Center for Low-Moisture Food Safety

Consumer Acceptance of Food Safety-Enhancing Technologies

October 15, 2021

Webinar title: Consumer Acceptance of Food Safety-Enhancing Technologies

Webinar title: Consumer Acceptance of Food Safety-Enhancing Technologies

The Annual Meeting of the International Association for Food Protection

Did you find this article useful?

You Might Also Be Interested In

Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying

Published on July 19, 2023
Food Safety Education Research and Extension Opportunities of HSSF

Published on September 21, 2021
Effect of bed-depth on Inactivation of Enterococcus faecium NRRL B-2354 During Hot-Air Drying of Fresh Cut Apple Cubes

Published on August 2, 2022

Michigan State University researcher awarded $9.8M to study low-moisture food safety

Published on June 22, 2020
Trend Food Handling with Food Safety Implications: Nut Soaking And Drying

Published on October 18, 2022
Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension

Published on August 3, 2022

Tag List

low moisture food safety,
low moisture food safety speaking