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Garrido-Palazuelos LI, Aguirre-Sánchez JR, Castro-Del Campo N, López-Cuevas O, González-Torres B, Chaidez C, Medrano-Félix JA. Genomic characteristics of Salmonella Montevideo and Pomona: impact of isolation source on antibiotic resistance, virulence and metabolic capacity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-16. [PMID: 38576268 DOI: 10.1080/09603123.2024.2336597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 03/25/2024] [Indexed: 04/06/2024]
Abstract
Salmonella enterica is known for its disease-causing serotypes, including Montevideo and Pomona. These serotypes have been found in various environments, including river water, sediments, food, and animals. However, the global spread of these serotypes has increased, leading to many reported infections and outbreaks. The goal of this study was the genomic analysis of 48 strains of S. Montevideo and S. Pomona isolated from different sources, including clinical. Results showed that environmental strains carried more antibiotic resistance genes than the clinical strains, such as genes for resistance to aminoglycosides, chloramphenicol, and sulfonamides. Additionally, the type 4 secretion system, was only found in environmental strains. .Also many phosphotransferase transport systems were identified and the presence of genes for the alternative pathway Entner-Doudoroff. The origin of isolation may have a significant impact on the ability of Salmonella isolates to adapt and survive in different environments, leading to genomic flexibility and a selection advantage.
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Affiliation(s)
- Lennin Isaac Garrido-Palazuelos
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - José Roberto Aguirre-Sánchez
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - Nohelia Castro-Del Campo
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - Osvaldo López-Cuevas
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - Berenice González-Torres
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - Cristóbal Chaidez
- Laboratorio Nacional Para la Investigación En Inocuidad Alimentaria (LANIIA), Centro de Investigación En Alimentación y Desarrollo A.C (CIAD), Culiacán, México
| | - José Andrés Medrano-Félix
- Investigadoras e investigadores por México Centro de Investigación En Alimentación y Desarrollo A.C. Laboratorio Nacional para la Investigación en Inocuidad Alimentaria, Culiacán, México
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Hua Z, Thapa BB, Younce F, Tang J, Zhu MJ. Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments. Int J Food Microbiol 2024; 413:110592. [PMID: 38308878 DOI: 10.1016/j.ijfoodmicro.2024.110592] [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] [Received: 11/10/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/05/2024]
Abstract
Raw almonds have been associated with Salmonella outbreaks and multiple recalls related to Listeria monocytogenes contamination. While steam treatment has been approved for pasteurizing both conventional and organic whole almonds, there is limited understanding of how water activity (aw) influences the effectiveness of steam treatments in decontaminating almonds. Hence, this study aimed to assess and compare the efficacy of steam treatments against Listeria innocua and Enterococcus faecium NRRL B-2354, the known non-pathogenic surrogates, on almonds. It also sought to investigate the impact of almond's aw on bacterial resistance during steam treatments. Almond kernels were inoculated with ~8 log10 CFU/g of either E. faecium or L. innocua and equilibrated to aw 0.25 or 0.45 before being subjected to steam treatments at temperatures of 100-135 °C. Our results revealed that L. innocua exhibited lower resistance to steam compared to E. faecium, with 1.2-2.6 log10 CFU/g reductions for L. innocua and 1.0-2.0 log10 CFU/g reductions for E. faecium when the surface temperature of almonds reached 100-130 °C, depending on the aw of the almonds. The obtained DL. innocua, 100-130°C-values were 2.0-16.6 s, and DE. faecium, 100-130°C-values were 4.0-21.8 s, depending on the aw of almonds. In general, elevating steam temperatures and almond aw decreased the tolerance of L. innocua and E. faecium during steam inactivation. In addition, the z-values indicated that E. faecium on almonds was less sensitive to change in steam temperature compared to L. innocua, especially at lower aw. The zL. innocua-values were 36.6 °C and 35.7 °C, while zE. faecium-values were 48.9 °C and 42.7 °C in almonds with aw 0.25 and 0.45, respectively. Results from this study suggest that steam treatments serve as effective interventions for controlling pathogen contaminations in raw almonds.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Bhim Bahadur Thapa
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Frank Younce
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Juming Tang
- Biological Systems Engineering, Washington State University, Pullman, WA 99164, United States of America
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America.
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3
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Bermudez-Aguirre D, Niemira BA. A review on egg pasteurization and disinfection: Traditional and novel processing technologies. Compr Rev Food Sci Food Saf 2023; 22:756-784. [PMID: 36537903 DOI: 10.1111/1541-4337.13088] [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] [Received: 08/24/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 12/24/2022]
Abstract
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.
