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Low-moisture foods (LMFs) are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs and to evaluate the efficacy of advanced oxidative process treatment in the inactivation of these viruses.
The article explores several food and nutrition-related challenges encountered during the COVID-19 pandemic.
Agreement on an optimal approach for measuring sweetness of total diet is lacking and would advance evidence-based dietary recommendations.
Study found that L. monocytogenes survives for at least 1 year on dried strawberries and raisins stored at 4°C but could not be recovered from artificially contaminated dried apples.