title: Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.
abstract: Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment.
authors.affiliation: Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.
authors.forename: Yingshu
authors.initials: Y
authors.lastname: He
authors.forename: Dongjing
authors.initials: D
authors.lastname: Guo
authors.forename: Jingyun
authors.initials: J
authors.lastname: Yang
authors.forename: Mary Lou
authors.initials: ML
authors.lastname: Tortorello
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
mesh_terms: D010367:Arachis; D002079:Butter / Q000382:microbiology*; D002241:Carbohydrates / Q000032:analysis; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000502:physiology* / Q000528:radiation effects*; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis; D050296:Microbial Viability / Q000528:radiation effects*; D011506:Proteins / Q000032:analysis; D019779:Salmonella enterica / Q000502:physiology* / Q000528:radiation effects*; D012965:Sodium Chloride / Q000032:analysis
chemical_list: D002241:Carbohydrates; D008055:Lipids; D011506:Proteins; D012965:Sodium Chloride; D002079:Butter