Predicting survival of Salmonella in low-water activity foods: an analysis of literature data (Q30848214)

27 June 2017

title

Predicting survival of Salmonella in low-water activity foods: an analysis of literature data (English)

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27 June 2017

author name string

Sofia M Santillana Farakos

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1

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27 June 2017

Donald W Schaffner

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2

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Joseph F Frank

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3

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27 June 2017

publication date

1 September 2014

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Journal of Food Protection

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published in

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27 June 2017

volume

77

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issue

9

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27 June 2017

page(s)

1448-1461

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Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.

27 June 2017

cites work

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Heat resistance of Salmonella weltevreden in low-moisture environments.

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Validating and comparing predictive models.

21 January 2018

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Low-water activity foods: increased concern as vehicles of foodborne pathogens

21 January 2018

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Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats.

21 January 2018

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Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.

21 January 2018

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Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage

21 January 2018

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Survival of Salmonella in peanut butter and peanut butter spread.

21 January 2018

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Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage

21 January 2018

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Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579.

21 January 2018

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Water plasticization of extruded material made from meat and bone meal and sodium caseinate

21 January 2018

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GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves.

21 January 2018

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Water availability and the survival of Salmonella typhimurium in porous systems

21 January 2018

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Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods

21 January 2018

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Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature.

21 January 2018

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Survival, elongation, and elevated tolerance of Salmonella enterica serovar Enteritidis at reduced water activity.

21 January 2018

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Fate of Salmonella in dry confectionery raw materials

21 January 2018

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Microbial stability and fate of Salmonella enteritidis in halva, a low-moisture confection

21 January 2018

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Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by exposure to steam.

21 January 2018

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Thermal inactivation of Salmonella in peanut butter.

21 January 2018

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On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model.

21 January 2018

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Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity

21 January 2018

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Heat resistance of Salmonella in dried milk

21 January 2018

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General regression neural network and monte carlo simulation model for survival and growth of salmonella on raw chicken skin as a function of serotype, temperature, and time for use in risk assessment

21 January 2018

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Fate of Salmonella Tennessee in peanut butter at 4 and 22 degrees C.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-013

Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-013

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-013

Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-013

Survival of Salmonella enteritidis phage type 30 on inoculated almonds stored at -20, 4, 23, and 35 degrees C.

21 January 2018

1 reference

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A systematic approach to determine global thermal inactivation parameters for various food pathogens

21 January 2018

1 reference

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10.4315/0362-028X.JFP-14-013

21 January 2018

Identifiers

DOI

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27 June 2017

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