Increased Water Activity Reduces the Thermal Resistance of Salmonella enterica in Peanut Butter | Zendy

Yingshu He | Zendy; Ye Li | Zendy; Joelle K. Salazar | Zendy; Jingyun Yang | Zendy; Mary Lou Tortorello | Zendy; Wei Zhang | Zendy

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Increased Water Activity Reduces the Thermal Resistance of Salmonella enterica in Peanut Butter

Author(s) -

Yingshu He,

Ye Li,

Joelle K. Salazar,

Jingyun Yang,

Mary Lou Tortorello,

Wei Zhang

Publication year - 2013

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.01028-13

Subject(s) - salmonella enterica , desiccation , food science , salmonella , peanut oil , water activity , biology , serotype , heat resistance , microbiology and biotechnology , chemistry , botany , bacteria , materials science , water content , ecology , raw material , genetics , geotechnical engineering , engineering , composite material

Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressedSalmonella 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 ofS. enterica cells resulting from desiccation and rehydration processes in peanut oil.

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