Posters
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Publications
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The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents
Published on January 11, 2023
Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years. -
Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities
Published on December 1, 2022
This study demonstrated the potential of using short-time high-RH treatments to control pathogens in low-moisture foods without the need for post-treatment drying. -
Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods
Published on November 10, 2022
This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. -
Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey
Published on October 1, 2022
Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. -
Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study
Published on September 27, 2022
Wheat flour and baking mix have been associated with foodborne outbreaks and recalls, yet many consumers are unaware of the repercussions of consuming raw flour products. -
Changes in the genomes and methylomes of three Salmonella enterica serovars after long-term storage in ground black pepper
Published on September 9, 2022
Low moisture foods (LMFs) have traditionally been recognized as safe for consumption, as most bacteria require higher water content to grow.
Webinars and Seminars
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