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

Author

Listed:
  • Maristela S Nascimento
  • Joyce A Carminati
  • Karen N Morishita
  • Dionísio P Amorim Neto
  • Hildete P Pinheiro
  • Rafael P Maia

Abstract

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 kinetics of Salmonella survival on different peanut products under storage at 28°C for 420 days. Samples of raw in-shell peanuts (aw = 0.29), roasted peanuts (aw = 0.39), unblanched peanut kernel (aw = 0.54), peanut brittle (aw = 0.30), paçoca (aw = 0.40) and pé-de-moça (aw = 0.68) were inoculated with Salmonella Typhimurium ATCC 14028 at two inoculum levels (3 and 6 log cfu/ g). The Salmonella behavior was influenced (p 420 days), especially in products with aw around 0.40.

Suggested Citation

  • Maristela S Nascimento & Joyce A Carminati & Karen N Morishita & Dionísio P Amorim Neto & Hildete P Pinheiro & Rafael P Maia, 2018. "Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products," PLOS ONE, Public Library of Science, vol. 13(2), pages 1-12, February.
    • Handle: RePEc:plo:pone00:0192457
    DOI: 10.1371/journal.pone.0192457
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