Document Detail


Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.
MedLine Citation:
PMID:  21067682     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter, infant formula, chocolate, cereal products, and dried milk are characteristically low-water-activity foods and do not support growth of vegetative pathogens such as Salmonella. Significant food safety risk might occur when contamination takes place after a lethal processing step. Salmonella cross-contamination in low-moisture foods has been traced to factors such as poor sanitation practices, poor equipment design, and poor ingredient control. It is well recognized that Salmonella can survive for long periods in low-moisture food products. Although some die-off occurs in low-moisture foods during storage, the degree of reduction depends on factors such as storage temperature and product formulation. The heat resistance of Salmonella is affected by many factors, mostly by strain and serotypes tested, previous growth and storage conditions, the physical and chemical food composition, test media, and the media used to recover heat-damaged cells. Salmonella heat resistance generally increases with reducing moisture. Care must be taken when applying published D- and z-values to a specific food process. The product composition and heating medium and conditions should not be significantly different from the product and process parameters used by the processors.
Authors:
Richard Podolak; Elena Enache; Warren Stone; Darryl G Black; Philip H Elliott
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of food protection     Volume:  73     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2010 Oct 
Date Detail:
Created Date:  2010-11-11     Completed Date:  2010-11-23     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1919-36     Citation Subset:  IM    
Affiliation:
Grocery Manufacturers Association, 1350 I Street N.W., Suite 300, Washington, DC 20005, USA. rpodolak@gmaonline.org
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Consumer Product Safety
Food Contamination / analysis*
Food Microbiology
Food Preservation / methods*,  standards
Hot Temperature
Humans
Hygiene
Microbial Viability
Risk Factors
Salmonella / growth & development*,  metabolism
Salmonella Food Poisoning / prevention & control
Water / metabolism*
Chemical
Reg. No./Substance:
7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Efficacy of the thin agar layer method for the recovery of stressed Cronobacter spp. (Enterobacter s...
Next Document:  Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washin...