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

Thermal Inactivation of Salmonella in Peanut Butter

(2016) LI MA 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

Survival of Salmonella enterica Serotype Tennessee during Simulated Gastric Passage Is Improved by Low Water Activity and High Fat Content

(2013) BRYAN AVILES 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

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

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

Effect of Desiccation on Tolerance ofSalmonella entericato Multiple Stresses

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

Transcriptome sequencing of Salmonella enterica serovar Enteritidis under desiccation and starvation stress in peanut oil

(2011) Xiangyu Deng et al.   FOOD MICROBIOLOGY

Quantifying the Performance of Pediococcus sp. (NRRL B-2354: Enterococcus faecium) as a Nonpathogenic Surrogate for Salmonella Enteritidis PT30 during Moist-Air Convection Heating of Almonds

(2011) SANGHYUP JEONG et al.   JOURNAL OF FOOD PROTECTION

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

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

Methodology for Determining Relationships Between Inoculum Concentration ofBotrytis cinereaandPenicillium expansumand Stem End Decay of Pear Fruit

(2008) Robert A. Spotts et al.   PLANT DISEASE