We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Harmful Bacteria Can Survive A Long Time In Packaged Cracker Sandwiches

December 29, 2015: 12:00 AM EST
Recent outbreaks of foodborne diseases in packaged dry foods like cookies and crackers prompted a U.S. study that shed some light on the activities of pathogens like salmonella. The researchers put salmonella bacteria into four types of fillings – cheese and peanut butter, or chocolate and vanilla – found in dry cookies or crackers sold in vending machines and stores, then placed them into storage. Salmonella didn't survive as well in the cracker sandwiches as in the cookie sandwiches, the researchers found, but in some cases was able to survive for an unexpected six months. The next step is to identify the specific filling ingredients that are harboring the pathogens.
Larry R. Beuchat & David A. Mann, " Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings. ", Journal of Food Protection, December 29, 2015, © Beuchat & Mann
Food & Nutrition
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.