[HTML][HTML] Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods
R Podolak, E Enache, W Stone, DG Black… - Journal of food …, 2010 - Elsevier
Sources and risk factors for contamination, survival, persistence, and heat resistance of
Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter …
Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter …
[HTML][HTML] Recent development in low-moisture foods: Microbial safety and thermal process
Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
Landscape and meteorological factors affecting prevalence of three food-borne pathogens in fruit and vegetable farms
Produce-related outbreaks have been traced back to the preharvest environment. A
longitudinal study was conducted on five farms in New York State to characterize the …
longitudinal study was conducted on five farms in New York State to characterize the …
Risk factors associated with Salmonella and Listeria monocytogenes contamination of produce fields
Identification of management practices associated with preharvest pathogen contamination
of produce fields is crucial to the development of effective Good Agricultural Practices …
of produce fields is crucial to the development of effective Good Agricultural Practices …
Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma
The contamination of nut products, like almonds, with human pathogens is a reoccurring
concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 …
concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 …
[HTML][HTML] Consumer knowledge and behaviors regarding food safety risks associated with wheat flour
Y Feng, JC Archila-Godínez - Journal of Food Protection, 2021 - Elsevier
Consumers do not consider flour, a low-moisture food product, a high risk for microbial
contamination. In the past 10 years, however, flour has been identified as a source of …
contamination. In the past 10 years, however, flour has been identified as a source of …
A dry-inoculation method for nut kernels
T Blessington, CG Theofel, LJ Harris - Food Microbiology, 2013 - Elsevier
A dry-inoculation method for almonds and walnuts was developed to eliminate the need for
the postinoculation drying required for wet-inoculation methods. The survival of Salmonella …
the postinoculation drying required for wet-inoculation methods. The survival of Salmonella …
Genetic diversity of Salmonella enterica isolated over 13 years from raw California almonds and from an almond orchard
A Moyne, OU Lawal, J Gauthier, I Kukavica-Ibrulj… - Plos one, 2023 - journals.plos.org
A comparative genomic analysis was conducted for 171 Salmonella isolates recovered from
raw inshell almonds and raw almond kernels between 2001 and 2013 and for 30 …
raw inshell almonds and raw almond kernels between 2001 and 2013 and for 30 …
Untangling metabolic and communication networks: interactions of enterics with phytobacteria and their implications in produce safety
Recent outbreaks of vegetable-borne gastrointestinal illnesses across the globe
demonstrate that human enteric pathogens can contaminate produce at any stage of …
demonstrate that human enteric pathogens can contaminate produce at any stage of …
Human enteric pathogens in produce: un-answered ecological questions with direct implications for food safety
Recent outbreaks of gastroenteritis linked to the consumption of fresh produce raise
questions about the mechanisms by which human pathogens colonize plants and persist …
questions about the mechanisms by which human pathogens colonize plants and persist …