A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …

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 …

CONTENTS 18.1 Introduction.................................................................................................................
................. 40418.1. 1 Background of Drying …

Simple Summary Salmonella is one of the most important zoonotic pathogen agents,
causing an estimated 93.8 million cases of gastroenteritis worldwide annually, with 155,000 …

Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of
the potential, inherent risks that accompany foods with long shelf lives if pathogen …

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass
transfer (MT). This resistance can be modified by varying the osmotic solution or process …

Salmonella in low-moisture foods has enhanced thermal tolerance and is difficult to control.
The objective of this research was to study relationship between thermal tolerance of …

This study investigated the influence of temperature-dependent water activity (aw) on
thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella …

Salmonella continues to be a problem associated with low-moisture foods, particularly given
enhanced thermal resistance at lower water activity (aw). However, there is a scarcity of …

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained
increased prominence due in part to the fact that reducing free water in these foods is …