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Rana YS, Chen L, Jiao Y, Johnson LM, Snyder AB. A meta-analysis of microbial thermal inactivation in low moisture foods. Food Microbiol 2024; 121:104515. [PMID: 38637077 DOI: 10.1016/j.fm.2024.104515] [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: 08/31/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 04/20/2024]
Abstract
Microbial thermal inactivation in low moisture foods is challenging due to enhanced thermal resistance of microbes and low thermal conductivity of food matrices. In this study, we leveraged the body of previous work on this topic to model key experimental features that determine microbial thermal inactivation in low moisture foods. We identified 27 studies which contained 782 mean D-values and developed linear mixed-effect models to assess the effect of microorganism type, matrix structure and composition, water activity, temperature, and inoculation and recovery methods on cell death kinetics. Intraclass correlation statistics (I2) and conditional R2 values of the linear mixed effects models were: E. coli (R2-0.91, I2-83%), fungi (R2-0.88, I2-85%), L. monocytogenes (R2-0.84, I2-75%), Salmonella (R2-0.69, I2-46%). Finally, global response surface models (RSM) were developed to further study the non-linear effect of aw and temperature on inactivation. The fit of these models varied by organisms from R2 0.88 (E. coli) to 0.35 (fungi). Further dividing the Salmonella data into individual RSM models based on matrix structure improved model fit to R2 0.90 (paste-like products) and 0.48 (powder-like products). This indicates a negative relationship between data diversity and model performance.
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Affiliation(s)
| | - Long Chen
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Yang Jiao
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Lynn M Johnson
- Cornell Statistical Consulting Unit, Cornell University, Ithaca, NY, 14853, USA
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA.
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2
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Chen L, Snyder AB. Surface inoculation method impacts microbial reduction and transfer of Salmonella Enteritidis PT 30 and potential surrogates during dry sanitation. Int J Food Microbiol 2023; 406:110405. [PMID: 37734279 DOI: 10.1016/j.ijfoodmicro.2023.110405] [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: 03/13/2023] [Revised: 07/31/2023] [Accepted: 09/17/2023] [Indexed: 09/23/2023]
Abstract
Dry sanitation methods are often limited to physical removal strategies such as brushing or wiping with sanitary cleaning tools. However, the relative efficacy of these approaches to remove microbiota on surfaces, and the risk of transferring cells to other surfaces via the cleaning tool, is unclear. The effect of dry wiping with a single-use towel on the removal of four different bacteria (Salmonella Enteritidis, Enterococcus faecium, Listeria innocua, Escherichia coli) was investigated. We also quantified the number of cells transferred to the towel itself during dry cleaning. Three different surface inoculation methods (spot, glass bead, contaminated milk powder) were assessed and significantly impacted initial surface microbial load. Higher initial counts corresponded to lower transfer coefficients (e.g., proportion of transferred cells). The effect of bacterial identity was significant on reduction after dry wiping for all three inoculation methods. Moreover, both bacterial identity and inoculation method had significant effects on the number of cells transferred to the towel. In most scenarios, dry wiping resulted in a reduction <1.0 log CFU/coupon. Although, on surfaces inoculated via contaminated milk powder, reductions of up to 1.6 ± 0.3 log CFU/coupon were obtained. Overall, E. faecium transferred more readily to the towel. These results may help guide experimental design for future research on dry sanitation.
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Affiliation(s)
- Long Chen
- College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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3
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Apaydın D, Tırpancı Sivri G, Demirci AŞ. Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7 , Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup. FOOD SCI TECHNOL INT 2023:10820132231210317. [PMID: 37899579 DOI: 10.1177/10820132231210317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, and 10.0 kGy using 60Co source. The radiation response of these four major foodborne disease pathogens in instant soup was tested. As expected, the pathogen population decreased with increasing irradiation dose. By comparing bacterial resistance in instant soups according to D10 values, E coli O157: H7 was the most radio-resistant bacteria (D10 of 1.580 kGy), followed by Salmonella (D10 of 1.160 kGy), S aureus (D10 of 0.775 kGy), B cereus (D10 of 0.462 kGy). For modeling of inactivation kinetics, both, the conventional first-order linear model and Weibull model were compared and the goodness of fit of these models was investigated. Weibull model produced a better fit to the data. This research has shown that γ-irradiation was effective to eliminate pathogens in instant soup and it can be a great way to assure the microbiological safety of the instant soup.
