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Donghyun Kang - One of the best experts on this subject based on the ideXlab platform.
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inactivation of salmonella senftenberg salmonella typhimurium and salmonella tennessee in Peanut Butter by 915 mhz microwave heating
Food Microbiology, 2016Co-Authors: Wonjae Song, Donghyun KangAbstract:Abstract This study evaluated the efficacy of a 915 MHz microwave with 3 different levels to inactivate 3 serovars of Salmonella in Peanut Butter. Peanut Butter inoculated with Salmonella enterica serovar Senftenberg, S. enterica serovar Typhimurium and S. enterica serovar Tennessee were treated with a 915 MHz microwave with 2, 4 and 6 kW and acid and peroxide values and color changes were determined after 5 min of microwave heating. Salmonella populations were reduced with increasing treatment time and treatment power. Six kW 915 MHz microwave treatment for 5 min reduced these three Salmonella serovars by 3.24–4.26 log CFU/g. Four and two kW 915 MHz microwave processing for 5 min reduced these Salmonella serovars by 1.14–1.48 and 0.15–0.42 log CFU/g, respectively. Microwave treatment did not affect acid, peroxide, or color values of Peanut Butter. These results demonstrate that 915 MHz microwave processing can be used as a control method for reducing Salmonella in Peanut Butter without producing quality deterioration.
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effects of gamma irradiation for inactivating salmonella typhimurium in Peanut Butter product during storage
International Journal of Food Microbiology, 2014Co-Authors: Donghyun KangAbstract:Abstract Three types (A, B, and C) of Peanut Butter product with different water activities (0.18, 0.39, and 0.65 aw) inoculated with a 3-strain mixture of Salmonella Typhimurium were subjected to gamma irradiation (60Co) treatment, with doses ranging from 0 to 3 kGy. The inactivation of S. Typhimurium in the 3 types of treated Peanut Butter product over a 14 day storage period and the influence of storage temperature at 4 (refrigerated) and 25 °C (ambient), and Peanut Butter product formulation were investigated. Three types of Peanut Butter product inoculated with S. Typhimurium to a level of ca. 6.6 log CFU/g and subjected to gamma irradiation experienced significant (p
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inactivation of salmonella enterica serovar typhimurium and escherichia coli o157 h7 in Peanut Butter cracker sandwiches by radio frequency heating
Food Microbiology, 2013Co-Authors: Jaewon Ha, Donghyun KangAbstract:Abstract A multistate outbreak of Salmonella enterica serovar Typhimurium recently occurred in the USA, which was traced back to various food products made with contaminated Peanut Butter. This study was conducted to investigate the efficacy of radio-frequency (RF) heating to inactivate S. Typhimurium and Escherichia coli O157:H7 in Peanut Butter cracker sandwiches using creamy and chunky commercial Peanut Butter and to determine the effect on quality by measuring color changes and sensory evaluation. Samples were treated for a maximum time of 90 s in a 27.12 MHz RF heating system. Samples were prepared in the form of Peanut Butter cracker sandwiches and placed in the middle of two parallel-plate electrodes. After 90 s of RF treatment, the log reductions of S. Typhimurium and E. coli O157:H7 were 4.29 and 4.39 log CFU/g, respectively, in creamy Peanut Butter. RF treatment of chunky Peanut Butter for 90 s also significantly (P 0.05) different from the control. These results suggest that RF heating can be applied to control pathogens in Peanut Butter products without affecting quality.
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fate of salmonella tennessee in Peanut Butter at 4 and 22 c
Journal of Food Science, 2008Co-Authors: Eunjin Park, S W Oh, Donghyun KangAbstract:: 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).
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Fate of Salmonella Tennessee in Peanut Butter at 4 and 22 °C
Journal of Food Science, 2008Co-Authors: Eunjin Park, S W Oh, Donghyun KangAbstract:ABSTRACT: 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 °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 106–7 CFU/g and stored for 14 d at 4 and 22 °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 °C for 14 d, compared to 4 °C (P 0.05).
Larry R. Beuchat - One of the best experts on this subject based on the ideXlab platform.
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survival of salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5·68 log10 cfu g−1) and low (1·51 log10 cfu g−1) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5·68 log10 cfu g−1 and stored for 24 weeks at 21 or 5 °C decreased 4·14–4·50 log10 cfu g−1 and 2·86–4·28 log10 cfu g−1, respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1·51 log10 cfu of Salmonella g−1 (32 cfu g−1) were positive for the pathogen after storage for 24 weeks at 5 °C. At 21 °C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butters and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 °C and possibly 21 °C, depending on the formulation.