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Affiliation(s)
- Daniela Bermudez-Aguirre
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
| | - Brendan A Niemira
- USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, PA, USA
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4
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Effect of steam conditioning on microbial safety and quality of pecans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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5
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Zuo Y, Li Q, Zhang Z, Yang H, Wang S, Hou L. Developing a square container with ideal dielectric constant for improving radio frequency heating uniformity in low-moisture agricultural products. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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6
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In-package pasteurization of dried basil leaves using radiofrequency heating. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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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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8
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Liu S, Xiong H, Qiu Y, Dai J, Zhang Q, Qin W. Radiofrequency-assisted low-temperature long-time (LTLT) pasteurization of onion powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Lee JI, Kim SS, Park JW, Kang DH. Detection of Salmonella enterica serovar Montevideo in food products using specific PCR primers developed by comparative genomics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds. Int J Food Microbiol 2022; 367:109586. [DOI: 10.1016/j.ijfoodmicro.2022.109586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/25/2022] [Accepted: 02/12/2022] [Indexed: 12/18/2022]
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11
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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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12
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Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Özbek HN, Bulut E, Işınay B, Sever M, Topçam H, Koçak Yanık D, Dalgıç AC, Erdoğdu F, Elik A, Göğüş F. Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ecem Bulut
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Büşra Işınay
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Melis Sever
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Hüseyin Topçam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ferruh Erdoğdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - Aysel Elik
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
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14
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Xu Y, Li R, Li K, Yu J, Bai J, Wang S. Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Guan X, Lin B, Xu Y, Yang G, Xu J, Zhang S, Li R, Wang S. Recent developments in pasteurising seeds and their products using radio frequency heating: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Xiangyu Guan
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Biying Lin
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Shuang Zhang
- 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
| | - Rui Li
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Shaojin 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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16
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Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights. FOOD BIOPROCESS TECH 2021; 14:2323-2335. [PMID: 34751231 PMCID: PMC8566968 DOI: 10.1007/s11947-021-02725-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 10/22/2021] [Indexed: 11/05/2022]
Abstract
Abstract Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0–100 J·cm−2 range. Additionally, temperature measurements are collected at each operative condition on the almond surface (using infrared (IR) thermography) and at the superficial layer of the almond (1-mm depth using a thermocouple). The observed PL inactivation kinetics are then modelled using four different models. The best goodness-of-fit is found for the two-parameter Weibull model (R2 > 0.98 and RMSE < 0.33 for all cases). The maximum achieved log-CFU reductions are 6.02 for the 1.8-Hz system, 4.69 for the 3.0-Hz system, and 3.66 for 100.0-Hz system. The offset between the collected temperature readings by the two sensors is contrasted against the inactivation rate (following the two-parameter Weibull model). It was found that the highest inactivation rate corresponds approximately to the point where the infrared camera detects a slowdown in the surface heating. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s11947-021-02725-9.
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18
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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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19
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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20
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Yao Y, Zhu Y, He J, Li F, Tang J, Koral T, Wongsa‐Ngasri P, Jiao Y. Radio frequency tempering of frozen pacific sauries (
Cololabis saira
) under batch and continuous mode: Temperature distribution and energy consumption evaluation. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13595] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yao Yao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Yali Zhu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Jialing He
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Feng Li
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
| | - Juming Tang
- Department of Biosystems Engineering Washington State University Pullman Washington USA
| | - Tony Koral
- Koral Associates, Woodcote South Oxfordshire UK
| | - Pisit Wongsa‐Ngasri
- Fishery Technological Development Division, Department of Fisheries Ministry of Agriculture and Cooperatives Kasetklang Bangkok Thailand
| | - Yang Jiao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Engineering Research Center of Food Thermal‐processing Technology Shanghai China
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21
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Zhang Y, Xie Y, Tang J, Wang S, Wang L, Zhu G, Li X, Liu Y. Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107270] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Jeong KO, Kim SS, Park SH, Kang DH. Inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by radio frequency heating. J Appl Microbiol 2020; 129:1227-1237. [PMID: 32418285 DOI: 10.1111/jam.14705] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/30/2020] [Accepted: 05/09/2020] [Indexed: 11/27/2022]
Abstract
AIMS The objective of this study was to evaluate the antimicrobial effects of radio frequency (RF) heating and the combination treatment of RF heating with ultraviolet (UV) radiation against foodborne pathogens in roasted grain powder (RGP). METHODS AND RESULTS Foodborne pathogens inoculated on RGP were subjected to RF heating or RF-UV combination treatments. After 120 s of RF heating, 4·68, 3·89 and 4·54 log reductions were observed for Escherichia coli, Salmonella Typhimurium and Bacillus cereus vegetative cells respectively. The combined RF-UV treatment showed synergistic effects of over 1 log unit compared to the sum of individual treatment for E. coli and S. Typhimurium, but not for B. cereus vegetative cells because of their high UV resistance. Germinated B. cereus cells were not significantly inactivated by RF heating (<1 log CFU per gram), and increased heat resistance compared to the vegetative cells was verified with mild heat treatment. The colour of RGP was not significantly affected by the RF or RF-UV treatments. CONCLUSIONS Applying RF heating to grain-based food products has advantages for the inactivation of E. coli and S. Typhimurium in RGP. SIGNIFICANCE AND IMPACT OF THE STUDY The results of the present study could be used as a basis for determining the treatment conditions for inactivating E. coli and other foodborne pathogens such as S. Typhimurium and B. cereus in RGP.
