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Singh A, Hunt C, Channaiah LH. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination. J Food Prot 2024; 87:100280. [PMID: 38642807 DOI: 10.1016/j.jfp.2024.100280] [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: 11/23/2023] [Revised: 04/14/2024] [Accepted: 04/15/2024] [Indexed: 04/22/2024]
Abstract
A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The unbleached bread flour was inoculated with 3 serovar Salmonella cocktail (Salmonella serovars viz., Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of Salmonella concentration. The Salmonella inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and aw of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18-min baking period, the Salmonella inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The D-values of 3 serovar cocktails of Salmonella at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the z-value was 6.2 ± 0.59°C. The water activity (aw) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the aw of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling Salmonella population by >5 log CFU/g.
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Affiliation(s)
- Arshdeep Singh
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA
| | - Conor Hunt
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA
| | - Lakshmikantha H Channaiah
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA.
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2
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Rocha JM, Kovacevik B, Veličkovska SK, Tamame M, Teixeira JA. Diversity of Microorganisms and Their Metabolites in Food. Microorganisms 2024; 12:205. [PMID: 38276190 PMCID: PMC10818927 DOI: 10.3390/microorganisms12010205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...].
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Affiliation(s)
- João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- AliCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Biljana Kovacevik
- Faculty of Agriculture, University “Goce Delčev”, Krste Misirkov bb, 2000 Štip, North Macedonia; (B.K.); (S.K.V.)
| | | | - Mercedes Tamame
- Institute of Functional Biology and Genomics (IBFG), CSIC-University of Salamanca, 37007 Salamanca, Spain;
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3
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Furtado MM, Silva BS, Freire L, Graça JS, Alvarenga VO, Hungaro HM, Sant'Ana AS. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain. Int J Food Microbiol 2023; 405:110387. [PMID: 37672943 DOI: 10.1016/j.ijfoodmicro.2023.110387] [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: 04/23/2023] [Revised: 08/28/2023] [Accepted: 08/31/2023] [Indexed: 09/08/2023]
Abstract
This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-aw foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions.
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Affiliation(s)
- Marianna M Furtado
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Beatriz S Silva
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana S Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Humberto M Hungaro
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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4
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Jung J, Harris LJ. Survival of Salmonella and Shiga toxin–producing Escherichia coli during tempering of wheat berries. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109343] [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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Koreneková J, Krahulcová M, Cverenkárová K, Červenčík K, Bírošová L. Occurrence of Antibiotic Resistant Bacteria in Flours and Different Plant Powders Used in Cuisine. Foods 2022; 11:foods11223582. [PMID: 36429175 PMCID: PMC9689793 DOI: 10.3390/foods11223582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022] Open
Abstract
In recent years, several alimentary diseases have been connected with the consumption or tasting of raw flour and dough. Microbiological quality concern is also raising due to increased consumer demand for plant powders, while some of them can be consumed without prior thermal processing. In this study, we have focused on the occurrence of antibiotic-resistant coliform bacteria and enterococci in flour, plant powder and dough from Slovak retail. Our results indicated the presence of both total and antibiotic-resistant coliform bacteria and enterococci in the flour and powder samples. Lower numbers of the total, as well as resistant bacteria, were detected in flours compared to plant powders. Coliform bacteria isolates were predominantly identified as Klebsiella spp. and Enterobacter spp. Ampicillin resistance appeared in 97% of isolates followed by chloramphenicol resistance (22%) and tetracycline resistance (17%). The presence of the blaSHV gene was confirmed in 13% of isolates. The tetA and tetE genes were present in 25% of isolates of coliform bacteria. The presence of enterococci was detected only in plant powders. Antibiotic-resistant strains were identified as the following: Enterococcus casseliflavus, E. gallinarium and E. faecium. Despite the isolates showing resistance to vancomycin, the presence of the vanA gene was not detected. The majority of antibiotic-resistant isolates belonged to the group of medium biofilm producers. None of these isolates showed efflux pump overproduction. Antibiotic-resistant coliform bacteria and enterococci were not detected in the processed doughs.
