Sources and risk factors for contamination, survival, persistence, and heat resistance of
Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter …

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 …

Produce-related outbreaks have been traced back to the preharvest environment. A
longitudinal study was conducted on five farms in New York State to characterize the …

Identification of management practices associated with preharvest pathogen contamination
of produce fields is crucial to the development of effective Good Agricultural Practices …

Salmonella is the leading cause of death associated with foodborne illnesses in the USA.
Difficulty in treating human salmonellosis is attributed to the development of antimicrobial …

Background Increase in foodborne illnesses associated with low-moisture foods have led to
growing concern regarding the safety of nuts and nut-based products. Nonthermal …

The contamination of nut products, like almonds, with human pathogens is a reoccurring
concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 …

A dry-inoculation method for almonds and walnuts was developed to eliminate the need for
the postinoculation drying required for wet-inoculation methods. The survival of Salmonella …

Consumers do not consider flour, a low-moisture food product, a high risk for microbial
contamination. In the past 10 years, however, flour has been identified as a source of …

Recent outbreaks of food-borne illness associated with the consumption of produce have
increased concern over wildlife reservoirs of food-borne pathogens. Wild rodents are …