Validation of process technologies for enhancing the safety of low-moisture foods: A review.

Abee, T., & Wouters, J. A. (1999). Microbial stress response in minimal processing. International Journal of Food Microbiology, 50 (1-2), 65-91. https://doi.org/10.1016/S0168-1605(99)00078-1

Ainsworth, P., Ibanoglu, S., & Hayes, G. D. (1997). Influence of process variables on residence time distribution and flow patterns of tarhana in a twin-screw extruder. Journal of Food Engineering, 32(1), 101-108. https://doi.org/10.1016/S0260-8774(97)00001-0

Akbas, M. Y., & Ozdemir, M. (2006). Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios. International Journal of Food Science & Technology, 41(5), 513-519. https://doi.org/10.1111/j.1365-2621.2005.01099.x

Akbas, M. Y., & Ozdemir, M. (2008). Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers. International Journal of Food Science & Technology, 43(9), 1657-1662. https://doi.org/10.1111/j.1365-2621.2008.01722.x

Alasri, A., Roques, C., Michel, G., Cabassud, C., & Aptel, P. (1992). Bactericidal properties of peracetic acid and hydrogen peroxide, alone and in combination, and chlorine and formaldehyde against bacterial water strains. Canadian Journal of Microbiology, 38 (7), 635-642. https://doi.org/10.1139/m92-104

Alexandre, E. M., Brandão, T. R., & Silva, C. L. (2012). Assessment of the impact of hydrogen peroxide solutions on microbial loads and quality factors of red bell peppers, strawberries, and watercress. Food Control, 27 (2), 362-368. https://doi.org/10.1016/j.foodcont.2012.04.012

Alkawareek, M. Y., Algwari, Q. T., Gorman, S. P., Graham, W. G., O'Connell, D., & Gilmore, B. F. (2012). Application of atmospheric pressure nonthermal plasma for the in vitro eradication of bacterial biofilms. FEMS Immunology & Medical Microbiology, 65(2), 381-384. https://doi.org/10.1111/j.1574-695X.2012.00942.x

Almond Board of California. (2007). Processing authority kit. Author.

Alpas, H. A. M. İ., Kalchayanand, N., Bozoglu, F., Sikes, A., Dunne, C. P., & Ray, B. (1999). Variation in resistance to hydrostatic pressure among strains of food-borne pathogens. Applied and Environmental Microbiology, 65(9), 4248-4251. https://doi.org/10.1128/AEM.65.9.4248-4251.1999

American Spice Trade Association, (2009). White papers. Author. https://www.astaspice.org/food-safety/white-papers/

American Spice Trade Association. (2017). Clean, safe, spices guidance document | ASTA: The voice of the U.S. spice industry in the global market. Author. https://www.astaspice.org/food-safety/clean-safe-spices-guidance-document/

American Spice Trade Association. (2011). Clean, safe spices: Guidance from the American Spice Trade Association. Author. https://www.astaspice.org/food-safety/best-practices-and-guidance/clean-safe-spices-guidance-document/

Anderson, N. M. (2019). Recent advances in low moisture food pasteurization. Current Opinion in Food Science, 29, 109-115.

Anderson, N. M., Keller, S. E., Mishra, N., Pickens, S., Gradl, D., Hartter, T., Rokey, G., Dohl, C., Plattner, B., Chirtel, S., & Grasso-Kelley, E. M. (2017). Salmonella inactivation during extrusion of an oat flour model food. Journal of Food Science, 82(3), 738-743. https://doi.org/10.1111/1750-3841.13629

Annous, B. A., Buckley, D., & Burke, A. (2020). Evaluation of chlorine dioxide gas against four Salmonella enterica serovars artificially contaminated on whole blueberries. Journal of Food Protection, 83(3), 412-417. https://doi.org/10.4315/0362-028X.JFP-19-452

Anriany, Y. A., Weiner, R. M., Johnson, J. A., De Rezende, C. E., & Joseph, S. W. (2001). Salmonella enterica serovar Typhimurium DT104 displays a rugose phenotype. Applied and Environmental Microbiology, 67(9), 4048-4056. https://doi.org/10.1128/AEM.67.9.4048-4056.2001

Aviles, B., Klotz, C., Smith, T., Williams, R., & Ponder, M. (2013). Survival of Salmonella enterica serotype Tennessee during simulated gastric passage is improved by low water activity and high fat content. Journal of Food Protection, 76(2), 333-337. https://doi.org/10.4315/0362-028X.JFP-12-280

Awuah, G. B., Ramaswamy, H. S., Economides, A., & Mallikarjunan, K. (2005). Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating. Innovative Food Science & Emerging Technologies, 6(4), 396-402. https://doi.org/10.1016/j.ifset.2005.06.002

Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T., & Fisk, I. D. (2016). Cold plasma: A new technology to modify wheat flour functionality. Food Chemistry, 202, 247-253. https://doi.org/10.1016/j.foodchem.2016.01.113

Ballestra, P., Da Silva, A. A., & Cuq, J. L. (1996). Inactivation of Escherichia coli by carbon dioxide under pressure. Journal of Food Science, 61(4), 829-831. https://doi.org/10.1111/j.1365-2621.1996.tb12212.x

Ban, C., Lee, D. H., Jo, Y., Bae, H., Seong, H., Kim, S. O., Lim, S., & Choi, Y. J. (2018). Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds. Journal of Food Engineering, 222, 284-291. https://doi.org/10.1016/j.jfoodeng.2017.11.036

Ban, G. H., & Kang, D. H. (2014). Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage. International journal of food microbiology, 171, 48-53 https://doi.org/10.1016/j.ijfoodmicro.2013.11.016

Ban, G. H., & Kang, D. H. (2016). Effectiveness of superheated steam for inactivation of Escherichia coli O157: H7, Salmonella typhimurium, Salmonella enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios. International Journal of Food Microbiology, 220, 19-25. https://doi.org/10.1016/j.ijfoodmicro.2015.12.011

Bang, J., Kim, H., Kim, H., Beuchat, L. R., Kim, Y., & Ryu, J. H. (2011). Reduction of Escherichia coli O157: H7 on radish seeds by sequential application of aqueous chlorine dioxide and dry-heat treatment. Letters in Applied Microbiology, 53(4), 424-429. https://doi.org/10.1111/j.1472-765X.2011.03125.x

Banu, M. S., Sasikala, P., Dhanapal, A., Kavitha, V., Yazhini, G., & Rajamani, L. (2012). Cold plasma as a novel food processing technology. IJETED, 4, 803-818.

Bari, M. L., Sabina, Y., Isobe, S., Uemura, T., & Isshiki, K. (2003). Effectiveness of electrolyzed acidic water in killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. Journal of Food Protection, 66(4), 542-548. https://doi.org/10.4315/0362-028X-66.4.542

Barnhart, M. M., & Chapman, M. R. (2006). Curli biogenesis and function. Annual Review of Microbiology, 60, 131-147. https://doi.org/10.1146/annurev.micro.60.080805.142106

Barron, J. C., & Forsythe, S. J. (2007). Dry stress and survival time of Enterobacter sakazakii and other Enterobacteriaceae in dehydrated powdered infant formula. Journal of Food Protection, 70(9), 2111-2117. https://doi.org/10.4315/0362-028X-70.9.2111

Basaran, P., Basaran-Akgul, N., & Oksuz, L. (2008). Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology, 25(4), 626-632. https://doi.org/10.1016/j.fm.2007.12.005

Batz, M., Cook P., Cordier, J. L., Danyluk, M., Farber, J., Harris, L. J., Margas, E., Montibeller, G., Igimi, S., Waddell, L., Young, I., Carolissen-Mackay, V., Desmarchelier, P., Dysart, L., & Rajić A. (2014). Ranking of low moisture foods in support of microbiological risk management. Food and Agriculture Organization. http://Ucfoodsafety.Ucdavis.Edu/Files/209893.Pdf

Benarde, M. A., Snow, W. B., Olivieri, V. P., & Davidson, B. (1967). Kinetics and mechanism of bacterial disinfection by chlorine dioxide. Applied Microbiology, 15(2), 257-265.

Beuchat, L. R. (1973). Escherichia coli on pecans: Survival under various storage conditions and disinfection with propylene oxide. Journal of Food Science, 38(6), 1063-1066.

Beuchat, L. R. (1997). Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production. International Journal of Food Microbiology, 34(3), 329-333. https://doi.org/10.1016/S0168-1605(96)01202-0

Beuchat, L. R. (2009). Behavior of Salmonella in foods with low water activity. In Presentation at IAFP Rapid response symposium ‘‘Salmonella in peanut butter products: Understanding the risk and controlling the process,’’ Arlington, VA (Vol., 26).

Bhagat, A., Mahmoud, B. S., & Linton, R. H. (2010). Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas. Foodborne Pathogens and Disease, 7(6), 677-685. https://doi.org/10.1089/fpd.2009.0466

Bhagat, A., Mahmoud, B. S., & Linton, R. H. (2011). Effect of chlorine dioxide gas on Salmonella enterica inoculated on navel orange surfaces and its impact on the quality attributes of treated oranges. Foodborne Pathogens and Disease, 8(1), 77-85. https://doi.org/10.1089/fpd.2010.0622

Bialka, K. L., & Demirci, A. (2007). Decontamination of Escherichia coli O157: H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light. Journal of Food Science, 72(9), M391-M396. https://doi.org/10.1111/j.1750-3841.2007.00517.x

Bianchini, A., Stratton, J., Weier, S., Hartter, T., Plattner, B., Rokey, G., Hertzel, G., Gompa, L., Martinez, B., & Eskridge, K. M. (2012). Validation of extrusion as a killing step for Enterococcus faecium in a balanced carbohydrate-protein meal by using a response surface design. Journal of Food Protection, 75(9), 1646-1653. 2012. https://doi.org/10.4315/0362-028X.JFP-12-085

Boreddy, S. R., Rose, D. J., & Subbiah, J. (2019). Radiofrequency-assisted thermal processing of soft wheat flour. Journal of Food Science, 84(9), 2528-2536. https://doi.org/10.1111/1750-3841.14767

Boreddy, S. R., Thippareddi, H., Froning, G., & Subbiah, J. (2016). Novel radiofrequency-assisted thermal processing improves the gelling properties of standard egg white powder. Journal of Food Science, 81(3), E665-E671. https://doi.org/10.1111/1750-3841.13239

Bouzarjomehri, F., Dad, V., Hajimohammadi, B., Shirmardi, S. P., & Salimi, A. Y. G. (2020). The effect of electron-beam irradiation on microbiological properties and sensory characteristics of sausages. Radiation Physics and Chemistry, 168, 108524. https://doi.org/10.1016/j.radphyschem.2019.108524

Brackett, R. E., Ocasio, W., Waters, K., Barach, J., & Wan, J. (2014). Validation and verification: a practical, industry-driven framework developed to support the requirements of the Food Safety Modernization Act (FSMA) of 2011. Food Protection Trends, 34, 410-425.

Breuer, T. (1999). CDC investigations: The May 1998 outbreak of Salmonella Agona linked to cereal. Cereal Foods World, 44, 185-186.

