Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments

Survival of Salmonella enterica and Enterococcus faecium on Abiotic Surfaces During Storage at Low Relative Humidity

Currently, there is limited knowledge on the survival of bacteria on surfaces during postharvest handling of dry products such as onions. Extended survival of microorganisms, coupled with a lack of established and regular, validated cleaning or sanitation methods could enable cross-contamination of these products. The aim of the study was to evaluate the survival of a potential surrogate, Enterococcus faecium, and Salmonella enterica on typical onion handling surfaces, polyurethane (PU), and stainless steel (SS), under low relative humidity. The influence of onion extract on the survival of E. faecium and Salmonella on PU and SS was also investigated. Rifampin-resistant E. faecium NRRL B-2354 and a five-strain cocktail of Salmonella suspended in 0.1% peptone or onion extract were separately inoculated onto PU and SS coupons (2 × 2 cm), at high, moderate, or low (7, 5, or 3 log CFU/cm2) levels. The inoculated surfaces were stored at ∼34% relative humidity and 21°C for up to 84 days. Triplicate samples were enumerated at regular intervals in replicate trials. Samples were enriched when populations fell below the limit of detection by plating (0.48 log CFU/cm2). Scanning electron microscopy was used to observe the cell distribution on the coupons. Reductions of E. faecium of less than ∼2 log were observed on PU and SS over 12 weeks at all inoculum levels and with both inoculum carriers. In 0.1% peptone, Salmonella populations declined by 2 to 3 log over 12 weeks at the high and moderate inoculum levels; at the low inoculum level, Salmonella could not be recovered by enrichment at 84 days. Survival of E. faecium and Salmonella was significantly (P < 0.05) enhanced over 84 days of storage when suspended in onion extract, where cells were covered by a layer of onion extract. E. faecium might have utility as a conservative surrogate for Salmonella when evaluating microbial survival on dry food-contact surfaces.

Effect of dehydration on the inactivation of Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms

Foodborne illness outbreaks in the U.S. associated with consumption of both fresh and dried specialty mushrooms have recently occurred. Dried wood ear mushrooms were implicated in a salmonellosis outbreak in 2020, while fresh enoki mushrooms were associated with two listeriosis outbreaks in 2020 and 2023. These specialty mushrooms are commercially available in both their fresh and dried states. Due to the short shelf life of mushrooms, dehydration is a common method used in both industry and by consumers to extend the shelf life and preserve quality. Therefore, the aim of this study was to evaluate the use of dehydration on the inactivation kinetics of both Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms. Fresh mushrooms were inoculated with four strain cocktails of either L. monocytogenes or S. enterica and dried at ambient conditions for 10 min. Following drying of the inoculum, mushrooms were placed into food dehydrators preheated to 70, 80, or 90°C and treated for up to 24 h. At treatment intervals, mushrooms were removed from the dehydrators for pathogen enumeration. Inactivation kinetics for both pathogens were modeled using the Weibull, log-linear with tail, and log-linear with shoulder models. Pathogen reductions of >4 log CFU/g were achieved on both enoki and wood ear mushrooms during dehydration at 90°C after only 2-4 h. At 70 and 80°C, log reductions of >4 log CFU/g were observed on wood ear mushrooms after 4-8 h. On enoki mushrooms, a tailing effect was observed with residual populations (>2 log CFU/g) of L. monocytogenes and S. enterica remaining even after 24 h of treatment at both 70 and 80°C. This study emphasizes the need for an individualized dehydration strategy for each mushroom type to ensure the effectiveness of dehydration as a process to reduce pathogen populations. Results of this study will aid in informing proper time and temperature combinations for dehydration of specialty mushrooms to ensure product safety.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.

The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance

This study investigated the effects of inoculation method, water activity (a_w), packaging method, and storage temperature and duration on the survival of Salmonella on almonds as well as their resistance to subsequent thermal treatments. Whole almond kernels were inoculated with a broth-based or agar-based growth Salmonella cocktail and conditioned to a_w of 0.52, 0.43 or 0.27. Inoculated almonds with a_w of 0.43 were treated with a previously validated treatment (4 h of dry heat at 73 °C) to determine the potential differences in heat resistance resulted from the two inoculation methods. The inoculation method did not significantly (P > 0.05) impact the thermal resistance of Salmonella. Inoculated almonds at a_w of 0.52 and 0.27 were either vacuum packaged in moisture-impermeable mylar bags or non-vacuum packaged in moisture-permeable polyethylene bags before stored at 35, 22, 4, or -18 °C for up to 28 days. At selected storage intervals, almonds were measured for a_w, analyzed for Salmonella population level, and subjected to dry heat treatment at 75 °C. Over the month-long storage of almonds, Salmonella populations remained almost unchanged (<0.2 log CFU/g) at 4 °C and -18 °C and declined slightly (<0.8 log CFU/g) at 22 °C and more substantially (1.6-2.0 log CFU/g) at 35 °C regardless of the inoculation method, packaging method, and almond a_w. When stored at 35 °C, almonds with initial a_w of 0.52 had significantly higher (P < 0.05) Salmonella reductions than those with initial a_w of 0.27. Prior storage of almonds vacuum packaged in mylar bags at temperatures between -18 °C and 35 °C for 28 days affected their a_w levels but did not significantly (P > 0.05) affect the subsequent thermal resistance of Salmonella at 75 °C regardless of almond a_w and storage duration. Salmonella on almonds with higher a_w was more sensitive to heat treatment than those with lower a_w. To achieve >5 log CFU/g reductions of Salmonella, a dry heat treatment at 75 °C for 4 and 6 h was needed for almonds with initial a_w of 0.52 and 0.27, respectively. When applying the dry heating technology for almond decontamination, the processing time needs to be determined based on initial a_w of almonds regardless of storage condition or age of almonds within the current design frame.

Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs

The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life. The participation of private companies in space programs will create new opportunities and demand for high-quality and microbiologically safe MREs for future space travels. In this article, we provide a brief review of nutrition and energy requirements for human activities in space. We discuss the general thermal processing requirements for control of bacterial and viral pathogens in MREs and introduce advanced thermal preservation technologies based on microwaves for production of MREs with different shelf-lives under various storage conditions. We also present the latest advancements in the development of polymer packaging materials for quality preservation of thermally stabilized MREs over extended storage. Finally, we recommend future research on issues related to the sensory quality of specially formulated MREs, microbial safety of dried foods that complement high moisture MREs, and food package waste management in future space missions.