ing this approach will help meet regulatory requirements and give the food
manufacturer confidence that the products they are making are wholesome and
safe for consumption. n
Nancy Dobmeier, CQA, CHA, is working as a principal microbiologist, Food Safety and Microbiology, at
Balasubrahmanyam Kottapalli, Ph.D., CQE,
is working as a senior principal microbiologist, Food
Safety and Microbiology, at Conagra Brands.
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Safety Magazine December 2005/January
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“Staphylococcus aureus.” The Bad Bug Book:
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18. Kottapalli, B, et al. 2013. “Microbiological
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presentation at the 2013 IAFP Conference, Charlotte, NC.
19. Stecchini, ML, I Sarais, and M Bertoldi. 1991.
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(continued from page 25)
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