51
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Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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52
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Jin Y, Pickens SR, Hildebrandt IM, Burbick SJ, Grasso-Kelley EM, Keller SE, Anderson NM. Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component. J Food Prot 2018; 81:1411-1417. [PMID: 30059253 DOI: 10.4315/0362-028x.jfp-18-041] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years. Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture foods, information on thermal inactivation of Salmonella in these products is limited. This project evaluated the impact of water activity (aw), temperature, and food composition on thermal inactivation of Salmonella enterica serovar Agona in defined high-protein and high-fat model food matrices. Each matrix was inoculated with Salmonella Agona and adjusted to obtain a target aw, ranging from 0.50 to 0.98. Samples were packed into aluminum test cells and heated (52 to 90°C) under isothermal conditions. Survival of Salmonella Agona was detected on tryptic soy agar with 0.6% yeast extract. Complex influences by food composition, aw, and temperature resulted in significantly different ( P < 0.05) thermal resistance of Salmonella for the conditions tested. It was estimated that the same point temperatures at which the D-values of the two matrices at each aw (0.63, 0.73, 0.81, and 0.90) were identical were 79.48, 71.28, 69.62, and 38.42°C, respectively. Above these temperatures, the D-values in high-protein matrices were larger than the D-values in high-fat matrices at each aw. Below these temperatures, the inverse relationship was observed. A correlation between temperature and aw existed on the basis of the level of fat or protein in the food, showing that these compositional factors must be accounted for when predicating thermal inactivation of Salmonella in foods.
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Affiliation(s)
- Yuqiao Jin
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Shannon R Pickens
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Ian M Hildebrandt
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Stephen J Burbick
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | | | - Susanne E Keller
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Nathan M Anderson
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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53
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Xu J, Liu S, Tang J, Ozturk S, Kong F, Shah DH. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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54
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Liu S, Rojas RV, Gray P, Zhu MJ, Tang J. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. Food Microbiol 2018; 74:92-99. [PMID: 29706342 DOI: 10.1016/j.fm.2018.03.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 03/02/2018] [Accepted: 03/02/2018] [Indexed: 11/19/2022]
Abstract
This study investigated the influence of temperature-dependent water activity (aw) on thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella Enteritidis PT 30 (S. Enteritidis) in wheat flour. The aw for wheat flour samples at 20, 40, and 60 °C was determined by a vapor sorption analyzer and at 75, 80 and 85 °C using custom-built thermal cells with high temperature humidity sensors. Full-factorial isothermal inactivation studies of both strains in sealed aluminum-test-cells included three temperatures (75, 80, and 85 °C) and three aw,25°C levels (0.30, 0.45 and 0.60 within ±0.02 range, prior to the thermal treatments). Isotherm results of wheat flour demonstrate a significant increase (P < 0.05) of aw as temperature rises (e.g. aw,25°C = 0.45 ± 0.02 became aw,80°C = 0.71 ± 0.02 in a closed system). Inactivation kinetics of both microorganisms fitted a log-linear model, the yielded D-values varied from 2.7 ± 0.2 min (D85°C of S. Enteritidis at aw,25°C 0.60 ± 0.02) to 65.8 ± 2.5 min (D75°C of E. faecium at aw,25°C 0.30 ± 0.02). The zT of E. faecium and S. Enteritidis decreased from 16.4 and 16.9 °C, respectively, to 10.2 °C with increased moisture content (dry basis) from 10 to 14%. Under all tested conditions, E. faecium exhibited equal or higher (1.0-3.1 times) D- and zT-values than those of Salmonella. Overall, E. faecium should be a conservative surrogate for Salmonella in thermal processing of wheat flour for control of Salmonella over a moisture content of 10-14% and treatment temperatures between 75 and 85 °C.
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Affiliation(s)
- Shuxiang Liu
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Rossana V Rojas
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Monterrey, Nuevo León, Mexico
| | - Peter Gray
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA; School of Food Science, Washington State University, Pullman, WA, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, USA.
