Quantitative risk assessment has emerged as a valuable tool to enhance the scientific basis
of regulatory decisions in the food safety domain. This article introduces the use of two new …

Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial
inactivation during heating is believed to be due to the interaction of cells and water, and is …

After the 2001 and 2004 Salmonellosis outbreaks that were associated with raw almonds,
ensuring the microbial safety of almonds by treating them to achieve a minimum 4-log …

ABSTRACT The survival of Salmonella, Escherichia coli O157: H7, and Listeria
monocytogenes was determined on almonds and pistachios held at typical storage …

Government planners have long been aware that urban water systems are vulnerable to
threats and disasters, both manmade and natural, including water shortages and droughts …

The use of infrared (IR) heating for improving the microbial safety and processing efficiency
of dry-roasted almonds was investigated. Almonds were roasted at 130, 140 and 150° C …

Due to outbreaks of salmonellosis associated with whole raw almonds, an infrared (IR)
pasteurization process was investigated for its efficacy in improving the safety of raw …

This study was conducted to investigate the efficacy of radio-frequency (RF) heating to
reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw …

A study was done to determine the infiltration and survival characteristics of Salmonella in
pecans. The rate of infiltration of water into in-shell nuts varied among six varieties evaluated …

Catalytic infrared (IR) heating was investigated to determine its effect on Salmonella enterica
serovar Enteritidis population sizes on raw almond kernels. Using a double-sided catalytic …