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Session 33C |
Tuesday PM
Extension & Outreach: General
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| Sponsor: | Extension & Outreach Division |
| Time: | 2:00 PM- 5:30 PM |
| | 33C-1 | Listeria monocytogenes survival in refrigerator dill pickles
J. KIM, E. M. D'Sa, M. A. Harrison, J. A. Harrison, E. L. Andress |
| | 33C-2 | Evaluation of a pilot educational program to teach consumers about fresh produce food safety
A. R. SCOTT, P. C. Van Laanen, B. M. Thompson, S. D. Pillai |
| | 33C-3 | Impact of university-based centers that support food entrepreneurs
M. Cranwell, J. Kolodinsky, C. W. Donnelly, O. I. PADILLA-ZAKOUR |
| | 33C-4 | Indiana value-added entrepreneurial needs: A survey of county health departments
D. J. BUSH, K. D. Hayes |
| | 33C-5 | Master food volunteers expand extension food and nutrition programs
K. P. PENNER, K. M. Blakeslee |
| | 33C-6 | Preventing foodborne illness in a vulnerable population in the lower Mississippi Delta
J. D. BANKSTON, JR., E. S. Reames, S. K. Waggoner, M. W. Moody, A. F. Trappey, II, M. J. Keenan, K. W. McMillin, D. Y. Friendship, M. P. Mixon, E. H. Tucker |
| | 33C-7 | Properties of home processed Italian sausage prepared with oatmeal
W. L. KERR, S.-G. Choi, E. L. Andress |
| | 33C-8 | Risk perception, attitudes, knowledge and safe food handling behavior among those 65 years and older
J. Gordon, J. D. Raacke, K. Boone, K. P. PENNER, V. Remig, B. M. Friel |
| | 33C-9 | Studies on safe acidification of salsa for home boiling water canning
B. A. NUMMER, M. Thacker, E. M. D'Sa, E. L. Andress |
| | 33C-10 | Thermal process development of a home-canned salsa-type product
E. M. D'SA, E. L. Andress |
| | 33C-11 | Using the health action model to plan food safety educational materials for Hispanic workers in the mushroom industry
S. NIETO-MONTENEGRO, J. L. Brown, L. F. LaBorde |