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J.B. Gurtler M.P. Doyle J.L. Kornacki Springer This book chapter summarizes thermal processing technologies employed to process and pasteurize low moisture foods and ingredients.
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Grasso, E.M., Stam, C.N., Anderson, N.M., Krishnamurthy, K., Heat and steam treatments. Gurtler, J.B., Doyle, M.P., Kornacki, J.L., (eds.) The microbial safety of low water activity foods and spices, 2014, Springer, 403–424 This book chapter summarizes thermal processing technologies employed to process and pasteurize low moisture foods and ingredients.
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Grasso, E.M.1
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84992719558
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Irradiation, microwave, and alternative energy-based treatments for low-water activity foods
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J.B. Gurtler M.P. Doyle J.L. Kornacki Springer Science+Business Media This book chapter provides a comprehensive review of energy-based pasteurization processes for low moisture foods.
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Niemira, B.A., Irradiation, microwave, and alternative energy-based treatments for low-water activity foods. Gurtler, J.B., Doyle, M.P., Kornacki, J.L., (eds.) The microbiological safety of low water activity foods and spices, 2014, Springer Science+Business Media, 389–401 This book chapter provides a comprehensive review of energy-based pasteurization processes for low moisture foods.
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Niemira, B.A.1
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Beuchat, L.R., Mann, D.A., Survival of Salmonella in cookie and cracker sandwiches containing inoculated, low-water activity fillings. J Food Prot 78 (2015), 1828–1834.
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Channaiah, L.H., Holmgren, E.S., Michael, M., Sevart, N.J., Milke, D., Schwan, C.L., Krug, M., Wilder, A., Phebus, R.K., Thippareddi, H., et al. Validation of baking to control Salmonella Serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogate indicators. J Food Prot 79 (2016), 544–552.
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5
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85015936410
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Validation of the baking process as a kill-step for controlling Salmonella in muffins
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Channaiah, L.H., Michael, M., Acuff, J.C., Phebus, R.K., Thippareddi, H., Olewnik, M., Milliken, G., Validation of the baking process as a kill-step for controlling Salmonella in muffins. Int J Food Microbiol 250 (2017), 1–6.
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Lathrop, A.A., Taylor, T., Schnepf, J., Survival of Salmonella during baking of peanut butter cookies. J Food Prot 77 (2014), 635–639.
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Lathrop, A.A.1
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Baking has been shown to be an effective kill-step for controllingSalmonella in a variety of goods including muffins, hamburger buns and cookies. However, this is the first study that demonstrated that when buns are topped with seeds such as sesame, which have been implicated in Salmonella outbreaks, Salmonella can survive baking when the relative humidity is ≤3%.
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Shrestha, S., Birbari, W., Sheehan, T., Glass, K.A., Thermal inactivation of Salmonella on sesame-topped bread during baking using high and low oven humidity. Food Prot Trends 36 (2016), 116–124 Baking has been shown to be an effective kill-step for controllingSalmonella in a variety of goods including muffins, hamburger buns and cookies. However, this is the first study that demonstrated that when buns are topped with seeds such as sesame, which have been implicated in Salmonella outbreaks, Salmonella can survive baking when the relative humidity is ≤3%.
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Shrestha, S.1
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PMMI
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Anderson, D., Anderson, N., Barach, J., Egan, T., Fisher, C., Grasso-Kelley, E., Harrington, J., Kottapalli, B., Lucore, L., Marks, B., et al. Validating the reduction of Salmonella and other pathogens in heat processed low-moisture foods: spotlight on baking. 2016, PMMI.
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Anderson, D.1
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Lucore, L.A., Gualtieri, A.J., Abd, S.J., A thermal process lethality model for low water activity food. Food Prot Trends 37 (2017), 43–55.
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Beuchat, L.R.1
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This study is the first to compare microbiological challenge studies and mathematical modeling methods for validating thermal processes, to be used by industry.
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Jeong, S., Marks, B.P., James, M.K., Comparing thermal process validation methods for Salmonella inactivation on almond kernels. J Food Prot 80 (2017), 169–176 This study is the first to compare microbiological challenge studies and mathematical modeling methods for validating thermal processes, to be used by industry.
