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The effect of kitchen-scale produce preparation techniques on the risk of listeriosis in cancer patients

The effect of kitchen-scale produce preparation techniques on the risk of listeriosis in cancer patients

Text (2020)

Part of Electronic Theses & Dissertations

Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour

Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour

Smith, Danielle F.

Text (2014)

Part of Electronic Theses & Dissertations

Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods

Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods

Limcharoenchat, Pichamon

Text (2018)

Part of Electronic Theses & Dissertations

Quantifying sources of error in Salmonella thermal inactivation models for meats and low-moisture foods

Quantifying sources of error in Salmonella thermal inactivation models for meats and low-moisture foods

Hildebrandt, Ian

Text (2015)

Part of Electronic Theses & Dissertations

Quantifying water effects on thermal inactivation of salmonella in low-moisture foods

Quantifying water effects on thermal inactivation of salmonella in low-moisture foods

Garcés-Vega, Francisco Javier

Text (2017)

Part of Electronic Theses & Dissertations

Thermal Inactivation of Bacterial Pathogens Under Widely Changing Moisture Conditions in Cooked Bacon and Dried Apple

Thermal Inactivation of Bacterial Pathogens Under Widely Changing Moisture Conditions in Cooked Bacon and Dried Apple

Randriamiarintsoa, Narindra

Text (2022)

Part of Electronic Theses & Dissertations

Multiple approaches to quantitatively evaluating bacterial pathogen transfer between food products and contact surfaces

Multiple approaches to quantitatively evaluating bacterial pathogen transfer between food products and contact surfaces

Text (2017)

Part of Electronic Theses & Dissertations

Improving pathogen-reduction validation methods for pistachio processing

Improving pathogen-reduction validation methods for pistachio processing

Casulli, Kaitlyn Eileen

Text (2016)

Part of Electronic Theses & Dissertations

A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products

A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products

Tenorio Bernal, María Isabel

Text (2012)

Part of Electronic Theses & Dissertations

Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces

Experimental and mathematical models for Listeria monocytogenes transfer between delicatessen meats and contact surfaces

Benoit, Amanda Nicole

Text (2013)

Part of Electronic Theses & Dissertations