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
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55
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Li R, Kou X, Zhang L, Wang S. Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review. Int J Hyperthermia 2018; 34:177-188. [DOI: 10.1080/02656736.2017.1372643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
Affiliation(s)
- Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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56
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Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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57
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Kou X, Li R, Hou L, Zhang L, Wang S. Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms. Int J Food Microbiol 2018; 269:89-97. [DOI: 10.1016/j.ijfoodmicro.2018.01.025] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 11/17/2022]
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58
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Liu S, Ozturk S, Xu J, Kong F, Gray P, Zhu MJ, Sablani SS, Tang J. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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59
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Tadapaneni RK, Syamaladevi RM, Villa-Rojas R, Tang J. Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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60
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Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.019] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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61
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Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV, Liu F. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation. J Food Sci 2017; 82:1631-1639. [PMID: 28613443 DOI: 10.1111/1750-3841.13739] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/10/2017] [Accepted: 04/13/2017] [Indexed: 11/28/2022]
Abstract
Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a* value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a* value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes.
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Affiliation(s)
- Ellen R Bornhorst
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Gustavo V Barbosa-Cánovas
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Fang Liu
- Dept. of Biological Systems Engineering, Washington State Univ., L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
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62
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63
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Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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64
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65
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Smith DF, Hildebrandt IM, Casulli KE, Dolan KD, Marks BP. Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour. J Food Prot 2016; 79:2058-2065. [PMID: 28221962 DOI: 10.4315/0362-028x.jfp-16-155] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella continues to be a problem associated with low-moisture foods, particularly given enhanced thermal resistance at lower water activity (aw). However, there is a scarcity of thermal inactivation models accounting for the effect of aw. The objective of this study was to test multiple secondary models for the effect of product (wheat flour) aw on Salmonella enterica Enteritidis phage type 30 thermal resistance. A full-factorial experimental design included three temperatures (75, 80, and 85°C) and four aw values (~0.30, 0.45, 0.60, and 0.70). Prior to isothermal treatment, sample aw was achieved by equilibrating samples in a humidity-controlled conditioning chamber. Two primary models (log linear and Weibull type) and three secondary models (second-order response surface, modified Bigelow type, and combined effects) were evaluated using the corrected Akaike information criterion and root mean squared errors. Statistical analyses of the primary models favored the log-linear model. Incorporating the three secondary models into the log-linear primary model yielded root mean squared errors of 2.1, 0.78, and 0.96 log CFU/g and corrected Akaike information criterion values of 460, -145, and -19 for the response surface, modified Bigelow, and combined-effects models, respectively. The modified Bigelow-type model, which exponentially scaled both temperature and aw effects on thermal inactivation rates, predicted Salmonella lethality significantly better (P < 0.05) than did the other secondary models examined. Overall, aw is a critical factor affecting thermal inactivation of Salmonella in low-moisture products and should be appropriately included in thermal inactivation models for these types of systems.