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Jeong, S.1
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Zhang, H., Qi, Y., Wang, L., Zhang, S., Deng, X., Salmonella survival during thermal dehydration of fresh garlic and storage of dehydrated garlic products. Int J Food Microbiol 263 (2017), 26–31.
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Venkitasamy, C., Brandl, M.T., Wang, B., McHugh, T.H., Zhang, R., Pan, Z., Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying. Int J Food Microbiol 246 (2017), 85–91.
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Keller, S.E., Stam, C.N., Gradl, D.R., Chen, Z., Larkin, E.L., Pickens, S.R., Chirtel, S.J., Survival of Salmonella on chamomile, peppermint, and green tea during storage and subsequent survival or growth following tea brewing. J Food Prot 78 (2015), 661–667.
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Beuchat, L.R.1
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Smith, D.F., Hildebrandt, I.M., Casulli, K.E., Dolan, K.D., Marks, B.P., Modeling the effect of temperature and water activity on the thermal resistance of Salmonella Enteritidis PT 30 in wheat flour. J Food Prot 79 (2016), 2058–2065.
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Lang, E., Chemlal, L., Molin, P., Guyot, S., Alvarez-Martin, P., Perrier-Cornet, J.M., Dantigny, P., Gervais, P., Modeling the heat inactivation of foodborne pathogens in milk powder: high relevance of the substrate water activity. Food Res Int 99 (2017), 577–585.
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Song, W.J., Kang, D.H., Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating. Food Microbiol 60 (2016), 104–111.
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Song, W.J.1
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Acosta, O., Usaga, J., Churey, J.J., Worobo, R.W., Padilla-Zakour, O.I., Effect of water activity on the thermal tolerance and survival of Salmonella enterica Serovars Tennessee and Senftenberg in goat's milk caramel. J Food Prot 80 (2017), 922–927.
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Acosta, O.1
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85056748816
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R. Podolak D.G. Black Wiley Blackwell
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Podolak, R., Lucore, L., Harris, L.J., Heat resistance of Salmonella and other bacterial pathogens in low-moisture foods. Podolak, R., Black, D.G., (eds.) Control of Salmonella and other bacterial pathogens in low-moisture foods, 2017, Wiley Blackwell.
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Podolak, R.1
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Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods
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Rachon, G., Penaloza, W., Gibbs, P.A., Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods. Int J Food Microbiol 231 (2016), 16–25.
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Use of Enterococcus faecium as a surrogate for Salmonella enterica during extrusion of a balanced carbohydrate-protein meal
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Bianchini, A., Stratton, J., Weier, S., Hartter, T., Plattner, B., Rokey, G., Hertzel, G., Gompa, L., Martinez, B., Eskridge, K.M., Use of Enterococcus faecium as a surrogate for Salmonella enterica during extrusion of a balanced carbohydrate-protein meal. J Food Prot 77 (2014), 75–82.
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Anderson, N.M., Keller, S.E., Mishra, N., Pickens, S., Gradl, D., Hartter, T., Rokey, G., Dohl, C., Plattner, B., Chirtel, S., et al. Salmonella inactivation during extrusion of an oat flour model food. J Food Sci 82 (2017), 738–743.
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This study investigated the effects of several intrinsic and extrinsic factors onSalmonella inactivation during extrusion processing. Screw speed and residence time affect survival.
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Verma, T., Wei, X., Lau, S.K., Bianchini, A., Eskridge, K.M., Stratton, J., Anderson, N.M., Thippareddi, H., Subbiah, J., Response surface methodology for Salmonella inactivation during extrusion processing of oat flour. J Food Prot 81 (2018), 815–826 This study investigated the effects of several intrinsic and extrinsic factors onSalmonella inactivation during extrusion processing. Screw speed and residence time affect survival.
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Shah, M.K., Asa, G., Sherwood, J., Graber, K., Bergholz, T.M., Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods. Int J Food Microbiol 244 (2017), 111–118 This is the only peer reviewed publication to date demonstrating the efficacy of vacuum steam processes for low moisture pasteurization.
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This is the first publication to study the effect of superheated steam as a kill-step for low moisture foods.
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