Fate of Salmonella Tennessee in peanut butter at 4 and 22 °C - (Journal of Food Science, Volume 73 Issue 2 Page M82-M86, March 2008)
February 21, 2008 – 7:05 pmhttp://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2007.00638.x
ABSTRACT: This study was undertaken to determine survival characteristics of inocula of a 3-strain mixture of Salmonella Tennessee in 5 commercial brands of peanut butter (A, B, C, D, and E). Inoculated peanut butter was stored at 4 (refrigerator temperature) and 22 °C (room temperature) for up to 14 d.
After 1, 3, 5, 7, and 14 d, surviving cells, including injured cells, were enumerated on appropriate selective agar, including use of the agar overlay method. Populations in samples inoculated with 1067 CFU/g and stored for 14 d at 4 and 22 °C decreased by 0.15 to 0.65 and 0.34 to 1.29 log CFU/g, respectively, depending on the formulation. Peanut butter A showed a significantly lower number of S.
Tennessee cells when stored at 22 °C for 14 d, compared to 4 °C (P
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