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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of peanut drying and blanching on Salmonella spp.

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Author(s):
Prestes, F. S. [1] ; Pereira, A. A. M. [1] ; Silva, A. C. M. [1] ; Pena, P. O. [1] ; Nascimento, M. S. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Research International; v. 119, p. 411-416, MAY 2019.
Web of Science Citations: 2
Abstract

In order to evaluate the behavior of Salmonella during peanut drying and blanching, a study was conducted with Runner type peanuts. Samples of raw in-shell or unblanched peanuts were inoculated by spraying with a pool of five Salmonella serotypes isolated from the peanut supply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The in-shell peanuts were submitted to drying at 35 and 40 degrees C up to 18 h. After this time, the Salmonella counts went down ca. 2.0 log MPN/g at 35 and 40 degrees C. According to the Weibull model the time needed to achieve Salmonella 3-log reduction (T-3d ) and 5-log reduction (T-5d ) on the in-shell peanuts would be ca. 49 and 117 h at 35 degrees C and 35 and 79 h at 40 degrees C, respectively. The results showed that there was no statistical difference (p > .05) between either of the temperatures employed in the process. The blanching process was performed in two steps: pre-roasting (step 1) and skin removal (step 2). Reduction of up to 2.1 log MPN/g was observed after blanching at 100 degrees C/15 min plus 15 s of air impact. The skin removal process did not result in recontamination of the final sample. The Weibull model predicted 3- and 5-log reductions of Salmonella in 37.0 and 68.9 min for blanching at 95 degrees C, and in 39.1 and 114.9 min at 100 degrees C. The results demonstrated that drying and blanching processes did not generate large reductions of Salmonella in the peanut samples. Thus, the product resulting from these steps may be a possible source of cross-contamination for the processing plant and the final product. (AU)

FAPESP's process: 16/18724-3 - Characterization of Salmonella isolated from low water activity products: Virulence profile, resistance to antibiotics, biofilm formation, resistance to hygiene and technological processes
Grantee:Maristela da Silva Do Nascimento
Support Opportunities: Regular Research Grants