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Wang Y, Yang H. Metabolomics elucidating the effect of water activity on the thermal resistance of Salmonella in wheat flour. Food Res Int 2022; 162:112203. [DOI: 10.1016/j.foodres.2022.112203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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Jung J, Schaffner DW. Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven. J Food Prot 2022; 85:1431-1438. [PMID: 35880899 DOI: 10.4315/jfp-22-107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 07/05/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Wheat flour has been implicated in recalls and outbreaks linked to Salmonella and pathogenic Escherichia coli. An instructional online video posted on a popular YouTube channel with over 20 million subscribers claimed that safe raw cookie dough could be made from flour baked in a household oven at 177°C (350°F) for 5 min, but no evidence in support of that claim was provided. This study was conducted to assess thermal inactivation of two Salmonella strains, as well as Enterobacter aerogenes and Pantoea dispersa in wheat flour during home oven baking. Wheat flour was inoculated with Salmonella Enteritidis PT 30, Salmonella Typhimurium PT 42, or their potential surrogates at high concentrations (4.8 to 6.1 log CFU/g) before baking in a consumer-style convection oven (toaster oven) at 149, 177, and 204°C (300, 350, or 400°F) for up to 7 min. Flour was heated in an aluminum tray, with a maximum depth of ∼2 cm. Heated wheat flour samples (5 g each) were enumerated in triplicate, and the microbial concentration was expressed in log CFU per gram. Thermal profiles of the geometric center of the wheat flour pile and air in the oven during the baking were recorded. Water activity of wheat flour samples was also measured before and after baking. The water activity of wheat flour decreased, as baking temperature and time increased. Water activity values ranged from 0.30 to 0.06 after 7 min, as oven temperature increased from 149 to 204°C. Thermal inactivation kinetics were linear until counts approached the limit of detection for all microorganisms. D-values for Salmonella and potential surrogate strains ranged from 1.86 to 2.13 min at 149°C air temperature, 1.66 to 1.92 min at 177°C air temperature, and 1.12 to 1.38 min at 204°C air temperature. Both Salmonella strains and surrogates showed similar inactivation patterns. Baking of wheat flour in household toaster ovens has potential as an inactivation treatment of pathogenic bacteria in consumer homes, despite its low water activity. HIGHLIGHTS
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Affiliation(s)
- Jiin Jung
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA
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Sampson GL, Ruelle SB, Phan L, Williams-Hill D, Hellberg RS. Effectiveness of selected pre-enrichment broths for the detection of Salmonella spp. In meat analogs. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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9
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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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Flock G, Richardson M, Pacitto-Reilly D, Anderson N, Chen F, Ahnrud G, Mendoza A, Senecal A. Survival of Salmonella enterica in Military Low-Moisture Food Products during Long-Term Storage at 4, 25, and 40°C. J Food Prot 2022; 85:544-552. [PMID: 34669966 DOI: 10.4315/jfp-21-321] [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: 08/20/2021] [Accepted: 10/19/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella enterica has been increasingly implicated in foodborne outbreaks involving low-moisture foods (LMF) during the recent decade. This study aimed to investigate the potential for persistence of S. enterica in a range of LMF during storage at three temperatures. LMF products, boil-in-bag eggs (freeze-dried product), chocolate protein drink, cran-raspberry First Strike bars, mocha dessert bar, and peanut butter, were inoculated with a five-strain cocktail of S. enterica and stored at 4, 25, or 40°C for 36 months. Salmonella populations remained above 7 log CFU/g in all products stored at 4°C and above 6 log CFU/g in products stored at 25°C, excluding the cran-raspberry First Strike bars. Storage at 40°C resulted in Salmonella populations above 5.5 log CFU/g in boil-in-bag eggs after 36 months and demonstrated survivability for 12 months or less in the other five products. Additionally, a mocha bar production temperature profile study identified rapid cooling of bars in which the temperatures reached would have no measurable impact on Salmonella populations. The results indicate the ability of Salmonella to survive in a variety of LMF category foods, even under adverse storage conditions and identifies how the food matrix may affect Salmonella survivability. The data indicate the importance of establishing food processing procedures that adequately mitigate the presence of Salmonella throughout food processing systems, while also increasing comprehensive understanding of Salmonella survivability mechanisms. HIGHLIGHTS
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Affiliation(s)
- Genevieve Flock
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Michelle Richardson
