Effects of Xanthan Gum Addition on the Survival of Salmonella sp. in Refrigerated Pie Dough

Abstract

The purpose of this study was to determine the effect of xanthan gum addition (1% and 2% by weight of dry ingredient) on the survival of Salmonella typhimurium in sweet short pie dough systems refrigerated at 4 °C for 15 days. The study was conducted in two phases: pie dough formulation and a challenge study, during which pie dough samples were intentionally inoculated to simulate a post-processing Salmonella contamination in the product. Results indicated that neither of 1% xanthan gum and 2% xanthan gum addition exhibited any significant effects on the survival of Salmonella in pie dough refrigerated at 4 °C for 15 days.