Bindhu Verghese
Bindhu Verghese
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Mei Lok
Mei Lok
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Jia Wen
Jia Wen
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Valentina Alessandria
Valentina Alessandria
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Yi Chen
Yi Chen
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Sophia Kathariou
Sophia Kathariou
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1,
Stephen Knabel
Stephen Knabel
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
1
1Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802; Department of Exploitation and Protection of Agricultural and Forest Resources, Agricultural Microbiology and Food Technology Sector, Faculty of Agriculture, University of Turin, Turin, Italy; Microbial Methods Development Branch, Division of Microbiology, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland 20740; and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695
Copyright © 2011, American Society for Microbiology
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