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MICROSTRUCTURE of Peanut Butter STABILIZED WITH PALM OIL
Journal of Food Processing and Preservation, 2000Co-Authors: K.j. Aryana, Anna V. A. Resurreccion, Manjeet S. Chinnan, Larry R. BeuchatAbstract:Free oil separation is a problem in “natural” Peanut Butter. Studies have indicated that palm oil functions as an effective stabilizer in Peanut Butter. This study was undertaken to determine the effect of palm oil on microstructural features of Peanut Butter. Samples containing 0, 1.5 and 2.5% palm oil and a control containing hydrogenated vegetable oils were prepared and stored at 0C and 45C for 130 days. Microstructure was examined by light microscopy. Addition of palm oil in Peanut Butter markedly increased spatial distribution of protein bodies and cell wall fragments when compared to nonstabilized products. Palm oil has potential as a stabilizer in Peanut Butter, but shelf-life stability is likely to be less than that achieved with presently used stabilizers, at elevated temperatures due to a less stable microstructure resulting in a lower level of solid dispersion in the continuous oil phase.
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Survival of Salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5.68 log10 cfu g(-1)) and low (1.51 log10 cfu g(-1)) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5.68 log10 cfu g(-1) and stored for 24 weeks at 21 or 5 degrees C decreased 4.14-4.50 log10 cfu g(-1) and 2.86-4.28 log10 cfu g(-1), respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1.51 log10 cfu of Salmonella g(-1) (32 cfu g(-1)) were positive for the pathogen after storage for 24 weeks at 5 degrees C. At 21 degrees C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butter and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 degrees C and possibly 21 degrees C, depending on the formulation.
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unhydrogenated palm oil as a stabilizer for Peanut Butter
Journal of Food Science, 1994Co-Authors: M J Hinds, Manjeet S. Chinnan, Larry R. BeuchatAbstract:Response surface methodology was used to investigate the potential of unhydrogenated palm oil (PO), with and without Peanut shell flour (PSF), to prevent oil separation in Peanut Butter. Percent oil separation, texture and color attributes were measured after 0, 1 and 2 wk storage at 15, 25 and 35 o C. Computer-generated contour plots indicated that 2.0-2.5% PO should effectively stabilize Peanut Butter stored at 21-24 o C for ≥1 year without affecting color. PSF (≥0.8%) decreased L value of color by ≥5% but did not increase firmness of experimental products containing PO. Samples stabilized with PO were softer than those containing a commercial stabilizer
Elizabeth M. Grasso - One of the best experts on this subject based on the ideXlab platform.
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cleaning and sanitation of salmonella contaminated Peanut Butter processing equipment
Food Microbiology, 2015Co-Authors: Elizabeth M. Grasso, Stephen F. Grove, Lindsay A. Halik, Fletcher Arritt, Susanne E. KellerAbstract:Microbial contamination of Peanut Butter by Salmonella poses a significant health risk as Salmonella may remain viable throughout the product shelf life. Effective cleaning and sanitation of processing lines are essential for preventing cross-contamination. The objective of this study was to evaluate the efficacy of a cleaning and sanitation procedure involving hot oil and 60% isopropanol, ± quaternary ammonium compounds, to decontaminate pilot-scale processing equipment harboring Salmonella. Peanut Butter inoculated with a cocktail of four Salmonella serovars (∼7 log CFU/g) was used to contaminate the equipment (∼75 L). The system was then emptied of Peanut Butter and treated with hot oil (90 °C) for 2 h followed by sanitizer for 1 h. Microbial analysis of food-contact surfaces (7 locations), Peanut Butter, and oil were conducted. Oil contained ∼3.2 log CFU/mL on both trypticase soy agar with yeast extract (TSAYE) and xylose lysine deoxycholate (XLD), indicating hot oil alone was not sufficient to inactivate Salmonella. Environmental sampling found 0.25–1.12 log CFU/cm2 remaining on processing equipment. After the isopropanol sanitation (±quaternary ammonium compounds), no Salmonella was detected in environmental samples on XLD (<0.16 log CFU/cm2). These data suggest that a two-step hot oil clean and isopropanol sanitization treatment may eliminate pathogenic Salmonella from contaminated equipment.
