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Microbiological Safety and Stability of Chewing Tobacco
- Peiser, A. J., Nocella, D. E., Gray, R. J. H.
- Journal of food protection 1982 v.45 no.5 pp. 462-465
- Aspergillus flavus, Penicillium expansum, microbial growth, microbiological quality, pH, smokeless tobacco, storage time, water activity
- Eight brands of smokeless tobacco, including 4 scrap, 2 plug, and 2 snuff varieties were examined. Their ability to support microbial growth over a 14-day period at 30°C was determined. The pH of the products ranged from 4.8 to 8.5 and water activity from 0.48 to 0.81. The bacterial level was 1.0 × 10(4) to 1.9 × 10(6), depending on the variety sampled. These levels varied little over the storage period. Use of inoculated samples demonstrated that chewing tobacco provided an unfavorable growth environment for either Penicillium expansum or Aspergillus flavus. Levels decreased from a initial 10(5)/g to 10(2)/g of tobacco. These data indicate that chewing tobacco, as marketed, is a microbiologically stable product.