Temperature resistance of Salmonella in low-water activity whey protein powder as influenced by salt content.

@article{Farakos2014TemperatureRO,
  title={Temperature resistance of Salmonella in low-water activity whey protein powder as influenced by salt content.},
  author={Sof{\'i}a M Santillana Farakos and Jill Hicks and Joseph F. Frank},
  journal={Journal of food protection},
  year={2014},
  volume={77 4},
  pages={631-4}
}
Salmonella can survive in low-water activity (a(w)) foods for long periods of time. Water activity and the presence of solutes may affect its survival during heating. Low-a(w) products that contain sodium levels above 0.1 % (wt/wt) and that have been involved in major Salmonella outbreaks include peanut products and salty snacks. Reduced a(w) protects against thermal inactivation. There is conflicting information regarding the role of salt. The aim of this study was to determine whether NaCl… CONTINUE READING