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Dominique Pacitto-Reilly
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Nathan Anderson
- Illinois Institute of Technology, Institute for Food Safety and Health, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Binjiang Center, Binjiang Boulevard, Lujiazui, Pudong, Shanghai 200120, People's Republic of China
| | - Gianna Ahnrud
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Alma Mendoza
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
| | - Andre Senecal
- Combat Capabilities Development Command Soldier Center, 10 General Greene Avenue, Natick, Massachusetts 01760, USA
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Michael M, Acuff JC, Vega D, Sekhon AS, Channaiah LH, Phebus RK. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. Int J Food Microbiol 2022; 362:109495. [PMID: 34872756 DOI: 10.1016/j.ijfoodmicro.2021.109495] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 11/15/2022]
Abstract
Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (aw) environment of wheat flour for elongated periods of time and can proliferate when hydrated for baking or other purposes. This study determined the survivability and thermal tolerance (D- and z-values) of Salmonella and Escherichia coli O121 in wheat flour and muffin batter (prepared from inoculated flour on the days of analyses) during the storage period of 360 days. The Salmonella and E. coli O121 studies were conducted as two independent experiments. Both studies were designed as randomized complete block with three replications as blocks. All experimental data were analyzed using one-way ANOVA and Tukey's test in Minitab® software, and P ≤ 0.05 was considered significant. The wheat flour was spray inoculated individually with 7-isolate Salmonella or 3-isolate E. coli O121 cocktail and then dried back to the original aw levels. On each analysis day, inoculated wheat flour (~5 g) or muffin batter (~2.5 g) was placed inside the TDT disks, heat treated at set temperatures in hot water baths, and sampled at predetermined time intervals for determining the survival microbial population. The population of E. coli O121 and Salmonella cocktails in wheat flour at day 1 were 7.6 ± 0.18 and 7.8 ± 0.07 log CFU/g, respectively, which decreased to 2.0 ± 0.40 and 2.8 ± 0.59 log CFU/g on day 360, respectively. The D-values of Salmonella and E. coli O121 cocktails in inoculated flour and muffin batter prepared from inoculated flour (on the day of analysis) were determined on days 1, 30, 90, 180, 270, and 360 [given enough surviving bacterial population (~3 to 4 log CFU/g) was present in the flour]. The population of Salmonella and E. coli O121 in wheat flour decreased by 5.0 and 5.6 log CFU/g, respectively, during the storage period of 360 days. The D70°C, D75°C, and D80°C values of Salmonella in wheat flour remained similar during the storage period. Whereas, for E. coli O157:H7 in wheat flour, the D70°C value decreased from 20.3 ± 2.82 to 7.1 ± 2.82 min, and D75°C decreased from 10.2 ± 2.14 to 2.7 ± 0.27 min, during the storage period of 180 days. The z-values of Salmonella or E. coli O157:H7 remained similar during the storage period. The D- and z-values from this research can be employed for validation of thermal process to ensure safety of wheat flour.
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Affiliation(s)
- Minto Michael
- School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA.
| | - Jennifer C Acuff
- Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA
| | - Daniel Vega
- Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA
| | - Amninder S Sekhon
- School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA
| | | | - Randall K Phebus
- Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA
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Lin B, Guan X, Huang Z, Wang P, Jiang H, Xu R, Jiao Q, Li R, Wang S. Improvement of radio frequency heating uniformity in wheat kernels with aluminum foil sheets covered on rectangular container walls. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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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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Draft Genome Sequences of Salmonella enterica subsp. diarizonae Serotype IIIb_61:I,v:1,5,(7) Strains Isolated from Wheat Grains. Microbiol Resour Announc 2021; 10:10/20/e00035-21. [PMID: 34016670 PMCID: PMC8188352 DOI: 10.1128/mra.00035-21] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Salmonella enterica subsp. diarizonae serotypes are primarily involved in reptile-associated salmonellosis in humans. Here, we report the draft genome sequences of three subsp. diarizonae strains belonging to the serotype 61:1,v:1,5,(7), isolated from wheat grains collected at the time of harvest. Strains of serotype of 61:1,v:1,5,(7) have been isolated from feces of reptiles, cattle, and sheep and from infections in humans. Salmonella enterica subsp. diarizonae serotypes are primarily involved in reptile-associated salmonellosis in humans. Here, we report the draft genome sequences of three S. enterica subsp. diarizonae strains belonging to the serotype IIIb_61:1,v:1,5,(7), isolated from wheat grains collected at the time of harvest. Strains of serotype IIIb_61:1,v:1,5,(7) have been isolated from feces of reptiles, cattle, and sheep and from infections in humans.
