Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger

Lethality of Home-Style Dehydrator Processes against Escherichia coli O157:H7 and Salmonella Serovars in the Manufacture of Ground-and-Formed Beef Jerky and the Potential for Using a Pathogen Surrogate in Process Validation

(2016) A. G. BOROWSKI 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

Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source

(2012) L. GIERALTOWSKI et al.   EPIDEMIOLOGY AND INFECTION

Growth and survival of Salmonella in ground black pepper (Piper nigrum)

(2012) Susanne E. Keller et al.   FOOD MICROBIOLOGY

Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007–FY2009

(2012) Jane M. Van Doren et al.   FOOD MICROBIOLOGY

Effect of Desiccation on Tolerance ofSalmonella entericato Multiple Stresses

(2011) Nadia Gruzdev et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions

(2011) Chanthima Phungamngoen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY