The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log10 reductions. The Weibull model was fitted to each kill curve, with b and n values significantly optimized for each curve (p-value < 0.05). Most curves had an n parameter value less than 1, indicating that the population had a dramatic initial reduction, but tailed off as time increased, leaving a small resistant population. ANOVA analysis of the b and n parameters show that there are more significant differences between b parameters than n parameters, meaning that most treatments showed similar tailing effect, but differed on the shape of the curve. Comparisons between peanut sauce formulations at the same pressure treatments indicate that increasing amount of organic peanut butter within the sauce formulation decreases log10 reductions. This could be due to a protective effect from the lipids in the peanut butter, or it may be due to other factors such as nutrient availability or water activity. Sauces pressurized at lower temperatures had decreased log10 reductions, indicating that cooler temperatures offered some protective effect. Log10 reductions exceeded 5 logs, indicating that high pressure processing may be a suitable option as a kill-step for Salmonella in industrial processing of peanut sauces. Future research should include high pressure processing on other peanut products with high water activities such as sauces and syrups as well as research to determine the effects of water activity and lipid composition with a food matrix such as peanut sauces.

Holocene lake-level trends in the Rocky Mountains, USA

The availability of water shapes life in the western United States, and much of the water in the region originates in the Rocky Mountains. Few studies, however, have explicitly examined the history of water levels in the Rocky Mountains during the Holocene. Here, we examine the past levels of three lakes near the Continental Divide in Montana and Colorado to reconstruct Holocene moisture trends. Using transects of sediment cores and sub-surface geophysical profiles from each lake, we find that mid-Holocene shorelines in the small lakes (4–110 ha) were as much as ~10 m below the modern lake surfaces. Our results are consistent with existing evidence from other lakes and show that a wide range of settings in the region were much drier than today before 3000–2000 years ago. We also discuss evidence for millennial-scale moisture variation, including an abruptly-initiated and -terminated wet period in Colorado from 4400 to 3700 cal yr BP, and find only limited evidence for low-lake stands during the past millennium. The extent of low-water levels during the mid-Holocene, which were most severe and widespread ca. 7000–4500 cal yr BP, is consistent with the extent of insolation-induced aridity in previously published regional climate model simulations. Like the simulations, the lake data provide no evidence for enhanced zonal flow during the mid-Holocene, which has been invoked to explain enhanced mid-continent aridity at the time. The data, including widespread evidence for large changes on orbital time scales and for more limited changes during the last millennium, confirm the ability of large boundary-condition changes to push western water supplies beyond the range of recent natural variability.