Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter-Reference-Cited by-同舟云学术

Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter

Published:2011-12 Issue:23 Volume:77 Page:8434-8438
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

He Yingshu¹,Guo Dongjing¹,Yang Jingyun²,Tortorello Mary Lou³,Zhang Wei¹

Affiliation:

1. Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501

2. University of Oklahoma Health Sciences Center, Oklahoma City, Oklahoma 73104

3. U.S. Food and Drug Administration, Bedford Park, Illinois 60501

Abstract

ABSTRACT Significant differences ( P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.06270-11

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