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

Appl Environ Microbiol. 2013 Aug;79(15):4763-7. doi: 10.1128/AEM.01028-13. Epub 2013 May 31.

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.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Arachis / chemistry*
  • Arachis / microbiology*
  • Carbohydrates / analysis
  • Colony Count, Microbial
  • Desiccation
  • Fats / analysis
  • Food Microbiology*
  • Heat-Shock Response*
  • Hot Temperature
  • Microbial Viability / radiation effects
  • Microscopy, Electron, Scanning
  • Peanut Oil
  • Plant Oils / chemistry
  • Salmonella enterica / cytology
  • Salmonella enterica / physiology*
  • Salmonella enterica / radiation effects
  • Serotyping
  • Water / chemistry*

Substances

  • Carbohydrates
  • Fats
  • Peanut Oil
  • Plant Oils
  • Water