Abstract
Salmonella is a leading cause of foodborne illness associated with low-moisture foods. In addition to being able to survive in low-moisture environments during long storage, Salmonella has shown sharply increased thermal tolerance making it difficult to control in low-moisture foods. This research utilized soy protein powder as a food career to study the thermal resistance of Salmonella under a wide range of temperatures and aw. Salmonella inoculated soy protein powder samples were pre-equilibrated to aw from 0.13 to 0.82 at room temperature, then subjected to heat treatment (60–99 °C) under isothermal conditions. The aw of soy protein powders at 25 to 99 °C were measured using high-temperature aw cells with humidity sensors. The D-values as a function of high-temperature aw from 0.25 to 0.70 showed a semi-log relationship under each treatment temperature level from 70 to 99 °C. Slightly downward trends were observed when the high-temperature aw was above 0.70, showing increased effectiveness of thermal inactivation. Results from this study provide insights to assist the design of thermal treatments for control of Salmonella in intermediate- and low-moisture foods.
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Published Version
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