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 …

Highlights•Pathogens in low moisture foods must be significantly reduced or
eliminated.•Recent advances in pasteurization technologies for low moisture foods are …

This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354
as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder …

This research investigates the potential risk of Salmonella in muffins when contamination is
introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of …

Thermal-death-time characteristics, D and z-values of shiga toxin-producing Escherichia coli
(STEC), Salmonella, and Enterococcus faecium NRRL B-2354 were investigated in peanut …

This study validated a simulated commercial baking processes for hard and soft cookies to
control Salmonella, and determined D-and z-values of 7-serotype Salmonella (Newport …

A study was conducted to validate a simulated traditional crust pepperoni pizza baking
process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat …

In complex food systems, bacteria live in heterogeneous microstructures, and the population
displays phenotypic heterogeneities at the single‐cell level. This review provides an …

The genus Salmonella belongs to family Enterobacteriaceae. They possess interesting
phenotypic/genotypic characteristics, history and peculiar nomenclature compared to other …

Outbreaks associated with low-moisture foods (eg, wheat flour, nuts, and cereals) have
urged the development of novel technologies and re-validation of legacy pasteurization …