Literature DB >> 21965404

Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.

Yingshu He1, Dongjing Guo, Jingyun Yang, Mary Lou Tortorello, Wei Zhang.   

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.

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Year:  2011        PMID： 21965404      PMCID： PMC3233057          DOI： 10.1128/AEM.06270-11

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  18 in total

1.  Survival of Salmonella in peanut butter and peanut butter spread.

Authors:  S L Burnett; E R Gehm; W R Weissinger; L R Beuchat
Journal:  J Appl Microbiol       Date:  2000-09       Impact factor: 3.772

Review 2.  Role of nonhost environments in the lifestyles of Salmonella and Escherichia coli.

Authors:  Mollie D Winfield; Eduardo A Groisman
Journal:  Appl Environ Microbiol       Date:  2003-07       Impact factor: 4.792

3.  Demonstration of the applicability of the Weibull-log-logistic survival model to the isothermal and nonisothermal inactivation of Escherichia coli K-12 MG1655.

Authors:  Maria G Corradini; Micha Peleg
Journal:  J Food Prot       Date:  2004-11       Impact factor: 2.077

4.  The efficiency of simulation-based multiple comparisons.

Authors:  D Edwards; J J Berry
Journal:  Biometrics       Date:  1987-12       Impact factor: 2.571

5.  Effect of water activity on the heat resistance of Salmonella in "dry" materials.

Authors:  H Riemann
Journal:  Appl Microbiol       Date:  1968-10

6.  Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter.

Authors:  Dina Shachar; Sima Yaron
Journal:  J Food Prot       Date:  2006-11       Impact factor: 2.077

7.  Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods.

Authors:  Reiji Hiramatsu; Masakado Matsumoto; Kenji Sakae; Yutaka Miyazaki
Journal:  Appl Environ Microbiol       Date:  2005-11       Impact factor: 4.792

8.  An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella enteritidis.

Authors:  S Isaacs; J Aramini; B Ciebin; J A Farrar; R Ahmed; D Middleton; A U Chandran; L J Harris; M Howes; E Chan; A S Pichette; K Campbell; A Gupta; L Y Lior; M Pearce; C Clark; F Rodgers; F Jamieson; I Brophy; A Ellis
Journal:  J Food Prot       Date:  2005-01       Impact factor: 2.077

9.  Outbreak of Salmonella serotype Enteritidis infections associated with raw almonds--United States and Canada, 2003-2004.

Authors: 
Journal:  MMWR Morb Mortal Wkly Rep       Date:  2004-06-11       Impact factor: 17.586

10.  Foodborne illness acquired in the United States--major pathogens.

Authors:  Elaine Scallan; Robert M Hoekstra; Frederick J Angulo; Robert V Tauxe; Marc-Alain Widdowson; Sharon L Roy; Jeffery L Jones; Patricia M Griffin
Journal:  Emerg Infect Dis       Date:  2011-01       Impact factor: 6.883
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  9 in total

1.  iTRAQ-Based Global Proteomic Analysis of Salmonella enterica Serovar Typhimurium in Response to Desiccation, Low Water Activity, and Thermal Treatment.

Authors:  Alice Maserati; Antonio Lourenco; Francisco Diez-Gonzalez; Ryan C Fink
Journal:  Appl Environ Microbiol       Date:  2018-08-31       Impact factor: 4.792

2.  Quality changes of stabilizer-free natural peanut butter during storage.

Authors:  N H Mohd Rozalli; N L Chin; Y A Yusof; N Mahyudin
Journal:  J Food Sci Technol       Date:  2015-09-11       Impact factor: 2.701

Review 3.  Peanut Butter Food Safety Concerns-Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter.

Authors:  Tapiwa Reward Sithole; Yu-Xiang Ma; Zhao Qin; Xue-De Wang; Hua-Min Liu
Journal:  Foods       Date:  2022-06-24

4.  Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.

Authors:  Yingshu He; Ye Li; Joelle K Salazar; Jingyun Yang; Mary Lou Tortorello; Wei Zhang
Journal:  Appl Environ Microbiol       Date:  2013-05-31       Impact factor: 4.792

5.  Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products.

Authors:  Maristela S Nascimento; Joyce A Carminati; Karen N Morishita; Dionísio P Amorim Neto; Hildete P Pinheiro; Rafael P Maia
Journal:  PLoS One       Date:  2018-02-05       Impact factor: 3.240

6.  Cellular Injuries in Cronobacter sakazakii CIP 103183T and Salmonella enterica Exposed to Drying and Subsequent Heat Treatment in Milk Powder.

Authors:  Emilie Lang; Stéphane Guyot; Caroline Peltier; Pablo Alvarez-Martin; Jean-Marie Perrier-Cornet; Patrick Gervais
Journal:  Front Microbiol       Date:  2018-03-13       Impact factor: 5.640

7.  Technological and microbiological characteristics of indigenous food produced in Gabon.

Authors:  Jean Ulrich Muandze-Nzambe; Richard Onanga; Jean Fabrice Yala; Namwin Siourimè Somda; Hama Cissé; Cheikna Zongo; Jacques Francois Mavoungou; Aly Savadogo
Journal:  J Food Sci Technol       Date:  2020-07-14       Impact factor: 2.701

Review 8.  Mechanisms of survival, responses and sources of Salmonella in low-moisture environments.

Authors:  Sarah Finn; Orla Condell; Peter McClure; Alejandro Amézquita; Séamus Fanning
Journal:  Front Microbiol       Date:  2013-11-14       Impact factor: 5.640

9.  Analysis of Biofilm Formation on the Surface of Organic Mung Bean Seeds, Sprouts and in the Germination Environment.

Authors:  Marcin Kruk; Monika Trząskowska
Journal:  Foods       Date:  2021-03-05
  9 in total

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