Increased water activity in peanut butter significantly (P < 0.05) reduced the heat resistance of desiccation-stressed Salmonella enterica serotypes treated at 90 °C. The difference in thermal resistance was less notable when strains were treated at 126 °C. Using scanning electron microscopy, we observed minor morphological changes of S. enterica cells resulting from desiccation and rehydration processes in peanut oil.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3719514PMC
http://dx.doi.org/10.1128/AEM.01028-13DOI Listing

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