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Affiliation(s)
- K-O Jeong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - S-S Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam, Republic of Korea
| | - S-H Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam, Republic of Korea
| | - D-H Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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23
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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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24
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Zhang L, Lan R, Zhang B, Erdogdu F, Wang S. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Crit Rev Food Sci Nutr 2020; 61:380-394. [PMID: 32156148 DOI: 10.1080/10408398.2020.1733929] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-Ω systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.
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Affiliation(s)
- Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ruange Lan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Beihua Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbası-Ankara, Turkey
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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25
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Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102290] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Zhang H, Zhao Y, Gong C, Jiao S. Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108700] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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Jiao S, Zhang H, Hu S, Zhao Y. Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Zhang L, Lyng JG, Xu R, Zhang S, Zhou X, Wang S. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Han JY, Song WJ, Kang DH. Optimization of broth recovery for repair of heat-injured Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7. J Appl Microbiol 2019; 126:1923-1930. [PMID: 30913338 DOI: 10.1111/jam.14263] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/07/2019] [Accepted: 03/21/2019] [Indexed: 11/30/2022]
Abstract
AIMS The purpose of this research was to determine optimum conditions for broth recovery of heat-injured Salmonella Typhimurium and Escherichia coli O157:H7. METHODS AND RESULTS Exposure to 55°C for 15 and 25 min, respectively, induced cellular injury to those pathogens. Comparison was made with the commonly used overlay method using selective medium for recovering sublethally injured cells of S. Typhimurium. For E. coli O157:H7, phenol red agar base with 1% sorbitol was used. After cell suspensions were heated at 55°C for selected time intervals, microbes were 10-fold diluted with brain heart infusion (BHI), tryptic soy broth (TSB) and TSB with 0·6% yeast extract (TSBYE) and incubated at 37°C for up to 3 h. At hourly intervals, diluents were plated onto selective medium for recovery. Simultaneously, diluents were plated onto tryptic soy agar (TSA) for recovery of sublethally injured cells. For overlays, diluents were plated onto TSA and overlaid with selective agar after a resuscitation interval. Broth recovery conditions for S. Typhimurium and E. coli O157:H7 were determined to be 1 h in any of the following broth media: BHI, TSB or TSBYE. When liquid resuscitation was applied to sublethally injured cells in food samples (milk), 1 h was also sufficient time for recovery. CONCLUSIONS The broth recovery method is a convenient alternative to conventional recovery methods. SIGNIFICANCE AND IMPACT OF THE STUDY Cells sublethally injured by control interventions might not grow on selective medium because they have no resistance to several selective compounds. However, injured cells can recuperate and multiply under conditions sufficient for recovery. To repair and detect heat-injured cells, the overlay method is commonly used but this method has some limitations. This study confirms the effectiveness of liquid resuscitation method on recovery of injured cells. The broth recovery can replace the overlay method due to greater convenience and timesaving.
