Learn
more about Food Safety research programs at Penn State:
Research
Simplifies Listeria Detection
S. Parameswaran and S.K. Knabel
Department of Food Science
Reducing
Edible Sprout Microbial Contamination using Foam Seed Mat Technology
M. Orzolek
and S. Doores
Departments of Horticulture and Food Science
R. Beelman, L. LaBorde and S. Doores
Department of Food Science
The
Penn State Milk Safety Research Program
J. Irudayaraj, V. Puri, S. Doores, P. Heinemann,
B. Jayarao, and J. L. Brown
Departments of Agricultural and Biological Engineering and Food
Science
Survival of
Listeria spp. Following Bacon Processing
L. Heffner,
S. Flowers, S. Histand, G. Kehres, S. Doores, E. Mills, and
C. Cutter
Departments of Food Science and Dairy and Animal Science.
Incorporation
of Nisin into a Collagen Film retains Antimicrobial Activity
against Listeria monocytogenes and Brochothrix thermosphacta
associated with a Ready-to-eat Meat Product
B.
Miller and C. Cutter
Department of Food Science
Comparison
of Electrolyzed Oxidizing Water with Various Antimicrobial Interventions
to Reduce Salmonella on Poultry
K.
Barstad, R. Sharma, A. Demirci and C. Cutter
Departments of Food Science and Agricultural and Biological
Engineering.
Comparison
of Recovery Methods for Freeze-injured Listeria monocytogenes,
Salmonella typhimurium and Campylobacter coli
associated with Cell Suspensions and Pork Surfaces
V.
Chang, E. Mills and C. Cutter
Departments of Food Science and Dairy and Animal Science.
