Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant

This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavored candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of Salmonella after six and twelve months of storage. Fondant ingredients mixed with inoculated peanut butter at a starting temperature of 70 degrees C led to 2.2 and 2.9 log cfu reduction in level of surviving Salmonella after 10 and 20 min of mixing respectively. A lower mixing temperature (65 degrees C) resulted in 1.2 log cfu reduction at both 10 and 20 min. Flavored fondant from both mixing temperatures were then stored at room temperature. During storage for up to 7 weeks, there was reduction in the level of surviving salmonellae by an average of 0.58 log cfu/week. The combination of heated mixing and storage for 5 weeks resulted in a 5-log reduction in the colony counts of salmonellae. In comparison, the average reduction of the inoculum in peanut butter was 0.45 log cfu per week totaling 3.16 log cfu after 7 weeks of storage. This study suggests that common candy industry mixing temperatures will not lead to a significant lethality of Salmonella in this product. Although the heated mixing followed by storage of flavored fondant for five weeks at room temperature provided a Slog reduction in Salmonella survival, there was a presence of Salmonella in samples for up to twelve months of room temperature storage. Therefore, the need for good sanitation practices exists. (C) 2011 Elsevier Ltd. All rights reserved.