title: Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
abstract: Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90 °C. The difference in thermal resistance was less notable when strains were treated at 126 °C. Using scanning electron microscopy, we observed minor morphological changes of S. enterica cells resulting from desiccation and rehydration processes in peanut oil.
authors.affiliation: Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois, USA.
authors.forename: Yingshu
authors.initials: Y
authors.lastname: He
authors.forename: Ye
authors.initials: Y
authors.lastname: Li
authors.forename: Joelle K
authors.initials: JK
authors.lastname: Salazar
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 / Q000737:chemistry* / Q000382:microbiology*; D002241:Carbohydrates / Q000032:analysis; D015169:Colony Count, Microbial; D003890:Desiccation; D005223:Fats / Q000032:analysis; D005516:Food Microbiology; D018869:Heat-Shock Response; D006358:Hot Temperature; D050296:Microbial Viability / Q000528:radiation effects; D008855:Microscopy, Electron, Scanning; D000074241:Peanut Oil; D010938:Plant Oils / Q000737:chemistry; D019779:Salmonella enterica / Q000166:cytology / Q000502:physiology* / Q000528:radiation effects; D012703:Serotyping; D014867:Water / Q000737:chemistry*
chemical_list: D002241:Carbohydrates; D005223:Fats; D000074241:Peanut Oil; D010938:Plant Oils; D014867:Water