Abstract
Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment. © 2011, American Society for Microbiology.
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CITATION STYLE
He, Y., Guo, D., Yang, J., Tortorello, M. L., & Zhang, W. (2011). Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter. Applied and Environmental Microbiology, 77(23), 8434–8438. https://doi.org/10.1128/AEM.06270-11
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