부산대학교 도서관

Salmonella entericahas been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. entericain a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. entericaand stored at 4, 25, or 40°C for 36 months. Salmonellapopulations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonellapopulations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonellapopulations. The results indicate the ability of Salmonellato survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonellasurvivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonellathroughout food processing systems, while also increasing comprehensive understanding of Salmonellasurvivability mechanisms.