Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments

The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment

(2021) Hyeon Woo Park et al.   FOOD CONTROL

Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

(2021) Yadwinder Singh Rana et al.   Foods

Environment, food residue, and dry cleaning tool all influence the removal of food powders and allergenic residues from stainless steel surfaces

(2021) Long Chen et al.   Innovative Food Science & Emerging Technologies

Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance

(2021) SHIYU CAI et al.   JOURNAL OF FOOD PROTECTION

Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders

(2020) Xinyao Wei et al.   JOURNAL OF DAIRY SCIENCE

Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage

(2020) Amninder Singh Sekhon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

High pressure processing of heat and pressure resistant fungi as affected by pH, water activity, sulfites, and dimethyl dicarbonate in a diluted apple juice concentrate

(2020) Elizabeth C. Buerman et al.   FOOD CONTROL

Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

(2020) Long Chen et al.   FOOD MICROBIOLOGY

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

(2019) ELIZABETH C. BUERMAN et al.   JOURNAL OF FOOD PROTECTION

Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces

(2019) Sun-Ah Kwon et al.   FOOD MICROBIOLOGY

Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment

(2019) SANG-SOON KIM et al.   JOURNAL OF FOOD PROTECTION

Survival variability of 12 strains of Bacillus cereus yielded to spray drying of whole milk

(2018) Verônica O. Alvarenga et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Outgraded produce variably retains surface inoculated Escherichia coli through washing

(2018) Shiyu Cai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantifying the Responses of Three Bacillus cereus Strains in Isothermal Conditions and During Spray Drying of Different Carrier Agents

(2018) Verônica O. Alvarenga et al.   Frontiers in Microbiology

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

(2018) Abigail B. Snyder et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review

(2016) Roopesh M. Syamaladevi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Occurrence, heat and antibiotic resistance profile ofBacillus cereusisolated from raw cow and processed milk in Mezam Division, Cameroon

(2016) Bertrand Tatsinkou Fossi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Spore test parameters matter: Mesophilic and thermophilic spore counts detected in raw milk and dairy powders differ significantly by test method

(2016) D.J. Kent et al.   JOURNAL OF DAIRY SCIENCE

Cleaning and Other Control and Validation Strategies To Prevent Allergen Cross-Contact in Food-Processing Operations

(2016) LAUREN S. JACKSON et al.   JOURNAL OF FOOD PROTECTION

Cleaning and sanitation of Salmonella -contaminated peanut butter processing equipment

(2015) Elizabeth M. Grasso et al.   FOOD MICROBIOLOGY

Spore populations among bulk tank raw milk and dairy powders are significantly different

(2015) Rachel A. Miller et al.   JOURNAL OF DAIRY SCIENCE

The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry

(2015) Nidhi Gopal et al.   Frontiers in Microbiology

Safety of the Surrogate MicroorganismEnterococcus faeciumNRRL B-2354 for Use in Thermal Process Validation

(2014) Lauren M. Kopit et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Changes in Thermal Resistance of Three Salmonella Serovars in Response to Osmotic Shock and Adaptation at Water Activities Reduced by Different Humectants

(2014) MARILIA PEÑA-MELÉNDEZ et al.   JOURNAL OF FOOD PROTECTION

Thermal Inactivation of Microorganisms

(2013) J. P. P. M. Smelt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A comparison of saturated steam and superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

(2013) Ga-Hee Ban et al.   FOOD CONTROL

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

Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter

(2011) Yingshu He et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A study of Weibull shape parameter: Properties and significance

(2011) R. Jiang et al.   RELIABILITY ENGINEERING & SYSTEM SAFETY

Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef

(2010) S.E. Smith et al.   JOURNAL OF FOOD SCIENCE

Modelling approaches to ozone processing of liquid foods

(2009) P.J. Cullen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY