Predicting survival of salmonella in low-water activity foods: An analysis of literature data

Journal of Food Protection

Volumn 77, Issue 9, 2014, Pages 1448-1461

  Farakos, Sofia M Santillana ^a,c   Schaffner, Donald W ^b   Frank, Joseph F ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

WATER;

ANALYSIS; ANIMAL; CHEMISTRY; CLASSIFICATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; MICROBIAL VIABILITY; SALMONELLA; STATISTICAL MODEL; TEMPERATURE;

ANIMALS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; KINETICS; MICROBIAL VIABILITY; MODELS, STATISTICAL; SALMONELLA; TEMPERATURE; WATER;

EID: 84906968958     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-013     Document Type: Article

References (44)

1. Abd, S. J., K. L. McCarthy, and L. J. Harris. 2012. Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds. J. Food Sci. 77:M42-M47
2. Archer, J., E. T. Jervis, J. Bird, and J. E. Gaze. 1998. Heat resistance of Salmonella weltevreden in low-moisture environments. J. Food Prot. 61:969-973
3. Baranyi, J., C. Pin, and T. Ross. 1999. Validating and comparing predictive models. Int. J. Food Microbiol. 48:159-166
4. Beuchat, L. R., and E. K. Heaton. 1975. Salmonella survival on pecans as influenced by processing and storage conditions. Appl. Environ. Microbiol. 29:795-801
5. Beuchat, L. R., E. Komitopoulou, H. Beckers, R. P. Betts, F. Bourdichon, S. Fanning, H. M. Joosten, and B. H. Ter Kuile. 2013. Low water activity foods: increased concern as vehicles of foodborne pathogens. J. Food Prot. 76:150-172
6. Beuchat, L. R., and D. A. Mann. 2010. Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats. J. Food Prot. 73:1257-1268
7. Beuchat, L. R., and A. Scouten. 2002. Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J. Appl. Microbiol. 92:382-395
8. Bigelow, W. D., and J. R. Esty. 1920. The thermal death point in relation to typical thermophylic organisms. J. Infect. Dis. 27:602-617
9. Blessington, T., E. J. Mitcham, and L. J. Harris. 2012. Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage. J. Food Prot. 75:245-254
10. Burnett, S., E. Gehm, W. Weissinger, and L. Beuchat. 2000. Survival of Salmonella in peanut butter and peanut butter spread. J. Appl. Microbiol. 89:472-477
11. Calicioglu, M., J. N. Sofos, P. A. Kendall, and G. C. Smith. 2003. Effects of acid adaptation and modified marinades on survival of post-drying Salmonella contamination on beef jerky during storage. J. Food Prot. 66:396-402
12. Centers for Disease Control and Prevention. 2012. Foodborne outbreak online database (FOOD). Available at: http://wwwn.cdc. gov/foodborneoutbreaks/. Accessed August 2012
13. Christian, J. H. B., and B. J. Stewart. 1973. Survival of Staphylococcus aureus and Salmonella newport in dried foods, as influenced by water activity and oxygen, p. 107-119. In B. C. Hobbs and J. H. B. Christian (ed.), The microbiological safety of foods. Academic Press, London
14. Dega, C. A., J. M. Goepfert, and C. H. Amundson. 1972. Heat resistance of salmonellae in concentrated milk. Appl. Microbiol. 23: 415-420
15. den Besten, H. M. W., M. Mataragas, R. Moezelaar, T. Abee, and M. H. Zwietering. 2006. Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579. Appl. Environ. Microbiol. 72:5884-5894
16. Garcia, R. A., C. I. Onwulata, and R. D. Ashby. 2004. Water plasticization of extruded material made from meat and bone meal and sodium caseinate. J. Agric. Food Chem. 52:3776-3779
17. Geeraerd, A. H., V. P. Valdramidis, and J. F. Van Impe. 2005. GInaFiT, a freeware tool to assess non log-linear microbial survivor curves. Int. J. Food Microbiol. 102:95-105
18. Goepfert, J. M., and R. A. Biggie. 1968. Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775W in milk chocolate. Appl. Microbiol. 16:1939-1940
19. Goepfert, J. M., I. K. Iskander, and C. H. Amundson. 1970. Relation of the heat resistance of salmonellae to the water activity of the environment. Appl. Microbiol. 19:429-433
20. Hills, B. P., C. E. Manning, Y. Ridge, and T. Brocklenhurst. 1997. Water availability and the survival of Salmonella typhimurium in porous systems. Int. J. Food Microbiol. 36:187-198
