Survival Kinetics of Salmonella Typhimurium in Oat and Pea Protein Flours

Authors

  • Nurul Hawa Ahmad UNIVERSITI PUTRA MALAYSIA
  • Nur Iman Saliha Jafri Faculty of Food Science and Technology, Universiti Putra Malaysia
  • Ramhyaa Maniam@Kumar Faculty of Food Science and Technology, Universiti Putra Malaysia
  • Pichamon Limcharoenchat Program in Biotechnology, Faculty of Science, Maejo University, 50290 Chiang Mai, Thailand
  • Beatriz Mazón-Villegas
  • Nor Khaizura Mahmud Ab Rashid
  • Anis Shobirin Meor Hussin

DOI:

https://doi.org/10.51200/ijf.v1i2.5151

Keywords:

Low-moisture foods, Salmonella Typhimurium, oat flour, pea protein flour, predictive modeling

Abstract

Oat and pea protein flours have been used as ingredients for plant-based food products. These low-moisture ingredients have been implicated in Salmonella recalls, most likely due to post-processing contamination. Oat and pea protein flour do not undergo pathogen kill step, especially for minimally cooked or ready-to-eat food. This study aimed to quantify the survival kinetics of Salmonella Typhimurium in oat and pea protein flours at storage temperatures of 4°C and 25°C. Powders were inoculated at ~8 log CFU/g via seed inoculation method and tested for homogenous Salmonella distribution. The inoculated samples were enumerated on days 0, 3, 5, 7, 21, 35, 49, and 63. This study showed the impact of storage temperatures on S. Typhimurium survival and proved that refrigerated storage did not control microbial growth. The findings suggest that flour treatment should be based on its composition because composition affects Salmonella survival.

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Published

2024-09-27
Total Views: 71 | Total Downloads: 42