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Cleaning and sanitation of Salmonella-contaminated Peanut Butter processing equipment
Food Microbiology, 2015Co-Authors: Elizabeth M. Grasso, Stephen F. Grove, Lindsay A. Halik, Fletcher Arritt, Susanne E. KellerAbstract:Microbial contamination of Peanut Butter by Salmonella poses a significant health risk as Salmonella may remain viable throughout the product shelf life. Effective cleaning and sanitation of processing lines are essential for preventing cross-contamination. The objective of this study was to evaluate the efficacy of a cleaning and sanitation procedure involving hot oil and 60% isopropanol,±quaternary ammonium compounds, to decontaminate pilot-scale processing equipment harboring Salmonella. Peanut Butter inoculated with a cocktail of four Salmonella serovars (~7logCFU/g) was used to contaminate the equipment (~75L). The system was then emptied of Peanut Butter and treated with hot oil (90°C) for 2h followed by sanitizer for 1h. Microbial analysis of food-contact surfaces (7 locations), Peanut Butter, and oil were conducted. Oil contained ~3.2logCFU/mL on both trypticase soy agar with yeast extract (TSAYE) and xylose lysine deoxycholate (XLD), indicating hot oil alone was not sufficient to inactivate Salmonella. Environmental sampling found 0.25-1.12logCFU/cm2remaining on processing equipment. After the isopropanol sanitation (±quaternary ammonium compounds), no Salmonella was detected in environmental samples on XLD (
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minimal effects of high pressure treatment on salmonella enterica serovar typhimurium inoculated into Peanut Butter and Peanut products
Journal of Food Science, 2010Co-Authors: Elizabeth M. Grasso, Jeremy A. Somerville, V M BalasubramaniamAbstract:Abstract: About 1.2 billion pounds of Peanut Butter are consumed annually in the United States. In 2008 to 2009, an outbreak involving Salmonella Typhimurium in Peanut Butter led to a recall of over 3900 products by over 200 companies. More than 700 people became sick, 100 were hospitalized, and 9 people died from this outbreak. This study examines the efficacy of high-pressure processing (HPP) to decrease S. Typhimurium American Type Culture Collection (ATCC) 53647 inoculated into Peanut Butter and model systems. The viability of S. Typhimurium in Peanut Butter stored at room temperature was investigated. A culture of S. Typhimurium (6.88 log CFU/g) was inoculated into Peanut Butter. Following 28 d at 20 °C there was a 1.23-log reduction. Approximately 106 to 107 CFU/g S. Typhimurium were inoculated into 4 brands of Peanut Butter, 3 natural Peanut Butters and Peanut flour slurries at 2, 5, and 10% Peanut flour protein in Peanut oil and in distilled water. All were treated at 600 MPa for 5 min at 45 °C. While significant differences were found between natural Peanut Butter and Peanut protein mixtures, the reduction was <1.0 log. The Peanut flour/oil mixtures had a 1.7, 1.6, and 1.0-log reduction from HPP (2, 5, and 10% protein, respectively) whereas Peanut flour/water mixtures had a 6.7-log reduction for all protein levels. Oil had a protective effect indicating HPP may not help the microbial safety of water-in-oil food emulsions including Peanut Butter. Practical Application: There have been multiple outbreaks of foodborne illness involving Peanut Butter products. This study looks at the potential use of high-pressure processing to reduce the bacteria that may be in Peanut Butter.
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Minimal Effects of High‐Pressure Treatment on Salmonella enterica Serovar Typhimurium Inoculated into Peanut Butter and Peanut Products
Journal of Food Science, 2010Co-Authors: Elizabeth M. Grasso, Jeremy A. Somerville, V M BalasubramaniamAbstract:Abstract: About 1.2 billion pounds of Peanut Butter are consumed annually in the United States. In 2008 to 2009, an outbreak involving Salmonella Typhimurium in Peanut Butter led to a recall of over 3900 products by over 200 companies. More than 700 people became sick, 100 were hospitalized, and 9 people died from this outbreak. This study examines the efficacy of high-pressure processing (HPP) to decrease S. Typhimurium American Type Culture Collection (ATCC) 53647 inoculated into Peanut Butter and model systems. The viability of S. Typhimurium in Peanut Butter stored at room temperature was investigated. A culture of S. Typhimurium (6.88 log CFU/g) was inoculated into Peanut Butter. Following 28 d at 20 °C there was a 1.23-log reduction. Approximately 106 to 107 CFU/g S. Typhimurium were inoculated into 4 brands of Peanut Butter, 3 natural Peanut Butters and Peanut flour slurries at 2, 5, and 10% Peanut flour protein in Peanut oil and in distilled water. All were treated at 600 MPa for 5 min at 45 °C. While significant differences were found between natural Peanut Butter and Peanut protein mixtures, the reduction was
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Minimal effects of high-pressure treatment on Salmonella enterica serovar typhimurium inoculated into Peanut Butter and Peanut products
