Survival of Listeria monocytogenes, Bacillus cereus and Salmonella Typhimurium on sliced mushrooms during drying in a household food dehydrator

The historic view on low-moisture foods (LMFs) as safe due to the lack of microbial growth in these is challenged by an increasing number reports outbreaks and recalls caused LMFs contaminated with foodborne pathogens. objective this study was determine survival Salmonella Typhimurium , Bacillus cereus Listeria monocytogenes sliced Portobello mushrooms ( Agaricus bisporus variant Portobello) during hot-air drying (mushroom internal temperature below 45 °C) for 8 h (h) a small household food dehydrator (250 W) subsequent storage vacuum-packed dried product 2 months at room temperature. Hot-air reduced water activity (a w ) 0.17 ± 0.03 well limit growth. S. L. displayed total log CFU reductions 2.5 0.4 2.6 0.8, respectively, while B. exhibited significantly p < 0.05) lower 1.2 0.1. Storage further CFU, numbers viable were not reduced. higher stability reflected European Rapid Alert System Food Feed system presence organisms mushrooms. All three regrew high concentrations when soaked overnight temperature, simulating scenario where are improperly rehydrated. Combining results from underlines that prolonged low cannot be relied alone reduce pathogen load mushroom. • limits. Observed inactivation could reported mushroom loads. stable stored vacuum packed Foodborne pathogens able regrow sufficient ensure safety