Predicting Survival of Salmonella in Low–Water Activity Foods: An Analysis of Literature Data

General Regression Neural Network and Monte Carlo Simulation Model for Survival and Growth of Salmonella on Raw Chicken Skin as a Function of Serotype, Temperature, and Time for Use in Risk Assessment

(2016) THOMAS P. OSCAR   JOURNAL OF FOOD PROTECTION

Thermal Inactivation of Salmonella in Peanut Butter

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

Factors Affecting Infiltration and Survival of Salmonella on In-Shell Pecans and Pecan Nutmeats

(2016) LARRY R. BEUCHAT 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

Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Walnut Kernels during Storage

(2012) TYANN BLESSINGTON et al.   JOURNAL OF FOOD PROTECTION

Impact of Storage Time and Temperature on Thermal Inactivation of Salmonella Enteritidis PT 30 on Oil-Roasted Almonds

(2011) Shirin J. Abd et al.   JOURNAL OF FOOD SCIENCE

Fate ofSalmonellain dry confectionery raw materials

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

Fate of Salmonella Tennessee in Peanut Butter at 4 and 22 °C

(2008) E.-J. Park et al.   JOURNAL OF FOOD SCIENCE