Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant
- 作者：B.A. Nummer ; brian.nummer@usu.edu ; S. Shrestha ; J.V. Smith
- 关键词：Salmonella ; Typhimurium ; Candy ; Fondant ; Survival ; Peanut
- 刊名：Food Control
- 出版年：2012
- 期刊代码：49_09567135
- 类别：abs
- 出版时间：September, 2012
- 卷：27
- 期：1
- 页码：184-187
- 文件大小：165 K
摘要
This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavored candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of Salmonella after six and twelve months of storage. Fondant ingredients mixed with inoculated peanut butter at a starting temperature of 70聽掳C led to 2.2 and 2.9聽log聽cfu reduction in level of surviving Salmonella after 10 and 20聽min of mixing respectively. A lower mixing temperature (65聽掳C) resulted in 1.2聽log聽cfu reduction at both 10 and 20聽min. Flavored fondant from both mixing temperatures were then stored at room temperature. During storage for up to 7 weeks, there was reduction in the level of surviving salmonellae by an average of 0.58聽log聽cfu/week. The combination of heated mixing and storage for 5 weeks resulted in a 5-log reduction in the colony counts of salmonellae. In comparison, the average reduction of the inoculum in peanut butter was 0.45聽log聽cfu per week totaling 3.16聽log聽cfu after 7 weeks of storage. This study suggests that common candy industry mixing temperatures will not lead to a significant lethality of Salmonella in this product. Although the heated mixing followed by storage of flavored fondant for five weeks at room temperature provided a 5-log reduction in Salmonella survival, there was a presence of Salmonella in samples for up to twelve months of room temperature storage. Therefore, the need for good sanitation practices exists.