Brockmann, S. O., Piechotowski, I., & Kimmig, P. (2004). Salmonella in sesame seed products. Journal of Food Protection, 67(1), 178-180. https://doi.org/10.4315/0362-028X-67.1.178

Brodowska, A. J., Nowak, A., & Śmigielski, K. (2018). Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Critical Reviews in Food Science and Nutrition, 58(13), 2176-2201. https://doi.org/10.1080/10408398.2017.1308313

Brodowska, A. J., Nowak, A., Kondratiuk-Janyska, A., Piątkowski, M., & Śmigielski, K. (2017). Modelling the ozone-based treatments for inactivation of microorganisms. International Journal of Environmental Research and Public Health, 14(10), 1196. https://doi.org/10.3390/ijerph14101196

Brouard, C., Espié, E., Weill, F. X., Kérouanton, A., Brisabois, A., Forgue, A. M., Vaillant, V., & de Valk, H. (2007). Two consecutive large outbreaks of Salmonella enterica serotype Agona infections in infants linked to the consumption of powdered infant formula. The Pediatric Infectious Disease Journal, 26(2), 148-152. https://doi.org/10.1097/01.inf.0000253219.06258.23

Bruch, C. W., & Koesterer, M. G. (1961). The microbicidal activity of gaseous propylene oxide and its application to powdered or flaked foods. Journal of Food Science, 26(4), 428-435. https://doi.org/10.1111/j.1365-2621.1961.tb00384.x

Butz, P., Heinisch, O., & Tauscher, B. (1994). Hydrostatic high pressure applied to food sterilization III: Application to spices and spice mixtures. International Journal of High Pressure Research, 12(4-6), 239-243. https://doi.org/10.1080/08957959408201663

Byun, K. H., Cho, M. J., Park, S. Y., Chun, H. S., & Ha, S. D. (2019). Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste). Food Science and Technology International, 25(8), 649-658. https://doi.org/10.1177/1082013219857019

Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S., & Galleschi, L. (2003). Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. Journal of Agricultural and Food Chemistry, 51(4), 927-934 https://doi.org/10.1021/jf020739n

Calvo, L., & Torres, E. (2010). Microbial inactivation of paprika using high-pressure CO2. The Journal of Supercritical Fluids, 52(1), 134-141. https://doi.org/10.1016/j.supflu.2009.11.002

Calvo, L., Muguerza, B., & Cienfuegos-Jovellanos, E. (2007). Microbial inactivation and butter extraction in a cocoa derivative using high pressure CO2. The Journal of Supercritical Fluids, 42(1), 80-87. https://doi.org/10.1016/j.supflu.2007.01.009

Carrasco, E., Morales-Rueda, A., & García-Gimeno, R. M. (2012). Cross-contamination and recontamination by Salmonella in foods: A review. Food Research International, 45(2), 545-556. https://doi.org/10.1016/j.foodres.2011.11.004

Cavallaro, E., Date, K., Medus, C., Meyer, S., Miller, B., Kim, C., Nowicki, S., Cosgrove, S., Sweat, D., & Phan, Q. (2011). Salmonella typhimurium infections associated with peanut products. New England Journal of Medicine, 365(7), 601-610. https://doi.org/10.1056/NEJMoa1011208

CDC (Centre for Disease Control & Prevention) (2012). Multistate outbreak of Bredeney infections linked to peanut butter (final update). Author. https://www.cdc.gov/salmonella/bredeney-09-12/index.html

CDC (Centre for Disease Control & Prevention) (2014d). Multistate outbreak of Stanley infections linked to raw cashew cheese (final update). Author. https://www.cdc.gov/salmonella/stanley-01-14/index.html

CDC (Centre for Disease Control & Prevention) (2013). Multistate outbreak of Salmonella Mbandaka infections linked to tahini sesame paste (final update). Author. https://www.cdc.gov/salmonella/montevideo-tahini-05-13/

CDC (Centre for Disease Control & Prevention). (2011). Multistate outbreak of O157:H7 infections linked to in-shell hazelnuts (final update). Author. https://www.cdc.gov/ecoli/2011/hazelnuts-4-7-11.html

CDC (Centre for Disease Control & Prevention). (2014a). Multistate outbreak of Listeria monocytogenes infections linked to cheese (final update). Author. https://www.cdc.gov/listeria/outbreaks/cheese-10-14/index.html

CDC (Centre for Disease Control & Prevention). (2014b). Multistate outbreak of Braenderup infections linked to nut butter (final update). Author. https://www.cdc.gov/salmonella/braenderup-08-14/index.html

CDC (Centre for Disease Control & Prevention). (2014c). Multistate outbreak of Salmonella infections linked to chia powder (final update). Author. https://www.cdc.gov/salmonella/newport-05-14/index.html

CDC (Centre for Disease Control & Prevention). (2015a). Multistate outbreak of Salmonella paratyphi B variant L (+) tartrate (+) infections linked to sprouted nut butter spreads, 2015 (final update) Author. https://www.cdc.gov/salmonella/paratyphi-b-12-15/index.html

CDC (Centre for Disease Control & Prevention). (2015b). Multistate outbreak of Listeria monocytogenes infections linked to soft cheeses (final update). Author. https://www.cdc.gov/listeria/outbreaks/soft-cheeses-09-15/index.html

CDC (Centre for Disease Control & Prevention). (2016a). Multistate outbreak of O121 & O26 infections linked to flour (final update). Author. https://www.cdc.gov/ecoli/2016/o121-06-16/index.html

CDC (Centre for Disease Control & Prevention). (2016b). Multistate outbreak of Salmonella Montevideo and Salmonella Seftenberg infections linked to wonderful pistachios (final update). Author. https://www.cdc.gov/salmonella/montevlideo-03-16/index.html

CDC (Centre for Disease Control & Prevention). (2018). Multistate outbreak of Salmonella infections linked to dried coconut (final update). Author. https://www.cdc.gov/salmonella/typhimurium-03-18/index.html

CDC (Centre for Disease Control & Prevention). (2019). Multistate outbreak of Salmonella infections linked to Karawan brand tahini (final update). Author. https://www.cdc.gov/salmonella/concord-05-19/index.html

CDC (Centre for Disease Control & Prevention). (2019b). Multistate outbreak of E. coli infections linked to flour, 2018-2019. Author. https://www.cdc.gov/ecoli/2019/flour-05-19/index.html

CDC (Centre for Disease Control & Prevention). (2017). Multistate outbreak of O157:H7 infections linked to I.M. Healthy brand SoyNut butter (final update). Author. https://www.cdc.gov/ecoli/2017/o157h7-03-17/index.html

Cenkowski, S., Pronyk, C., Zmidzinska, D., & Muir, W. E. (2007). Decontamination of food products with superheated steam. Journal of Food Engineering, 83(1), 68-75. https://doi.org/10.1016/j.jfoodeng.2006.12.002

Centre for Disease Control. (2019). Outbreak of E. coli Infections linked to flour | E. coli infections linked to flour | May 2019 | E. coli | CDC. 2019. July 11, 2019. https://www.cdc.gov/ecoli/2019/flour-05-19/index.html

Chai, H. E., Hwang, C. A., Huang, L., Wu, V. C., & Sheen, L. Y. (2020). Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce. Food Control, 108, 106839.

Chen, C. Y., Eckmann, L., Libby, S. J., Fang, F. C., Okamoto, S., Kagnoff, M. F., Fierer, J., & Guiney, D. G. (1996). Expression of Salmonella typhimurium rpoS and rpoS-dependent genes in the intracellular environment of eukaryotic cells. Infection and Immunity, 64(11), 4739-4743. https://doi.org/10.1016/j.foodcont.2019.106839

Chen, L., Wei, X., Chaves, B. D., Jones, D., Ponder, M. A., & Subbiah, J. (2021). Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide. Food Microbiology, 94, 103656. https://doi.org/10.1016/j.fm.2020.103656

Chen, L., Wei, X., Irmak, S., Chaves, B. D., & Subbiah, J. (2019). Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69. https://doi.org/10.1016/j.foodcont.2019.04.004

Cheon, H. L., Shin, J. Y., Park, K. H., Chung, M. S., & Kang, D. H. (2015). Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment. Food Control, 50, 441-445. https://doi.org/10.1016/j.foodcont.2014.08.025

Cheung, K. J., Badarinarayana, V., Selinger, D. W., Janse, D., & Church, G. M. (2003). A microarray-based antibiotic screen identifies a regulatory role for supercoiling in the osmotic stress response of Escherichia coli. Genome Research, 13(2), 206-215. https://doi.org/10.1101/gr.401003

Choi, Y. M., Kim, O. Y., Kim, K. H., Kim, B. C., & Rhee, M. S. (2009). Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157: H7 in fresh pork. Letters in Applied Microbiology, 49(4), 510-515.

Chou, S. K., & Chua, K. J. (2001). Box 1. Kinetic models for nutrient degradation of common food quality parameters. Trends in Food Science & Technology, 10(12), 359-369.

Clavero, M. R., Monk, J. D., Beuchat, L. R., Doyle, M. P., & Brackett, R. E. (1994). Inactivation of Escherichia coli O157: H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation. Applied and Environmental Microbiology, 60(6), 2069-2075 https://doi.org/10.1128/AEM.60.6.2069-2075.1994

Cousin, M. A., Riley, R. T., & Pestka, J. J. (2005). Foodborne mycotoxins: chemistry, biology, ecology, and toxicology. Foodborne Pathogens: Microbiology and Molecular Biology, 163-226.

Dag, D., Singh, R. K., & Kong, F. (2020). Developments in radio frequency pasteurization of food powders. Food Reviews International. Advance online publication. https://doi.org/10.1080/87559129.2020.1775641

Damar, S., & Balaban, M. O. (2006). Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality. Journal of Food Science, 71(1), R1-R11. https://doi.org/10.1111/j.1365-2621.2006.tb12397.x

Danyluk, M. D., Uesugi, A. R., & Harris, L. J. (2005). Survival of Salmonella Enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide. Journal of Food Protection, 68(8), 1613-1622. https://doi.org/10.4315/0362-028X-68.8.1613

D'Aoust, J. Y. (1977). Salmonella and the chocolate industry. A review. Journal of Food Protection, 40(10), 718-727. https://doi.org/10.4315/0362-028X-40.10.718

Daryaei, H., & Balasubramaniam, V. M. (2012). Microbial decontamination of food by high pressure processing. In Microbial decontamination in the food industry (pp. 370-406). Woodhead Publishing. https://doi.org/10.1533/9780857095756.2.370

Daş, E., Gürakan, G. C., & Bayındırlı, A. (2006). Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella enteritidis on cherry tomatoes. Food Microbiology, 23(5), 430-438. https://doi.org/10.1016/j.fm.2005.08.002

Dehghani, F., Annabi, N., Titus, M., Valtchev, P., & Tumilar, A. (2009). Sterilization of ginseng using a high pressure CO2 at moderate temperatures. Biotechnology and Bioengineering,102(2), 569-576. https://doi.org/10.1002/bit.22059

Demirci, A., & Ngadi, M. O. (Eds.). (2012). Microbial decontamination in the food industry: Novel methods and applications. Elsevier.

Deng, Y., Ryu, J. H., & Beuchat, L. R. (1998). Influence of temperature and pH on survival of Escherichia coli O157: H7 in dry foods and growth in reconstituted infant rice cereal. International Journal of Food Microbiology, 45(3), 173-184. https://doi.org/10.1016/S0168-1605(98)00161-5

Dhayal, M., Alexander, M. R., & Bradley, J. W. (2006). The surface chemistry resulting from low-pressure plasma treatment of polystyrene: The effect of residual vessel bound oxygen. Applied Surface Science, 252(22), 7957-7963. https://doi.org/10.1016/j.apsusc.2005.10.005

Dillow, A. K., Dehghani, F., Hrkach, J. S., Foster, N. R., & Langer, R. (1999). Bacterial inactivation by using near-and supercritical carbon dioxide. Proceedings of the National Academy of Sciences, 96(18), 10344-10348.

