Microbial contamination of sprouts by Salmonella and Escherichia coli O157: H7 has been a
common cause of foodborne diseases and a continuing challenge to the sprout industry …

Low-moisture foods (LMFs) have been defined as those food products with a water activity
(aw) less than 0.85 and are generally considered less susceptible to microbial spoilage and …

Rising world population necessarily increases the food requirement. At the same time,
agricultural land has been reduced drastically due to the rapid urbanization and …

There has been an increasing trend in consumption of sprouts worldwide due to their
widespread availability and high nutrient content. However, microbial contamination of …

Sprouts-related outbreaks have risen due to increased raw sprouts consumption. To
minimize such cases, chemical sanitations are applied. While chlorine is commonly used …

Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and
Escherichia coli O157: H7 on spinach was compared. Fresh spinach (Spinacia oleracea) …

Sprouts have gained popularity worldwide due to their nutritional values and health benefits.
The fact that their consumption has been associated with numerous outbreaks of foodborne …

Introduction The purpose of this study was to compare in vitro the effectiveness of calcium
hypochlorite (Ca [OCl] 2) and sodium hypochlorite (NaOCl) associated with passive …

Tahini is usually consumed without further heat treatment, and roasting of sesame seeds is
the only Salmonella inactivation step in its traditional production process. This study …

Several outbreaks of illness have been associated with consumption of alfalfa sprouts
contaminated with Shiga toxin-producing Escherichia coli (STEC) and Salmonella. The …