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

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.

SUBMITTER: He Y 

PROVIDER: S-EPMC3719514 | biostudies-literature | 2013 Aug

REPOSITORIES: biostudies-literature