Effect of storage temperatures and stresses on the survival of Salmonella spp. in halva.

Effect of storage temperatures and stresses on the survival of Salmonella spp. in halva.

Lett Appl Microbiol. 2017 Aug 12;:

Authors: Osaili TM, Al-Nabulsi AA, Nazzal DS, Shaker RR

Abstract
The presence of Salmonella spp. in halva has been associated with foodborne illnesses and product recalls from the markets. This study investigated the effect of environmental stresses on the survival of Salmonella spp. in halva during storage for 12 months at 10 and 25°C. Halva samples were inoculated with a cocktail of four strains of unstressed, desiccation stressed or heat stressed Salmonella (10(6) -10(7) CFU g(-1) ). In general, survival of Salmonella spp. in halva decreased significantly (P ˂ 0.05) as storage time and temperature increased. At the end of halva shelf life at 10°C, the initial populations of unstressed, desiccation stressed or heat stressed Salmonella spp. decreased by 2.7, 2.6 or 2.8 log CFU g(-1) (reduction rate ca 0.2 log CFU month(-1) ), respectively. While at 25°C, the populations decreased 5.2, 6.7, or 6.3 log CFU g(-1) , respectively, (reduction rate ca 0.4-0.5 log CFU month(-1) ). The populations of stressed Salmonella spp. in halva samples were not significantly different (P ≥ 0.05) from populations of unstressed cells during storage at 10 and 25°C, except during the last 3 months of storage at 25°C when populations of unstressed cells were higher (P < 0.05). Exposing Salmonella spp. to desiccation or heat stress prior product contamination may play a role in Salmonella spp. survival in halva during storage. This article is protected by copyright. All rights reserved.

PMID: 28802055 [PubMed - as supplied by publisher]

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