With 744 million metric tons produced in 2017/2018, bread wheat (Triticum aestivum) and
durum wheat (Triticum durum) are the second most widely produced cereal on a global …

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained
increased prominence due in part to the fact that reducing free water in these foods is …

Abiotic surfaces are vulnerable to bacterial adhesion and to biofilm formation. Therefore, it is
necessary to understand the parameters that influence bacterial adhesion to find out …

Consumers do not consider flour, a low-moisture food product, a high risk for microbial
contamination. In the past 10 years, however, flour has been identified as a source of …

Sanitation in dry food processing environments is challenging due to the exclusion of water.
Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature …

Food contact surfaces (FCS) in food processing facilities may become contaminated with a
number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli …

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 …

Mycotoxins, such as aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA) and
ochratoxin A (OTA) are toxic secondary compounds that can reduce the quality of many …

The objective of this study was to investigate the inactivation kinetics of Enterococcus
faecium in peanut butter under different water activities (aw) and superheated steam …

Aflatoxin B 1 (AFB 1) is a natural carcinogen commonly present in food and feed which has
deleterious effects on human and animal health. Combination treatment of microwave …