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 …

Drying is an essential method for the process and storage of aquatic products. With the
removal of water, the occurrence of oxidation, hydrolysis and browning reaction also …

Pathogen contamination in low-moisture foods prepared by drying is a food safety concern.
Two thermal treatments were explored in this research as pathogen control measures for …

Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to
evaluate apple-handling practices presented in apple-drying recipes available to United …

Fruit drying has traditionally received little food safety attention in spite of Salmonella
outbreaks and recalls involving low-moisture foods. This study was conducted to assess the …

Struvite formed from digested poultry slurries can serve as an alternative to chemical
fertilizers; however, the biological safety of such products is questionable. Therefore …

Salmonella is capable of surviving dehydration within various foods, such as dried fruit.
Dried fruit, including apple slices, have been the subject of product recalls due to …

A wide range of drying parameters and methods are used by industry to produce dried
apples. To ensure end-product safety and regulatory compliance, it is essential to evaluate …

Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to
evaluate apple-handling practices presented in apple-drying recipes available to United …

Low-moisture foods (LMF) are generally regarded as safe because microbes typically do not
survive in water activity less than 0.85. Previous studies have shown that pathogens are …