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Affiliation(s)
- Danielle F Smith
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Ian M Hildebrandt
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Kaitlyn E Casulli
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Kirk D Dolan
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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66
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Hildebrandt IM, Marks BP, Ryser ET, Villa-Rojas R, Tang J, Garces-Vega FJ, Buchholz SE. Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour. J Food Prot 2016; 79:1833-1839. [PMID: 28221914 DOI: 10.4315/0362-028x.jfp-16-057] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their repeatability have not been systematically quantified. Consequently, method variability across studies limits utility of individual data sets and cross-study comparisons. Therefore, the objective was to evaluate the effects of inoculation methodologies on stability and thermal resistance of Salmonella in a low-moisture food (wheat flour), and the repeatability of those results, based on data generated by two independent laboratories. The experimental design consisted of a cross-laboratory comparison, both conducting isothermal Salmonella inactivation studies in wheat flour (~0.45 water activity, 80°C), utilizing five different inoculation methods: (i) broth-based liquid inoculum, (ii) lawn-based liquid inoculum, (iii) lawn-based pelletized inoculum, (iv) direct harvest of lawn culture with wheat flour, and (v) fomite transfer of a lawn culture. Inoculated wheat flour was equilibrated ~5 days to ~0.45 water activity and then was subjected to isothermal treatment (80°C) in aluminum test cells. Results indicated that inoculation method impacted repeatability, population stability, and inactivation kinetics (α = 0.05), regardless of laboratory. Salmonella inoculated with the broth-based liquid inoculum method and the fomite transfer of a lawn culture method exhibited instability during equilibration. Lawn-based cultures resulted in stable populations prior to thermal treatment; however, the method using direct harvest of lawn culture with wheat flour yielded different D-values across the laboratories (α = 0.05), which was attributed to larger potential impact of operator variability. The lawn-based liquid inoculum and the lawn-based pelletized inoculum methods yielded stable inoculation levels and repeatable D-values (~250 and ~285 s, respectively). Also, inoculation level (3 to 8 log CFU/g) did not affect D-values (using the lawn-based liquid inoculum method). Overall, the results demonstrate that inoculation methods significantly affect Salmonella population kinetics and subsequent interpretation of thermal inactivation data for low-moisture foods.
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Affiliation(s)
- Ian M Hildebrandt
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Elliot T Ryser
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824
| | - Rossana Villa-Rojas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
| | - Francisco J Garces-Vega
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
| | - Sarah E Buchholz
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824
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67
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Kou XX, Li R, Hou LX, Huang Z, Ling B, Wang SJ. Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods. Sci Rep 2016; 6:30758. [PMID: 27465120 PMCID: PMC4964582 DOI: 10.1038/srep30758] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Accepted: 07/08/2016] [Indexed: 11/09/2022] Open
Abstract
Knowledge of bacteria's heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria's heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample's thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS's performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria's thermo-tolerances.
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Affiliation(s)
- Xiao-xi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Li-xia Hou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhi Huang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shao-jin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
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68
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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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69
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Fleischman GJ. Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.12.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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70
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Ling B, Tang J, Kong F, Mitcham EJ, Wang S. Kinetics of Food Quality Changes During Thermal Processing: a Review. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1398-3] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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71
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Kim YH, Kim SA, Chung HJ. Synergistic Effect of Propolis and Heat Treatment Leading to Increased Injury to E
scherichia coli
O157:H7 in Ground Pork. J Food Saf 2014. [DOI: 10.1111/jfs.12088] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Youn-Ha Kim
- Department of Food and Nutrition; Inha University; Incheon 402-751 Korea
| | - Sang-A Kim
- Department of Food and Nutrition; Inha University; Incheon 402-751 Korea
| | - Hyun-Jung Chung
- Department of Food and Nutrition; Inha University; Incheon 402-751 Korea
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72
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Zimmermann M, Miorelli S, Schaffner DW, Aragão GMF. Comparative effect of different test methodologies onBacillus coagulansspores inactivation kinetics in tomato pulp under isothermal conditions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12143] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Morgana Zimmermann
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
| | - Suzane Miorelli
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
| | - Donald W. Schaffner
- Department of Food Science; Rutgers University; 65 Dudley Road; New Brunswick; NJ; 08901-8520; USA
| | - Gláucia M. F. Aragão
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
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73
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Villa-Rojas R, Sosa-Morales M, López-Malo A, Tang J. Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree. Int J Food Microbiol 2012; 155:269-72. [DOI: 10.1016/j.ijfoodmicro.2012.02.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 02/20/2012] [Accepted: 02/25/2012] [Indexed: 11/26/2022]
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74
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Büchner C, Thomas S, Jaros D, Rohm H. Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation. Eng Life Sci 2011. [DOI: 10.1002/elsc.201100041] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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75
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AUGUSTO PEDROE, TRIBST ALLINEA, CRISTIANINI MARCELO. THERMAL INACTIVATION OF LACTOBACILLUS PLANTARUM IN A MODEL LIQUID FOOD. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00529.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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