Food Protection Trends. 2009;29(12):857-61

Abstract: Control of sporeforming bacterial pathogens and spoilage organisms; technology and processess to control Salmonella in low-moisture foods; and detection and mitigation strategies for viral causes of foodborne illness were identified as three critically important research areas by the IAFNS Committee on Food Microbiology during deliberations leading to its 2008 request for proposals (RFP).

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This work was supported by the IAFNS Committee on Food Microbiology.