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Development of stress and survival of salmonella typhimurium atcc 7136 in a tapioca soy starch product containing potassium sorbate



Development of stress and survival of salmonella typhimurium atcc 7136 in a tapioca soy starch product containing potassium sorbate



Journal of Food Safety 8(4): 279-284



The effects of reduced water activity and 0.1% sorbate on Salmonella typhimurium ATCC 7136 in a soy-starch product were examined. The formulated product (final pH 6.7), was inoculated with cells to give a final concentration of approximately 2 .times. 106 cells/g. Ten gram samples were placed in a series of desiccators over saturated salt solutions and stored at either 22.degree. C or 40.degree. C. Water activities range from 0.79 to 0.97. Samples were withdrawn at prescribed intervals and appropriate dilutions made. A dual plating procedure was used to monitor growth (tryptic soy agar) and development of injury (Levine's Eosin Methylene Blue Agar supplemented with 2% NaCl and 0.05% sodium desoxycholate). Cells stored at 22.degree. C remained viable longer at an aw of 0.79 than at aw values of 0.96 to 0.97. As storage time increased, cells were stressed at a faster rate at higher aw values. This effect was accelerated at 40.degree. C and as storage time increased.

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Accession: 005135527

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