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Xu S, Chen H. Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers. Int J Food Microbiol 2023; 399:110253. [PMID: 37210955 DOI: 10.1016/j.ijfoodmicro.2023.110253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/23/2023]
Abstract
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization.
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Affiliation(s)
- Shiwei Xu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
| | - Haiqiang Chen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA.
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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety. J Food Prot 2023; 86:100018. [PMID: 36916598 DOI: 10.1016/j.jfp.2022.11.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 12/31/2022]
Abstract
Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of the potential, inherent risks that accompany foods with long shelf lives if pathogen contamination occurs. Subsequently, in 2013, Beuchat et al. (2013) noted the increased concern regarding these foods, specifically noting examples of persistence and resistance of pathogens in low-water activity foods (LWAFs), prevalence of pathogens in LWAF processing environments, and sources of and preventive measures for contamination of LWAFs. For the last decade, the body of knowledge related to LMF safety has exponentially expanded. This growing field and interest in LMF safety have led researchers to delve into survival and persistence studies, revealing that some foodborne pathogens can survive in LWAFs for months to years. Research has also uncovered many complications of working with foodborne pathogens in desiccated states, such as inoculation methods and molecular mechanisms that can impact pathogen survival and persistence. Moreover, outbreaks, recalls, and developments in LMF safety research have created a cascading feedback loop of pushing the field forward, which has also led to increased attention on how industry can improve LMF safety and raise safety standards. Scientists across academia, government agencies, and industry have partnered to develop and evaluate innovate thermal and nonthermal technologies to use on LMFs, which are described in the presented review. The objective of this review was to describe aspects of the extensive progress made by researchers and industry members in LMF safety, including lessons-learned about outbreaks and recalls, expansion of knowledge base about pathogens that contaminate LMFs, and mitigation strategies currently employed or in development to reduce food safety risks associated with LMFs.
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Xu S, Chen H. Vacuum packaging improved inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels. Int J Food Microbiol 2022; 379:109849. [DOI: 10.1016/j.ijfoodmicro.2022.109849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 11/28/2022]
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Mir SA, Shah MA, Mir MM, Sidiq T, Sunooj KV, Siddiqui MW, Marszałek K, Mousavi Khaneghah A. Recent developments for controlling microbial contamination of nuts. Crit Rev Food Sci Nutr 2022; 63:6710-6722. [PMID: 35170397 DOI: 10.1080/10408398.2022.2038077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, the consumption of nuts has shown an increasing trend worldwide. Nuts are an essential part of several countries' economies as an excellent source of nutrients and bioactive compounds. They are contaminated by environmental factors, improper harvesting practices, inadequate packaging procedures, improper storage, and transportation. The longer storage time also leads to the greater chances of contamination from pathogenic fungi. Nuts are infected with Aspergillus species, Penicillium species, Escherichia coli, Salmonella, and Listeria monocytogenes. Therefore, nuts are associated with a high risk of pathogens and mycotoxins, which demand the urgency of using techniques for enhancing microbial safety and shelf-life stability. Many techniques such as ozone, cold plasma, irradiation, radiofrequency have been explored for the decontamination of nuts. These techniques have different efficiencies for reducing the contamination depending on processing parameters, type of pathogen, and conditions of food material. This review provides insight into decontamination technologies for reducing microbial contamination from nuts.
