Promising anti-Salmonella use of acidified oils in low-moisture environments

A new study published in Applied and Environmental shows that using oils to deliver antimicrobials against foodborne pathogens enables using elevated temperatures. In the study, organic acids and medium-chain fatty acids (100, 250, and 500 mM) were used in peanut oil against Salmonella enterica serovar Enteritidis desiccated at 75% relative humidity (RH). The acetic acid in peanut oil (AO) at 45°C was the most effective food-grade acid, causing a 4.4-log reduction in S. Enteritidis at 500 mM. Treatment efficacy increased with the increase in acid concentration, treatment duration, and treatment temperature from 20 to 45°C. Acidified oils can serve as robust, cost-effective replacements for dry-sanitation methods and improve the safety of low moisture foods. @

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