736 results on '"Schaffner, Donald W."'
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2. Evaluation of glove type on survival and transfer of Escherichia coli in model systems and during hand harvesting of lettuce
3. An overview of foodborne viruses and SARS-CoV-2 in foods and food-contact surfaces: survival, transfer, surrogates use, and mathematical modeling
4. Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
5. Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing
6. Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes
7. Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork
8. Risks of foodborne pathogens associated with animal contamination of raw‐agricultural commodities: A review.
9. Survival of Pathogens on Surfaces and the Influence of Inoculating Matrix on Survival Capabilities
10. Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting
11. Indicator organisms in meat
12. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved
13. Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4
14. Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination
15. Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity
16. Quantification of Salmonella enterica transfer between tomatoes, soil, and plastic mulch
17. Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies
18. Virus risk in the food supply chain
19. Survival of Pathogens on Surfaces and the Influence of Inoculating Matrix on Survival Capabilities
20. Ozone and photodynamic inactivation of norovirus surrogate bacteriophage MS2 in fresh Brazilian berries and surfaces
21. Antimicrobials and Food Preservation: A Risk Assessment Approach
22. Farm to fork quantitative microbial risk assessment for norovirus on frozen strawberries
23. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses
24. Efficacy of Peracetic Acid and Chlorine on the Reduction of Shiga Toxin-Producing Escherichia coli and a Non-pathogenic E. coli Strain in Preharvest Agricultural Water
25. Ranking Food Safety Priorities of the Fresh Produce Industry in the United States
26. Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls
27. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella
28. Development of growth and survival models for Salmonella and Listeria monocytogenes during non-isothermal time-temperature profiles in leafy greens
29. Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
30. Microbiology of organic and conventionally grown fresh produce
31. Cost, quality, and safety: A nonlinear programming approach to optimize the temperature during supply chain of leafy greens
32. Farm to consumption risk assessment for Staphylococcus aureus and staphylococcal enterotoxins in fluid milk in China
33. Efficacy of Grignard Pure to Inactivate Airborne Phage MS2, a Common SARS-CoV-2 Surrogate
34. Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries
35. Curli Production Influences Cross-contamination by Escherichia coli O157:H7 When Washing Fresh-cut Romaine Lettuce
36. Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage
37. Unmasking seafood mislabeling in U.S. markets: DNA barcoding as a unique technology for food authentication and quality control
38. Norovirus cross-contamination during preparation of fresh produce
39. Risk assessment of Salmonella in Danish meatballs produced in the catering sector
40. Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven
41. Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling
42. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil
43. Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes
44. Microbiological Quantitative Risk Assessment
45. Triethylene Glycol Can Be Predeployed as a Safe Virus-Killing Indoor Air Treatment
46. The efficiency of Grignard Pure™ to inactivate airborne SARS-CoV-2 surrogate
47. Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity
48. Quantification of aflatoxin risk associated with Chinese spices: Point and probability risk assessments for aflatoxin B1
49. Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature
50. Ninja Kitchen to the rescue : Evaluation of a food safety education game for middle school youth
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