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Affiliation(s)
- Shabir Ahmad Mir
- Department of Food Science & Technology, Government College for Women, Srinagar, Jammu & Kashmir, India
| | - Manzoor Ahamd Shah
- Department of Food Science & Technology, Government Degree College for Women, Anantnag, Jammu & Kashmir, India
| | - Mohammad Maqbool Mir
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir, Srinagar, Jammu & Kashmir, India
| | - Tahira Sidiq
- Department of Home Science, Government College for Women, Anantnag, Jammu & Kashmir, India
| | | | - Mohammed Wasim Siddiqui
- Department of Food Science & Postharvest Technology, Bihar Agricultural University, Sabour, India
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
- Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
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5
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Effect of high hydrostatic pressure on Salmonella enterica subsp. enterica in Nutrient Broth and dried parsley. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Shi H, Chen H, Yan Z. Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Radio frequency (RF) sterilization of low-moisture, high-oil, high-protein, and viscous sauces for instant food (LHHVS) demonstrates many advantages, but uneven heating is a main problem that must be addressed. Main factors that affect heating uniformity are generally considered dielectric properties, shape and size of the sample and its position relative to the electrode plate, in addition the structure and voltage of RF electrode. A method based on texture characteristics of the solid–gel–liquid mixing system of LHHVS for adjustment and control of energy distribution in the RF field is proposed in this study to improve the heating uniformity. First, energy conversion principles and control equations of RF heating were analyzed on the basis of dielectric theory. Second, the influence of RF electromagnetic field-medium polyetherimide (PEI) on the RF heating of peanut butter (RHPB) was investigated on the basis of the numerical model of RHPB that was verified through experiments. Finally, the influence mechanism and its regulation and control effect were analyzed and discussed. The following conclusions can be drawn from this study: the increase of electrode gaps exerts minimal effect although it reduces the unevenness of the energy distribution. However, RF heating protocols must use the smallest possible electrode gap to heat agrifoods and increase the heating rate significantly. The energy distribution on the part of the sample close to PEI varies with the change of geometry and size of PEI when its placement is bias or symmetric. The area of energy enhancement continues to expand where the sample is in contact with PEI as PEI gradually increases. The area where the temperature increases under the influence of PEI will expand along the direction of the sample radius when the thickness of PEI remains unchanged and the radius gradually enlarges; otherwise, it will expand along the direction of the sample thickness. The influence of PEI on the energy distribution of RHPB demonstrates local characteristics. PEI significantly influences the energy distribution and heating mode of RHPB, which is easy to adjust and control, but does not reduce the processing speed and does not increases energy consumption. Hence, PEI is an effective means to interfere with energy distribution of RHPB. Uniform energy distribution can be obtained by selecting the appropriate PEI shape and size. Results of this study can help determine the experimental protocol for RHPB with the optimal uniform distribution and promote the fast commercial application of this technology.
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Affiliation(s)
- Huojie Shi
- College of Mechanical and Electrical Engineering , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
- Post-Doctoral Research Center of Mechanical Engineering of Fuzhou University , Fuzhou , China
- Post-Doctoral Workstation of Fujian Haiyuan Composite Materials Co., Ltd , Fuzhou , China
| | - Hui Chen
- College of Mechanical Engineering , Fuzhou University , Fuzhou 350108 , China
| | - Zhiming Yan
- College of Food Science and Technology , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
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Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4950-4992. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/03/2021] [Accepted: 06/10/2021] [Indexed: 01/03/2023]
Abstract
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
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Affiliation(s)
- Surabhi Wason
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA
| | - Tushar Verma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.,Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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9
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Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Alshammari J, Dhowlaghar N, Xie Y, Xu J, Tang J, Sablani S, Zhu MJ. Survival of Salmonella and Enterococcus faecium in high fructose corn syrup and honey at room temperature (22 °C). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107765] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Cheng T, Ramaswamy H, Xu R, Liu Q, Lan R, Wang S. Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109124] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Mohammad ZH, Murano EA, Moreira RG, Castillo A. Effect of post inoculation drying procedures on the reduction of Salmonella on almonds by thermal treatments. Food Res Int 2020; 130:108857. [PMID: 32156342 DOI: 10.1016/j.foodres.2019.108857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/29/2022]
Abstract
Since two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation method could affect the results of such challenge studies, because of the possible increase of moisture on the almonds resulting from a wet inoculation procedure, which may result in a potential overestimation of the effectiveness of treatments used to pasteurize almonds in industrial settings. Salmonella enterica serotype Enteritidis phage type 30 (PT30) isolated from an almond-linked outbreak was inoculated on nonpareil almonds and dried by accelerated (drying the inoculated almonds at 37 °C for 12 h) and conventional (drying inoculated almonds overnight at room temperature) drying methods, before treating the almonds with hot water (blanching) at 88 °C or hot oil (oil roasting) at 127 °C. The Weibull model explained the death of this pathogen on almonds better than log-linear model for oil roasting, whereas both log-linear and Weibull models were similarly effective for blanching. For blanching, the D values for Salmonella Enteritidis PT30 were 12.7 and 10.7 s with accelerated and conventional drying, respectively. For oil roasting, the b-values were 4.59 and 4.18 s with accelerated and conventional drying, respectively. Based on the models, it was concluded that the accelerated drying process resulted in a significantly smaller reduction in Salmonella Enteritidis PT30 on almonds in comparison to conventional drying for both blanching and roasting. Although conventional drying led to significantly lower D or b - values (depending on the model), this difference is not likely to affect the current processing parameters used by the almond industry.
