[HTML][HTML] Recent development in low-moisture foods: Microbial safety and thermal process
Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
Methods to obtain thermal inactivation data for pathogen control in low-moisture foods
Background Outbreaks of foodborne pathogens (including Salmonella spp., Escherichia
coli, and Listeria monocytogenes, etc.) in low-moisture foods (LMFs), such as butter, cereal …
coli, and Listeria monocytogenes, etc.) in low-moisture foods (LMFs), such as butter, cereal …
Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves
The enhanced heat resistance of Salmonella developed at low water activity makes it a
serious challenge to eliminate them during thermal processing. The objectives of this …
serious challenge to eliminate them during thermal processing. The objectives of this …
Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black …
Fine ground black pepper generally consumed as a seasoning without any further
processing has been associated with Salmonella enterica outbreaks. Thermal inactivation …
processing has been associated with Salmonella enterica outbreaks. Thermal inactivation …
[HTML][HTML] Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures
While the increase in thermal resistance of microorganisms at reduced water activity is
demonstrated for low-moisture food products, the effect of storage time on the thermal …
demonstrated for low-moisture food products, the effect of storage time on the thermal …
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities
Thermal inactivation kinetics of Salmonella in low moisture foods are necessary for
developing proper thermal processing parameters for pasteurization. The effect of water …
developing proper thermal processing parameters for pasteurization. The effect of water …
Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts
Thermal inactivation kinetics (D and z values) of Salmonella and Enterococcus faecium in
fresh hazelnut shell and kernel were determined. Aluminum pouches containing either 1.5 g …
fresh hazelnut shell and kernel were determined. Aluminum pouches containing either 1.5 g …
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faecium NRRL B‐2354
The laboratory inoculation techniques should ideally mimic the real‐life environment to
reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This …
reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This …
Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder
Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products.
However, pathogenic bacteria can be present and survive during prolonged storage …
However, pathogenic bacteria can be present and survive during prolonged storage …
[HTML][HTML] Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on whole chia seeds (Salvia hispanica L.)
Intervention technologies for inactivating Salmonella on whole chia seeds are currently
limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and …
limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and …