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Showing 1 to 8 of 8 for “"Low Water Activity Foods"”.
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Thermal Modeling of Vacuum Assisted Steam Pasteurization for Improved Product Safety of Low Water Activity Foods
… common method used to kill harmful pathogens on low water activity foods (LWAFs). During this treatment process it is generally believed that the steam will quickly penetrate through the small gaps within a package of product and condense on the surfaces leading to efficient heat transfer. …
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Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay
… with several outbreaks due to consumption of low water activity foods including spices. Consequently, to improve microbiological quality, spices are commonly treated before ultimately reaching consumers. These processes may result in sub-lethal injury to cells, which can lead to an …
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Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds
Salmonella contamination of spices and other low water activity foods is a growing concern for the food industry due to increased frequency of salmonellosis outbreaks and detection-based product recalls. The impact of inoculation preparation on the survival of a Salmonella enterica and its proposed …
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Influence of Physiological State, Prolonged Dry Storage, and Passage through Simulated Digestion on the Survival and Gene Expression of Salmonella enterica sv. Tennessee
… have been linked to outbreaks associated with low water activity foods. The ability of biofilm forming pathogens, such as Salmonella, to survive thermal and chemical processes is improved; it is unclear if biofilms will also improve survival to desiccation and gastric stresses. The purpose of …
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Genetic Determinants of Salmonella and Campylobacter Required for In Vitro Fitness
… host stressors in vitro conditions. Such as low acidic pH (pH 3) found in the stomach, osmotic (3% NaCl) and short chain fatty acid (SCFAs, 100 mM Propionate) found in intestine, and oxidation (1mM H2O2) and starvation (12-day survival in PBS) found in macrophage. There was an overlapping set …
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To the Window, To the Wall: Improving Environmental Monitoring Protocols
… (lettuce rinsate, blended lettuce, whole milk, lowfat milk) suggest little variability in recovery amongst food residue types overall with greater differences apparent at the 24 h sampling period. Conversely, studies on S. Typhimurium and low water activity foods (all-purpose flour, whole milk …
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Evaluating Methods of Improving Recovery of Sub-lethally Injured Salmonella in Low Moisture Foods Treated with Antimicrobial Gas
… chlorine dioxide or hydrogen peroxide treated low moisture foods (LMF) black peppercorns, dried basil leaves, and chia seeds. Also, this study aimed to compare the log reduction of these two microorganisms to evaluate E. faecium NRRL B2354 as a surrogate for S. enterica. On average, recovery of …
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Impacts of low-water activity food type on inactivation kinetics and models of foodborne pathogens treated with low-temperature, vacuum-assisted steam processing
Low water activity foods (LWAF), specifically nuts and dried fruits, have been generally considered safe because they do not support the growth of foodborne pathogens. However, many pathogens have been noted to survive in LWAF for considerable periods of time, and a number of recent outbreaks and …