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Affiliation(s)
- Demet Apaydın
- Vocational School of Social Sciences, Department of Hotel, Restaurant and Catering, Hitit University, Corum, Türkiye
| | - Göksel Tırpancı Sivri
- Food Engineering Department, Faculty of Agriculture, Tekirdağ Namık Kemal Univerisity, Tekirdağ, Türkiye
| | - Ahmet Ş Demirci
- Food Engineering Department, Faculty of Agriculture, Tekirdağ Namık Kemal Univerisity, Tekirdağ, Türkiye
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4
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Sun S, Xie Y, Zhou X, Zhu MJ, Sablani S, Tang J. Survival and thermal resistance of Salmonella in chocolate products with different water activities. Food Res Int 2023; 172:113209. [PMID: 37689954 DOI: 10.1016/j.foodres.2023.113209] [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: 02/24/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.
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Affiliation(s)
- Sicheng Sun
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Yucen Xie
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Xu Zhou
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA.
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Hashemi SMB, Roohi R, Akbari M, Di Natale A, Conte F. Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and Mathematical Modelling. Foods 2023; 12:3150. [PMID: 37685083 PMCID: PMC10486981 DOI: 10.3390/foods12173150] [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: 07/31/2023] [Revised: 08/18/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, Lactiplantibacillus (L) plantarum subsp. plantarum PTCC 1745, and Lactiplantibacillus (L) pentosus PTCC 1872 bacteria on the growth of pathogenic bacteria, including Salmonella (S) Typhi PTCC 1609 and Staphylococcus (S) aureus PTCC 1826. The growth of lactic acid bacteria (LAB) and the effect of fermentation on pathogenic bacteria were studied using Weibull: biphasic linear and competitive models. The results showed that the rate of pH reduction was lower in the early stages and increased as the microbial population grew. The α parameter was lower for L. plantarum subsp. plantarum compared to L. paraplantarum and L. pentosus. The comparison of the α parameter for bacterial growth and pH data showed that the time interval required to initiate the rapid growth phase of the bacteria was much shorter than that for the rapid pH reduction phase. The pH value had a 50% greater effect on the inactivation of S. Typhi when compared to the samples containing L. plantarum subsp. plantarum and L. pentosus. The same parameter was reported to be 72% for the inactivation of St. aureus. In general, during the fermentation process, LAB strains caused a decrease in pH, and as a result, reduced the growth of pathogens, which improves consumer health and increases the food safety of fermented meat.
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Affiliation(s)
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa 74681-77375, Iran; (R.R.); (M.A.)
| | - Masoud Akbari
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa 74681-77375, Iran; (R.R.); (M.A.)
| | - Alessandra Di Natale
- Postgraduate School for the “Inspection of Foodstuffs of Animal Origin”, University of Messina, 98122 Messina, Italy;
| | - Francesca Conte
- Department of Veterinary Sciences, University of Messina, 98122 Messina, Italy
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Nget S, Mith H, Boué G, Curet S, Boillereaux L. The Development of a Digital Twin to Improve the Quality and Safety Issues of Cambodian Pâté: The Application of 915 MHz Microwave Cooking. Foods 2023; 12:foods12061187. [PMID: 36981120 PMCID: PMC10048061 DOI: 10.3390/foods12061187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Foodborne diseases are common in Cambodia and developing good food hygiene practices is a mandatory goal. Moreover, developing a low-carbon strategy and energy efficiency is also a priority. This study focuses on pâté cooking, a very common food product in Cambodia. In this paper, the authors chose to develop a digital twin dedicated to perfectly predict the temperature for cooking in a 915 MHz single-mode cavity, instead of using a classical and energy-consuming steaming method. The heating strategy is based on a ramp-up heating and a temperature-holding technique (with Tylose® as the model food and Cambodian pâté). The model developed with COMSOL® Multiphysics software can accurately predict both local temperatures and global moisture losses within the pâté sample (RMSE values of 2.83 and 0.58, respectively). The moisture losses of Cambodian pâté at the end of the process was 28.5% d.b (dry basis) after a ramp-up heating activity ranging from 4 to 80 °C for 1880 s and a temperature-holding phase at 80 °C for 30 min. Overall, the accurate prediction of local temperatures within Cambodian pâté is mainly dependent on the external heat-transfer coefficient during the temperature-holding phase, and is specifically discussed in this study. A 3D model can be used, at present, as a digital twin to improve the temperature homogeneity of modulated microwave power inputs in the future.
