Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 79, Issue 15, Pages 4763-4767Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.01028-13
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Funding
- Food Research Initiative from the USDA National Institute of Food Agriculture, Food Safety and Epidemiology: Biological Approaches for Food Safety program [93231]
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Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90 degrees C. The difference in thermal resistance was less notable when strains were treated at 126 degrees C. Using scanning electron microscopy, we observed minor morphological changes of S. enterica cells resulting from desiccation and rehydration processes in peanut oil.
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