Spices in the desiccated state provide an environment that allows the survival of many
foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the …

Monitoring of food products by government agencies for their compliance to regulatory limits
is an essential step in controlling foodborne outbreaks. For monitoring purposes, an …

Radio frequency (RF) treatment is considered as a potential method for eliminating food-
borne pathogens from low moisture foods. In this study, a treatment protocol for pasteurizing …

Water activity (aw) and heating rate have shown important effects on the thermo-tolerance of
pathogens in low moisture foods during thermal treatments. In this study, three strains were …

The impact of temperature, water activity (aw), and nut composition on Salmonella survival
on tree nuts has not been thoroughly examined. The aim of this study was to determine the …

Walnuts are among the most popular tree nuts that are soaked at home. Recipes for
preparing soaked walnut kernels from online blogs (n= 71) and YouTube videos (n= 29) …

Factors that control pathogen survival in low water activity foods are not well understood and
vary greatly from food to food. A literature search was performed to locate data on the …

Cronobacter genus bacteria are food-borne pathogens. Foods contaminated with
Cronobacter spp. may pose a risk to infants or immunocompromised adults. The aim of this …

One intrinsic characteristic of low-moisture foods that is frequently overlooked is pH.
Although pH affects the survival of microorganisms in high-moisture foods, its influence in …

The objective of this survey was to estimate the prevalence, contamination level, and genetic
diversity of Salmonella in selected raw, shelled tree nuts (Brazil nuts, cashews, hazelnuts …