Survival of Salmonella Enteritidis Phage Type 30 on Brazil nuts and pumpkin seeds stored at 8, 23, and 37°C.

Onarinde, Bukola (2021) Survival of Salmonella Enteritidis Phage Type 30 on Brazil nuts and pumpkin seeds stored at 8, 23, and 37°C. Journal of Food Protection . ISSN 0362-028X

Full content URL: https://doi.org/10.4315/JFP-20-213

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Survival of Salmonella Enteritidis Phage Type 30 on Brazil nuts and pumpkin seeds stored at 8, 23, and 37°C.
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Abstract

Experiments were performed to assess the survival of Salmonella on whole Brazil nuts and pumpkin seeds stored at 8ºC, 23ºC, and 37ºC. Brazil nut kernels and pumpkin seeds were inoculated with bacterial inoculum containing 10.4 Log 10 CFU/ml of Salmonella Enteritidis Phage Type 30 ( S E PT30) and then aseptically dried at room temperature for 24 hrs. After the drying step, levels of Salmonella recovered from Brazil nuts and pumpkin seeds were 8.67±0.01 and 9.27±0.03Log 10 CFU/g, respectively. The survival of Salmonella and change in water activity was assessed over a total of 413 days. Although Salmonella survived throughout the storage period, significant differences were recorded between the storage temperatures. Results showed that the survival of S E PT30 was more enhanced at 8ºC as compared to storage at 23ºC and 37ºC. Comparing the survival of Salmonella on the two products at different storage temperatures, there was no significant difference between the means of Salmonella counts for the two products. Although results show that Salmonella survived longer on pumpkin seeds stored at 8ºC (P=0.53, as compared to Brazil nuts) and at 23 and 37ºC Salmonella survived longer on Brazil nuts (P=0.12, as compared to pumpkin seeds). The highest and lowest survival of Salmonella was observed on pumpkin seeds with decay rates of -0.003±0.001 and -0.015±0.001 Log10 cfu/g per day for pumpkin seeds stored at 8 and 37ºC, respectively. The water activity values recorded at day 2 and day 413 for Brazil nuts stored at 8ºC, 23ºC, and 37ºC were 0.424 and 0.434, 0.383 and 0.385 and, 0.372 and 0.256, respectively. For pumpkin seeds stored at 8ºC, 23ºC, and 37ºC water activity values recorded at day 2 and day 413 were 0.754 and 0.412, 0.627 and 0.350 and, 0.787 and 0.205, respectively. The data obtained in this study provide useful insight on the influence of temperature on the survival of Salmonella on the surface of Brazil nuts and pumpkin seeds.

Keywords:Salmonella, Brazil nuts, Pumpkin seeds, Water activity, Temperature, Inoculation
Subjects:C Biological Sciences > C500 Microbiology
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:45257
Deposited On:17 Jun 2021 15:17

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