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Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
|Title||Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.|
|Publication Type||Journal Article|
|Year of Publication||2013|
|Authors||He Y, Li Y, Salazar JK, Yang J, Tortorello ML, Zhang W|
|Journal||Applied and environmental microbiology|
|Date Published||2013 Aug|
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.
|Alternate Journal||Appl. Environ. Microbiol.|