Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.

TitleIncreased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
Publication TypeJournal Article
Year of Publication2013
AuthorsHe Y, Li Y, Salazar JK, Yang J, Tortorello ML, Zhang W
JournalApplied and environmental microbiology
Volume79
Issue15
Pagination4763-7
Date Published2013 Aug
Abstract

Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90 °C. The difference in thermal resistance was less notable when strains were treated at 126 °C. Using scanning electron microscopy, we observed minor morphological changes of S. enterica cells resulting from desiccation and rehydration processes in peanut oil.

DOI10.1098/rstb.2013.0025
Alternate JournalAppl. Environ. Microbiol.