IAFNS is committed to sharing the results of the research we support, regardless of the outcomes. Our publications undergo stringent peer-review by qualified experts prior to publication and include disclosure of all sources of funding.
Supplement on Behavior and Obesity Prevention
Obesity Research, 2003
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Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods
Food and Environmental Virology, 2021
Low-moisture foods (LMFs) are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs and to evaluate the efficacy of advanced oxidative process treatment in the inactivation of these viruses.
Survival and Virulence of Listeria monocytogenes During Storage on Chocolate Liquor, Corn Flakes, and Dry-Roasted, Shelled Pistachios at 4ºC and 23ºC
Journal of Food Protection, 2020
The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods: chocolate liquor, corn flakes and shelled, dry-roasted pistachios.
Survival of Listeria monocytogenes During Storage on Dried Apples, Strawberries and Raisins at 4°C and 23°C
International Journal of Food Microbiology , 2020
Study found that L. monocytogenes survives for at least 1 year on dried strawberries and raisins stored at 4°C but could not be recovered from artificially contaminated dried apples.
Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat
Journal of Food Protection, 2014
Long-term survival of heat-stressed Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium was evaluated in four model peanut paste formulations with a combination of two water activity (aw) levels and two fat levels over 12 months at 20 ± 1°C.