Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter - PubMed (original) (raw)

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

Yingshu He et al. Appl Environ Microbiol. 2013 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.

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Figures

Fig 1

Fig 1

Box plots showing log reductions of S. Typhimurium and S. Tennessee at 90°C and 126°C in peanut butters A (low fat) and E (regular fat) with adjusted water activities. The horizontal bars and stars in boxes represent median and mean values, respectively; box edges represent the upper and lower hinges of the H spread.

Fig 2

Fig 2

Scanning electron micrographs at a magnification of ×10,000 of fresh S. enterica cells in BHI broth (A, B, and C), desiccated S. enterica cells after 1-week (D, E, and F) or 4-week (G, H, and I) incubation in peanut oil (aw, 0.2) at 25°C, or desiccated S. enterica cells after 2-h (J, K, and L), 4-h (M, N, and O), or 8-h (P, Q, and R) rehydration in PBS at 25°C. PT30, S. Enteritidis BSS-1045; LT2, S. Typhimurium LT2; TEN, S. Tennessee K4643.

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References

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