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Read more about Inactivation of Salmonella and Listeria monocytogenes on Dried Fruit, Pistachio Nuts, Cornflakes and Chocolate Crumb Using a Peracetic Acid-Ethanol Based Sanitizer or Advanced Oxidation Process
This study contributes to our understanding of L. monocytogenes in nuts and impacts of aw on the development of thermal resistance in low-moisture foods.
Recent increased interest in alternative proteins as food sources. Protein choices are no longer limited to traditional plant and animal proteins.
The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods: chocolate liquor, corn flakes and shelled, dry-roasted pistachios.
This paper sets out principles to guide registered dietitian nutritionists in the selection and use of “personalized nutrition” technologies.