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 …

Some Enterobacteriaceae possess the ability to survive in low-moisture environments for
extended periods of time. Many of the reported food-borne outbreaks associated with low …

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 …

Modified atmosphere packaging (MAP) technology offers the possibility to retard the
respiration rate and extend the shelf life of fresh produce, and is increasingly used globally …

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 …

Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In
recent years, the increasing needs for more efficient and effective postharvest processing …

Reducing the available water in food is a long-established method for controlling bacterial
growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to …

Background Fruits and vegetables are an excellent source of nutrients, with numerous
health benefits. Most consumers are not meeting the daily recommended intake of fruits and …

The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …