title: Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating.
abstract: This study evaluated the efficacy of a 915 MHz microwave with 3 different levels to inactivate 3 serovars of Salmonella in peanut butter. Peanut butter inoculated with Salmonella enterica serovar Senftenberg, S. enterica serovar Typhimurium and S. enterica serovar Tennessee were treated with a 915 MHz microwave with 2, 4 and 6 kW and acid and peroxide values and color changes were determined after 5 min of microwave heating. Salmonella populations were reduced with increasing treatment time and treatment power. Six kW 915 MHz microwave treatment for 5 min reduced these three Salmonella serovars by 3.24-4.26 log CFU/g. Four and two kW 915 MHz microwave processing for 5 min reduced these Salmonella serovars by 1.14-1.48 and 0.15-0.42 log CFU/g, respectively. Microwave treatment did not affect acid, peroxide, or color values of peanut butter. These results demonstrate that 915 MHz microwave processing can be used as a control method for reducing Salmonella in peanut butter without producing quality deterioration.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea.
authors.forename: Won-Jae
authors.initials: WJ
authors.lastname: Song
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea. Electronic address: kang7820@snu.ac.kr.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D010367:Arachis / Q000737:chemistry / Q000382:microbiology*; D003116:Color; D005514:Food Irradiation / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D050296:Microbial Viability / Q000528:radiation effects; D008872:Microwaves; D012475:Salmonella / Q000254:growth & development / Q000528:radiation effects*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*
keywords: Foodborne pathogen; Inactivation; Microwave heating; Peanut butter; Salmonella