Park E-J, Oh S-W, Kang D-H
Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376, USA.
J Food Sci. 2008 Mar;73(2):M82-6. doi: 10.1111/j.1750-3841.2007.00638.x.
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). However, there was no significant difference between the levels of S. Tennessee at 4 and 22 degrees C in products B, C, D, and E (P > 0.05).
本研究旨在确定田纳西沙门氏菌三菌株混合物接种于5个商业品牌花生酱（A、B、C、D和E）中的存活特性。接种后的花生酱分别在4℃（冰箱温度）和22℃（室温）下储存长达14天。在1、3、5、7和14天后，使用包括琼脂覆盖法在内的适当选择性琼脂对存活细胞（包括受损细胞）进行计数。接种量为10(6 - 7) CFU/g并在4℃和22℃下储存14天的样品中的菌数，根据配方不同，分别减少了0.15至0.65 log CFU/g和0.34至1.29 log CFU/g。与在4℃储存相比，花生酱A在22℃储存14天时，田纳西沙门氏菌细胞数量显著减少（P < 0.05）。然而，产品B、C、D和E在4℃和22℃下的田纳西沙门氏菌水平之间没有显著差异（P > 0.05）。
