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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.)

Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage

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Author(s):
Pereira, A. A. M. [1] ; Prestes, F. S. [1] ; Silva, A. C. M. [1] ; Nascimento, M. S. [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, Lab Hyg & Legislat, Monteiro Lobato St 80, BR-13082863 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 117, JAN 2019.
Web of Science Citations: 0
Abstract

The aim of this study was to evaluate the behavior of Salmonella Typhimurium ATCC 14028 during peanut dry roasting after pre-adaptation to desiccation stress. To cause desiccation stress, blanched peanut kernels (a(w) 0.43) were inoculated with S. Typhimurium and stored at 28 degrees C for up to 180 days. Then, the samples were roasted at 120 degrees C for 0, 10, 20 and 30 min. A concave upward curve for Salmonella population during the storage of blanched peanut kernels was observed, with reduction of up to 2.6 log cfu.g(-1). Further, the storage time had an impact on the thermal resistance of S. Typhimurium during the dry roasting process. The non-stored peanut sample showed reductions of 1.8 and 3.2 log cfu.g(-1), whereas in samples stored for 180 d the decrease in Salmonella count was 0.7 and 1.3 log cfu.g(-1) after 20 and 30 min at 120 degrees C, respectively. In addition, according to the Weibull model, to reach 4 and 5-log reductions between 34.9 and 59.0 min and 40.3 and 68.0 min in stored samples were needed. Therefore, these results showed an increase in the thermal resistance of S. Typhimurium, from 30 days storage time, on blanched peanut kernels suggesting the presence of cross-resistance. (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