Dineen, S. S., Takeuchi, K., Soudah, J. E., & Boor, K. J. (1998). Persistence of Escherichia coli O157: H7 in dairy fermentation systems. Journal of Food Protection, 61(12), 1602-1608. https://doi.org/10.4315/0362-028X-61.12.1602

Dixon, N. M., & Kell, D. B. (1989). The inhibition by CO2 of the growth and metabolism of micro-organisms. Journal of Applied Bacteriology, 67(2), 109-136. https://doi.org/10.1111/j.1365-2672.1989.tb03387.x

Dong, T., & Schellhorn, H. E. (2009). Global effect of RpoS on gene expression in pathogenic Escherichia coli O157: H7 strain EDL933. BMC Genomics [Electronic Resource], 10(1), 1-17. https://doi.org/10.1186/1471-2164-10-349

Dong, T., Joyce, C., & Schellhorn, H. E. (2008). The role of RpoS in bacterial adaptation. In Bacterial Physiology (pp. 313-337). Springer.

Du, J., Han, Y., & Linton, R. H. (2002). Inactivation by chlorine dioxide gas (ClO2) of Listeria monocytogenes spotted onto different apple surfaces. Food Microbiology, 19(5), 481-490. https://doi.org/10.1006/fmic.2002.0501

Duncan, S. E., Moberg, K., Amin, K. N., Wright, M., Newkirk, J. J., Ponder, M. A., Acuff, G. R., & Dickson, J. S. (2017). Processes to preserve spice and herb quality and sensory integrity during pathogen inactivation. Journal of Food Science, 82(5), 1208-1215. https://doi.org/10.1111/1750-3841.13702

Ehlbeck, J., Ohl, A., Maaß, M., Krohmann, U., & Neumann, T. (2003). Moving atmospheric microwave plasma for surface and volume treatment. Surface and Coatings Technology, 174, 493-497. https://doi.org/10.1016/S0257-8972(03)00652-2

Elliot, E. L. (2005). Salmonella Enteritidis outbreak from raw almonds. Food Safety magazine, 11(3), 24, 26, 28-32.

Environmental Protection Agency (EPA). (2012). Summary of the Federal Insecticide, Fungicide, and Rodenticide Act. Overviews and Factsheets. US EPA, (2012). https://www.epa.gov/laws-regulations/summary-federal-insecticide-fungicide-and-rodenticide-act

Erickson, M. C. (2019). Microbiological issues associated with fruits, vegetables, nuts, and grains. In M. P. Doyle, F. Diez-Gonzalez, & C. Hill (Eds.), Food microbiology: Fundamentals and frontiers (pp. 179-206). Wiley. https://doi.org/10.1128/9781555819972.ch7

Erkmen, O. (2000). Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food Microbiology, 17(2), 225-232. https://doi.org/10.1006/fmic.1999.0308

Ermolaeva, S. A., Varfolomeev, A. F., Chernukha, M. Y., Yurov, D. S., Vasiliev, M. M., Kaminskaya, A. A., Moisenovich, M. M., Romanova, J. M., Murashev, A. N., Selezneva, I. I., & Shimizu, T. (2011). Bactericidal effects of non-thermal argon plasma in vitro, in biofilms and in the animal model of infected wounds. Journal of Medical Microbiology, 60(1), 75-83. https://doi.org/10.1099/jmm.0.020263-0

Fan, X., Sokorai, K. J., Engemann, J., Gurtler, J. B., & Liu, Y. (2012). Inactivation of Listeria innocua, Salmonella typhimurium, and Escherichia coli O157: H7 on surface and stem scar areas of tomatoes using in-package ozonation. Journal of Food Protection, 75(9), 1611-1618. https://doi.org/10.4315/0362-028X.JFP-12-103

FAO/WHO. (2007) Enterobacter sakazakii and other microorganisms in powdered infant formula. In Microbiological risk assessment series 6 (p. 51). World Health Organization.

Farag, S. E. D. A., Aziz, N. H., & Attia, E. S. A. (1995). Effect of irradiation on the microbiological status and flavouring materials of selected spices. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 201(3), 283-288 https://doi.org/10.1007/BF01193005

Farakos, S. M. S., Pouillot, R., & Keller, S. E. (2017). Salmonella survival kinetics on pecans, hazelnuts, and pine nuts at various water activities and temperatures. Journal of Food Protection, 80(5), 879-885. https://doi.org/10.4315/0362-028X.JFP-16-392

Farkas, J., & Andrassy, E. (1988). Comparative analysis of spices decontaminated by ethylene oxide or gamma radiation. Acta Alimentaria, 17(1), 77-94.

Farkas, J., & Mohácsi-Farkas, C. (2011). History and future of food irradiation. Trends in Food Science & Technology, 22(2-3), 121-126 https://doi.org/10.1016/j.tifs.2010.04.002

FDA (2020). Food Irradiation: What You Need to Know. FDA.

FDA (US Food Drug Admin.). (2016). Food irradiation: What you need to know. http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/UCM262295.pdf

Ferrentino, G., & Balaban, M. O. (2011). Dense-phase carbon dioxide processing of fluid foods. In P. J. Cullen, B. K. Tiwari, & V. P. Valdramidis (Eds.), Novel thermal and non-thermal technologies for fluid foods (pp. 263-303). Food Science & Technology International Series. Academic Press.

Finn, S., Condell, O., McClure, P., Amézquita, A., & Fanning, S. (2013). Mechanisms of survival, responses, and sources of Salmonella in low-moisture environments. Frontiers in Microbiology, 4, 331. https://doi.org/10.3389/fmicb.2013.00331

Finnegan, M., Linley, E., Denyer, S. P., McDonnell, G., Simons, C., & Maillard, J. Y. (2010). Mode of action of hydrogen peroxide and other oxidizing agents: differences between liquid and gas forms. Journal of Antimicrobial Chemotherapy, 65(10), 2108-2115. https://doi.org/10.1093/jac/dkq308

Fong, K., & Wang, S. (2016). Strain-specific survival of Salmonella enterica in peanut oil, peanut shell, and chia seeds. Journal of Food Protection, 79(3), 361-368. https://doi.org/10.4315/0362-028X.JFP-15-419

Frelka, J. C., & Harris, L. J. (2015). Evaluation of microbial loads and the effects of antimicrobial sprays in postharvest handling of California walnuts. Food Microbiology, 48, 133-142.

FSANZ, Food Standards Australia New Zealand, (2011). Overview of the food irradiation process and a Glossary of Technical terms. https://www.foodstandards.gov.au/code/applications/documents/A1038%20Irradiation%20of%20Persimmon%20AR%20SD2%20Overview%20_%20glossary.pdf

Funk, J. (2007). Moisture led to Salmonella outbreak. USA Today, 4(5), 2007.

Gao, M., Tang, J., Villa-Rojas, R., Wang, Y., & Wang, S. (2011). Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. Journal of Food Engineering, 104(2), 299-306. https://doi.org/10.1016/j.jfoodeng.2010.12.021

Gästrin, B., Kämpe, A., Nyström, K. G., Odén-Johanson, B., Wessel, G., & Zetterberg, B. (1972). Salmonella Durham-epidemic caused by contaminated cocoa. Läkartidningen, 69, 5335-5338.

Gerstel, U., & Römling, U. (2003). The csgD promoter, a control unit for biofilm formation in Salmonella typhimurium. Research in Microbiology, 154(10), 659-667. https://doi.org/10.1016/j.resmic.2003.08.005

Gervilla, R., Sendra, E., Ferragut, V., & Guamis, B. (1999). Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure. Journal of Dairy Science, 82(6), 1099-1107. https://doi.org/10.3168/jds.S0022-0302(99)75332-4

Gieraltowski, L., Julian, E., Pringle, J., Macdonald, K., Quilliam, D., Marsden-Haug, N., Saathoff-Huber, L., Von Stein, D., Kissler, B., Parish, M., & Elder, D., (2013). Nationwide outbreak of Salmonella montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source. Epidemiology & Infection, 141(6), 1244-1252.

Giese, A. C., & Christensen, E. (1954). Effects of ozone on organisms. Physiological Zoology, 27(2), 101-115.

Gilbert, G. L., Gambill, V. M., Spiner, D. R., Hoffman, R. K., & Phillips, C. R. (1964). Effect of moisture on ethylene oxide sterilization. Applied Microbiology, 12(6), 496-503.

Goepfert, J. M., & Biggie, R. A. (1968). Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W in milk chocolate. Applied Microbiology, 16(12), 1939.

Goodridge, L. D., Willford, J., & Kalchayanand, N. (2006). Destruction of Salmonella enteriditis inoculated onto raw almonds by high hydrostatic pressure. Food Research International, 39(4), 408-412. https://doi.org/10.1016/j.foodres.2005.09.003

Greene, A. K., Guzel-Seydim, Z. B., & Seydim, A. C. (2012). Chemical and physical properties of ozone. Ozone in Food Processing, 19-31. https://doi.org/10.1002/9781118307472

Grocery Manufacturers Association. (2009). Control of Salmonella in low-moisture foods. Author.

Gruzdev, N., Pinto, R., & Sela, S. (2011). Effect of desiccation on tolerance of Salmonella enterica to multiple stresses. Applied and Environmental Microbiology, 77(5), 1667-1673. https://doi.org/10.1128/AEM.02156-10

Guan, W., Fan, X., & Yan, R. (2013). Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157: H7, native microbial loads, and quality of button mushrooms. Food Control, 34(2), 554-559. https://doi.org/10.1016/j.foodcont.2013.05.027

Gurtler, J. B., Doyle, M. P., & Kornacki, J. L. (Eds.). (2014). The microbiological safety of low water activity foods and spices (pp. 3-13). Springer.

Guzel-Seydim, Z. B., Greene, A. K., & Seydim, A. C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4), 453-460. https://doi.org/10.1016/j.lwt.2003.10.014

Haas, G. J., Prescott, H. E., Dudley, E., Dik, R., Hintlian, C., & Keane, L. (1989). Inactivation of microorganisms by carbon dioxide under pressure. Journal of Food Safety, 9(4), 253-265. https://doi.org/10.1111/j.1745-4565.1989.tb00525.x

Hamoud-Agha, M. M., Curet, S., Simonin, H., & Boillereaux, L. (2013). Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: experimental and numerical study. Journal of Food Engineering, 116(2), 315-323. https://doi.org/10.1016/j.jfoodeng.2012.11.030

Han, Y., Floros, J. D., Linton, R. H., Nielsen, S. S., & Nelson, P. E. (2001). Response surface modeling for the inactivation of Escherichia coli O157: H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments. Journal of Food Protection, 64(8), 1128-1133. https://doi.org/10.4315/0362-028X-64.8.1128

Han, Y., Floros, J. D., Linton, R. H., Nielsen, S. S., & Nelson, P. E., (2002). Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum) by ozone gas treatment. Journal of Food Science, 67, 1188-1193

Han, Y., Guentert, A. M., Smith, R. S., Linton, R. H., & Nelson, P. E. (1999). Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage. Food Microbiology, 16(1), 53-61. https://doi.org/10.1006/fmic.1998.0211

Han, Y., Linton, R. H., Nielsen, S. S., & Nelson, P. E. (2000). Inactivation of Escherichia coli O157: H7 on surface-uninjured and-injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy. Food Microbiology, 17(6), 643-655. https://doi.org/10.1006/fmic.2000.0357

Han, Y., Selby, T. L., Schultze, K. K., Nelson, P. E., & Linton, R. H. (2004). Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. Journal of Food Protection, 67(11), 2450-2455. https://doi.org/10.4315/0362-028X-67.11.2450

Harper, J. M. (1994). The technology of extrusion cooking. N. Frame (Ed.), London: Blackie Academic & Professional.

Harper, J. M. (1989). Food Extrusion. In: R. P. Singh & A. G. Medina (Eds.), Food properties and computer-aided engineering of food processing systems. pp. 271-297.

