Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter
Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by <i>Salmonella...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1874 |
| _version_ | 1827654785974665216 |
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| author | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Xue-De Wang Hua-Min Liu |
| author_facet | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Xue-De Wang Hua-Min Liu |
| author_sort | Tapiwa Reward Sithole |
| collection | DOAJ |
| description | Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by <i>Salmonella</i> spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the <i>Salmonella</i> spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating <i>Salmonella</i> spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating <i>Salmonella</i> spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks. |
| first_indexed | 2024-03-09T21:54:45Z |
| format | Article |
| id | doaj.art-5502b44f9253492a89ed2228b423046d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:45Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5502b44f9253492a89ed2228b423046d2023-11-23T20:00:36ZengMDPI AGFoods2304-81582022-06-011113187410.3390/foods11131874Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut ButterTapiwa Reward Sithole0Yu-Xiang Ma1Zhao Qin2Xue-De Wang3Hua-Min Liu4College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaPeanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by <i>Salmonella</i> spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the <i>Salmonella</i> spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating <i>Salmonella</i> spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating <i>Salmonella</i> spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.https://www.mdpi.com/2304-8158/11/13/1874peanut butterpeanut food safety<i>Salmonella</i> spp.aflatoxins |
| spellingShingle | Tapiwa Reward Sithole Yu-Xiang Ma Zhao Qin Xue-De Wang Hua-Min Liu Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter Foods peanut butter peanut food safety <i>Salmonella</i> spp. aflatoxins |
| title | Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter |
| title_full | Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter |
| title_fullStr | Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter |
| title_full_unstemmed | Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter |
| title_short | Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of <i>Salmonella</i> spp., and Aflatoxins in Peanut Butter |
| title_sort | peanut butter food safety concerns prevalence mitigation and control of i salmonella i spp and aflatoxins in peanut butter |
| topic | peanut butter peanut food safety <i>Salmonella</i> spp. aflatoxins |
| url | https://www.mdpi.com/2304-8158/11/13/1874 |
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