[Detection Salmonella spp in Peanut butter]
2011
Harba,A.
The presence of salmonella One of the important problems facing the food industry, especially in low water activity foods such as peanut butter, so it has been studied thermal resistance of Salmonella in peanut butter in a development of germs cells of S. typhimurium ATCC 13311 on the media specialist occasion, then collected colonies germ developing peanut oil to form a suspended microbial oil, have also been mixing suspense bacterial peanut oil with the, peanut butter and studied the stability of Salmonella in peanut butter while they are stored for six months at 5 and 25 ◦C, during which counting bacterial colonies every 21 days of storage it is clear that Salmonella is still in butter until the end of the period of storage. The study showed low number of bacteria by 4.5 log when stored at 25 °, while the decline was by 3.5 log when stored at a temperature 5 ◦C for 6 months. It has been studied the thermal resistance of Salmonella in peanut butter at temperatures of 70-80 and 90◦C during the period of time of 50 minutes, the results show that temperatures 90-80 were more effective in eliminating bacteria as compared to temperature 70◦C. D values were 20,15,12 minutes, respectively, at the temperatures 70, 80, 90 ℃,while Z value was 92℃. The study concluded that the use of sunflower oil hydrogenated with 15% of the weight of pistachio Tahini gives better texture and prevents separation of oil from peanut butter.
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