D'souza, Tanya. Effect of high hydrostatic pressure processing (HHPP) on salmonella enterica in peanut butter. Retrieved from https://doi.org/doi:10.7282/T3VH5MSP
DescriptionAmerican consumers eat more than 700 million pounds of peanut butter each year, accounting for approximately half the edible use of peanuts in the United States. Salmonella is a unique microorganism that can survive in peanut butter as demonstrated by two large outbreaks in 2007 and 2008, creating the need for methods to augment and improve the current peanut butter manufacturing processes to make them even safer. High Hydrostatic Pressure Processing (HHPP) is a popular processing method used to process foods such as guacamole, meats, oysters, jellies and juices to ensure microbiological safety while retaining quality and organoleptic properties. The application of HHPP as an alternative processing method to inactivate Salmonella in peanut butter was the focus of this research. The objective of this research was to optimize the pressure and time conditions of HHPP for maximum inactivation of Salmonella inoculated in creamy peanut butter. It was found that at varying combinations of pressures between 400 and 600 MPa and hold times between 4 and 18 min, the reductions in Salmonella concentration in peanut butter, from an initial level of 106- 107 CFU/g, were only between 1.6 and 1.9 log CFU/g. This led to further exploration of the effect of (i) pressure cycling during HHPP, (ii) varying water activity of peanut butter, and (iii) added nisin in combination with HHPP. The maximum log reduction achieved in all cases was 2 log CFU/g. Salmonella was inactivated to below detection limit only when the water activity of peanut butter was increased to an extreme value of 0.96, rendering it unrecognizable as peanut butter. It can be concluded that HHPP is not a suitable processing method for significantly improving the microbiological safety of Salmonella contaminated peanut butter. However, the intriguing results from this research will sow the seeds for future research on the molecular mechanism associated with Salmonella survival in low water activity foods like peanut butter during HHPP.