21. Hiramatsu, R., M. Matsumoto, K. Sakae, and Y. Miyazaki. 2005. Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods. Appl. Environ. Microbiol. 71:6657-6663
22. Jung, Y. S., and L. R. Beuchat. 1999. Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature. Int. J. Food Microbiol. 49:1-8
23. Juven, B. J., N. A. Cox, J. S. Bailey, J. E. Thomson, O. W. Charles, and J. V. Shutze. 1984. Survival of Salmonella in dry food and feed. J. Food Prot. 47:445-448
24. Kieboom, J., K. D. Harshi, M. H. Tempelaars, W. C. Hazeleger, T. Abee, and R. R. Beumer. 2006. Survival, elongation, and elevated tolerance of Salmonella enterica serovar Enteritidis at reduced water activity. J. Food Prot. 69:2681-2686
25. Komitopoulou, E., and W. Pen?aloza. 2009. Fate of Salmonella in dry confectionery raw materials. J. Appl. Microbiol. 106:1892-1900
26. Kotzekidou, P. 1998. Microbial stability and fate of Salmonella Enteritidis in halva, a low-moisture confection. J. Food Prot. 61:181-185
27. Lee, S. Y., S. W. Oh, H. J. Chung, J. I. Reyes-De-Corcuera, J. R. Powers, and D. H. Kang. 2006. Reduction of Salmonella enterica serovar Enteritidis on the surface of raw shelled almonds by exposure to steam. J. Food Prot. 69:591-595
28. Liu, T. S., G. H. Snoeyenbos, and V. L. Carlson. 1969. Thermal resistance of Salmonella senftenberg 775W in dry animal feeds. Avian Dis. 13:611-631
29. Ma, L., G. Zhang, P. Gerner-Smidt, V. Mantripragada, I. Ezeoke, and M. P. Doyle. 2009. Thermal inactivation of Salmonella in peanut butter. J. Food Prot. 72:1596-1601
30. Mafart, P., O. Couvert, S. Gaillard, and I. Leguerinel. 2002. On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. Int. J. Food Microbiol. 72: 107-113
31. Mattick, K. L., F. Jørgensen, P. Wang, J. Pound, M. H. Vandeven, L. R. Ward, J. D. Legan, H. M. Lappin-Scott, and T. J. Humphrey. 2001. Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity. Appl. Environ. Microbiol. 67:4128-4136
32. McDonough, F. E., and R. E. Hargrove. 1968. Heat resistance of Salmonella in dried milk. J. Dairy Sci. 51:1587-1591
33. Moats, W. A., R. Dabbah, and V. M. Edwards. 1971. Survival of Salmonella anatum heated in various media. Appl. Microbiol. 21: 476-481
34. Oscar, T. P. 2009. General regression neural network and Monte Carlo simulation model for survival and growth of Salmonella on raw chicken skin as a function of serotype, temperature, and time for use in risk assessment. J. Food Prot. 72:2078-2087
35. Park, E. J., D. H. Kang, and S. W. Oh. 2008. Fate of Salmonella Tennessee in peanut butter at 4 and 22 uC. J. Food Sci. 73:M82-M86
36. Podolak, R., E. Enache, W. Stone, D. G. Black, and P. H. Elliot. 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods. J. Food Prot. 73: 1919-1936
37. Rayman,M.K., J. Y. D'Aoust, B. Aris, C.Maishment, and R. Wasik. 1979. Survival of microorganisms in stored pasta. J. Food Prot. 42:330-334
38. Santillana Farakos, S. M., J. F. Frank, and D. W. Schaffner. 2013. Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods. Int. J. Food Microbiol. 166:280-293
39. Schmidt, S. J., and A. J. Fontana. 2008. Appendix E: Water activity values of select food ingredients and products, p. 407-420. In G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt, and T. P. Labuza (ed.), Water activity in foods: fundamentals and applications. Blackwell Publishing Ltd., Oxford
40. Shachar, D., and S. Yaron. 2006. Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter. J. Food Prot. 69:2687-2691
41. Tamminga, S. K., R. R. Beumer, E. H. Kampelmacher, and F. M. van Leusden. 1976. Survival of Salmonella eastbourne and Salmonella typhimurium in chocolate. Epidemiol. Infect. 76:41-47
42. Uesugi, A. R., L. J. Harris, and M. D. Danyluk. 2006. Survival of Salmonella Enteritidis phage type 30 on inoculated almonds stored at 220, 4, 23, and 35uC. J. Food Prot. 69:1851-1857
43. Van Asselt, E., and M. H. Zwietering. 2006. A systematic approach to determine global thermal inactivation parameters for various food pathogens. Int. J. Food Microbiol. 107:73-82
44. Van Cauwenberge, J. E., R. J. Bothast, and W. F. Kwolek. 1981. Thermal inactivation of eight Salmonella serotypes on dry corn flour. Appl. Environ. Microbiol. 42:688-691