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Affiliation(s)
- Sovannmony Nget
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | - Hasika Mith
- RIC, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia
| | | | - Sébastien Curet
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
- Correspondence:
| | - Lionel Boillereaux
- Oniris, Nantes Université, CNRS, GEPEA, UMR 6144, F-44000 Nantes, France
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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: 4] [Impact Index Per Article: 4.0] [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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8
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Johnson Esua O, Sun DW, Ajani CK, Cheng JH, Keener KM. Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer. ULTRASONICS SONOCHEMISTRY 2022; 88:106086. [PMID: 35830785 PMCID: PMC9287556 DOI: 10.1016/j.ultsonch.2022.106086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
Linear (first-order) and non-linear (Weibull, biphasic, and log-logistic) models were evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by a novel technique (UPFB) combining ultrasound (US) with plasma functionalized buffer (PFB). Results showed that UPFB was more effective for inactivating bacteria when compared with individual applications of US or PFB with reductions of 3.92 and 3.70 log CFU/g for Escherichia coli and Listeria monocytogenes, respectively. Compared with the linear model, the three non-linear models presented comparable performances and were more suitable for describing the inactivation kinetics with superior adj-R2 (0.962-0.999), accuracies (0.970-1.006) and bias factors (0.995-1.031), and by assessing the strengths of evidence, weights of evidence and evidence ratios for the models, the biphasic model was identified as the best fit model. The current study provided new insights into the effective evaluation of decontamination methods.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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Xie Y, Zhang S, Sun S, Zhu MJ, Sablani S, Tang J. Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108935] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Gao Y, Guan X, Wan A, Cui Y, Kou X, Li R, Wang S. Thermal Inactivation Kinetics and Radio Frequency Control of Aspergillus in Almond Kernels. Foods 2022; 11:foods11111603. [PMID: 35681353 PMCID: PMC9180863 DOI: 10.3390/foods11111603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. The aim of this study was to isolate mold from infected almond kernels and identify it by whole genome sequence (WGS). Then, the more heat resistant mold was selected and the thermal inactivation kinetics of this mold influenced by temperature and water activity (aw) was developed. Hot air-assisted radio frequency (RF) heating was used to validate pasteurization efficacy based on the thermal inactivation kinetics of this target mold. The results showed that the two types of molds were Penicillium and Aspergillus identified by WGS. The selected Aspergillus had higher heat resistance than the Penicillium in the almond kernels. Inactivation data for the target Aspergillus fitted the Weibull model better than the first-order kinetic model. The population changes of the target Aspergillus under the given conditions could be predicted from Mafart’s modified Bigelow model. The RF treatment was effectively used for inactivating Aspergillus in almond kernels based on Mafart’s modified Bigelow model and the cumulative lethal time model.
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Affiliation(s)
- Yu Gao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Ailin Wan
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (A.W.); (Y.C.)
| | - Yuan Cui
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (A.W.); (Y.C.)
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
- Correspondence: (R.L.); (S.W.); Tel./Fax: +86-29-8709-2391 (R.L. & S.W.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Xianyang 712100, China; (Y.G.); (X.G.); (X.K.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: (R.L.); (S.W.); Tel./Fax: +86-29-8709-2391 (R.L. & S.W.)
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11
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Recent development in low-moisture foods: Microbial safety and thermal process. Food Res Int 2022; 155:111072. [DOI: 10.1016/j.foodres.2022.111072] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/17/2022]
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12
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Soto‐Reyes N, Sosa‐Morales ME, Rojas‐Laguna R, López‐Malo A. Advances in radio frequency pasteurisation equipment for liquid foods: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15662] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Nohemí Soto‐Reyes
- Universidad de las Américas Puebla Ex˗Hacienda Sta. Catarina Mártir San Andrés Cholula Puebla PUE 72810 Mexico
| | - María Elena Sosa‐Morales
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Universidad de Guanajuato Campus Irapuato‐Salamanca Irapuato GTO 36500 Mexico
| | - Roberto Rojas‐Laguna
- División de Ingenierías Departamento de Ingeniería Electrónica Universidad de Guanajuato Campus Irapuato‐Salamanca Salamanca GTO 36600 Mexico
| | - Aurelio López‐Malo
- Universidad de las Américas Puebla Ex˗Hacienda Sta. Catarina Mártir San Andrés Cholula Puebla PUE 72810 Mexico
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Liu S, Wei X, Tang J, Qin W, Wu Q. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34927484 DOI: 10.1080/10408398.2021.2016601] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Outbreaks associated with low-moisture foods (e.g., wheat flour, nuts, and cereals) have urged the development of novel technologies and re-validation of legacy pasteurization process. For various thermal pasteurization processes, they share same scientific facts (e.g., bacterial heat resistance increased at reduced water activity) and guidelines. However, they also face specific challenges because of their different heat transfer mechanisms, processing conditions, or associated low-moisture foods' formulations. In this article, we first introduced the general structural for validating a thermal process and the shared basic information that would support our understanding of the key elements of each thermal process. Then, we reviewed the current progress of validation studies of 7 individual heating technologies (drying roasting, radiofrequency-assisted pasteurization, superheated steam, etc.) and the combined treatments (e.g., infrared and hot air). Last, we discussed knowledge gaps that require more scientific data in the future studies. We aimed to provide a process-centric view point of thermal pasteurization studies of low-moisture foods. The information could provide detailed protocol for process developers, operators, and managers to enhance low-moisture foods safety.
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Affiliation(s)
- Shuxiang Liu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.,Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Xinyao Wei
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Wen Qin
- Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
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14
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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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Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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