Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

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 …

A four serovar cocktail of Salmonella was inoculated into ground black pepper (Piper
nigrum) at different water activity (aw) levels at a starting level of 4–5 log cfu/g and incubated …

Limited prior research has shown that inoculation methods affect thermal resistance of
Salmonella in low-moisture foods; however, these effects and their repeatability have not …

The objective of this study was to obtain dry inocula of Salmonella Tennessee and
Enterococcus faecium, a surrogate for thermal inactivation of Salmonella in low-moisture …

Background Outbreaks of foodborne pathogens (including Salmonella spp., Escherichia
coli, and Listeria monocytogenes, etc.) in low-moisture foods (LMFs), such as butter, cereal …

Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years.
Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture …

Persisters are a subpopulation of growth-arrested cells that possess transient tolerance to
lethal doses of antibiotics and can revert to an active state under the right conditions …

Oily, low water activity (OL aw) products including tahini (sesame seed paste), halva (tahini
halva), peanut butter, and chocolate, have been recently linked to numerous foodborne …

Salmonellosis has been increasingly associated with contaminated spices. Identifying
inoculation and stabilization methods for Salmonella on whole spices is important for …