Impact of peanut roasting on salmonella spp. survival

This study evaluated the efficiency of the dry and oil roasting processes in the inactivation of a pool of five serotypes of Salmonella isolated from the peanut supply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The Weibull model was fitted to the data to describe the thermal inactivation of Salmonella in peanut matrices. The time to achieve 5-log reduction of the pathogen during dry roasting at 125 degrees C was significantly different between the matrices (p 5-log MPN/g of Salmonella for both matrices, with T-5d of 56 and 39 min for blanched peanuts and 46 and 44 min for in-shell peanuts, respectively. For the oil roasting, the Weibull model predicted the first decimal reduction after 7.2 s and 0.012 sat 115 degrees C and 145 degrees C, respectively. To achieve reduction of 5 log Salmonella it would take 3.0 min at 115 degrees C, and 0.40 min at 145 degrees C. The results demonstrated that temperature, heat process and in some cases the type of matrix influence the thermal resistance of Salmonella on peanuts108168173COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPnão tem2016/18724-