Reference health
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods
82/82 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 82 checked references that resolve
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Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
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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
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Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.)
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Low--Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
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Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat
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Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating
resolves10.1016/j.foodcont.2014.08.025
Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment
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Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments
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Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review
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Microbial decontamination of food by microwave (MW) and radio frequency (RF)
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A comparative study of infrared and microwave heating for microbial decontamination of paprika powder
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Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds
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Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods
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Mycoflora and Aflatoxin Content of Hazelnuts, Walnuts, Peanuts, Almonds and Roasted Chickpeas (LEBLEBI) Sold in Turkey
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Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)
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Aflatoxin Decontamination of Artificially Contaminated Feeds by Sunlight, γ-Radiation, and Microwave Heating
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Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating
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A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling
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Application of microwaves for microbial load reduction in black pepper (<i>Piper nigrum</i> L.)
resolves10.1016/j.ijfoodmicro.2014.01.011
Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating
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Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity
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Mycotoxins: contamination of dried fruits and degradation by ozone
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Evaluation of Fungal Flora in Some Important Nut Products (Pistachio, Peanut, Hazelnut and Almond) in Tehran, Iran
resolves10.1016/j.ijfoodmicro.2011.11.004
Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice
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Verification of radio frequency pasteurization process for in-shell almonds
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Aflatoxins B1 and B2 Contamination of Peanut and Peanut Products and Subsequent Microwave Detoxification
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The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika
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Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization
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A Comprehensive Study To Explore Differences in Mycotoxin Patterns from Agro-ecological Regions through Maize, Peanut, and Cassava Products: A Case Study, Cameroon
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Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008
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A review of novel physical and chemical decontamination technologies for aflatoxin in food
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Combination of microwave and gamma irradiation for reduction of aflatoxin B1 and microbiological contamination in peanuts (Arachis hypogaea L.)
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Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize
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Occurrence of ochratoxin A, fumonisin B<sub>2</sub>and black aspergilli in raisins from Western Greece regions in relation to environmental and geographical factors
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Superheated steam reduction of deoxynivalenol in naturally contaminated wheat kernels
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Recent Trends and Developments in Infrared Heating in Food Processing
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The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
resolves10.1016/j.lwt.2011.01.021
Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates
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Detoxification of Aflatoxins in Foods and Feeds by Physical and Chemical Methods
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Methods for the Control of Foodborne Pathogens in Low-Moisture Foods
resolves10.1016/j.ijfoodmicro.2017.01.003
Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods
resolves10.1016/j.ifset.2020.102345
Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters
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Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating
resolves10.1016/j.jfoodeng.2007.09.004
Effect of infrared heating on quality and microbial decontamination in paprika powder
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Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review
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ENZYMATIC COUPLED WITH UV DEGRADATION OF AFLATOXIN B<sub>1</sub> IN RED CHILI POWDER
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Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures
resolves10.1016/j.fm.2013.04.014
Foodborne illness outbreaks from microbial contaminants in spices, 1973–2010
resolves10.1016/j.ijfoodmicro.2017.02.005
Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying
resolves10.1016/j.lwt.2018.04.095
Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354
resolves10.1016/j.lwt.2019.108369
Conical twin-screw extrusion is an effective inactivation process for Salmonella in low-moisture foods at temperatures above 65 °C
resolves10.1016/j.foodcont.2020.107293
Use of residence time versus screw speed in the response surface model for microbial inactivation during single-screw extrusion of low-moisture food
resolves10.4315/0362-028X.JFP-17-347
Response Surface Methodology for Salmonella Inactivation during Extrusion Processing of Oat Flour
resolves10.4315/0362-028X.JFP-11-509
Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity
resolves10.1016/j.biosystemseng.2017.01.001
Radiofrequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flour at different water activities
resolves10.1021/jf8002015
Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (<i>Piper nigrum</i> L.)
resolves10.1016/j.fm.2019.03.007
Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper
resolves10.1093/ajcn/80.5.1106
Human aflatoxicosis in developing countries: a review of toxicology, exposure, potential health consequences, and interventions
resolves10.1016/j.jfoodeng.2010.07.007
Infrared heating for dry-roasting and pasteurization of almonds
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Hot air-assisted radio frequency heating treatment for controling Aflatoxin B1 on corn grains
The 15 references without a DOI — listed, not checked
no DOI — not checkedClean, safe spices: guidance from the American spice trade association
no DOI — not checkedB7
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no DOI — not checkedReports of Salmonella outbreak investigations from 2015
no DOI — not checkedB21
no DOI — not checkedB26
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no DOI — not checkedB38
no DOI — not checkedB59
no DOI — not checkedB75
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no DOI — not checkedAflatoxins
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no DOI — not checkedRecalls of tree nuts and peanuts in the U.S., 2001 to present (version 2) [Table and references]
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