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Review

Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Author to whom correspondence should be addressed.
Academic Editors: Chunlei Shi and Shimo Kang
Foods 2022, 11(13), 1874; https://doi.org/10.3390/foods11131874
Received: 16 May 2022 / Revised: 17 June 2022 / Accepted: 20 June 2022 / Published: 24 June 2022
(This article belongs to the Special Issue Foodborne Pathogenic Bacteria: Prevalence and Control)
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 Salmonella spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the Salmonella spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating Salmonella spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating Salmonella 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. View Full-Text
Keywords: peanut butter; peanut food safety; Salmonella spp.; aflatoxins peanut butter; peanut food safety; Salmonella spp.; aflatoxins
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MDPI and ACS Style

Sithole, T.R.; Ma, Y.-X.; Qin, Z.; Wang, X.-D.; Liu, H.-M. Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter. Foods 2022, 11, 1874. https://doi.org/10.3390/foods11131874

AMA Style

Sithole TR, Ma Y-X, Qin Z, Wang X-D, Liu H-M. Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter. Foods. 2022; 11(13):1874. https://doi.org/10.3390/foods11131874

Chicago/Turabian Style

Sithole, Tapiwa Reward, Yu-Xiang Ma, Zhao Qin, Xue-De Wang, and Hua-Min Liu. 2022. "Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter" Foods 11, no. 13: 1874. https://doi.org/10.3390/foods11131874

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