- Growth and Survival of Salmonella during processing of partially sprouted seed products and chia powders
- Relationship of Storage Temperature and Water Activity on the Survival of Salmonella during Drying and Storage of Spices And/Or Botanical Products
- Thermal and Nonthermal Resistance of Salmonella enterica and Shiga toxin Producing Escherichia coli in Low-Moisture Foods
- Validation of High Pressure Processing to Inactivate Isolated Salmonella spp. In Buffered Peptone Water and Frozen Chicken Blend Pet Food
- Validation of HPP to achieve reduction of Salmonella spp. and Listeria monocytogenes inoculated in various food models
Salmonella Research Projects
Key Staff Members and Contact Information
Chief, Food Technology Branch, FDA
708.924.0615
Director, Center for Processing Innovation, Associate Professor, IIT
708.563.8277