ILSI entities around the world publish scientific research articles, literature reviews, gap analyses, and meeting proceedings in peer-reviewed journals and publications. Our research has a flawless track record. In fact, not one of the 1,000+ articles ILSI has published since our organization's founding has ever been retracted.
In addition, ILSI publishes books, monographs, white papers, and newsletters. Our commitment to the highest scientific standards and our adherence to rigorous scientific principles demonstrate ILSI's integrity in research.
Browse ILSI's research publications, including the latest findings and in-depth analyses that contribute to advancing knowledge in the nutrition, food safety, sustainability, and health fields. Whether you're a fellow researcher, a student, or simply curious, our scientific articles provide valuable insights into the work that drives innovation and discovery.
Below, our publications are listed by publication date, from the newest article to the oldest. You can also filter the list by title or publication type.
ILSI's Research Library:
Publication Date
A to Z
A Review of Vitamin D Fortification: Implications for Nutrition Programming in Southeast Asia]
Food and Nutrition Bulletin, 2013
- ILSI Southeast Asia Region
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.
A Scientific Basis for Regulations on Pathogenic Microorganisms in Foods
1995
- ILSI Europe
Dairy, Food and Environmental Sanitation. 1995;15(5):301-308.
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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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