He, Y., Guo, D., Yang, J., Tortorello, M. L., & Zhang, W. (2011). Survival and heat resistance of Salmonella enterica and Escherichia coli O157: H7 in peanut butter. Applied and Environmental Microbiology, 77(23), 8434-8438. https://doi.org/10.1128/AEM.06270-11

Hecker, M., & Völker, U. (2001). General stress response of Bacillus subtilis and other bacteria. Advances in Microbial Physiology, 44, 35-91. https://doi.org/10.1016/S0065-2911(01)44011-2

Hengge-Aronis, R. (2002). Signal transduction and regulatory mechanisms involved in control of the σS (RpoS) subunit of RNA polymerase. Microbiology and Molecular Biology Reviews, 66(3), 373-395. https://doi.org/10.1128/MMBR.66.3.373-395.2002

Hertwig, C., Leslie, A., Meneses, N., Reineke, K., Rauh, C., & Schlüter, O. (2017). Inactivation of Salmonella enteritidis PT30 on the surface of unpeeled almonds by cold plasma. Innovative Food Science & Emerging Technologies, 44, 242-248. https://doi.org/10.1016/j.ifset.2017.02.007

Hertwig, C., Reineke, K., Ehlbeck, J., Knorr, D., & Schlüter, O. (2015). Decontamination of whole black pepper using different cold atmospheric pressure plasma applications. Food Control, 55, 221-229. https://doi.org/10.1016/j.foodcont.2015.03.003

Hiramatsu, R., Matsumoto, M., Sakae, K., & Miyazaki, Y. (2005). Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods. Applied and Environmental Microbiology, 71(11), 6657-6663. https://doi.org/10.1128/AEM.71.11.6657-6663.2005

Hoffman, H., & Frank, M. E. (1963). Temperature limits, genealogical origin, developmental course, and ultimate fate of heat-induced filaments in Escherichia coli microcultures. Journal of Bacteriology, 85(6), 1221-1234.

Horváthová, J., Suhaj, M., & Polovka, M. (2007). Effect of gamma irradiation on trichromatic values of spices. Chemical Papers, 61(4), 282-285. https://doi.org/10.2478/s11696-007-0034-3

Hu, S., Zhao, Y., Hayouka, Z., Wang, D., & Jiao, S. (2018). Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating. Food Control, 85, 437-442.

Huang, Y., & Chen, H. (2011). Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157: H7 on baby spinach. Food Control, 22(8), 1178-1183. https://doi.org/10.1016/j.foodcont.2011.01.012

Hvizdzak, A. L. (2009). The fate of Salmonella Tennessee and Salmonella Typhimurium in peanut butter subjected to electron beam irradiation. Master Dissertation. West Virginia University, USA.

Ibanez-Ruiz, M., Robbe-Saule, V., Hermant, D., Labrude, S., & Norel, F. (2000). Identification of RpoS (ςS)-regulated genes in Salmonella enterica serovar typhimurium. Journal of Bacteriology, 182(20), 5749-5756. https://doi.org/10.1128/JB.182.20.5749-5756.2000

International Commission on Microbiological Specifications for Foods. (1996). Microorganisms in foods 5: Characteristics of microbial pathogens (Vol., 5). Springer Science & Business Media.

Isaacs, S., Aramini, J., Ciebin, B., Farrar, J. A., Ahmed, R., Middleton, D., Chandran, A. U., Harris, L. J., Howes, M., Chan, E., & Pichette, A. S., (2005). An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella Enteritidis. Journal of Food Protection, 68(1), 191-198. https://doi.org/10.4315/0362-028X-68.1.191

Isenschmid, A., Marison, I. W., & Von Stockar, U. (1995). The influence of pressure and temperature of compressed CO2 on the survival of yeast cells. Journal of Biotechnology, 39(3), 229-237. https://doi.org/10.1016/0168-1656(95)00018-L

Islam, M., Morgan, J., Doyle, M. P., Phatak, S. C., Millner, P., & Jiang, X. (2004). Persistence of Salmonella enterica serovar Typhimurium on lettuce and parsley and in soils on which they were grown in fields treated with contaminated manure composts or irrigation water. Foodborne Pathogens & Disease, 1(1), 27-35. https://doi.org/10.1089/153531404772914437

Jain, S., & Chen, J. (2007). Attachment and biofilm formation by various serotypes of Salmonella as influenced by cellulose production and thin aggregative fimbriae biosynthesis. Journal of Food Protection, 70(11), 2473-2479. https://doi.org/10.4315/0362-028X-70.11.2473

Jalili, M., Jinap, S., & Noranizan, A. (2010). Effect of gamma radiation on reduction of mycotoxins in black pepper. Food Control, 21(10), 1388-1393. https://doi.org/10.1016/j.foodcont.2010.04.012

Janning, B., Veld, P. I. T., Notermans, S., & Krämer, J. (1994). Resistance of bacterial strains to dry conditions: use of anhydrous silica gel in a desiccation model system. Journal of Applied Bacteriology, 77(3), 319-324. https://doi.org/10.1111/j.1365-2672.1994.tb03080.x

Jayas, D. S., & Jeyamkondan, S. (2002). PH-postharvest technology: modified atmosphere storage of grains meats fruits and vegetables. Biosystems Engineering, 82(3), 235-251. https://doi.org/10.1006/bioe.2002.0080

Jeong, R. D., Shin, E. J., Chu, E. H., & Park, H. J. (2015). Effects of ionizing radiation on postharvest fungal pathogens. The Plant Pathology Journal, 31(2),176-80https://doi.org/10.5423/PPJ.NT.03.2015.0040

Jeong, S., Marks, B. P., Ryser, E. T., & Harte, J. B. (2012). The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology, 153(3), 365-371 https://doi.org/10.1016/j.ijfoodmicro.2011.11.028

Jernberg, C., Hjertqvist, M., Sundborger, C., Castro, E., Löfdahl, M., Pääjärvi, A.,Sundqvist, L., & Löf, E. (2015). Outbreak of Salmonella enteritidis phage type 13a infection in Sweden linked to imported dried-vegetable spice mixes, December 2014 to July 2015. Eurosurveillance, 20(30), 21194. https://doi.org/10.2807/1560-7917.ES2015.20.30.21194

Jiao, Y., Tang, J., & Wang, S. (2014). A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control. Journal of Food Engineering, 141, 128-138. https://doi.org/10.1016/j.jfoodeng.2014.05.022

Jordi, B. J., & Higgins, C. F. (2000). The downstream regulatory element of the proU operon of Salmonella typhimurium inhibits open complex formation by RNA polymerase at a distance. Journal of Biological Chemistry, 275(16), 12123-12128. https://doi.org/10.1074/jbc.275.16.12123

Jung, K., Song, B. S., Kim, M. J., Moon, B. G., Go, S. M., Kim, J. K., Lee, Y. J., & Park, J. H. (2015). Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder. LWT-Food Science and Technology, 63(2), 846-851. https://doi.org/10.1016/j.lwt.2015.04.030

Jung, W. Y., Choi, Y. M., & Rhee, M. S. (2009). Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds. International journal of food microbiology, 136(1), 66-70.

Jung, Y. S., & Beuchat, L. R. (1999). Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature. International Journal of Food Microbiology, 49(1-2), 1-8. https://doi.org/10.1016/S0168-1605(99)00013-6

Juven, B. J., & Pierson, M. D. (1996). Antibacterial effects of hydrogen peroxide and methods for its detection and quantitation. Journal of Food Protection, 59(11), 1233-1241. https://doi.org/10.4315/0362-028X-59.11.1233

Kamihira, M., Taniguchi, M., & Kobayashi, T. (1987). Sterilization of microorganisms with supercritical carbon dioxide. Agricultural and Biological Chemistry, 51(2), 407-412.

Karaca, H., & Velioglu, Y. S. (2014). Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biology and Technology, 88, 46-53. https://doi.org/10.1016/j.postharvbio.2013.09.003

Kaya, F., Kocak, I., Aydin, A., Baybora, H., & Karabela, Y. (2015). Comparison of different formulas for intraocular lens power calculation using a new optical biometer. Journal Francais D'ophtalmologie, 38(8), 717-722. https://doi.org/10.1016/j.jfo.2015.03.006

Keller, S. E., VanDoren, J. M., Grasso, E. M., & Halik, L. A. (2013). Growth and survival of Salmonella in ground black pepper (Piper nigrum). Food Microbiology, 34(1), 182-188. https://doi.org/10.1016/j.fm.2012.12.002

Khadre, M. A., & Yousef, A. E. (2001). Sporicidal action of ozone and hydrogen peroxide: a comparative study. International Journal of Food Microbiology, 71(2-3), 131-138. https://doi.org/10.1016/S0168-1605(01)00561-X

Kim, C. K., Gentile, D. M., & Sproul, O. J. (1980). Mechanism of ozone inactivation of bacteriophage f2. Applied and Environmental Microbiology, 39(1), 210-218.

Kim, H. A., Kim, B. C., & Kim, Y. K. (2013). Quality characteristics of the sausages added with pepper seed powder and pepper seed oil. Korean Journal of Food and Cookery Science, 29(3), 283-289. https://doi.org/10.9724/kfcs.2013.29.3.283

Kim, H., Kim, H., Bang, J., Beuchat, L. R., & Ryu, J. H. (2010). Synergistic effect of chlorine dioxide and drying treatments for inactivating Escherichia coli O157: H7 on radish seeds. Journal of Food Protection, 73(7), 1225-1230.

Kim, S. R., Rhee, M. S., Kim, B. C., Lee, H., & Kim, K. H. (2007). Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline. Journal of Microbiological Methods, 70(1), 132-141.

Kirby, R. M., & Davies, R. (1990). Survival of dehydrated cells of Salmonella typhimurium LT2 at high temperatures. Journal of Applied Bacteriology, 68(3), 241-246. https://doi.org/10.1111/j.1365-2672.1990.tb02570.x

Kirk, M. D., Little, C. L., Lem, M., Fyfe, M., Genobile, D., Tan, A., Threlfall, J., Paccagnella, A., Lightfoot, D., Lyi, H., Mcintyre, l., Ward, l., Brown, D. J., Surnam, S., & Fisher I. S. T. (2004). An outbreak due to peanuts in their shell caused by Salmonella enterica serotypes Stanley and Newport-sharing molecular information to solve international outbreaks. Epidemiology & Infection, 132(4), 571-577. https://doi.org/10.1017/S095026880400216X

Kitis, M. (2004). Disinfection of wastewater with peracetic acid: A review. Environment International, 30 (1), 47-55. https://doi.org/10.1016/S0160-4120(03)00147-8

Klämpfl, T. G., Isbary, G., Shimizu, T., Li, Y. F., Zimmermann, J. L., Stolz, W., Schlegel, J., Morfill, G. E., & Schmidt, H. U. (2012). Cold atmospheric air plasma sterilization against spores and other microorganisms of clinical interest. Applied and Environmental Microbiology, 78(15), 5077-5082. https://doi.org/10.1128/AEM.00583-12

Kornacki, J. L. (2012). Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators. In J. Hoorfar (Ed.), Case studies in food safety and authenticity (pp. 254-266). Woodhead Publishing.

