ILSI Europe disseminates science by publishing articles on original research, literature reviews and gap analyses, and meeting proceedings in peer-reviewed journals with high impact factors. ILSI Europe also publishes books, monographs, white papers, and other reports.
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A New Reference Method for the Validation of the Nutrient Profiling Schemes Using Dietary Surveys
2007
- ILSI Europe
A Review of Characteristics of Dietary Fibers Relevant to Appetite and Energy Intake Outcomes in Human Intervention Trials
2017
- ILSI Europe
American Journal of Clinical Nutrition 2017;106(3):747-754. Commissioned by the Eating Behaviour and Energy Balance Task Force.
A Review on the Beneficial Aspects of Food Processing
2010
- ILSI Europe
Molecular Nutrition and Food Research. 2010;54:1215-1247.
A Risk-Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready-to-Eat Foods
Comprehensive Reviews in Food Science and Food Safety, 2026
- ILSI Europe
A Risk-Based Methodology for Deriving Quality Standards for Organic Contaminants in Sewage Sludge for Use in Agriculture — Conceptual Framework
2004
- ILSI Europe
Regulatory Toxicology and Pharmacology. 2004;40(3):227-251.
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Abstract
Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready-to-eat (RTE) and non-RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products. Pathogen virulence, incorporation of dried ingredients in foods, and subsequent handling of the finished foods can collectively contribute to foodborne illness risk. This review summarizes the microbiological hazards associated with dried ingredients and discusses the effectiveness of conventional and emerging decontamination treatments for reducing pathogen levels. To support the evaluation of dried ingredients for RTE and non-RTE food applications, a qualitative risk-based microbiological decision framework is presented, along with practical examples demonstrating its use to rank risks and identify appropriate mitigation strategies. The framework considers the ingredient supply chain from production and harvest through packaging of finished products and integrates available outbreak, pathogen prevalence and levels, and product-specific data. This framework is intended to support the food manufacturing and food service sectors by providing a transparent, structured approach for evaluating, managing, and communicating pathogen risks associated with dry ingredients.
Publication doi: https://doi.org/10.1111/1541-4337.70567
Read the full paper
Commissioned by the Microbiological Food Safety Task Force
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