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Zhang H, Yamamoto E, Murphy J, Carrillo C, Hardie K, Locas A. Microbiological Survey of Wheat Flour Sold at Retail in Canada, 2018 to 2019. J Food Prot 2021; 84:647-654. [PMID: 33159455 DOI: 10.4315/jfp-20-297] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 11/06/2020] [Indexed: 01/06/2023]
Abstract
ABSTRACT Following two O121 Shiga toxin-producing Escherichia coli (STEC) outbreaks linked to wheat flour, this study was conducted to gain baseline information on the occurrence of bacterial pathogens and levels of indicator organisms in wheat flour in Canada. A total of 347 prepackaged wheat flour samples were analyzed for Salmonella species, STEC, Listeria monocytogenes, aerobic colony count (ACC), total coliforms, and Escherichia coli. Salmonella spp. and O157 STEC were not detected in any of the samples. L. monocytogenes was identified in two samples (0.6%) at levels below the limit of detection (<0.7 log CFU/g). Non-O157 STEC were isolated from six samples (1.7%) and were characterized for the presence of STEC virulence genes: stx1, stx2, and their subtypes, eae, hlyA, and aggR. One O103:H25 STEC isolate carried virulence genes (stx1a+eae) that are known to be capable of causing diarrhea and/or bloody diarrhea in humans. Of the five remaining non-O157 STEC isolates, four carried single stx2a or stx2c genes and were considered to have the potential of causing diarrhea. The remaining non-O157 STEC isolate (stx2), while not a priority non-O157 STEC, was not available for sequencing; thus, its potential to cause illness is unknown. ACC, total coliforms, and E. coli were detected (≥0.48 log CFU/g) in 98.8, 72.6, and 0.6% of the flour samples. The mean counts of ACC were greater in whole wheat flour compared with the other flour types tested (P < 0.001). The results of this study suggest that the occurrence of O157 STEC and Salmonella is low but that the occurrence of non-O157 STEC in wheat flour with the potential to cause human illness of diarrhea is relatively common. Therefore, the consumption of raw flour could increase the likelihood of STEC infections. Further research is merited for potential risk mitigation strategies within the food production system and with consumers. HIGHLIGHTS
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Affiliation(s)
- Helen Zhang
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,ORCID: https://orcid.org/0000-0003-4786-3535 [H.Z.]
| | - Etsuko Yamamoto
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,https://orcid.org/0000-0001-5533-4540 [E.Y.]
| | - Johanna Murphy
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
| | - Catherine Carrillo
- Research and Development, Ottawa Laboratory (Carling), Canadian Food Inspection Agency, Building 22, CEF 960 Carling Avenue, Ottawa, Ontario, Canada K1A 0Y9 (ORCID: https://orcid.org/0000-0002-2334-8718 [C.C.])
| | - Kate Hardie
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9.,https://orcid.org/0000-0002-8448-1547 [K.H.]
| | - Annie Locas
- Food Safety Science Directorate, Science Branch, Canadian Food Inspection Agency, 1400 Merivale Road, Ottawa, Ontario, Canada K1A 0Y9
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Yan R, Pinto G, Taylor-Roseman R, Cogan K, D'Alesandre G, Kovac J. Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry. Front Microbiol 2021; 12:576337. [PMID: 33763036 PMCID: PMC7982832 DOI: 10.3389/fmicb.2021.576337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Accepted: 02/04/2021] [Indexed: 12/31/2022] Open
Abstract
Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 107-108 log10 CFU/bean of Salmonella Oranienburg and roasted at 100-150°C for 2-100 min. A greater than 5 log10 reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.
