Nut, seed, and legume butters are low water activity foods and do not support the growth of foodborne pathogens. Research has determined that... Show moreNut, seed, and legume butters are low water activity foods and do not support the growth of foodborne pathogens. Research has determined that some pathogens, such as Listeria monocytogenes, can survive for long periods of time in butters, such as almond butter. However, information on the persistence of L. monocytogenes in butters is lacking. The purpose of this study was to determine the population dynamics of L. monocytogenes in butters stored at 5 and 25°C. Nut (almond, hazelnut, pecan), seed (pumpkin, sesame, sunflower), legume (peanut and soy) and butters containing chocolate (hazelnut and peanut) were inoculated with a 4-strain cocktail of rifampicin-resistant L. monocytogenes at 4 (high inoculation) or 1 log CFU/g (low inoculation). High inoculation butters were mixed by hand for 15 min and 100-g portions were weighed into deli-style containers with lids and stored at 5 or 25°C for 12 mo (370 d). Low inoculation butters were stored in 25- g portions in stomacher bags at 25°C for 6 mo (180 d). During storage, 25 g from the 100- g high inoculation portion or 25 g from the low inoculation samples, in triplicate, were homogenized with 225 mL BPB (or BLEB for FDA BAM enrichments when necessary) and serial dilutions of the homogenate were plated onto BHIA with rifampicin for enumeration of L. monocytogenes. Data were statistically analyzed using Student’s t-test (α=0.05). The average initial population of L. monocytogenes in the butters was 3.58±0.25 log CFU/g for the high inoculation butters; L. monocytogenes was detected through enrichments for all low inoculation butters. After 12 mo storage at 5°C, the population of L. monocytogenes decreased by 1.34, 1.27, 1.72, 2.04 and 0.93 log CFU/g in almond, hazelnut, peanut with chocolate, hazelnut with chocolate and pecan butter, respectively, when inoculated at the higher level. Significantly less population reduction was observed in pumpkin, sesame, soy, peanut and sunflower butters (1.08, 0.61, 0.84, 0.05 and 0.40 log CFU/g, respectively). After 12 mo storage at 25°C, the L. monocytogenes population in all butters, with the exception of sunflower butter, decreased to below the limit of enumeration (1.67 log CFU/g), but the pathogen was still present via enrichment. For low inoculation butters, L. monocytogenes was present as determined by enrichment in all butters in at least one of two trials after 6 mo. The results of this study provide information on the survival of L. monocytogenes in different butter types when stored at different temperatures. Show less
