Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium)

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

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

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

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

Use of Enterococcus faecium as a Surrogate for Salmonella enterica during Extrusion of a Balanced Carbohydrate-Protein Meal

(2014) ANDREIA BIANCHINI 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

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

Review of Current Technologies for Reduction of Salmonella Populations on Almonds

(2012) Zhongli Pan et al.   Food and Bioprocess Technology

A dry-inoculation method for nut kernels

(2012) Tyann Blessington et al.   FOOD MICROBIOLOGY

Effect of Growth on the Thermal Resistance and Survival of Salmonella Tennessee and Oranienburg in Peanut Butter, Measured by a New Thin-Layer Thermal Death Time Device

(2012) SUSANNE E. KELLER et al.   JOURNAL OF FOOD PROTECTION

Infrared pasteurization of raw almonds

(2011) Gokhan Bingol et al.   JOURNAL OF FOOD ENGINEERING

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

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