Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to a_w = 0.5 and stored at 22 °C. After 24 weeks at 22 °C, strains of serovar Agona had a significantly slower rate of reduction compared to those of Enteritidis and Montevideo (adj. p < 0.05). Inoculated flaxseeds were processed at 71 °C with vacuum steam pasteurization at 4 time points during storage. Average initial D_71°C values ranging from 1.0 to 1.5 min were similar across serovars. Over 24 weeks, D_71°C varied in a serovar-dependent manner. D_71°C at 8, 16, and 24 weeks did not change significantly for Enteritidis and Montevideo but did for Tennessee and Agona. While significant, the differences in D_71°C over time were less than 1 min, indicating that storage time prior to heat treatment would have a minimal effect on the processing time required to inactivate Salmonella on flaxseed.

沙门氏菌血清型中的耐热性已显示出变化，但是，这些数据对于接种到低水分食物中的沙门氏菌而言是最小的。我们评估了亚麻籽在24周内来自四个血清型（Agona，Enteritidis，Montevideo和Tennessee）的32株沙门氏菌的存活率和随后的耐热性。接种后，将亚麻籽调整至_w  = 0.5并储存在22°C下。在22°C下放置24周后，与肠炎沙门氏菌和蒙得维的亚相比，血清Agona菌株的减毒速度要慢得多（调节p <0.05）。在储存过程中，将接种的亚麻籽在71°C下进行真空蒸汽巴氏杀菌处理，时间为4个时间点。平均初始D _71°C血清型的值从1.0到1.5分钟不等。在超过24周的时间里，D _71°C以血清型依赖性方式变化。d _71℃在8位，16和24周也没有用于肠炎和蒙德维的亚显著改变，但没有为田纳西和阿戈纳。尽管显着，但D _71°C随时间的差异小于1分钟，表明热处理之前的储存时间对灭活亚麻籽沙门氏菌所需的处理时间影响最小。