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Affiliation(s)
- Zahra H Mohammad
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX, United States
| | - Elsa A Murano
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX, United States
| | - Rosana G Moreira
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX, United States
| | - Alejandro Castillo
- Department of Animal Sciences, Texas A&M University, College Station, TX, United States.
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13
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Salazar F, Garcia S, Lagunas-Solar M, Pan Z, Cullor J. Efficacy of a heat-spray and heat-double spray process on inoculated nuts with Salmonella enteritidis ATCC 1045. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds. Int J Food Microbiol 2017; 254:54-61. [DOI: 10.1016/j.ijfoodmicro.2017.04.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 04/08/2017] [Accepted: 04/18/2017] [Indexed: 11/23/2022]
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15
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Bover-Cid S, Belletti N, Aymerich T, Garriga M. Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat Sci 2017; 123:120-125. [DOI: 10.1016/j.meatsci.2016.09.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 09/27/2016] [Accepted: 09/28/2016] [Indexed: 10/20/2022]
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16
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17
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Cuervo MP, Lucia LM, Castillo A. Efficacy of Traditional Almond Decontamination Treatments and Electron Beam Irradiation against Heat-Resistant Salmonella Strains. J Food Prot 2016; 79:369-75. [PMID: 26939646 DOI: 10.4315/0362-028x.jfp-15-059] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Two outbreaks of salmonellosis were linked to the consumption of raw almonds from California in 2001 and 2004. As a result, federal regulations were developed, which mandate that all almonds grown in California must be treated with a process that results in a 4-log reduction of Salmonella. Because most of the technologies approved to treat almonds rely on the application of heat to control Salmonella, an evaluation of alternative technologies for inactivating heat-resistant Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W was needed. In this study, almonds were inoculated with Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W and then treated with an electron beam (e-beam) or by blanching or oil roasting. The irradiation D10-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W treated with e-beam were 0.90 and 0.72 kGy, respectively. For heat treatments, thermal D10-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W strains were 15.6 and 12.4 s, respectively, when subjected to blanching at 88°C and 13.2 and 10.9 s, respectively, when roasted in oil at 127 ± 2°C. No significant differences in irradiation and thermal treatment results were observed between Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W (P > 0.05), indicating that e-beam irradiation may be a feasible technology for reducing Salmonella in almonds. However, the sensory changes resulting from irradiating at the doses used in this study must be evaluated before e-beam irradiation can be used as a nonthermal alternative for decontamination of almonds.
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Affiliation(s)
- Mary P Cuervo
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA; Merieux NutriSciences, Carretera al Campo Militar 305-B, Querétaro, Querétaro 76135, Mexico
| | - Lisa M Lucia
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Alejandro Castillo
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA.
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Abstract
Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized.
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Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, Rauh C, Knorr D. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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D'Souza T, Karwe M, Schaffner DW. Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition. J Food Prot 2014; 77:1664-8. [PMID: 25285482 DOI: 10.4315/0362-028x.jfp-14-062] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.
