Back to Search
Start Over
Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter
- Source :
- Applied and environmental microbiology. 77(23)
- Publication Year :
- 2011
-
Abstract
- Significant differences ( P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment.
- Subjects :
- Arachis
Hot Temperature
Water activity
Peanut butter
Carbohydrates
Colony Count, Microbial
Heat resistance
Sodium Chloride
medicine.disease_cause
Escherichia coli O157
Applied Microbiology and Biotechnology
Microbiology
Antibiotic resistance
medicine
Food science
Escherichia coli
Microbial Viability
Ecology
biology
food and beverages
Proteins
Salmonella enterica
biology.organism_classification
Lipids
Incubation temperature
Butter
Food Microbiology
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10985336
- Volume :
- 77
- Issue :
- 23
- Database :
- OpenAIRE
- Journal :
- Applied and environmental microbiology
- Accession number :
- edsair.doi.dedup.....45dac1a450153671786094986e5abaee