skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Index

Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature

Beuchat, Larry R ; Mann, David A ; Kelly, Christine A ; Ortega, Ynes R

Journal of food protection, September 2017, Vol.80(9), pp.1408-1414 [Peer Reviewed Journal]

Full text available

View all versions
Citations Cited by
  • Title:
    Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature
  • Author: Beuchat, Larry R ; Mann, David A ; Kelly, Christine A ; Ortega, Ynes R
  • Description: Outbreaks of salmonellosis have been associated with consumption of high-sugar, low-water activity (a) foods. The study reported here was focused on determining the effect of storage temperature (5 and 25°C) on survival of initially high and low levels of Salmonella in dry-inoculated sucrose (a 0.26 ± 0.01 to 0.54 ± 0.01) and wet-inoculated sucrose (a 0.24 ± 0.01 to 0.44 ± 0.04) over a 52-week period. With the exception of dry-inoculated sucrose at a 0.26, Salmonella survived for 52 weeks in dry- and wet-inoculated sucrose stored at 5 and 25°C. Retention of viability was clearly favored in sucrose stored at 5°C compared with 25°C, regardless of level or type of inoculum or a. Survival at 5°C was not affected by a. Initial high-inoculum counts of 5.18 and 5.25 log CFU/g of dry-inoculated sucrose (a 0.26 and 0.54, respectively) stored for 52 weeks at 5°C decreased by 0.56 and 0.53 log CFU/g; counts decreased by >4.18 and >4.25 log CFU/g in samples stored at 25°C. Inactivation rates in wet-inoculated sucrose were similar to those in dry-inoculated sucrose; however, a trend toward higher persistence of Salmonella in dry- versus wet-inoculated sucrose suggests there was a higher proportion of cells in the wet inoculum with low tolerance to osmotic stress. Survival patterns were similar in sucrose initially containing a low level of Salmonella (2.26 to 2.91 log CFU/g). The pathogen was recovered from low-inoculated sucrose stored at 5°C for 52 weeks regardless of type of inoculum or a and from dry-inoculated sucrose (a 0.54) and wet-inoculated sucrose (a 0.24) stored at 25°C for 12 and 26 weeks, respectively. Results emphasize the importance of preventing contamination of sucrose intended for use as an ingredient in foods not subjected to a treatment that would be lethal to Salmonella.
  • Is Part Of: Journal of food protection, September 2017, Vol.80(9), pp.1408-1414
  • Identifier: E-ISSN: 1944-9097 ; PMID: 28741960 Version:1 ; DOI: 10.4315/0362-028X.JFP-16-537
  • Subjects: Confectionery ; Desiccation ; Low Moisture ; Salmonella ; Sucrose ; Water Activity ; Microbial Viability ; Sucrose ; Food Handling -- Methods ; Salmonella -- Growth & Development
  • Language: English

Searching Remote Databases, Please Wait