Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings

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

Effect of the Local Microenvironment on Survival and Thermal Inactivation of Salmonella in Low- and Intermediate-Moisture Multi-Ingredient Foods

(2014) HAIPING LI et al.   JOURNAL OF FOOD PROTECTION

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

(2014) SOFIA M. SANTILLANA FARAKOS et al.   JOURNAL OF FOOD PROTECTION

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

Survival of Salmonella on Dried Fruits and in Aqueous Dried Fruit Homogenates as Affected by Temperature

(2014) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat

(2014) AI KATAOKA et al.   JOURNAL OF FOOD PROTECTION

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

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

A dry-inoculation method for nut kernels

(2012) Tyann Blessington et al.   FOOD MICROBIOLOGY

Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant

(2011) B.A. Nummer et al.   FOOD CONTROL