Kültz, D. (2005). Molecular and evolutionary basis of the cellular stress response. Annual Review of Physiology, 67, 225-257. https://doi.org/10.1146/annurev.physiol.67.040403.103635

Kumagai, H., Hata, C., & Nakamura, K. (1997). CO2 sorption by microbial cells and sterilization by high-pressure CO2. Bioscience, Biotechnology, and Biochemistry, 61(6), 931-935. https://doi.org/10.1271/bbb.61.931

Kumar, A., Ganjyal, G. M., Jones, D. D., & Hanna, M. A. (2006). Digital image processing for measurement of residence time distribution in a laboratory extruder. Journal of Food Engineering, 75(2), 237-244. https://doi.org/10.1016/j.jfoodeng.2005.04.025

Kusumaningrum, H. D., Riboldi, G., Hazeleger, W. C., & Beumer, R. R. (2003). Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. International Journal of Food Microbiology, 85(3), 227-236. https://doi.org/10.1016/S0168-1605(02)00540-8

Ladd-Wilson, S. G., Morey, K., Koske, S. E., Burkhalter, B., Bottichio, L., Brandenburg, J., Fontana, J., Tenney, K., Kutumbaka, K. K., Samadpour, M., Kreil, K., Cieslak, P. R., & Cieslak, P. R. (2019). Notes from the field: Multistate outbreak of Salmonella agbeni associated with consumption of raw cake mix-five states 2018. Morbidity and Mortality Weekly Report, 68(34), 751. https://doi.org/10.15585/mmwr.mm6834a5

Laroussi, M. (2002). Nonthermal decontamination of biological media by atmospheric-pressure plasmas: Review, analysis, and prospects. IEEE Transactions on Plasma Science, 30(4), 1409-1415. https://doi.org/10.1109/TPS.2002.804220

Laroussi, M. (2005). Low temperature plasma-based sterilization: overview and state-of-the-art. Plasma Processes and Polymers, 2(5), 391-400. https://doi.org/10.1002/ppap.200400078

Lee, K. N., Paek, K. H., Ju, W. T., & Lee, Y. H. (2006). Sterilization of bacteria, yeast, and bacterial endospores by atmospheric-pressure cold plasma using helium and oxygen. Journal of Microbiology, 44(3), 269-275.

Lee, K. Y., Park, B. J., Lee, D. H., Lee, I. S., Hyun, S. O., Chung, K. H., & Park, J. C. (2005). Sterilization of Escherichia coli and MRSA using microwave-induced argon plasma at atmospheric pressure. Surface and Coatings Technology, 193(1-3), 35-38. https://doi.org/10.1016/j.surfcoat.2004.07.034

Lee, S. Y., Oh, S. W., Chung, H. J., Reyes-De-Corcuera, J. I., Powers, J. R., & Kang, D. H. (2006). Reduction of Salmonella enterica serovar Enteritidis on the surface of raw shelled almonds by exposure to steam. Journal of Food Protection, 69(3), 591-595. https://doi.org/10.4315/0362-028X-69.3.591

Lee, Y., Burgess, G., Rubino, M., & Auras, R. (2015). Reaction and diffusion of chlorine dioxide gas under dark and light conditions at different temperatures. Journal of Food Engineering, 144, 20-28. https://doi.org/10.1016/j.jfoodeng.2014.07.008

Lehmacher, A., Bockemühl, J., & Aleksic, S. (1995). Nationwide outbreak of human salmonellosis in Germany due to contaminated paprika and paprika-powdered potato chips. Epidemiology & Infection, 115(3), 501-511. https://doi.org/10.1017/S0950268800058660

Lehner, A., Riedel, K., Eberl, L., Breeuwer, P., Diep, B., & Stephan, R. (2005). Biofilm formation, extracellular polysaccharide production, and cell-to-cell signaling in various Enterobacter sakazakii strains: aspects promoting environmental persistence. Journal of Food Protection, 68(11), 2287-2294. https://doi.org/10.4315/0362-028X-68.11.2287

Leistritz, W. (1997). Methods of bacterial reduction in spices. In S. J. Risch & C.-T. Ho (Eds.), Spices: Flavor chemistry and antioxidant properties (pp. 7-10). ACS Symposium Series 660. American Chemical Society. https://doi.org/10.1021/bk-1997-0660.ch002

Li, Y., Hsieh, F., Fields, M. L., Huff, H. E., & Badding, S. L. (1993). Thermal inactivation and injury of Clostridium sporogenes spores during extrusion of mechanically deboned turkey mixed with white corn flour. Journal of Food Processing and Preservation, 17(5), 391-403. https://doi.org/10.1111/j.1745-4549.1993.tb00739.x

Liao, X., Liu, D., Xiang, Q., Ahn, J., Chen, S., Ye, X., & Ding, T. (2017). Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Control, 75, 83-91. https://doi.org/10.1016/j.foodcont.2016.12.021

Likimani, T. A., & Sofos, J. N. (1990). Bacterial spore injury during extrusion cooking of corn/soybean mixtures. International Journal of Food Microbiology, 11(3-4), 243-249. https://doi.org/10.1016/0168-1605(90)90017-Y

Lilie, M., Hein, S., Wilhelm, P., & Mueller, U. (2007). Decontamination of spices by combining mechanical and thermal effects-an alternative approach for quality retention. International Journal of Food Science & Technology, 42(2), 190-193. https://doi.org/10.1111/j.1365-2621.2006.01204.x

Lima, F., Vieira, K., Santos, M., & de Souza, P. M. (2018). Effects of radiation technologies on food nutritional quality. In A. V. Díaz & R. M. García-Gimeno (Eds.), Descriptive food science (pp. 1-17). IntechOpen. https://doi.org/10.5772/intechopen.80437

Lin, C. M., Moon, S. S., Doyle, M. P., & McWatters, K. H. (2002). Inactivation of Escherichia coli O157: H7, Salmonella enterica serotype Enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat. Journal of Food Protection, 65(8), 1215-1220. https://doi.org/10.4315/0362-028X-65.8.1215

Lin, H. M., Chan, E. C., Chen, C., & Chen, L. F. (1991). Disintegration of yeast cells by pressurized carbon dioxide. Biotechnology Progress, 7(3), 201-204. https://doi.org/10.1021/bp00009a001

Lin, H. M., Yang, Z., & Chen, L. F. (1992). An improved method for disruption of microbial cells with pressurized carbon dioxide. Biotechnology Progress, 8(2), 165-166.

Lin, Y., Subbiah, J., Chen, L., Verma, T., & Liu, Y. (2020). Validation of radio frequency assisted traditional thermal processing for pasteurization of powdered infant formula milk. Food Control, 109, 106897. https://doi.org/10.1016/j.foodcont.2019.106897

Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M. J., Shyam, S., & Tang, J. (2018). Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. Journal of Food Engineering, 217, 68-74. https://doi.org/10.1016/j.jfoodeng.2017.08.013

Liu, Y., Wang, S., Mao, Z., Tang, J., & Tiwari, G. (2013). Heating patterns of white bread loaf in combined radio frequency and hot air treatment. Journal of Food Engineering, 116(2), 472-477. https://doi.org/10.1016/j.jfoodeng.2012.11.029

Lupo, L. (2013). Dry cleaning; Reducing moisture to increase food safety. Quality Assurance & Food Safety. https://www.qualityassurancemag.com/article/qa1213-dry-cleaning-reducing-moisture

Mahmoud, B. S. M., & Linton, R. H. (2008a). Inactivation kinetics of inoculated Escherichia coli O157: H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiology, 25(2), 244-252. https://doi.org/10.1016/j.fm.2007.10.015

Mahmoud, B. S. M., Vaidya, N. A., Corvalan, C. M., & Linton, R. H. (2008b). Inactivation kinetics of inoculated Escherichia coli O157: H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas. Food Microbiology, 25(7), 857-865. https://doi.org/10.1016/j.fm.2008.05.009

Maisch, T., Shimizu, T., Mitra, A., Heinlin, J., Karrer, S., Li, Y. F., Gregor, M., & Zimmermann, J. L. (2012). Contact-free cold atmospheric plasma treatment of Deinococcus radiodurans. Journal of Industrial Microbiology and Biotechnology, 39(9), 1367-1375. https://doi.org/10.1007/s10295-012-1137-6

Malmsten, T., Pääkkönen, K., & Hyvönen, L. (1991). Packaging and storage effects on microbiological quality of dried herbs. Journal of Food Science, 56(3), 873-875.

Mandal, R. K., & Kwon, Y. M. (2017). Global screening of Salmonella enterica serovar Typhimurium genes for desiccation survival. Frontiers in Microbiology, 8, 1723. https://doi.org/10.3389/fmicb.2017.01723

Manousaridis, G., Nerantzaki, A., Paleologos, E. K., Tsiotsias, A., Savvaidis, I. N., & Kontominas, M. G. (2005). Effect of ozone on microbial, chemical, and sensory attributes of shucked mussels. Food Microbiology, 22(1), 1-9. https://doi.org/10.1016/j.fm.2004.06.003

Mattick, K. L., Jørgensen, F., Wang, P., Pound, J., Vandeven, M. H., Ward, L. R., L Legan, J. D., Lappin-Scott, H. M., & Humphrey, T. J. (2001). Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity. Applied and Environmental Microbiology, 67(9), 4128-4136. https://doi.org/10.1128/AEM.67.9.4128-4136.2001

Mattick, K. L., Phillips, L. E., Jørgensen, F., Lappin-Scott, H. M., & Humphrey, T. J. (2003). Filament formation by Salmonella spp. inoculated into liquid food matrices at refrigeration temperatures, and growth patterns when warmed. Journal of Food Protection, 66(2), 215-219. https://doi.org/10.4315/0362-028X-66.2.215

Mazzoni, A. M., Sharma, R. R., Demirci, A., & Ziegler, G. R. (2001). Treatment of alfalfa seeds with super critical carbon dioxide. Journal of Food Safety, 21, 215-223. https://doi.org/10.1111/j.1745-4565.2001.tb00320.x

McKee, L. H. (1995). Microbial contamination of spices and herbs: a review. LWT-Food Science and Technology, 28(1), 1-11. https://doi.org/10.1016/S0023-6438(95)80004-2

Mellies, J., Wise, A., & Villarejo, M. (1995). Two different Escherichia coli proP promoters respond to osmotic and growth phase signals. Journal of Bacteriology, 177(1), 144-151. https://doi.org/10.1128/jb.177.1.144-151.1995

Mendes, G. C. C., Brandã£, T. R. S., & Silva, C. L. M. (2007). Ethylene oxide sterilization of medical devices: A review. American Journal of Infectious Control, 35(9), 574-581. https://doi.org/10.1016/j.ajic.2006.10.014

Miller, R. B. (2005). Food irradiation using electron beams. In Electronic irradiation of foods: An introduction to the technology (pp. 43-73). Springer US.

Misra, N. N., Schlüter, O., & Cullen, P. J. (2016). Plasma in food and agriculture. In Cold plasma in food and agriculture (pp. 1-16). Academic Press. https://doi.org/10.1016/B978-0-12-801365-6.00001-9

Misra, N. N., Tiwari, B. K., Raghavarao, K. S. M. S., & Cullen, P. J. (2011). Nonthermal plasma inactivation of food-borne pathogens. Food Engineering Reviews, 3(3-4), 159-170. https://doi.org/10.1007/s12393-011-9041-9

Moisan, M., Barbeau, J., Crevier, M. C., Pelletier, J., Philip, N., & Saoudi, B. (2002). Plasma sterilization. Methods and mechanisms. Pure and Applied Chemistry, 74(3), 349-358. http://doi.org/10.1351/pac200274030349

Moisan, M., Barbeau, J., Moreau, S., Pelletier, J., Tabrizian, M., & L'H, Y. (2001). Low-temperature sterilization using gas plasmas: A review of the experiments and an analysis of the inactivation mechanisms. International Journal of Pharmaceutics, 226(1-2), 1-21. https://doi.org/10.1016/S0378-5173(01)00752-9

Moore, B. C., Martinez, E., Gay, J. M., & Rice, D. H. (2003). Survival of Salmonella enterica in freshwater and sediments and transmission by the aquatic midge Chironomus tentans (Chironomidae: Diptera). Applied and Environmental Microbiology, 69(8), 4556-4560 https://doi.org/10.1128/AEM.69.8.4556-4560.2003

Moore, K. L., Patel, J., Jaroni, D., Friedman, M., & Ravishankar, S. (2011). Antimicrobial activity of apple, hibiscus, olive, and hydrogen peroxide formulations against Salmonella enterica on organic leafy greens. Journal of Food Protection, 74(10), 1676-1683. https://doi.org/10.4315/0362-028X.JFP-11-174

Moreau, M., Orange, N., & Feuilloley, M. G. J. (2008). Non-thermal plasma technologies: New tools for bio-decontamination. Biotechnology Advances, 26(6), 610-617. https://doi.org/10.1016/j.biotechadv.2008.08.001

Morehouse, K. M., & Komolprasert, V. (2004). Irradiation of food and packaging: an overview. In V. Komolprasert, & K. M. Morehouse (Eds.), Irradiation of food and packaging: Recent developments (pp. 1-11). ACS Symposium Series 875. American Chemical Society.

