Low-water activity foods: increased concern as vehicles of foodborne pathogens.
about
Some Like It Hot: Heat Resistance of Escherichia coli in FoodApplication of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture FoodsPredicting survival of Salmonella in low-water activity foods: an analysis of literature data.Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling.Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics.ProP is required for the survival of desiccated Salmonella enterica serovar typhimurium cells on a stainless steel surface.Complete genome sequence and phenotype microarray analysis of Cronobacter sakazakii SP291: a persistent isolate cultured from a powdered infant formula production facility.Mechanisms of survival, responses and sources of Salmonella in low-moisture environmentsReported prevalence and quantitative LC-MS methods for the analysis of veterinary drug residues in honey: a review.Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.A Quantitative Assessment of the Risk of Human Salmonellosis Arising from the Consumption of Almonds in the United States: The Impact of Preventive Treatment Levels.Survival Kinetics of Salmonella enterica and Enterohemorrhagic Escherichia coli on a Plastic Surface at Low Relative Humidity and on Low-Water Activity Foods.Physicochemical and Bacteriological Characteristics of Organic Sprouted Chia and Flax Seed Powders Implicated in a Foodborne Salmonellosis Outbreak.Bacterial community diversity on in-shell walnut surfaces from six representative provinces in China.Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings.Strain-Specific Survival of Salmonella enterica in Peanut Oil, Peanut Shell, and Chia Seeds.Global Screening of Salmonella enterica Serovar Typhimurium Genes for Desiccation SurvivalModeling Stochastic Variability in the Numbers of Surviving Salmonella enterica, Enterohemorrhagic Escherichia coli, and Listeria monocytogenes Cells at the Single-Cell Level in a Desiccated Environment.Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder.Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide.Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on raw peanut and pecan kernels stored at -24, 4, and 22°C.Shiga Toxin-Producing E. coli Infections Associated with Flour.Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity.Temperature resistance of Salmonella in low-water activity whey protein powder as influenced by salt content.General response of Salmonella enterica serovar Typhimurium to desiccation: A new role for the virulence factors sopD and sseD in survival.Food safety considerations for innovative nutrition solutions.Phenotypic characterization of Salmonella isolated from food production environments associated with low-water activity foods.Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products.Development and validation of a standardized double-blind, placebo-controlled food challenge matrix for raw hazelnuts.Salmonella Survival Kinetics on Pecans, Hazelnuts, and Pine Nuts at Various Water Activities and Temperatures.Microbiological contamination in peanut confectionery processing plants.Prevalence and Characterization of Salmonella in Animal Meals Collected from Rendering Operations.Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger.Comparison of desiccation tolerance among Listeria monocytogenes, Escherichia coli O157:H7, Salmonella enterica, and Cronobacter sakazakii in powdered infant formula.Relative survival of four serotypes of Salmonella enterica in low-water activity whey protein powder held at 36 and 70°C at various water activity levels.Survival of salmonella on dried fruits and in aqueous dried fruit homogenates as affected by temperature.Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in peanut paste formulations at two different levels of water activity and fat.Long-term Survival and Thermal Death Kinetics of Enterohemorrhagic Escherichia coli Serogroups O26, O103, O111 and O157 in Wheat Flour.
P2860
Q28066794-07D5F6B6-E833-40E6-B385-2FC560014809Q28081906-90CD8E68-8C9F-4721-80D7-B9420D7326EDQ30848214-45D34077-DA45-4504-A0A7-163E5B437D34Q33457845-AEF717DB-12DB-4305-B386-7F6F25F31618Q36095811-FD94A6CF-7A2A-41EB-84E6-091460FC1403Q36970460-9EB49CEB-3EFA-427C-915B-EDA298401ED5Q37136967-42B6484A-1598-41F8-AC55-EE61BC9B5B24Q37307063-023EFF34-BA82-4AD9-9D90-9914FEB85E96Q38181607-DB4B9E83-7D8A-47AD-9F51-8C37BA19C535Q38811247-B727F60C-0067-46E0-80C6-C7FC2B64F833Q38834643-33D68CC6-5B13-4E50-8886-B40B31B8F896Q38950275-AFB6CBAA-F3E0-470F-B4F5-BCF3EEA7DE17Q39687104-3D95C27F-CC03-488A-BB88-D2DAC472BF30Q40064203-10BEAD03-699C-4507-A1AD-C2F6E1FBAF40Q40109398-2D5654E4-F1DB-4A0C-8813-4857133461F1Q40499556-288B7E05-E6F0-4E2D-AD20-664FB0018144Q40873755-737A4349-4142-4B4A-8288-AA5EC42F1FA2Q41699584-EB5F7C07-E846-4798-BCBF-DA6CCFD63C37Q41845944-56FF04A7-8A01-4B13-B0C5-22A47FFD2E4DQ42369942-347E2D81-7A0B-472E-AB84-F43E35D9DF33Q42580253-BD5C74D6-A7BA-490E-B5FC-2A911A6D0338Q43120719-DC53B9DC-8200-4337-A072-9E717DAC2CCEQ43780935-19771AEC-2230-4BD1-9EEE-8B18AF4DB477Q44018600-5231F407-6868-4A48-B125-8BCAB4B4E9D3Q45016628-CBDEA62F-01E4-4228-8717-83BDD1CCC678Q45152235-C61B1365-9A97-4D29-83A1-21F2CADAA34BQ46054906-DCB95451-2186-4DF4-9603-54D66F554C3CQ46375730-15AA5E83-4CF6-4DFC-8A44-D709BBF26F67Q46622904-BFC1CB56-B3C7-4E7C-84D3-10B1325F7A59Q48105575-BEBF6B25-AFCB-42BC-BB60-B01982D13C6AQ49026927-048AB44C-F328-451E-BE36-61534AE839B9Q49953113-8A26B9BE-7B7E-485D-AC7E-E8DF8AF94727Q49963265-A1A58C43-270D-407A-8BAE-0242C37461BAQ49964512-F901A706-E885-4FB1-A68D-BAA2F2C2FF99Q49976165-51B71130-61F5-4B61-97C3-80DB01FC8744Q49993485-69467298-A674-4712-90D5-BF798354C729Q49996738-C63A5422-C84C-4807-9D9B-EF6791E2DEA8Q49996741-800BB701-523D-45D2-A62F-57F5E1D09D25Q50425108-E0A2CB6A-BACC-4BD9-82A7-F288896C4049Q54204907-31F5E3C4-15DD-4BC3-A61F-3B5265A7003D
P2860
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
@en
type
label
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
@en
prefLabel
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
@en
P2093
P2860
P1476
Low-water activity foods: increased concern as vehicles of foodborne pathogens.
@en
P2093
Benno H Ter Kuile
Evangelia Komitopoulou
François Bourdichon
Han M Joosten
Harry Beckers
Larry R Beuchat
Roy P Betts
P2860
P304
P356
10.4315/0362-028X.JFP-12-211
P577
2013-01-01T00:00:00Z