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1. WILLINGNESS-TO-PAY FOR SAFER FOOD PRESERVATIVES IN MOON CAKE: EVIDENCE FROM A CONSUMER SURVEY IN BEIJING

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Open Access

2. TEACHING FOOD SAFETY: A COMPARISON OF COMPUTER-MEDIATED VERSUS FACE-TO-FACE COOPERATIVE LEARNING

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Open Access

3. Implications of Food Safety and Quality Standards: Insights from Turkish Tomato Exports

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Open Access

4. Decontamination of Berries Using Ozone and Pulsed UV-Light

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Open Access

5. Microbial ecology of mushroom casing soils and preharvest strategies to enhance safety and quality of fresh mushrooms

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Open Access

6. Fate of Listeria Monocytogenes and Salmonella spp. in Sphagnum Peat-Based Casing Soils and Pre-Harvest Food Safety Interventions to Reduce Contamination of Fresh Mushrooms

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Open Access

7. The effect of an educational intervention on small cheese operations: an exploratory study

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Open Access

8. The role of environmental microbiota in the persistence of Listeria monocytogenes in food processing facilities

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Restricted (Penn State Only)

9. Investigating the Survival of Microorganisms in Fermented and Dried Meat Products Cured with Various Sources of Nitrite

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Open Access