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 …

In recent years, the development of high-throughput transcriptomic tools such as RNA-seq
and microarrays have revolutionized biological scientific research. Despite these techniques …

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 …

The extensive use of plastic products in food packaging and daily life makes them inevitably
enter the treatment process of food waste (FW). Plasticizer as a new pollutant is threatening …

The objective of this study was to investigate the thermal resistance and gene expression of
both desiccation-adapted and rehydrated Salmonella enterica serovar Typhimurium cells in …

Some Salmonella enterica serovars adapt effectively to low-water activity (low-a w)
environments but this desiccation stress also induces collateral responses that have not …

Microorganisms in low-moisture foods (LMFs) exhibit prolonged survivability and high heat
resistance. Various external factors (water, food texture, nutritional compounds, etc.) …

Foodborne pathogens possess the ability to develop adaptive responses to sublethal
environmental stresses, leading to increased tolerance to homologous or heterologous …

Cross-protection to environmental stresses by ethanol adaptation in Salmonella poses a
great threat to food safety because it can undermine food processing interventions. The …

Mung bean sprouts were implicated in several foodborne outbreaks worldwide in recent
years. The objectives of this study were to (i) assess the efficacy of individual (mild heat) and …