Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium).

摘要: The objective of this study was to obtain dry inocula Salmonella Tennessee and Enterococcus faecium, a surrogate for thermal inactivation in low-moisture foods, compare their resistance stability over time terms survival. Two methods cell growth were compared: cells harvested from lawn on tryptic soy agar (TSA-cells) broth (TSB-cells). Concentrated cultures each organism inoculated onto talc powder, incubated at 35°C 24 h, dried additional h room temperature (23 ± 2°C) achieve final water activity ≤0.55 before sieving. Cell reductions E. faecium during the drying process between 0.14 0.96 log CFU/g, depending method used. There no difference microbial counts days 1 30. Heat inoculum into model peanut paste (50% fat 0.6 activity) determined after 30 preparation, using death...