Evidence map›Paper›PMID 40243276›Full record

ArticleJournal of food science2025

Modeling the combined impact of water activity and temperature on Salmonella Montevideo thermal inactivation on dried chili peppers.

Natoavina T Faliarizao, Jemel Fanfan, Narindra Randriamiarintsoa, Muhammad Siddiq, Teresa M Bergholz, Kirk D Dolan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Natoavina T FaliarizaoDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Jemel FanfanDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Narindra RandriamiarintsoaDepartment of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan, USA.
Muhammad SiddiqDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Teresa M BergholzDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Kirk D DolanDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.ORCID https://orcid.org/0000-0002-5118-5960

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Salmonella contamination in low-moisture foods remains a continuing food safety and public health problem. The World Health Organization ranked unprocessed red chili peppers as the spice with the highest risk of Salmonella contamination in a risk assessment-based report in 2022. Therefore, appropriate mitigation strategies are required to control Salmonella contamination in dried chilies. The objectives of this research were to investigate thermal inactivation of Salmonella on dried chili peppers at a

Indexed as

CapsicumSalmonellaWaterColony Count, MicrobialFood ContaminationFood HandlingFood MicrobiologyHot TemperatureTemperatureWatercapsicummathematical modelingSalmonellathermal resistancewater activity

Identifiers

PMID40243276
PMCPMC12005070

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.