- 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
Membership Application Process
Business Development / Marketing and Communications
708.563.8278 (office)