English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Due to recent large outbreaks, peanuts have been considered a product of potential risk for  Salmonella . Usually, peanut products show a low water activity (a w ) and high fat content, which contribute to increasing the thermal resistance and survival of  Salmonella . This study evaluated the long-term kinetics of  Salmonella  survival on different peanut products under storage at 28°C for 420 days. Samples of raw in-shell peanuts (a w  = 0.29), roasted peanuts (a w  = 0.39), unblanched peanut kernel (a w  = 0.54), peanut brittle (a w  = 0.30),  paçoca  (a w  = 0.40) and  pé-de-moça  (a w  = 0.68) were inoculated with  Salmonella  Typhimurium ATCC 14028 at two inoculum levels (3 and 6 log cfu/ g). The  Salmonella  behavior was influenced (p<0.05) by a w , lipid, carbohydrate and protein content. In most cases for both inoculum levels, the greatest reductions were seen after the first two weeks of storage, followed by a slower decline phase. The lowest reductions were verified in  paçoca  and roasted peanuts, with counts of 1.01 and 0.87 log cfu/ g at low inoculum level and 2.53 and 3.82 log cfu/ g at high inoculum level at the end of the storage time. The highest loss of viability was observed in  pé-de-moça , with absence of  Salmonella  in 10-g after 180 days at low inoculum level. The Weibull model provided a suitable fit to the data (R 2 ≥0.81), with δ value ranging from 0.06 to 49.75 days. Therefore, the results demonstrated that  Salmonella  survives longer in peanut products, beyond the shelf life (>420 days), especially in products with a w  around 0.40.

Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products