Morgan, A. I., Goldberg, N., Radewonuk, E. R., & Scullen, O. J. (1996). Surface pasteurization of raw poultry meat by steam. LWT-Food Science and Technology, 29(5-6), 447-451. https://doi.org/10.1006/fstl.1996.0068

Morita, T., Kitazawa, H., Iida, T., & Kamata, S. (2006). Prevention of Salmonella cross-contamination in an oil meal manufacturing plant. Journal of Applied Microbiology, 101(2), 464-473. https://doi.org/10.1111/j.1365-2672.2006.02972.x

Moseley, B. E. B. (1989). Ionizing radiation: action and repair. In Mechanisms of action of food preservation procedures (pp. 43-70). Elsevier Applied Science.

Mrak, E. M. (1951). Microbiological deterioration of dried fruits. Food technology, 5, 18-18. Institute of Food Technologists.

Mrak, E. M., & Stadtman, T. (1946). Microbiological deterioration of dried fruits. Report. Date Growers Institute, 23,19-23.

Murray, S. R., Butler, R. C., Hardacre, A. K., & Timmerman-Vaughan, G. M. (2007). Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food products. Journal of Agricultural and Food Chemistry, 55(6), 2231-2239. https://doi.org/10.1021/jf0636061

Nabae, K., Takahashi, M., Wakui, T., Kamiya, H., Nakashima, K., Taniguchi, K., & Okabe, N. (2013). A Shiga toxin-producing Escherichia coli O157 outbreak associated with consumption of rice cakes in 2011 in Japan. Epidemiology & Infection, 141(9), 1897-1904. https://doi.org/10.1017/S0950268812002439

Nakamura, K., Enomoto, A., Fukushima, H., Nagai, K., & Hakoda, M. (1994). Disruption of microbial cells by the flash discharge of high-pressure carbon dioxide. Bioscience, Biotechnology, and Biochemistry, 58(7), 1297-1301. https://doi.org/10.1271/bbb.58.1297

Neetoo, H., & Chen, H. (2011). Individual and combined application of dry heat with high hydrostatic pressure to inactivate Salmonella and Escherichia coli O157: H7 on alfalfa seeds. Food Microbiology, 28(1), 119-127. https://doi.org/10.1016/j.fm.2010.09.004

Newkirk, J. J. (2016). Inactivation of Salmonella enterica and Enterococcus faecium on whole black peppercorns and cumin seeds using steam and ethylene oxide fumigation (Doctoral dissertation). Virginia Tech.

Ng, H., Bayne, H. G., & Garibaldi, J. A. (1969). Heat resistance of Salmonella: The uniqueness of Salmonella Senftenberg 775W. Applied Microbiology, 17(1), 78-82.

Niemira, B. A. (2012). Cold plasma reduction of Salmonella and Escherichia coli O157: H7 on almonds using ambient pressure gases. Journal of Food Science, 77(3), M171-M175. https://doi.org/10.1111/j.1750-3841.2011.02594.x

Niemira, B. A. (2014). Irradiation, microwave, and alternative energy-based treatments for low-water activity foods. In J. Gurtler, M. Doyle, & J. Kornacki (Eds.), The microbiological safety of low water activity foods and spices (pp. 389-401). Springer.

Niemira, B. A., Boyd, G., & Sites, J. (2018). Cold plasma inactivation of Escherichia coli O157: H7 biofilms. Frontiers in Sustainable Food Systems, 2, 47. https://doi.org/10.3389/fsufs.2018.00047

Nieto, A., Castro, M. A., & Alzamora, S. M. (2001). Kinetics of moisture transfer during air drying of blanched and/or osmotically dehydrated mango. Journal of Food Engineering, 50(3), 175-185. https://doi.org/10.1016/S0260-8774(01)00026-7

Norberg, S., Stanton, C., Ross, R., Hill, C., Fitzgerald, G. F., & Cotter, P. D. (2012). Cronobacter spp. in powdered infant formula. Journal of Food Protection, 75(3), 607-620. https://doi.org/10.4315/0362-028X.JFP-11-285

Nwabueze, T. U., & Iwe, M. O. (2010). Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures. Food and Bioprocess Technology, 3(1), 135-145. https://doi.org/10.1007/s11947-008-0056-z

O'Byrne, C. P., & Booth, I. R. (2002). Osmoregulation and its importance to food-borne microorganisms. International Journal of Food Microbiology, 74(3), 203-216. https://doi.org/10.1016/S0168-1605(01)00681-X

Oey, I., Lille, M., Van Loey, A., & Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review. Trends in Food Science & Technology, 19(6), 320-328. https://doi.org/10.1016/j.tifs.2008.04.001

Oh, Y. J., Lee, H., Kim, J. E., Lee, S. H., Cho, H. Y., & Min, S. C. (2015). Cold plasma treatment application to improve microbiological safety of infant milk powder and onion powder. Korean Journal of Food Science and Technology, 47(4), 486-491. https://doi.org/10.9721/KJFST.2015.47.4.486

Ohkawa, H., Akitsu, T., Tsuji, M., Kimura, H., Kogoma, M., & Fukushima, K. (2006). Pulse-modulated, high-frequency plasma sterilization at atmospheric-pressure. Surface and Coatings Technology, 200(20-21), 5829-5835. https://doi.org/10.1016/j.surfcoat.2005.08.124

Oizumi, M., Suzuki, T., Uchida, M., Furuya, J., & Okamoto, Y. (1998). In vitro testing of a denture cleaning method using ozone. Journal of Medical and Dental Sciences, 45(2), 135-139. https://doi.org/10.11480/jmds.450209

Okelo, P. O., Wagner, D. D., Carr, L. E., Wheaton, F. W., Douglass, L. W., & Joseph, S. W. (2006). Optimization of extrusion conditions for elimination of mesophilic bacteria during thermal processing of animal feed mash. Animal Feed Science and Technology, 129(1-2), 116-137. https://doi.org/10.1016/j.anifeedsci.2005.12.011

Ölmez, H., & Kretzschmar, U. (2009). Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT-Food Science and Technology, 42(3), 686-693. https://doi.org/10.1016/j.lwt.2008.08.001

Ozturk, S., Kong, F., & Singh, R. K. (2020). Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating. Food Control, 108, 106833. https://doi.org/10.1016/j.foodcont.2019.106833

Ozturk, S., Liu, S., Xu, J., Tang, J., Chen, J., Singh, R. K., & Kong, F. (2019). Inactivation of Salmonella enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. LWT, 111, 782-789. https://doi.org/10.1016/j.lwt.2019.04.090

Pagán, R., & Mackey, B. (2000). Relationship between membrane damage and cell death in pressure-treated Escherichia coli cells: differences between exponential-and stationary-phase cells and variation among strains. Applied and Environmental Microbiology, 66(7), 2829-2834. https://doi.org/10.1128/AEM.66.7.2829-2834.2000

Pesticide Action Network, UK. (2009). A catalogue of lists of pesticides identifying those associated with particularly harmful health or environmental impacts. Briefing Paper, briefing, 3rd edition. https://www.pan-europe.info/old/Campaigns/pesticides/documents/cut_off/list%20of%20lists.pdf

Pankaj, S. K., Bueno-Ferrer, C., Misra, N. N., Milosavljević, V., O'donnell, C. P., Bourke, P., Keener, M., & Cullen, P. J. (2014). Applications of cold plasma technology in food packaging. Trends in Food Science & Technology, 35(1), 5-17. https://doi.org/10.1016/j.tifs.2013.10.009

Pankaj, S. K., Misra N. N., & Cullen P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge. Innovative Food Science & Emerging Technologies, 19: 153-157. https://doi.org/10.1016/j.ifset.2013.03.001

Parish, M. E., Beuchat, L. R., Suslow, T. V., Harris, L. J., Garrett, E. H., Farber, J. N., & Busta, F. F. (2003). Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, 2, 161-173. https://doi.org/10.1111/j.1541-4337.2003.tb00033.x

Park, B. J., Takatori, K., Sugita-Konishi, Y., Kim, I. H., Lee, M. H., Han, D. W., Kie-Hyung, C., Soon, O. H., & Park, J. C. (2007). Degradation of mycotoxins using microwave-induced argon plasma at atmospheric pressure. Surface and Coatings Technology, 201(9-11), 5733-5737. https://doi.org/10.1016/j.surfcoat.2006.07.092

Park, I., Kim, J. U., Shahbaz, H. M., Jung, D., Jo, M., Lee, K. S., H, L., & Park, J. (2019). High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. International Journal of Food Science & Technology, 54(2), 325-334. https://doi.org/10.1111/ijfs.13937

Park, S. H., & Kang, D. H. (2015). Antimicrobial effect of chlorine dioxide gas against foodborne pathogens under differing conditions of relative humidity. LWT-Food Science and Technology, 60(1), 186-191. https://doi.org/10.1016/j.lwt.2014.09.031

Park, S. J., Lee, J. I., & Park, J. (2002). Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. Journal of Food Science, 67(5), 1827-1834. https://doi.org/10.1111/j.1365-2621.2002.tb08730.x

Paswan, R., & Park, Y. W. (2020). Survivability of Salmonella and Escherichia coli O157: H7 pathogens and food safety concerns on commercial powder milk products. Dairy, 1(3), 189-201. https://doi.org/10.3390/dairy1030014

Patterson, M. F., Quinn, M., Simpson, R., & Gilmour, A. (1995). Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. Journal of Food Protection, 58(5), 524-529. https://doi.org/10.4315/0362-028X-58.5.524

Peña-Meléndez, M., Perry, J. J., & Yousef, A. E. (2014). Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants. Journal of Food Protection, 77(6), 914-918. https://doi.org/10.4315/0362-028X.JFP-13-201

Perry, J. J., & Yousef, A. E. (2013). Factors affecting thermal resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in shell egg contents and use of heat-ozone combinations for egg pasteurization. Journal of Food Protection, 76(2), 213-219. https://doi.org/10.4315/0362-028X.JFP-12-324

Phillips, C. R., & Kaye, S. (1949). The sterilizing action of gaseous ethylene oxide. American Journal of Hygiene, 50, 270-279.

Phillips, G. B., & Miller, W. S. (1973). Industrial sterilization. Proceedings of an international symposium held in Amsterdam, 1972 (No. CONF-7209100-). Duke University Press.

Picouet, P. A., Sarraga, C., Cofán, S., Belletti, N., & Guardia, M. D. (2015). Effects of thermal and high-pressure treatments on the carotene content, microbiological safety, and sensory properties of acidified and of non-acidified carrot juice. LWT-Food Science and Technology, 62(1), 920-926. https://doi.org/10.1016/j.lwt.2014.07.027

Pirani, S. (2010). Application of ozone in food industry. Unpublished doctoral dissertation). Doctoral Program in Animal Nutrition and Food Safety. Università degli Studi di Milano, Milan, Italy.

Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H. S., & Awuah, G. B. (2003). Radio frequency heating of foods: principles, applications, and related properties-a review. Critical Reviews in Food Science and Nutrition, 43(6), 587-606. https://doi.org/10.1080/10408690390251129

Podolak, R., Enache, E., Stone, W., Black, D. G., & Elliott, P. H. (2010). Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods. Journal of food protection, 73(10), 1919-1936. https://doi.org/10.4315/0362-028X-73.10.1919

Potts, M. (1999). Mechanisms of desiccation tolerances in cyanobacteria. European Journal of Phycology, 34 (4), 319-328. https://doi.org/10.1080/09670269910001736382

Purevdorj, D., Noriyuki, I., Isao, H., & Osamu, A. (2002). Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments. Journal of Food Engineering, 53 (4), 341-346. https://doi.org/10.1016/S0260-8774(01)00174-1

Queguiner, C., Dumay, E., Cavalier, C., & Cheftel, J. C. (1989). Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties. International Journal of Food Science & Technology, 24 (6), 601-612. https://doi.org/10.1111/j.1365-2621.1989.tb00686.x

Rachon, G., Peñaloza, W., & Gibbs, P. A. (2016). Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods. International Journal of Food Microbiology, 231, 16-25. https://doi.org/10.1016/j.ijfoodmicro.2016.04.022

Rademacher, B., Pfiffer, B., & Kessler, H. G. (1998). Inactivation of microorganisms and enzymes in pressure treated raw milk. In: N.S. Issacs (Ed.), High pressure food science, bioscience and chemistry (pp. 145-151). The Royal Society of Chemistry.

Rane, B., Bridges, D. F., & Wu, V. C. (2020). Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns. Food Microbiology, 92, 103576. https://doi.org/10.1016/j.fm.2020.103576

Raso, J., & Gustavo, V. B. (2003). Nonthermal preservation of foods using combined processing techniques. Critical Reviews in Food Science and Nutrition, 43, 265-285. https://doi.org/10.1080/10408690390826527

Ray, B., & Bhunia, A. (2007). Control by irradiation. In Fundamental Food Microbiology (pp. 411-416). CRC Press.

Rendlen, M. (2004). Hygienic problems of phytogenic raw materials for food production with special emphasis to herbs and spices. Food Science and Biotechnology, 13 (2),262-268.

Riaz, M. N. (2000). Extruders in food applications. CRC Press.

Rice, R. G., Robson, C. M., Miller, G. W., & Archibald, G. H. (1981). Uses of ozone in drinking water treatment. Journal - AWWA, 73 (1), 44-57. https://doi.org/10.1002/j.1551-8833.1981.tb04637.x

Riedel, K., & Lehner, A. (2007). Identification of proteins involved in osmotic stress response in Enterobacter sakazakii by proteomics. Proteomics, 7(8), 1217-1231. https://doi.org/10.1002/pmic.200600536

Rifna, E. J., Sushil, K. S., Snehasis, C., & Madhuresh, D. (2019). Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances. Food Research International, 126, 108654. https://doi.org/10.1016/j.foodres.2019.108654

Rodriguez-Urrego, J., Silvia, H., Echeita-Sarriondia, A., Pilar, S.o., Simon, F., & de Salvador, M. (2010). Nationwide outbreak of Salmonella serotype kedougou associated with infant formula, Spain, 2008. Eurosurveillance, 15 (22), 19582. https://doi.org/10.2807/ese.15.22.19582-en

Roller, S. D., Olivieri, V. P., & Kawata, K., (1980). Mode of bacterial inactivation by Chlorine dioxide. Water Research, 14(6), 635-641. https://doi.org/10.1016/0043-1354(80)90121-9

Römling, U. (2005). Characterization of the rdar morphotype, a multicellular behaviour in Enterobacteriaceae. Cellular and Molecular Life Sciences, 62(11), 1234-1246. https://doi.org/10.1007/s00018-005-4557-x

Romling, U., Bokranz W., Rabsch W., Zogaj X., Nimtz M., & Tschape H. (2003). Occurrence and regulation of the multicellular morphotype in Salmonella serovars important in human disease. International Journal of Medical Microbiology, 293, 273-285. https://doi.org/10.1078/1438-4221-00268

Rushdy, A. A., Stuart, J. M., Ward, L. R., Bruce, J., Threlfall, E. J., Punia, P., & Bailey, J. R. (1998). National outbreak of Salmonella senftenberg associated with infant food. Epidemiology & Infection, 120(2), 125-128. https://doi.org/10.1017/S0950268897008546

Saadi, S., Alimohammadi, M., Nabizadeh, R., Mesdaghinia, A., Aslani, H., Nazmara, S., Ghani, M., Mahmoodi, B., Asgari, M., & Mousavipour, N. (2014). Evaluating efficiency of radio waves for microbial removal in water samples. Journal of Advances in Environmental Health Research, 2(3), 157-164. https://doi.org/10.22102/jaehr.2014.40158

Sánchez-Maldonado, A. F., Alvin, L., & Jeffrey, F. M. (2018). Methods for the control of foodborne pathogens in low-moisture foods. Annual Review of Food Science and Technology, 9, 177-208. https://doi.org/10.1146/annurev-food-030117-012304

Sapers, G. M., & Gilbert, F. S. (1998). Hydrogen peroxide disinfection of minimally processed fruits and vegetables. Food Technology (USA), 52, 48-52.

Schlüter, O., Jörg, E., Christian, H., Michael, H., Angelika, R., Karl-Heinz, E., Thomas, H., Dietrich, K., & Gerhard, E. (2013). Opinion on the use of plasma processes for treatment of foods. Molecular Nutrition & Food Research, 57(5), 920-27. https://doi.org/10.1002/mnfr.201300039

Schweiggert, U., Reinhold, C., & Andreas, S. (2007). Conventional and alternative processes for spice production - a review. Trends in Food Science & Technology, 18 (5),260-68. https://doi.org/10.1016/j.tifs.2007.01.005

Scott, D. B. M. (1975). The effect of ozone on nucleic acids and their derivatives. In W. J. Blogoslawski & R. G. Rice (Eds.), Aquatic applications of ozone (pp. 1-15). International Ozone Institute.

Selma, M. V., Ana, M. I., Marita, C., & Trevor, S. (2008). Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe. Food Microbiology, 25 (4), 558-65. https://doi.org/10.1016/j.fm.2008.02.006

Seydim, G. Z. B., Greene, A. K., & Seydim, A. C. (2004). Use of ozone in the food industry. LWT-Food Science and Technology, 37(4), 453-460. https://doi.org/10.1016/j.lwt.2003.10.014

Shah, M. K., Gladys, A., Julie, S., Kari, G., & Teresa, M. B. (2017). Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods. International Journal of Food Microbiology, 244, 111-18. https://doi.org/10.1016/j.ijfoodmicro.2017.01.003

Shazman, A., Mizrahi, S., Cogan, U., & Shimoni, E. (2007). Examining for possible non-thermal effects during heating in a microwave oven. Food Chemistry, 103(2), 444-453. https://doi.org/10.1016/j.foodchem.2006.08.024

Sheth, A. N., Mike, H., Nehal, P., Gwen, E., Cathy, L., Carmen, C., Elizabeth, V., Katherine, N., Cheryl, B., & Thai-An, N. (2011). A national outbreak of Salmonella serotype Tennessee infections from contaminated peanut butter: A new food vehicle for salmonellosis in the United States. Clinical Infectious Diseases, 53 (4), 356-362. https://doi.org/10.1093/cid/cir407

Shintani, H., Akikazu, S., Peter, B., & Gerald, M. (2010). Gas plasma sterilization of microorganisms and mechanisms of action (review). Experimental and Therapeutic Medicine, 1(5), 731-38. https://doi.org/10.3892/etm.2010.136

Song, W. J., Sung, H. J., Kim, S. Y., Kim, K. P., Ryu, S., & Kang, D. H. (2014). Inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation. International Journal of Food Microbiology, 172, 125-129 https://doi.org/10.1016/j.ijfoodmicro.2013.11.017

Sook, Y. M., Wahidu, Z., & Tajul, A. Y. (2015). Effect of superheated steam treatment on changes in moisture content and color properties of coconut slices. International Journal on Advanced Science, Engineering, and Information Technology, 5(2), 80-83.

Spector, M. P., & Kenyon, W. J. (2012). Resistance and survival strategies of Salmonella enterica to environmental stresses. Food Research International, 45(2), 455-481. https://doi.org/10.1016/j.foodres.2011.06.056

Spilimbergo, S., Matthews, M. A., & Cinquemani, C. (2010). Supercritical fluid pasteurization and food safety. Alternatives to Conventional Food Processing, 153-195.

Suhaj, M., Rácová, J., Polovka, M., & Brezová, V. (2006). Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.). Food Chemistry, 97(4), 696-704 https://doi.org/10.1016/j.foodchem.2005.05.048

Sumner, S. S., Sandros, T. M., Harmon, M. C., Scott, V. N., & Bernard, D. T. (1991). Heat resistance of Salmonella typhimurium and Listeria monocytogenes in sucrose solutions of various water activities. Journal of Food Science, 56, 1741-1743. https://doi.org/10.1111/j.1365-2621.1991.tb08684.x

Sun, S., Nathan, M. A., & Susanne, K. (2014). Atmospheric pressure plasma treatment of black peppercorns inoculated with Salmonella and held under controlled storage. Journal of Food Science, 79(12), E2441-46. https://doi.org/10.1111/1750-3841.12696

Surowsky, B., Antje, F., Nathalie, G., Oliver, S., & Dietrich, K. (2014). Impact of cold plasma on Citrobacter Freundii in apple juice: inactivation kinetics and mechanisms. International Journal of Food Microbiology, 174, 63-71. https://doi.org/10.1016/j.ijfoodmicro.2013.12.031

Sweeney, L. M., Kirman, C. R., Albertini, R. J., Tan, Y. M., Clewell III, H. J., Filser, J. G., György C., Lynn H. P., Marcy, I., Banton, C., Graham, J., Larry, S., & Andrews, L. S. (2009). Derivation of inhalation toxicity reference values for propylene oxide using mode of action analysis: example of a threshold carcinogen. Critical Reviews in Toxicology, 39(6), 462-486. https://doi.org/10.1080/10408440902837959

Sy, K. V., Melinda, B. M., David, M. H., & Larry, R. B. (2005). Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157: H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. Journal of Food Protection, 68 (6), 1176-1187. https://doi.org/10.4315/0362-028X-68.6.1176

Takamatsu, T., Kodai, U., Yota, S., Miyahara, H., Yuriko, M., Atsuo, I., Norihiko, I., Masahiro, K., Takeshi, A., & Akitoshi, O. (2015). Microbial inactivation in the liquid phase induced by multigas plasma jet. Plos One, 10(7), e0132381. https://doi.org/10.1371/journal.pone.0132381

Tao, Y., Da-Wen, S., Eamonn, H., & Alan, L. K. (2014). High-pressure processing of foods: An overview. In D.-W. Sun (Ed.), Emerging technologies for food processing (pp. 3-24). Academic Press. https://doi.org/10.1016/B978-012676757-5/50003-7

Tapia, M. S., Alzamora, S. M., & Chirife, J. (2020). Effects of water activity (aw) on microbial stability as a hurdle in food preservation. In G. V. Barbosa-Cánovas, A. J. Fontana Jr., S. J. Schmidt, & T. P. Labuza (Eds.), Water activity in foods: Fundamentals and applications (pp. 323-355). https://doi.org/10.1002/9781118765982.ch14

Terry, D. R., Gaffar, A., & Sagers, R. D. (1966). Filament formation in Clostridium acidiurici under conditions of elevated temperatures. Journal of Bacteriology, 91, 1625-1634.

