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 …

Each year there are an estimated one million non-typhoidal Salmonella infections in the US
and about 20,000 of those infected persons require hospitalization. These infections cost …

Salmonella is capable of surviving in a low moisture environment for long periods. Once
adapted to the xeric conditions, the thermal resistance of Salmonella is enhanced. Cocoa …

In some animals, the typical body temperature can be higher than humans, for example, 42°
C in poultry and 40° C in rabbits which can be a potential thermal stress challenge for …

Abstract Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria
monocytogenes have been isolated from low water activity foods (LWAF), where they may …

The effect of the microstructure of the medium on the growth of the food-borne pathogen
Listeria monocytogenes was studied. The pathogen's growth kinetics was evaluated using …

USDA, FSIS thermal processing guidelines (eg Appendix A for cooked beef, roast beef, and
cooked corned beef, and Time-Temperature Tables for Cooking Ready-to-Eat Poultry …

BACKGROUND Cattle feed is at the beginning of the food chain in the 'farm‐to‐fork'model
and might serve as a source of contamination with pathogenic bacteria. Heat treatment is …

Mycobacterium avium subsp. paratuberculosis (MAP) causes Johne's disease in livestock
and there is a debate about its role in humans in chronic inflammatory bowel disorders such …

Recent revisions to US Department of Agriculture, Food Safety and Inspection Service
(FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products …