Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Table 2

Salmonella survival in low-water activity (a_w) foods.

Salmonella serotypes	Foods	aw	Survival time	Reference
S. Enteritidis	Halva	0.18	>8 months under refrigeration	[141]
S. Agona, S. Enteritidis,	Peanut butter products	0.2–0.3	24 weeks at 5-21°C	[142]
S. Anatum, S. Enteritidis PT 9c, S. Enteritidis PT 30,	Almond kernels	0.4	12 months at 19.4 and 24°C	[143]
S. Typhimurium	Peanut butter	0.65–0.69	1 year	[144]
S. Anatum, S. S. Senftenberg 775W, S. Newport, S. Typhimurium, and S. Tennessee	Wheat flour	0.46–0.45	1 year at 20°C	[140]
S. Typhimurium DT104	Egg powder	0.2–0.3	8 weeks at 13 or 37°C	[145]
S. Eastbourne	Milk chocolate	0.41	>9 months at 20°C	[146]
S. Typhimurium	Peanut butter fondant	0.65–0.69	1 year	[147]
S. Anatum, S. Enteritidis PT 9c, S. Enteritidis PT 30	Raw nut	0.4	12 months at 20.4 and 23°C	[148]
S. Napoli, S. Enteritidis, S. Oranienburg	Cocoa butter	0.2	21 days at 5 or 21°C	[149]