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Updated: Jan 27, 2026

Quasi-metagenomic Analysis of Salmonella from Food and Environmental Samples
Published on: October 25, 2018
Survival of Salmonella in Dry Food and Feed
B J Juven1, N A Cox1, J S Bailey1
1University of Georgia, Cooperative Extension Service, Extension Poultry Science Department, Athens, Georgia 30602 and United States Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, Georgia 30613.
Abstract:
The survival of Salmonella Montevideo and Salmonella heidelberg in dry milk, cocoa powder, poultry feed, and meat and bone meal was studied at three water activities (aw) in the range of 0.4 to 0.75. S. montevideo was more resistant to the various dry environments than S. heidelberg . Salmonellae were enumerated immediately after inoculation, after 2 d, and after 1, 3, 7 and 14 wk. Survival was greater at aw of 0.43 and 0.52 than at 0.75 aw. Based on these findings and due to the marked differences in survival observed in the different products equilibrated at a specific aw value, it is concluded that the survival of salmonellae in a dry product cannot be predicted on the basis of the aw alone.
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