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 …

Serovars of Salmonella enterica are frequent agents of foodborne disease worldwide. They
are capable of growing and surviving in numerous natural, commercial and host environs …

In combination with other strategies, hyperosmolarity and desiccation are frequently used by
the food processing industry as a means to prevent bacterial proliferation, and particularly …

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 …

Osmotic stress is known to increase the thermotolerance and oxidative-stress resistance of
bacteria by a mechanism that is not adequately understood. We probed the cross-regulation …

Enterobacter sp. SA187 is an endophytic bacterium that has been isolated from root nodules
of the indigenous desert plant Indigofera argentea. SA187 could survive in the rhizosphere …

Human salmonellosis infections are usually acquired via the food chain as a result of the
ability of Salmonella serovars to colonize and persist within the gastrointestinal tract of their …

Rhizobacteria have been reported to be beneficial to the plants in many different ways.
Increasing salinity in the coastal agricultural zones has been shown to be a threat to the …

The success of Salmonella as a foodborne pathogen can probably be attributed to two major
features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella …

Salmonella contamination of low-water activity (aw) foods poses a serious concern
worldwide. The present study was conducted to assess the effects of drying conditions, food …