.

• Survival of Salmonella and Enterococcus faecium in high fructose corn syrup and honey at room temperature (22 °C)

  Published on May 6, 2021
  The objective of this study was to determine the ability of Salmonella and its presumable surrogate, Enterococcus faecium NRRL B-2354, to survive in honey and HFCS during storage at room temperature

• Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities

  Published on April 16, 2021
  The objectives of this study were to determine the effect of water activity on the thermal inactivation kinetics of Salmonella in ground black pepper.

• Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour

  Published on April 14, 2021
  Online surveys were conducted to study consumers' flour handling practices and knowledge about food safety risks related to flour.

• Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn

  Published on April 9, 2021
  This research investigated the effect of temperature and relative humidity conditions during ethylene oxide fumigation for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on whole black peppercorns.

• Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

  Published on April 8, 2021
  The objectives of this study were to investigate the effects of processing parameters on the ethylene oxide microbial inactivation of Salmonella spp. 

Technical Sessions

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Webinars, Seminars, Symposiums, Round Tables

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