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Affiliation(s)
- J-Y Han
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
| | - W-J Song
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
| | - D-H Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.,Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea
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31
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Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization. Sci Rep 2019; 9:2400. [PMID: 30787372 PMCID: PMC6382758 DOI: 10.1038/s41598-019-38987-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Accepted: 01/07/2019] [Indexed: 11/25/2022] Open
Abstract
This study was conducted to investigate the effect of salt content during radio-frequency (RF) heating on rate of temperature increase, dielectric properties (DPs), and reduction of pathogens in pistachios. Also, the effect of RF heating on pistachio quality of varying salt content was determined. Pistachios of different salt content (0, 100, and 330 mg sodium/serving) were inoculated with Salmonella enterica and treated in a 27.12-MHz RF heater. The RF heating rate increased when salt content was in the range of 0–100 mg sodium/serving, but there were no significant (P > 0.05) differences in the rate of temperature rise after salt content reached to 100 mg sodium/serving. Both dielectric constant and dielectric loss factor of pistachios increased with rising salt content. Along with increased salt content, RF treatment time required to reduce this pathogen by 4 log CFU/g decreased first and then remained the same above an upper limit of salt content corresponding to the peak heating rate. RF treatment did not significantly (P > 0.05) cause changes in the color and level of lipid oxidation of pistachios. The results of the current study imply that RF heating may be a potential intervention for inactivating foodborne pathogens in pistachios and that the effect of pasteurization is influenced by dielectric loss factor relative to salt content.
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Fernandes AC, Petersen B, Møller L, Gernaey KV, Krühne U. Caught in-between: System for in-flow inactivation of enzymes as an intermediary step in "plug-and-play" microfluidic platforms. N Biotechnol 2018; 47:39-49. [PMID: 29684658 DOI: 10.1016/j.nbt.2018.04.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 04/15/2018] [Accepted: 04/16/2018] [Indexed: 01/16/2023]
Abstract
The need for fast and comprehensive characterization of biocatalysts has pushed the development of new screening platforms based on microfluidics, capable of monitoring several parameters simultaneously, with new configurations of liquid handling, sample treatment and sensing. Modular microfluidics allows the integration of these newly developed approaches in a more flexible way towards increasing applicability of the microfluidic chips to different types of biocatalysts and reactions. A highly relevant operation in such a system is biocatalyst inactivation, which can enable the precise control of reaction time by avoiding the continuation of the reaction in another module or connecting tubes. Such control is important when different modules of reactors and/or sensing units are used and changed frequently. Here we describe the development, characterization and application of a module for rapid enzyme inactivation. The thermal inactivation platform developed is compared with a standard benchtop ThermoMixer in terms of inactivation efficiency for glucose oxidase and catalase. A higher activity loss was observed for enzyme inactivation under flow conditions (inactivation achieved at 120 s residence time at 338 K and 20 s residence time at 353 K) which indicated a high heat transfer to the fluid under dynamic conditions. Moreover, partial deactivation of the enzymes was observed for the continuous thermal inactivation module, when activity measurements were performed after 1 and 2 days following inactivation. The thermal inactivation unit presented can be easily integrated into modular microfluidic platforms and can be a useful addition for enzyme characterization and screening.
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Affiliation(s)
- Ana C Fernandes
- Process and Systems Engineering Center (PROSYS), Department of Chemical and Biochemical Engineering, Technical University of Denmark, Building 229, 2800 Kgs. Lyngby, Denmark.
| | - Benjamin Petersen
- Kemiteknik Workshop, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Building 229, 2800 Kgs. Lyngby, Denmark
| | - Lars Møller
- Kemiteknik Workshop, Department of Chemical and Biochemical Engineering, Technical University of Denmark, Building 229, 2800 Kgs. Lyngby, Denmark
| | - Krist V Gernaey
- Process and Systems Engineering Center (PROSYS), Department of Chemical and Biochemical Engineering, Technical University of Denmark, Building 229, 2800 Kgs. Lyngby, Denmark
| | - Ulrich Krühne
- Process and Systems Engineering Center (PROSYS), Department of Chemical and Biochemical Engineering, Technical University of Denmark, Building 229, 2800 Kgs. Lyngby, Denmark
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Radio Frequency-Vacuum Drying of Kiwifruits: Kinetics, Uniformity, and Product Quality. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2169-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Effect of a heat-spray and heat-double spray process using radiofrequency technology and ethanol on inoculated nuts. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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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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36
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Sánchez-Maldonado AF, Lee A, Farber JM. Methods for the Control of Foodborne Pathogens in Low-Moisture Foods. Annu Rev Food Sci Technol 2018; 9:177-208. [DOI: 10.1146/annurev-food-030117-012304] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alma Fernanda Sánchez-Maldonado
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Jeffrey M. Farber
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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37
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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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