Relative Survival of Four Serotypes of Salmonella enterica in Low–Water Activity Whey Protein Powder Held at 36 and 70°C at Various Water Activity Levels

Thermal Inactivation of Salmonella in Peanut Butter

(2016) LI MA et al.   JOURNAL OF FOOD PROTECTION

Sources and Risk Factors for Contamination, Survival, Persistence, and Heat Resistance of Salmonella in Low-Moisture Foods

(2016) RICHARD PODOLAK et al.   JOURNAL OF FOOD PROTECTION

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods

(2013) S.M. Santillana Farakos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Ranking the Disease Burden of 14 Pathogens in Food Sources in the United States Using Attribution Data from Outbreak Investigations and Expert Elicitation

(2012) MICHAEL B. BATZ et al.   JOURNAL OF FOOD PROTECTION

Fate ofSalmonellain dry confectionery raw materials

(2009) E. Komitopoulou et al.   JOURNAL OF APPLIED MICROBIOLOGY

High-Throughput Molecular Determination of Salmonella enterica Serovars by Use of Multiplex PCR and Capillary Electrophoresis Analysis

(2009) B. T. Leader et al.   JOURNAL OF CLINICAL MICROBIOLOGY