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Influence of Water Activity on Thermal Resistance of Salmonella enterica and Quality changes in Low-moisture FoodsDownload
Low-moisture foods (with aw < 0.85) including pet foods and black pepper powder have been associated with major recalls due to contamination by Salmonella spp. Increased thermal resistance and prolonged survival at low-moisture conditions are major challenges to achieve effective inactivation of...
Salmonella survives in low moisture products over an extended time. Salmonella also resists dry heat, which questions the assumption that Salmonella outbreaks from intermediate moisture foods result mostly from post-processing contamination. Some Enterobacteriaceae possess a genomic island called...