Journal of Food Science, 2010Co-Authors: Elizabeth M. Grasso, Jeremy A. Somerville, V M Balasubramaniam, Ken LeeAbstract:About 1.2 billion pounds of Peanut Butter are consumed annually in the United States. In 2008 to 2009, an outbreak involving Salmonella Typhimurium in Peanut Butter led to a recall of over 3900 products by over 200 companies. More than 700 people became sick, 100 were hospitalized, and 9 people died from this outbreak. This study examines the efficacy of high-pressure processing (HPP) to decrease S. Typhimurium American Type Culture Collection (ATCC) 53647 inoculated into Peanut Butter and model systems. The viability of S. Typhimurium in Peanut Butter stored at room temperature was investigated. A culture of S. Typhimurium (6.88 log CFU/g) was inoculated into Peanut Butter. Following 28 d at 20 °C there was a 1.23-log reduction. Approximately 10(6) to 10(7) CFU/g S. Typhimurium were inoculated into 4 brands of Peanut Butter, 3 natural Peanut Butters and Peanut flour slurries at 2, 5, and 10% Peanut flour protein in Peanut oil and in distilled water. All were treated at 600 MPa for 5 min at 45 °C. While significant differences were found between natural Peanut Butter and Peanut protein mixtures, the reduction was
E. R. Gehm - One of the best experts on this subject based on the ideXlab platform.
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survival of salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5·68 log10 cfu g−1) and low (1·51 log10 cfu g−1) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5·68 log10 cfu g−1 and stored for 24 weeks at 21 or 5 °C decreased 4·14–4·50 log10 cfu g−1 and 2·86–4·28 log10 cfu g−1, respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1·51 log10 cfu of Salmonella g−1 (32 cfu g−1) were positive for the pathogen after storage for 24 weeks at 5 °C. At 21 °C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butters and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 °C and possibly 21 °C, depending on the formulation.
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Survival of Salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5.68 log10 cfu g(-1)) and low (1.51 log10 cfu g(-1)) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5.68 log10 cfu g(-1) and stored for 24 weeks at 21 or 5 degrees C decreased 4.14-4.50 log10 cfu g(-1) and 2.86-4.28 log10 cfu g(-1), respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1.51 log10 cfu of Salmonella g(-1) (32 cfu g(-1)) were positive for the pathogen after storage for 24 weeks at 5 degrees C. At 21 degrees C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butter and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 degrees C and possibly 21 degrees C, depending on the formulation.
S. L. Burnett - One of the best experts on this subject based on the ideXlab platform.
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survival of salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5·68 log10 cfu g−1) and low (1·51 log10 cfu g−1) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5·68 log10 cfu g−1 and stored for 24 weeks at 21 or 5 °C decreased 4·14–4·50 log10 cfu g−1 and 2·86–4·28 log10 cfu g−1, respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1·51 log10 cfu of Salmonella g−1 (32 cfu g−1) were positive for the pathogen after storage for 24 weeks at 5 °C. At 21 °C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butters and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 °C and possibly 21 °C, depending on the formulation.
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Survival of Salmonella in Peanut Butter and Peanut Butter spread
Journal of Applied Microbiology, 2000Co-Authors: S. L. Burnett, E. R. Gehm, W. R. Weissinger, Larry R. BeuchatAbstract:In 1996, the first documented outbreak of salmonellosis associated with the consumption of Peanut Butter was reported. This study was undertaken to determine survival characteristics of high (5.68 log10 cfu g(-1)) and low (1.51 log10 cfu g(-1)) inocula of a five-serotype mixture of Salmonella in five commercial Peanut Butters and two commercial Peanut Butter spreads. Populations in samples inoculated with 5.68 log10 cfu g(-1) and stored for 24 weeks at 21 or 5 degrees C decreased 4.14-4.50 log10 cfu g(-1) and 2.86-4.28 log10 cfu g(-1), respectively, depending on the formulation. The order of retention of viability was: Peanut Butter spreads > traditional (regular) and reduced sugar, low-sodium Peanut Butters > natural Peanut Butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may influence nutrient availability. With the exception of natural Peanut Butter, products initially inoculated with 1.51 log10 cfu of Salmonella g(-1) (32 cfu g(-1)) were positive for the pathogen after storage for 24 weeks at 5 degrees C. At 21 degrees C, however, with the exception of one Peanut Butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of Peanut Butter and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 degrees C and possibly 21 degrees C, depending on the formulation.