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 …

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture,
ease of consumption, and their functional properties. In addition, consumers increasingly …

Shelled walnuts are considered a microbiologically low-risk food but have been linked to
some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) …

This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers,
and heat treatments on Salmonella inactivation and preservation of almond quality. Whole …

This study investigated the effects of inoculation method, water activity (aw), packaging
method, and storage temperature and duration on the survival of Salmonella on almonds as …

Abstract The response of Salmonella Typhimurium to combined treatment involving intense
light pulses (ILP) and exposure to different concentrations of lemongrass (Cymbopogon …

In this study, microwave (1000 W; 30 s) and conventional thermal treatments were used in
combination with ginger essential oil (EO; 1, 2, 3%(v/v)) to inactivate Salmonella Typhi and …

Tree nuts have been associated with several foodborne outbreaks and recalls in the US
While thermal decontamination methods can inactivate pathogens, they come with …

In this study, the effect of environmental aw on microbial inactivation by intense pulsed light
(IPL) was investigated. Three different microorganisms (Gram-positive bacteria, Gram …

Pulsed light technology decontaminates and achieves sterilization by applying high-intensity
pulses of light energy at short durations on food product surfaces. Much research is being …