For the prevention of infectious diseases, knowledge about transmission routes is essential.
In addition to respiratory, fecal–oral, and sexual transmission, the transfer of pathogens via …

Foods and food ingredients with low water activity (aw) have been implicated with increased
frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses …

Background Global food safety incidents are frequently reported and are on the rise.
Although the increase in number of food safety incidents is impacted by improved …

Salmonellosis outbreaks related to consumption of raw almonds have encouraged the
scientific community to study the inactivation kinetics of pathogens in this dry commodity …

Water activity (aw) is a major factor affecting pathogen heat resistance in low-moisture foods.
However, there is a lack of data for aw at elevated temperatures that occur during actual …

The aims of this study were to obtain data on survival and heat resistance of cocktails of
Salmonella, Listeria monocytogenes and the surrogate Enterococcus faecium (NRRL B …

ABSTRACT The survival of Salmonella, Escherichia coli O157: H7, and Listeria
monocytogenes was determined on almonds and pistachios held at typical storage …

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 …

The application of chemical disinfectants in postharvest food processing facilities is
important for the control of foodborne pathogen outbreaks. Similar to drinking water …

The survival of single strains or cocktails of Salmonella, Escherichia coli O157: H7, and
Listeria monocytogenes was evaluated on walnut kernels. Kernels were separately …