Scientific Publications by FDA Staff
Food Microbiol 2013 May;34(1):182-8
Growth and survival of Salmonella in ground black pepper (Piper nigrum).
Keller SE, Vandoren JM, Grasso EM, Halik LA
A four serovar cocktail of Salmonella was inoculated into ground black pepper (Piper nigrum) at different water activity (aw) levels at a starting level of 4-5 log cfu/g and incubated at 25 and at 35 degrees C. At 35 degrees C and aw of 0.9886 +/- 0.0006, the generation time in ground black pepper was 31 +/- 3 min with a lag time of 4 +/- 1 h. Growth at 25 degrees C had a longer lag, but generation time was not statistically different from growth at 35 degrees C. The aw threshold for growth was determined to be 0.9793 +/- 0.0027 at 35 degrees C. To determine survival during storage conditions, ground black pepper was inoculated at approximately 8 log cfu/g and stored at 25 and 35 degrees C at high (97% RH) and ambient (=40% RH) humidity. At high relative humidity, aw increased to approximately 0.8-0.9 after approximately 20 days at both temperatures and no Salmonella was detected after 100 and 45 days at 25 and 35 degrees C, respectively. Under ambient humidity, populations showed an initial decrease of 3-4 log cfu/g, then remained stable for over 8 months at 25 and 35 degrees C. Results of this study indicate Salmonella can readily grow at permissive aw in ground black pepper and may persist for an extended period of time under typical storage conditions.
|Category: Journal Article|
|PubMed ID: #23498196||DOI: 10.1016/j.fm.2012.12.002|
|Includes FDA Authors from Scientific Area(s): Food Women's Health|
|Entry Created: 2013-03-19||Entry Last Modified: 2013-08-31|