Posters

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  Impact of Chocolate Coating on the Survival of Salmonella on Dried Nuts and Fruits

  Published on August 1, 2022
  The majority of research on Salmonella survival in low-moisture foods has focused on select single-ingredient products.

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  Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli

  Published on August 1, 2022
  Low Moisture Food Safety Team member Ashley Deaton's poster Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli was submitted to the IAFP conference.

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  Assessment of Consumer Flour Thermal Treatments on the Reduction of Salmonella

  Published on July 19, 2021
  The purpose of this study was to determine the efficacy of home-scale raw flour heat treatments on the reduction of Salmonella in a variety of flour types.

Publications

• The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate

  Published on January 12, 2023
  Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years.

• Fate of foodborne pathogens during soaking and drying of walnuts

  Published on January 11, 2023
  Online recipes for walnut soaking lacked messages regarding sanitation and hygiene.

• The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents

  Published on January 11, 2023
  Salmonella contamination of chocolate-derived products has caused several outbreaks and recalls in recent years.

• Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities

  Published on December 1, 2022
  This study demonstrated the potential of using short-time high-RH treatments to control pathogens in low-moisture foods without the need for post-treatment drying.

• Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods

  Published on November 10, 2022
  This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste.

• Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey

  Published on October 1, 2022
  Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods.

Technical Sessions

There are no entries at this time.

Webinars, Seminars, Symposiums, Round Tables

• Bakery Products Process Validation

  Published on April 21, 2022
  Bakery Products Process Validation Workshop

• What We Learn from Produce Consumers About Their Food Safety Perception

  Published on April 9, 2022
  Webinar: What We Learn from Produce Consumers About Their Food Safety Perception

• PADL Two-Day Workshop for High School Teachers

  Published on March 9, 2022
  PADL Two-Day Workshop for High School Teachers

• Consumer Acceptance of Food Safety-Enhancing Technologies

  Published on October 15, 2021
  Webinar title: Consumer Acceptance of Food Safety-Enhancing Technologies

• Food Safety Education Research and Extension Opportunities of HSSF

  Published on September 21, 2021
  Webinar titled: Food safety education research and extension opportunities of HFFS