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 …

Thermal processing is still one of the most effective methods for inactivating undesirable
microorganisms in foods. Heat is used to inactivate pathogens and in developing typical …

This study investigated the influence of temperature-dependent water activity (aw) on
thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella …

Highlights•RF heating is an effective inactivation treatment for Salmonella in wheat flour.•RF
heating is an effective inactivation treatment for Enterococcus faecium in wheat flour.•E …

Limited prior research has shown that inoculation methods affect thermal resistance of
Salmonella in low-moisture foods; however, these effects and their repeatability have not …

Almonds are blanched by exposure to hot water or steam-injected water to remove the
pellicle (skin) from the kernel. This study evaluated the survival of Salmonella Enteritidis PT …

Pediococcus sp. NRRL B-2354 was investigated as a potential nonpathogenic surrogate for
Salmonella enterica serovar Enteritidis phage type 30 (SE PT30) on the surface of almonds …

Salmonella spp. are resilient bacterial pathogens in low-moisture foods. There has been a
general lack of understanding of critical factors contributing to the enhanced thermal …

Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years.
Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture …