Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices

iii ACKNOWLEDGEMENTS First and foremost, I have to thank my research advisor, Prof. Ronald Labbe for his guidance, encouragement and dedicated support in every step throughout the process. The accomplishment of this paper is due to his understanding and unfaltering faith in me over the last three years. While working with him, I not only developed as a professional, but also as an individual. I would also like to show my gratitude to my committee, Dr. McLandsborough for their guidance and valued ideas for my dissertation. Special thanks also to Prof. Kalidas Shetty and the food science department; particularly Ruth Witkowski and Fran Kostek for their continued support. Successfully completing my dissertation required more than just academic support, and I would like to thank my friend and fiancé Varun Rai and my friend Siddheshwari Advani for listening to, and having to tolerate me over the past three years. I would also like to thank Chi-An Lee, Kyle Landry and Chandrakant Ankolekar for their personal and professional support over the time I spent in lab. Most importantly, thanks to my family, without whom none of this would have been possible. To my parents and sister – your unwavering support gave me the strength to succeed and this dissertation is a testament to your unconditional love and encouragement. iv