Abstract
In order to evaluate the fate of Salmonella Typhimurium, Enteritidis, Infantis and Derby in pasty dulce de leche, aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 102 bacterial cells per gram, and later analysed to evaluate microorganism count after storage for 0, 1, 2, 3, 5, 10 and 20 days. Salmonella Enteritidis was able to survive for up to 20 days in dulce de leche, while Salmonella Typhimurium and Infantis for five and ten days, respectively, and serotype Derby for three days. The Salmonella serotypes studied showed different adaptive capabilities regarding population growth in pasty dulce de leche, though all representing potential hazard to the consumer's health. The results are a warning regarding the need to take the appropriate hygienic-sanitary practices during dulce de leche manufacture, packing and handling. Key words: Salmonella, dulce de leche, food safety.
Highlights
Dulce de leche is the product obtained from concentration and heating of milk with the addition of sucrose (Brasil, 1997)
In order to evaluate the fate of Salmonella Typhimurium, Enteritidis, Infantis and Derby in pasty dulce de leche, aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 102 bacterial cells per gram, and later analysed to evaluate microorganism count after storage for 0, 1, 2, 3, 5, 10 and 20 days
The Salmonella ability to survive in dairy products has been reported (Hentges et al, 2010; Borges et al, 1990; Modi et al, 2001), but the present paper is the first study about the fate of Salmonella in dulce de leche
Summary
Dulce de leche is the product obtained from concentration and heating of milk with the addition of sucrose (Brasil, 1997). It can be produced in pasty or tablets form. In spite of the existence of barriers against microbial growth, such as its low water activity due to the concentration of carbohydrates, the dulce de leche can be contaminated by microorganisms, during the manufacturing process, distribution and storage, constituting a potential hazard to people's health (Timm et al, 2007). Salmonellosis is a food-borne disease of frequent occurrence throughout the world. The existence of asymptomatic carriers and persistence of Salmonella in the environment and in foods contributes to this organism assume a relevant role in public health (Shinohara et al, 2008). The annual occurrence of salmonellosis cases in the United States is estimated in 1.4 million, of which approximately 40,000
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