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.

Potential Attractants for Detecting and Removing Invading Gambian Giant Pouched Rats (Cricetomys gambianus)

BACKGROUND: Native to Africa, Gambian giant pouched rats (Gambian rats; Cricetomys gambianus Waterh.) are a threatening invasive species on a Florida island, Grassy Key. Gambian giant pouched rats shifted from a domestic pet to invading species after suspected release from a pet breeder. Because of the large size of Gambian rats (weighing up to 2.8 kg), they pose a serious threat to native species (particularly nesting species) and agricultural crops, especially if Gambian rats invade mainland Florida. Also, Gambian rats pose a threat from disease, as they were implicated in a monkeypox outbreak in the mid-western United States in 2003. The United States Department of Agriculture’s Wildlife Services has initiated eradication and detection efforts in the Florida Keys, but trapping the sparse population of Gambian rats has proven difficult. RESULTS: Fifteen attractants that could be used in traps for capturing or detecting single or paired Gambian rats were tested. It was found that conspecific scents (i.e. feces and urine) from other Gambian rats were the best treatment for attracting single and paired Gambian rats. Single Gambian rats explored more attractant types than paired Gambian rats. CONCLUSIONS: Effective attractants for use with Gambian rats have been identified, and multiple attractant types should be used to capture or detect the sparse population. It is recommended that mainly urine and feces from Gambian rats be used, but peanut butter, anise, ginger and fatty acid scent could also be useful for attracting the currently small population of Gambian rats on Grassy Key.