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Affiliation(s)
- Tanya D'Souza
- Department of Food Science, Rutgers-The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Mukund Karwe
- Department of Food Science, Rutgers-The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers-The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
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Beuchat LR, Mann DA, Alali WQ. Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling. J Food Prot 2013; 76:770-8. [PMID: 23643118 DOI: 10.4315/0362-028x.jfp-12-541] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Studies were done to evaluate the efficacy of chlorine (200 to 1,000 μg/ml), lactic acid (0.5 to 2%), levulinic acid (0.5 to 2%), sodium dodecyl sulfate (SDS, 0.05%), lactic acid plus SDS, levulinic acid plus SDS, and a mixed peroxyacid sanitizer (Tsunami 200, 40 and 80 μg/ml) in killing Salmonella on or in immersion- and on surface-inoculated pecan nutmeats (U.S. Department of Agriculture medium pieces and mammoth halves). The addition of SDS to treatment solutions containing lactic acid or levulinic acid resulted in generally higher reductions of Salmonella, but differences in these reductions were not always significant. Lactic and levulinic acids (2%) containing SDS (0.05%) were equivalent in killing Salmonella on immersion-inoculated nutmeats. Tsunami 200 (40 μg/ml) was less lethal or equivalent to 1 or 2% lactic and levulinic acids, with or without 0.05% SDS. Reductions did not exceed 1.1 log CFU/g of immersion-inoculated pieces and halves, regardless of sanitizer concentration or treatment time (up to 20 min). Reductions on surface-inoculated pieces and halves were 0.7 to 2.6 log CFU/g and 1.2 to 3.0 log CFU/g, respectively. Treatment with 2% lactic acid plus SDS (0.05%) and Tsunami (80 μg/ml) was most effective in killing Salmonella on surface-inoculated pieces; treatment of halves with chlorine (1,000 μg/ml) or lactic acid (1 or 2%), with or without SDS, was most efficacious. Exposure of immersion-inoculated pecan pieces to chlorine (200 μg/ml), lactic acid (2%) and levulinic acid (2%) with or without SDS, and Tsunami (80 μg/ml) during intermittent vacuum (18 ± 2 mbar) and ambient atmospheric pressure treatments for up to 20 min reduced Salmonella by only 0.1 to 1.0 log CFU/g. These studies emphasize the importance of preventing contamination of pecan nutmeats with Salmonella. Once nuts are contaminated, the lethality of sanitizers tested in this study is minimal.
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Affiliation(s)
- Larry R Beuchat
- Center for Food Safety and Department of Food Science and Technology University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
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Villa-Rojas R, Tang J, Wang S, Gao M, Kang DH, Mah JH, Gray P, Sosa-Morales ME, López-Malo A. Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity. J Food Prot 2013; 76:26-32. [PMID: 23317853 DOI: 10.4315/0362-028x.jfp-11-509] [Citation(s) in RCA: 116] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonellosis outbreaks related to consumption of raw almonds have encouraged the scientific community to study the inactivation kinetics of pathogens in this dry commodity. However, the low moisture content of the product presents a challenge for thermal control, because the time required to achieve the desired thermal inactivation of microorganisms increases sharply with reduced moisture content and water activity. In this study, we explored and modeled the heat inactivation of Salmonella enterica serovar Enteritidis PT 30 in almond cultivar 'Nonpareil' kernel flour at four water activity (a(w)) values (0.601, 0.720, 0.888, and 0.946) using four temperatures for each a(w). The results showed that the inactivation was well fitted by both Weibull distribution (R(2) = 0.93 to 1.00) and first-order kinetics (R(2) = 0.82 to 0.96). At higher a(w) values, the rate of inactivation increased and less time was needed to achieve the required population reduction. These results suggest that, to avoid deterioration of product quality, shorter process times at lower temperatures may be used to achieve desired inactivation levels of Salmonella Enteritidis PT 30 by simply increasing the moisture content of almonds. These goals could be achieved with the use of existing procedures already practiced by the food industry, such as washing or prewetting scalding before heat inactivation.
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Affiliation(s)
- Rossana Villa-Rojas
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla Santa Catarina Mártir, Cholula, Puebla 72810, Mexico
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Bover-Cid S, Belletti N, Garriga M, Aymerich T. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pan Z, Bingol G, Brandl MT, McHugh TH. Review of Current Technologies for Reduction of Salmonella Populations on Almonds. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0789-6] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jeong S, Marks BP, Ryser ET, Harte JB. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. Int J Food Microbiol 2012; 153:365-71. [DOI: 10.1016/j.ijfoodmicro.2011.11.028] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2011] [Revised: 10/21/2011] [Accepted: 11/27/2011] [Indexed: 11/17/2022]
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27
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Gao M, Tang J, Villa-Rojas R, Wang Y, Wang S. Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.021] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Omer M, Alvseike O, Holck A, Axelsson L, Prieto M, Skjerve E, Heir E. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage. Meat Sci 2010; 86:1005-9. [DOI: 10.1016/j.meatsci.2010.08.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2009] [Revised: 02/18/2010] [Accepted: 08/17/2010] [Indexed: 10/19/2022]
