Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread

Food Control

Volumn 45, Issue , 2014, Pages 143-149

  Li, ChangCheng ^a   Huang, Lihan ^b   Chen, Jinquan ^a  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Kinetics analysis; Peanut butter; Salmonella spp.; Thermal inactivation

Indexed keywords

EID: 84901203208     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.04.028     Document Type: Article

References (23)

1. AquaLab Measuring the water activity of vegetable oil 2014, Available from:, Accessed on 21.02.14. http://www.aqualab.com/assets/Uploads/WaterActivityofVegetableOil.pdf.
2. Ban H.G., Kang D.H. Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage. International Journal of Food Microbiology 2014, 171:48-53.
3. Burnett S.L., Gehm E.R., Weissinger W.R., Beuchat L.R. Survival of Salmonella in peanut butter and peanut butter spread. Journal of Applied Microbiology 2000, 89:472-477.
4. Centers for Disease Control and Prevention [CDC] CDC 2011 estimates: Findings 2011, Available online:, Accessed on 22.02.14. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html.
5. Centers for Disease Control and Prevention [CDC] Multistate outbreak of Salmonella Bredeney infections linked to peanut butter manufactured by Sunland, Inc. 2012, Available online:, Accessed on 22.02.14. http://www.cdc.gov/salmonella/bredeney-09-12/index.html.
6. Centers for Disease Control and Prevention [CDC] Multistate outbreak of Salmonella serotype Tennessee infections associated with peanut butter-United States, 2006-2007. Morbidity and Mortality Weekly Report 2007, 56:521-524.
7. Centers for Disease Control and Prevention [CDC] Multistate outbreak of Salmonella infections associated with peanut butter and peanut butter-containing products-United States, 2008-2009. Morbidity and Mortality Weekly Report 2009, 58:85-90.
8. El-Rawas A., Hvizdzak A., Davenport M., Beamer S., Jaczynski J., Matak K. Effect of electron beam irradiation on quality indicators of peanut butter over a storage period. Food Chemistry 2012, 133:212-219.
9. Food and Drug Administration [FDA] Guidance for industry: Measures to address the risk for contamination by Salmonella species in food containing a peanut-derived product as an ingredient 2009, Available online:, Accessed on 22.02.14. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm115386.htm.
10. Food and Drug Administration [FDA] Code of Federal Regulations Title 21, Section 164.150 Peanut butter 2013, Available online:, Accessed on 14.02.14. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=164.150%2626SearchTerm=peanut%2620butter.
11. Food and Drug Administration [FDA] Code of Federal Regulations Title 21, Section 102.23 Peanut butter spreads 2013, Available online:, Accessed on 14.02.14. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=102.23.
12. Grocery Manufacturers Association [GMA] Control of Salmonella in low-moisture foods 2009, Available online:, Accessed on 10.04.14. http://www.gmaonline.org/downloads/technical-guidance-and-tools/SalmonellaControlGuidance.pdf.
13. Grasso E.M., Somerville J.A., Balasubramaniam V.M., Lee K. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products. Journal of Food Science 2010, 75:E522-E526.
14. He Y., Guo D., Yang Y., Tortorello M.T., Zhang W. Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter. Applied and Environmental Microbiology 2011, 77:8434-8438.
15. He Y., Li Y., Salazar J.K., Yang J., Tortorello M.L., Zhang W. Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter. Applied and Environmental Microbiology 2013, 79:4763-4767.
16. Hintze J. User's guide 2007, NCSS Statistical System, LLC, Kaysville, UT.
17. Keller S.E., Grasso E.M., Halik L.A., Fleischman G.J., Chirtel S.J., Grove S.F. Effect of growth on the thermal resistance and survival of Salmonella Tennessee and Oranienburg in peanut butter, measured by a new thin-layer thermal death time device. Journal of Food Protection 2012, 75:1125-1130.
18. Ma L., Zhang G., Gerner-Smidt P., Mantripragada V., Ezeoke I., Doyle M.P. Thermal inactivation of Salmonella in peanut butter. Journal of Food Protection 2009, 72:1596-1601.
19. National Peanut Board Fun facts 2014, Available online:, Accessed on 21.02.14. http://nationalpeanutboard.org/the-facts/fun-facts/.
20. Park E.J., Oh S.W., Kang D.H. Fate of Salmonella Tennessee in peanut butter at 4 and 22°C. Journal of Food Science 2008, 73:M82-86.
21. Shachar D., Yaron S. Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter. Journal of Food Protection 2006, 69:2687-2691.
22. Sheth A.N., Hoekstra M., Patel N., Ewald N., Lord C., Clarke C., et al. ANational outbreak of Salmonella serotype Tennessee infections from contaminated peanut butter: a new food vehicle for salmonellosis in the United States. Clinical Infectious Diseases 2011, 53:356-362.
23. Werber D., Dreesman J., Feil F., van Treeck U., Fell G., Ethelberg S., et al. International outbreak of Salmonella Oranienburg due to German chocolate. BMC Infectious Diseases 2005, 5:7. Available online:, Accessed on 22.02.14. http://www.biomedcentral.com/1471-2334/5/7, 10.1186/1471-2334-5-7.