Impact of peanut roasting on Salmonella spp. survival

Author(s)

Prestes, Flavia Souza ^[1] ; Muniz da Silva, Astrid Caroline ^[1] ; Mariano Pereira, Andre Aquino ^[1] ; do Nascimento, Maristela da Silva ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 108, p. 168-173, JUL 2019.
• Web of Science Citations: 1

Abstract

This study evaluated the efficiency of the dry and oil roasting processes in the inactivation of a pool of five serotypes of Salmonella isolated from the peanut supply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The Weibull model was fitted to the data to describe the thermal inactivation of Salmonella in peanut matrices. The time to achieve 5-log reduction of the pathogen during dry roasting at 125 degrees C was significantly different between the matrices (p < 0.05), being 1.5-fold more on the blanched peanuts than on the in-shell peanuts. Only the 145 and 160 degrees C protocols resulted in reductions > 5-log MPN/g of Salmonella for both matrices, with T-5d of 56 and 39 min for blanched peanuts and 46 and 44 min for in-shell peanuts, respectively. For the oil roasting, the Weibull model predicted the first decimal reduction after 7.2 s and 0.012 sat 115 degrees C and 145 degrees C, respectively. To achieve reduction of 5 log Salmonella it would take 3.0 min at 115 degrees C, and 0.40 min at 145 degrees C. The results demonstrated that temperature, heat process and in some cases the type of matrix influence the thermal resistance of Salmonella on peanuts. (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