Influence of sugar on the survival of Salmonella in a whey protein-based model food system
Barnes, Stephanie Renee
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Salmonella has been more prevalent in dried and low-water activity foods over the past few years. The purpose of this study was to determine the effects of sucrose, sorbitol, and fructose on Salmonella spp. survival, independent of aw, in a low-aw whey protein powder system. The type and presence of sugar supplemented into whey protein powders significantly influenced the survival of Salmonella at 0.42 and 0.54 water activity levels when samples were heat treated at 70°C. This was not observed at water activity level of 0.20. The addition of sugar had no influence on the survival of Salmonella spp. independent of water activity for whey protein powders stored at 37°C for 168 days. This suggests that sugar’s impact on Salmonella survival is dependent upon the temperature and water activity that the food is subjected to during processing and storage.