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

Due to recent large outbreaks, peanuts have been considered a product of potential risk for Salmonella. Usually, peanut products show a low water activity (aw) and high fat content, which contribute to increasing the thermal resistance and survival of Salmonella. This study evaluated the long-term k...

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Veröffentlicht in:	PloS one 2018-02, Vol.13 (2), p.e0192457
Hauptverfasser:	Nascimento, Maristela S, Carminati, Joyce A, Morishita, Karen N, Amorim Neto, Dionísio P, Pinheiro, Hildete P, Maia, Rafael P
Format:	Artikel
Sprache:	eng
Schlagworte:	Arachis - microbiology Biology and Life Sciences Carbohydrates Confectionery Contamination Dynamics (Mechanics) E coli Engineering Escherichia coli Food Contamination Food science Heat resistance Inoculum Kinetics Level (quantity) Medicine and Health Sciences Nuts Outbreaks Peanut products Peanuts Physical Sciences Research and Analysis Methods Salmonella Salmonella enterica Salmonella typhimurium Salmonella typhimurium - physiology Shelf life Storage Survival Thermal resistance Viability Water activity
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