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Zachary Metz and David Baumler, University of Minnesota
(St. Paul, MN)
Robbie Smith, Dianne Wood, Evelyn Maranan, and Carmen
Chavarria, Maple Leaf Foods (Guelph, ON, Canada)
Ben Bastin, Microbiology Research and Development,
Q Laboratories, Inc. (Cincinnati, OH)
David Isfort, Microbiology–Food, Q Laboratories, Inc.
(Cincinnati, OH)
Jesse Miller, Bryan Schindler, Courtney Gies, Eric Budge, Zach
Geurin, and Alex Repeck, NSF International (Ann Arbor, MI)
Cynthia Zook and Christina Barnes, 3M Food Safety (St.
Paul, MN)
Figure 2. (A) POD values of the candidate method versus the reference method for raw chicken breast fillet. (B) dPOD values of the candidate
method versus the reference method for raw chicken breast fillet.
A
B