Thermal Death Kinetics of Three Representative Salmonella enterica Strains in Toasted Oats Cereal.

ABSTRACT: Several reports have indicated that the thermal tolerance of Salmonella at low-water activity increases significantly, but information on the impact of diverse food matrices is still scarce. The goal of this research was to determine the kinetic parameters (decimal reduction time, D; time required for the first decimal reduction, δ) of thermal resistance of Salmonella in a previously cooked low water activity food. Commercial toasted oats cereal (TOC) was used as the food model, with or without sucrose (25%) addition. TOC samples were inoculated with 10⁸ CFU/mL of a single strain of one of three Salmonella serovars (Agona, Tennessee, Typhimurium). TOC samples were ground and equilibrated to a_w values of 0.11, 0.33 and 0.53, respectively. Ground TO

SUBMITTER: Chick M 

PROVIDER: S-EPMC9416204 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature