Increased Water Activity Reduces the Thermal Resistance of Salmonella enterica in Peanut Butter

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.