Promotion of healthier lifestyles has led to an increase in consumption of fresh produce.
Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they …

Foods and food ingredients with low water activity (aw) have been implicated with increased
frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses …

The presence of Salmonella in foodstuffs represents an internationally accepted human
health concern. Although Salmonella causes many foodborne disease outbreaks, there is …

Consumption of fruit and vegetable products is commonly viewed as a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with …

The continuous rise in the number of outbreaks of foodborne illness linked to fresh fruit and
vegetables challenges the notion that enteric pathogens are defined mostly by their ability to …

This study was carried out to investigate the applicability of nonthermal plasma (NTP)
technology for the pasteurization of almonds. Almonds were spiked with various levels of …

Nontyphoidal salmonellosis is the leading cause of foodborne illness in the United States,
causing about 1.4 million infections annually. Most cases of salmonellosis are due to …

Salmonellosis outbreaks related to consumption of raw almonds have encouraged the
scientific community to study the inactivation kinetics of pathogens in this dry commodity …

In order to determine desiccation tolerances of bacterial strains, the survival of 58
diarrheagenic strains (18 salmonellae, 35 Shiga toxin-producing Escherichia coli [STEC] …

To determine regional estimates of pathogen-specific prevalence and incidence, as well as,
describe morbidity associated with diarrhea among deployed US military and similar …