Center for Low-Moisture Food Safety

Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension

August 03, 2022

Low-moisture food safety is getting attention due to increasing foodborne recalls and outbreaks. However, limited studies have assessed the food safety challenges and research and extension need of the low-moisture food industry.

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Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension

Did you find this article useful?

You Might Also Be Interested In

Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying

Effect of bed-depth on Inactivation of Enterococcus faecium NRRL B-2354 During Hot-Air Drying of Fresh Cut Apple Cubes

Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli

Impact of Chocolate Coating on the Survival of Salmonella on Dried Nuts and Fruits

Inspired and in-person: face-to-face programming returns for Michigan 4-H

Fairs and 4-H: the tradition continues in 2021

Center for Low-Moisture Food Safety