Survival and Inactivation of Bacterial and Viral Pathogens in Model Low-Moisture Foods

Low-moisture food (LMF) products are often ingredients (e.g. nuts, dried fruits, cereal products, and chocolate) used in the manufacture of many food products. Because of this, they carry significant potential for the amplification of outbreaks and recalls over a wide variety of products. There has been worldwide recognition of the need to more seriously manage the microbiological hazards associated with these products. The aim of this project is to understand the survival of pathogens (Salmonella spp., L. monocytogenes, and viruses) in the dry food manufacturing environment and in low water activity products.

Institution: University of Guelph
Principal Investigator: Jeffrey Farber, PhD
Co-Investigators: Sabah Bidawid, PhD, Nathalie Corneau, Neda Nasheri, PhD (Health Canada); Sophia Kathariou, PhD (North Carolina State University); Keith Warriner, PhD (University of Guelph)
Amount Awarded: $227,872
Year Awarded: 2016

Read more: Identification of Novel Genes Mediating Survival of Salmonella on Low-Moisture Foods Via Transposon Sequencing Analysis

Read more: Survival and Virulence of Listeria monocytogenes During Storage on Chocolate Liquor, Corn Flakes, and Dry-Roasted, Shelled Pistachios at 4ºC and 23ºC

Read more: 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

Read more: Evaluation of Bead-Based Assays for the Isolation of Foodborne Viruses from Low-Moisture Foods

Read more: Survival of Listeria monocytogenes During Storage on Dried Apples, Strawberries and Raisins at 4°C and 23°C.

Read more: Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

Read more: Induction of the Viable-but-Nonculturable State in Salmonella Contaminating Dried Fruit

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Learn more about the IAFNS Food Microbiology Committee.