Laboratory, Environmental, and Epidemiologic Investigation and Regulatory Enforcement Actions in Response to an Outbreak of Salmonella Bredeney Infections Linked to Peanut Butter

Background.  In September 2012, the Centers for Disease Control and Prevention (CDC), U.S. Food and Drug Administration (FDA), and state and local partners investigated an outbreak of Salmonella enterica serovar Bredeney linked to peanut butter (PB). Methods.  A case was defined as infection with the outbreak strain of Salmonella Bredeney between June 1, 2012 and […]

Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings

A study was done to determine the rate of inactivation of Salmonella in cookie and cracker snack sandwiches. Two cookie bases (chocolate and vanilla) and cheese crackers, along with high-sugar chocolate and peanut butter-based crème cookie fillings and peanut butter- and cheese-based cracker fillings, were obtained from commercial sources. Fillings and sandwiches containing fillings that […]

Subtyping of Salmonella Food Isolates Suggests the Geographic Clustering of Serotype Telaviv

Salmonella is commonly found in a variety of food products and is a major cause of bacterial foodborne illness throughout the world. In this study, we investigated the prevalence and diversity of Salmonella in eight different food types: sheep ground meat, cow ground meat, chicken meat, cow offal, traditional Sanliurfa cheese, unripened feta cheese, pistachios, […]

The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity

The overall goal of this study was to develop a set of process design principles for low-energy X-ray irradiation of tree nuts . Almonds and walnuts were inoculated with Salmonella Enteritidis PT30 and Salmonella Tennessee; and conditioned to four different water activities (0.23; 0.45; 0.64; and 0.84 aw). Thereafter; the inoculated/conditioned samples were irradiated to […]

Application of emerging technologies to control Salmonella in foods: A review

Salmonella is one of the major causes of foodborne illnesses in United States and many other parts of the world. The ubiquitous nature of the organisms and innumerous serotypes present in various foods make it challenging for researchers to strive for its elimination. In the past decade; various novel technologies have emerged with great potential […]

Risk of salmonellosis from consumption of almonds in the North American market

Salmonellosis outbreaks from consumption of raw almonds in 2001 and 2004 led to regulations that require mandatory treatment of almonds sold in North America to give a minimum 4-log reduction of Salmonella. This study aims to: 1) assess the risk of salmonellosis associated with almond consumption in North America; with current treatments in effect; 2) […]