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

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

Risk Factors for Microbial Contamination in Fruits and Vegetables at the Preharvest Level: A Systematic Review

(2012) SANGSHIN PARK et al.   JOURNAL OF FOOD PROTECTION

Effect of Desiccation on Tolerance ofSalmonella entericato Multiple Stresses

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

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

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

Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7

(2010) Alison Lacombe et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.

(2009) Caroline Willis et al.   FOOD MICROBIOLOGY

Fate ofSalmonellain dry confectionery raw materials

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

Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems

(2009) Q. Wei et al.   JOURNAL OF FOOD SCIENCE