A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …

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 …

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 …

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

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 …

To evaluate the survival of Salmonella on raw almond surfaces, whole almond kernels were
inoculated with Salmonella Enteritidis phage type (PT) 30 collected from a 24-h broth culture …

The aims of this study were to obtain data on survival and heat resistance of cocktails of
Salmonella, Listeria monocytogenes and the surrogate Enterococcus faecium (NRRL B …

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 …

ABSTRACT The survival of Salmonella, Escherichia coli O157: H7, and Listeria
monocytogenes was determined on almonds and pistachios held at typical storage …

The contamination of nut products, like almonds, with human pathogens is a reoccurring
concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 …