®rst documented outbreak of salmonellosis associated with the consumption of peanut butter was reported. This study was undertaken to determine survival characteristics of high (5Á68 log 10 cfu g À1 ) and low (1Á51 log 10 cfu g À1 ) inocula of a ®ve-serotype mixture of Salmonella in ®ve commercial peanut butters and two commercial peanut butter spreads. Populations in samples inoculated with 5Á68 log 10 cfu g À1 and stored for 24 weeks at 21 or 5 C decreased 4Á14±4Á50 log 10 cfu g À1 and 2Á86±4Á28 log 10 cfu g À1 , respectively, depending on the formulation. The order of retention of viability was: peanut butter spreads > traditional (regular) and reduced sugar, low-sodium peanut butters > natural peanut butter. Differences in rates of inactivation are attributed to variation in product composition as well as size and stability of water droplets in the colloidal matrix, which may in¯uence nutrient availability. With the exception of natural peanut butter, products initially inoculated with 1Á51 log 10 cfu of Salmonella g À1 (32 cfu g À1 ) were positive for the pathogen after storage for 24 weeks at 5 C. At 21 C, however, with the exception of one peanut butter spread, all products were negative for Salmonella after storage for 24 weeks. Post-process contamination of peanut butters and spreads with Salmonella may to result in survival in these products for the duration of their shelf life at 5 C and possibly 21 C, depending on the formulation.

No abstract

Several outbreaks of salmonellosis associated with alfalfa sprouts have been documented in the United States since 1995. This study was undertaken to evaluate various chemical treatments for their effectiveness in killing Salmonella on alfalfa seeds. Immersing inoculated seeds in solutions containing 20,000 ppm free chlorine (Ca[OCl]2), 5% Na3PO4, 8% H2O2, 1% Ca(OH)2, 1% calcinated calcium, 5% lactic acid, or 5% citric acid for 10 min resulted in reductions of 2.0 to 3.2 log10 CFU/ g. Treatment with 1,060 ppm Tsunami or Vortex, 1,200 ppm acidified NaClO2, or 5% acetic acid were less effective in reducing Salmonella populations. With the exceptions of 8% H2O2, 1% Ca(OH)2, and 1% calcinated calcium that reduced populations by 3.2, 2.8, and 2.9 log10 CFU/g, respectively, none of treatments reduced the number of Salmonella by more than 2.2 log10 CFU/g without significantly reducing the seed germination percentage. Treatment with 5% acetic, lactic, or citric acids substantially reduced the ability of seeds to germinate. Treatment with 1% Ca(OH)2 in combination with 1% Tween 80, a surfactant, enhanced inactivation by 1.3 log10 CFU/g compared to treatment with 1% Ca(OH)2 alone. Presoaking seeds in water, 0.1% EDTA, 1% Tween 80, or 1% Tween 80 plus 0.1% EDTA for 30 min before treatment with water, 2,000 ppm NaOCl, or 2% lactic acid had a minimal effect on reducing populations of Salmonella. Results indicate that, although several chemical treatments cause reductions in Salmonella populations of up to 3.2 log10 CFU/g initially on alfalfa seeds when analyzed by direct plating, no treatment eliminated the pathogen, as evidenced by detection in enriched samples.

A study was done to evaluate natural volatile compounds for their ability to kill Salmonella on alfalfa seeds and sprouts. Acetic acid, allyl isothiocyanate (AIT), trans-anethole, carvacrol, cinnamic aldehyde, eugenol, linalool, methyl jasmonate, and thymol were examined for inhibitory and lethal activity against Salmonella by exposing inoculated alfalfa seeds to compounds (1,000 mg/liter of air) for 1, 3, and 7 h at 60 degrees C. Only acetic acid, cinnamic aldehyde, and thymol caused significant reductions in Salmonella populations (>3 log10 CFU/g) compared with the control (1.9 log10 CFU/g) after treatment for 7 h. Treatment of seeds at 50 degrees C for 12 h with acetic acid (100 and 300 mg/liter of air) and thymol or cinnamic aldehyde (600 mg/liter of air) significantly reduced Salmonella populations on seeds (>1.7 log10 CFU/g) without affecting germination percentage. Treatment of seeds at 50 degrees C with AIT (100 and 300 mg/liter of air) and cinnamic aldehyde or thymol (200 mg/liter of air) did not significantly reduce populations compared with the control. Seed germination percentage was largely unaffected by treatment with gaseous acetic acid, AIT, cinnamic aldehyde, or thymol for up to 12 h at 50 degrees C. The number of Salmonella on seeds treated at 70 degrees C for 80 min with acetic acid (100 and 300 mg/liter of air), AIT (100 mg/liter of air), and cinnamic aldehyde and thymol (600 mg/liter of air) at water activity (a(w)) 0.66 was not significantly different than the number inactivated on seeds at a(w) 0.49. Acetic acid at 200 and 500 mg/liter of air reduced an initial population of 7.50 log10 CFU/g of alfalfa sprouts by 2.33 and 5.72 log10 CFU/g, respectively, within 4 days at 10 degrees C. whereas AIT at 200 and 500 mg/liter of air reduced populations to undetectable levels; however, both treatments caused deterioration in sensory quality. Treatment of sprouts with 1 or 2 mg of AIT per liter of air adversely affected sensory quality but did not reduce Salmonella populations after 11 days of exposure at 10 degrees C.