Posters
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Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension
Published on August 3, 2022
Low-moisture food safety is getting attention due to increasing foodborne recalls and outbreaks. However, limited studies have assessed the food safety challenges and research and extension need of the low-moisture food industry. -
Levels and Distribution of Salmonella in Naturally Contaminated Cashews
Published on August 3, 2022
Naturally contaminated raw materials associated with foodborne illness outbreaks are rarely available for evaluation of concentration and distribution of the outbreak pathogen. -
Effect of bed-depth on Inactivation of Enterococcus faecium NRRL B-2354 During Hot-Air Drying of Fresh Cut Apple Cubes
Published on August 2, 2022
Previous research evaluated the effect of hot-air drying of apple cubes on the lethality of two microorganisms at two temperatures. However, the effect of the drying bed depth on the lethality of the drying process is still unknown. -
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
Low Moisture Food Safety Team member Ashley Deaton's poster Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli was submitted to the IAFP conference. -
Impact of Chocolate Coating on the Survival of Salmonella on Dried Nuts and Fruits
Published on August 1, 2022
The majority of research on Salmonella survival in low-moisture foods has focused on select single-ingredient products.
Publications
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Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions
Published on April 13, 2023
This study evaluated Listeria monocytogenes cross-contamination between inoculated fruits, waxing brush, and uninoculated fruits during apple wax coating and investigated the fate of L. monocytogenes -
Fate of Listeria innocua on wax-coated Fuji apple surfaces under commercial refrigerated air storage
Published on April 7, 2023
Apple fruit is covered with an extracellular cuticle layer and an epicuticular wax layer responsible for the glossiness of an apple. -
Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries
Published on February 8, 2023
The survival of five strains of rifampicin-resistant Salmonella and STEC on wheat berries was evaluated during tempering (hydration). -
Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
Published on January 17, 2023
Low moisture foods (LMF) are increasingly recalled and associated with outbreaks. -
The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate
Published on January 12, 2023
Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years. -
Fate of foodborne pathogens during soaking and drying of walnuts
Published on January 11, 2023
Online recipes for walnut soaking lacked messages regarding sanitation and hygiene.
Webinars and Seminars
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PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
PADL Two-Day Workshop for High School Teachers -
Consumer Acceptance of Food Safety-Enhancing Technologies
Published on October 15, 2021
Webinar title: Consumer Acceptance of Food Safety-Enhancing Technologies -
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
Webinar titled: Food safety education research and extension opportunities of HFFS -
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Published on February 9, 2021
Webinar titled: Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education -
Food Safety Matters: An Extension Program for Veteran Farmers
Published on February 9, 2021
Food Safety Matters: An Extension Program for Veteran Farmers