Thirumdas, R., Chaitanya, S., & Uday, S. A. (2015). Cold plasma: a novel non-thermal technology for food processing. Food Biophysics, 10(1), 1-11. https://doi.org/10.1007/s11483-014-9382-z

Tiwari, G., Wang, S., Tang, J., & Birla, S. L. (2011). Analysis of radio frequency (RF) power distribution in dry food materials. Journal of Food Engineering, 104(4), 548-556. https://doi.org/10.1016/j.jfoodeng.2011.01.015

Tomkins, R. G. (1932). The inhibition of the growth of meat-attacking fungi by carbon dioxide. Journal of the Society of Chemical Industry, 51, 261T-264T.

Torlak, E., Durmuş, S., & Pelin, U. (2013). Efficacy of gaseous ozone against Salmonella and microbial population on dried oregano. International Journal of Food Microbiology, 165 (3), 276-280. https://doi.org/10.1016/j.ijfoodmicro.2013.05.030

Trinetta, V., Morgan, M. T., & Linton, R. H. (2010). Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Food Microbiology, 27 (8), 1009-15. https://doi.org/10.1016/j.fm.2010.06.009

Trompeter, F. J., Neff, W. J., Franken, O., Heise, M., Neiger, M., Shuhai, L., Pietsch, G. J., & Saveljew, A. B. (2002). Reduction of Bacillus subtilis and Aspergillus niger Spores using nonthermal atmospheric gas discharges. IEEE Transactions on Plasma Science, 30 (4),1416-23. https://doi.org/10.1109/TPS.2002.804182

U.S. Food and Drug Administration. (2009). Records from FDA pursuant to the Freedom of Information Act: Peanut Corporation of America, form FDA 483. 1/09/09-2/05/09. https://www.fda.gov/media/74784/download

Ukuku, D. O. (2004). Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp. International Journal of Food Microbiology, 95 (2), 137-46. https://doi.org/10.1016/j.ijfoodmicro.2004.01.021

Ukuku, D. O., Charles, O., & Sudarsan, M. (2012). Behavior of Escherichia coli bacteria in whey protein concentrate and corn meal during twin screw extrusion processing at different temperatures. Journal of Food Processing and Technology, 3 (4),150

Unicomb, L. E., Simmons, G., Merritt, T., Gregory, J., Nicol, C., Jelfs, P., Kirk, M., Tan, A., Thomson, R., & Adamopoulos, J. (2005). Sesame seed products contaminated with salmonella: three outbreaks associated with Tahini. Epidemiology & Infection, 133 (6), 1065-1072. https://doi.org/10.1017/S0950268805004085

Usera, M. A., Echeita, A., Aladuena, A., Blanco, M. C., Reymundo, R., Prieto, M. I., Tello, O., Cano, R., Herrera, D., & Martinez-Navarro, F. (1996). Interregional foodborne salmonellosis outbreak due to powdered infant formula contaminated with lactose-fermenting Salmonella Virchow. European Journal of Epidemiology, 12(4), 377-381. https://doi.org/10.1007/BF00145301

Vandekinderen, I., Devlieghere, F., Van Camp, J., Kerkaert, B., Cucu, T., Ragaert, P., De Bruyne, J., & De Meulenaer, B. (2009). Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide. International Journal of Food Microbiology, 131(2-3), 138-144. https://doi.org/10.1016/j.ijfoodmicro.2009.02.004

Verma, T., & Jeyamkondan, S. (2019). Conical twin-screw extrusion is an effective inactivation process for Salmonella in low-moisture foods at temperatures above 65°C. LWT, 114, 108369. https://doi.org/10.1016/j.lwt.2019.108369

Verma, T., Chaves, B. D., Howell jr, T., & Subbiah, J. (2021). Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves. Food Microbiology, 96, 103710. https://doi.org/10.1016/j.fm.2020.103710

Verma, T., Xinyao, W., Soon, K. L., Andreia, B., Kent, M. E., Jayne, S., Nathan, M. A., Harshavardhan, T., & Jeyamkondan, S. (2018a). Response surface methodology for Salmonella inactivation during extrusion processing of oat flour. Journal of Food Protection, 81 (5), 815-26. https://doi.org/10.4315/0362-028X.JFP-17-347

Verma, T., Wei X., Lau S. K., Bianchini A., Eskridge K. M., & Subbiah . (2018b). Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during extrusion of low-moisture food. Journal of Food Science, 83 (4), 1063-1072. https://doi.org/10.1111/1750-3841.14110

Verma, T., & Subbiah, J. (2020). Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food. Food Control, 115, 107293. https://doi.org/10.1016/j.foodcont.2020.107293

Vijayakumar, S. R., Kirchhof, M. G., Patten, C. L., & Schellhorn, H. E. (2004). RpoS-regulated genes of Escherichia coli identified by random lacZ fusion mutagenesis. Journal of Bacteriology, 186(24), 8499-8507. https://doi.org/10.1128/JB.186.24.8499-8507.2004

Vorob'eva, L. I. (2003). Stressors, stress reactions, and survival of bacteria: a review. Applied Biochemistry Microbiology, 40, 217-224. https://doi.org/10.1023/B:ABIM.0000025941.11643.19

Vurma, M., Ram, B. P., Sudhir, K. S., & Ahmed, E. Y.o. (2009). Inactivation of Escherichia coli O157:H7 and natural microbiota on spinach leaves using gaseous ozone during vacuum cooling and simulated transportation. Journal of Food Protection, 72 (7), 1538-46. https://doi.org/10.4315/0362-028X-72.7.1538

Wang, S., Tang, J., Sun, T., Mitcham, E. J., Koral, T., & Birla, S. L. (2006). Considerations in design of commercial radio frequency treatments for postharvest pest control in in-shell walnuts. Journal of Food Engineering, 77(2), 304-312. https://doi.org/10.1016/j.jfoodeng.2005.06.037

Wei, C. I., Balaban, M. O., Fernando, S. Y., & Peplow, A. J. (1991). Bacterial effect of high- pressure CO2 treatment on foods spiked with Listeria or Salmonella. Journal of Food Protection, 54(3), 189-193 https://doi.org/10.4315/0362-028X-54.3.189

Wei, X., Chen, L., Chaves, B. D., Ponder, M. A., & Subbiah, J. (2021). Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn. LWT-Food Science and Technology, 140, 110742. https://doi.org/10.1016/j.lwt.2020.110742

Wei, X., Lau, S. K., Stratton, J., Irmak, S., & Subbiah, J. (2019). Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper. Food Microbiology, 82, 388-397. https://doi.org/10.1016/j.fm.2019.03.007

Wei, X., Soon, K. L., Jayne, S., Sibel, I., Andreia, B., & Jeyamkondan, S. (2018). Radio-frequency processing for inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in black peppercorn. Journal of Food Protection, 81(10), 1685-95. https://doi.org/10.4315/0362-028X.JFP-18-080

Weissman, J. B., Rmad, D., Miles, W., Swanston, N., & Ali, S. (1977). An island-wide epidemic of salmonellosis in Trinidad traced to contaminated powdered milk. West Indian Medical Journal, 26 (3), 135-143.

Weltmann, K. D., Ronny, B., Thomas, W., Ehlbeck, J., Foest, R., Stieber, M., & Kindel, E. (2008). Antimicrobial treatment of heat sensitive products by miniaturized Atmospheric Pressure Plasma Jets (APPJs). Journal of Physics D: Applied Physics, 41 (19),194008.

Werber, D., Dreesman, J., Feil, F., Van, T. U., Fell, G., Ethelberg, S., Hauri, A. M., Roggentin, P., Prager, R., Fisher, I. S., & Behnke, S. C., (2005). International outbreak of Salmonella Oranienburg due to German chocolate. BMC Infectious Diseases, 5(1), 1-10. https://doi.org/10.1186/1471-2334-5-7

Wesley, F., Rourke, B., & Darbishire, O. (1965). The formation of persistent toxic chlorohydrins in foodstuffs by fumigation with ethylene oxide and with propylene oxide. Journal of Food Science, 30 (6), 1037-1042. https://doi.org/10.1111/j.1365-2621.1965.tb01883.x

White, A. P., Gibson, D. L., Kim, W., Kay, W. W., & Surette, M. G. (2006). Thin aggregative fimbriae and cellulose enhance long-term survival and persistence of Salmonella. Journal of Bacteriology, 188(9), 3219-3227. https://doi.org/10.1128/JB.188.9.3219-3227.2006

White, G. C. (2010). White's handbook of chlorination and alternative disinfectants. Wiley.

Wilson, D. R., Lukasz, D., Sandra, S., Roy, M., & Tim, F. B. (2008). High pressure in combination with elevated temperature as a method for the sterilization of food. Trends in Food Science & Technology, 19(6), 289-299. https://doi.org/10.1016/j.tifs.2008.01.005

Winfield, M. D., & Groisman, E. A. (2003). Role of nonhost environments in the lifestyles of Salmonella and Escherichia coli. Applied and Environmental Microbiology, 69(7), 3687-3694. https://doi.org/10.1128/AEM.69.7.3687-3694.2003

Yordanov, D. G., & Angelova, G. V. (2010). High pressure processing for foods preserving. Biotechnology & Biotechnological Equipment, 24 (3), 1940-1945. https://doi.org/10.2478/V10133-010-0057-8

Young, I., Waddell, L., Cahill, S., Kojima, M., Clarke, R., & Rajić, A. (2015). Application of a rapid knowledge synthesis and transfer approach to assess the microbial safety of low-moisture foods. Journal of Food Protection, 78(12), 2264-2278. https://doi.org/10.4315/0362-028X.JFP-15-146

Yu, L., Meng, Y., Ramaswamy, H. S., & Boye, J. (2014). Residence time distribution of soy protein isolate and corn flour feed mix in a twin-screw extruder. Journal of Food Processing and Preservation, 38(1), 573-584. https://doi.org/10.1111/jfpp.12005

Zhang, J., Nishita, D., Courtney, G., Michael, A. M., Lashanda, N. W., Karen, F. F., Alvin, F., Michael, J. D., Martine, L., & Yuehuei, H. (2006). On the mechanisms of deactivation of Bacillus atrophaeus spores using supercritical carbon dioxide. The Journal of Supercritical Fluids, 38(2), 268-273. https://doi.org/10.1016/j.supflu.2006.02.015

Zhao, J., & Peter, M. C. (1995). Microbial decontamination of black pepper by ozone and the effect of the treatment on volatile oil constituents of the spice. Journal of the Science of Food and Agriculture, 68 (1), 11-18. https://doi.org/10.1002/jsfa.2740680103

Zhao, Y., Wei, Z., Ruijin, Y., Jaideep, S. S., & Fanbin, K. (2017). Radio frequency heating to inactivate microorganisms in broccoli powder. Food Quality and Safety, 1(1), 93-100. https://doi.org/10.1093/fqsafe/fyx005

Zoz, F., Grandvalet, C., Lang, E., Iaconelli, C., Gervais, P., Firmesse, O., Guyot, S., & Beney, L. (2017). Listeria monocytogenes ability to survive desiccation: Influence of serotype, origin, virulence, and genotype. International Journal of Food Microbiology, 248, 82-89. https://doi.org/10.1016/j.ijfoodmicro.2017.02.010

Validation of process technologies for enhancing the safety of low-moisture foods: A review.

Journal

Informations de publication

Résumé

Identifiants

Substances chimiques

Types de publication

Langues

Sous-ensembles de citation

Pagination

Subventions

Informations de copyright

Références

Auteurs

Surabhi Wason (S)

Tushar Verma (T)

Jeyamkondan Subbiah (J)

Articles similaires

Study on the mechanical properties of granite responses of cyclic heating and water cooling considering microcosmic and energy.

Determination of reasonable ice amount in foam box of pasteurized milk under air logistics mode.

Cooling lactating sows exposed to early summer heat wave alters circadian patterns of behavior and rhythms of respiration, rectal temperature, and saliva melatonin.

Neural network based estimates of the climate impact on mortality in Germany: application to storyline climate simulations.

Classifications MeSH