Modeling the Influence of Temperature, Water Activity and Water Mobility on the Persistence of Salmonella in Low-Moisture Foods

Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat

Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium)

Issues to Consider When Setting Intervention Targets With Limited Data for Low-Moisture Food Commodities: A Peanut Case Study