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30
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Ko BK, Kim KM, Hong YS, Lee CH. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8738-47. [PMID: 20681663 DOI: 10.1021/jf101994u] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Meju, a brick of dried fermented soybean naturally inoculated with microorganisms, is a starter used for producing traditional Korean fermented soybean products such as soybean paste (doenjang) and soy sauce (ganjang). In order to reduce aging time during production of soybean paste and soy sauce, high pressure (HP) treatment was applied to the meju starter at 500 MPa of pressure for 10 min at 15 degrees C. Fermentative behaviors of normal and HP-treated meju were assessed and compared through physicochemical and (1)H NMR-based metabolomic analysis. All mejues were incubated for 3 weeks at 30 degrees C. At 1 week of incubation, total bacterial population decreased mainly due to a reduction of water content by spontaneous evaporation during the incubation period. As the incubation time increased, glutamate, proline, betain, choline, and phosphocholine levels increased in both normal and HP-treated mejues, indicating that microorganisms in the mejues synthesize these metabolites to endure intracellular hyperosmotic stress induced by the reduction in water content. Through 3 weeks of incubation, the amino-type nitrogen contents and neutral protease activities in HP-treated meju were significantly higher (p < 0.05) than in normal meju, even though total bacterial content in HP-treated meju was 2 or 3 times lower. Moreover, marked increases in glycerol, acetate, tyrosine, and choline levels were observed in HP-treated meju compared to normal meju. In particular, higher levels of tyrosine in HP-treated meju were consistent with the increased neutral protease activities compared to normal meju, indicating an improvement in enzyme stability with HP treatment. These findings highlight a new or better understanding of the influence of the HP or physical treatments on fermentative products in food processing, such as those associated with soybean paste and soy sauce, regarding metabolic behaviors in fermentative starter induced by HP treatment.
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Affiliation(s)
- Bong-Kuk Ko
- School of Life Science and Biotechnology, Korea University, Seoul 136-701, Republic of Korea
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Neetoo H, Chen H. Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure. Food Microbiol 2010; 27:332-8. [DOI: 10.1016/j.fm.2009.11.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2009] [Revised: 10/26/2009] [Accepted: 11/01/2009] [Indexed: 11/17/2022]
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Peñas E, Frias J, Gomez R, Vidal-Valverde C. High hydrostatic pressure can improve the microbial quality of sauerkraut during storage. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.08.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Chang SS, Han A, Reyes-De-Corcuera J, Powers J, Kang DH. Evaluation of steam pasteurization in controllingSalmonellaserotype Enteritidis on raw almond surfaces. Lett Appl Microbiol 2010; 50:393-8. [DOI: 10.1111/j.1472-765x.2010.02809.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Role of quantity and quality of fat in meat models inoculated with Listeria innocua or Salmonella Typhimurium treated by high pressure and refrigerated stored. Food Microbiol 2009; 26:834-40. [DOI: 10.1016/j.fm.2009.05.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2008] [Revised: 05/18/2009] [Accepted: 05/21/2009] [Indexed: 11/19/2022]
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Pilavtepe-Çelik M, Buzrul S, Alpas H, Bozoğlu F. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.06.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Willford J, Mendonca A, Goodridge LD. Water pressure effectively reduces Salmonella enterica serovar enteritidis on the surface of raw almonds. J Food Prot 2008; 71:825-9. [PMID: 18468041 DOI: 10.4315/0362-028x-71.4.825] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of continuous high hydrostatic water pressure treatments (414 and 483 MPa with a holding time of 6 min) on the viability of two strains of Salmonella enterica serovar Enteritidis (PT 9c and PT 30) inoculated onto raw almonds were evaluated at 25 degrees C. The concentrations of both Salmonella Enteritidis isolates were reduced to undetectable levels when the almonds were directly suspended in water, pressurized at 414 MPa and 25 degrees C for 6 min, and then dried at 115 degrees C for 25 min. When the almonds were pressurized at 414 MPa and dried at 55 degrees C for 5 min, a more than 3.58-log reduction was achieved for both isolates. Increasing the drying temperature to 65 degrees C resulted in a more than 3.96-log reduction for both isolates. Increasing the water pressure to 483 MPa further decreased the Salmonella Enteritidis concentration on the surface of the raw almonds. When the almonds were treated at 414 MPa, the decimal reduction times were less than 35 s for both isolates. High hydrostatic water pressure treatment of certain dry foods appears to be feasible when the food is suspended directly in the pressurizing medium (water).
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Affiliation(s)
- John Willford
- Department of Animal Science, University of Wyoming, Laramie, Wyoming 82071, USA
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