Effects of Time and Temperature on Salmonellae in Inoculated Butter1,2

Sims, J.; Kelley, Donald C.; Foltz, V. D.

doi:10.4315/0022-2747-32.12.485

Cited by 9 publications

(2 citation statements)

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“…However, there are several reports that demonstrate that pathogens are capable of growing in colloidal products. In a study by Sims and others (1970), butter readily supported the growth of Salmonella at 24 °C. Lanciotti and others (1992) reported that Listeria monocytogenes and Yersinia enterocolitica grew in light butter incubated at 4 and 20 °C.…”

Section: Resultsmentioning

confidence: 99%

Fate of Salmonella Tennessee in Peanut Butter at 4 and 22 °C

Park¹,

Oh²,

Kang³

2008

Journal of Food Science

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This study was undertaken to determine survival characteristics of inocula of a 3-strain mixture of Salmonella Tennessee in 5 commercial brands of peanut butter (A, B, C, D, and E). Inoculated peanut butter was stored at 4 (refrigerator temperature) and 22 degrees C (room temperature) for up to 14 d. After 1, 3, 5, 7, and 14 d, surviving cells, including injured cells, were enumerated on appropriate selective agar, including use of the agar overlay method. Populations in samples inoculated with 10(6-7) CFU/g and stored for 14 d at 4 and 22 degrees C decreased by 0.15 to 0.65 and 0.34 to 1.29 log CFU/g, respectively, depending on the formulation. Peanut butter A showed a significantly lower number of S. Tennessee cells when stored at 22 degrees C for 14 d, compared to 4 degrees C (P < 0.05). However, there was no significant difference between the levels of S. Tennessee at 4 and 22 degrees C in products B, C, D, and E (P > 0.05).

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Section: Resultsmentioning

confidence: 99%

Fate of Salmonella Tennessee in Peanut Butter at 4 and 22 °C

Park¹,

Oh²,

Kang³

2008

Journal of Food Science

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“…According to the Turkish Codex butter should not be contaminated with Salmonellae and Staphyloccus aureus and these microorganisms should not be detected in 25 g of sample. Salmonella can grow in butter at 25 8C and could not be eliminated by refrigeration or freezing (Sims et al, 1970). Holliday et al (2003) reported that Salmonella and E. coli O157.H7 can grow on the surface of sweet cream whipped salted butter exposed to high relative humidity at 21 8C.…”

Section: Resultsmentioning

confidence: 99%