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Affiliation(s)
- Runan Yan
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | - Gabriella Pinto
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | | | - Karen Cogan
- Dandelion Chocolate Inc., San Francisco, CA, United States
| | | | - Jasna Kovac
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
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17
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Igo MJ, Schaffner DW. Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance. Food Microbiol 2021; 98:103783. [PMID: 33875211 DOI: 10.1016/j.fm.2021.103783] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 11/19/2022]
Abstract
Factors that control pathogen survival in low water activity foods are not well understood and vary greatly from food to food. A literature search was performed to locate data on the survival of foodborne pathogens in low-water activity (<0.70) foods held at temperatures <37 °C. Data were extracted from 67 publications and simple linear regression models were fit to each data set to estimate log linear rates of change. Multiple linear stepwise regression models for factors influencing survival rate were developed. Subset regression modeling gave relatively low adjusted R2 values of 0.33, 0.37, and 0.48 for Salmonella, E. coli and L. monocytogenes respectively, but all subset models were highly significant (p < 1.0e-9). Subset regression models showed that Salmonella survival was significantly (p < 0.05) influenced by temperature, serovar and strain type, water activity, inoculum preparation method, and inoculation method. E. coli survival was significantly influenced by temperature, water activity, and inoculum preparation. L. monocytogenes survival was significantly influenced by temperature, serovar and strain type, and inoculum preparation method. While many factors were highly significant (p < 0.001), the high degrees of variability show that there is still much to learn about the factors which govern pathogen survival in low water activity foods.
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Affiliation(s)
- Matthew J Igo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.
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18
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Fan X, Baik J, Gurtler JB. Thermal Reduction of Bacillus spp. in Naturally Contaminated Mesquite Flour with Two Different Water Activities. J Food Prot 2021; 84:490-496. [PMID: 33125042 DOI: 10.4315/jfp-20-268] [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] [Received: 07/09/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Mesquite flour with endogenous high sugar content is often contaminated with Bacillus cereus. The purpose of the present study was to evaluate the thermal resistance of Bacillus spp. in naturally contaminated mesquite flour. Flours with and without adjusted water activity (aw) were treated at various temperatures (100 to 140°C) and times (up to 2 h). Total mesophilic bacteria and Bacillus spp. were enumerated using tryptic soy agar and Brilliance Bacillus cereus Agar, respectively. Results revealed that naturally contaminated Bacillus spp. and other mesophilic bacteria in mesquite flour (aw = 0.34) were highly resistant to heat. To reduce the initial populations (4.75 log CFU/g) of Bacillus spp. to nondetectable levels (<1.18 log CFU/g), thermal treatments of 120°C for 2 h were required. D100°C-values for total mesophilic bacteria were 5.6-fold higher than those of Bacillus spp. With increasing treatment temperature, the difference in D-value between total mesophilic bacteria and Bacillus spp. became smaller. When the aw of flour was adjusted from 0.34 to 0.71, the D-values for Bacillus decreased significantly. Treatment at 100°C for 1 h reduced Bacillus spp. populations to nondetectable levels. Our results demonstrate that naturally present Bacillus spp. in flour are highly resistant to heat, whereas increasing the aw increased their heat sensitivity. The high thermal resistance of microbes in mesquite flour warrants further investigations. HIGHLIGHTS
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Jessica Baik
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0003-1656-7522 [X.F.]; https://orcid.org/0000-0001-5844-7794 [J.B.G.])
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19
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Liu S, Keller SE, Anderson NM. Transfer of Salmonella from Inert Food Contact Surfaces to Wheat Flour, Cornmeal, and NaCl. J Food Prot 2021; 85:231-237. [PMID: 34614182 DOI: 10.4315/jfp-21-225] [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: 05/28/2021] [Accepted: 10/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella contamination in a dry processing facility frequently requires removal methods that are nonaqueous. Removal of pathogens from food processing systems with a purge of uncontaminated dry food materials has been proposed; however, little is known with respect to efficacy. In this study, survival of Salmonella on inert contact surfaces and transfer of Salmonella from inert contact surfaces to low-moisture foods were evaluated. Six stainless steel and polymeric food contact material types, in bead form, were contaminated at 11 log CFU/mL and then stored at two temperatures, 25 and 4°C, for 6 months. Simultaneously, three dry food materials or ingredients were used to remove Salmonella from contaminated beads. Wheat flour, cornmeal, and NaCl (1 g each) were mechanically mixed with 3 beads of each material type. The rate of microbial transfer from contaminated beads to food materials was measured. Further experimentation using multiple transfers was applied on two representative beads types, 316 stainless steel and polypropylene, representing common surface contact materials used in processing equipment. Survival of Salmonella on beads depended on storage temperature, with longer survival (P < 0.05) at 4°C than at 25°C, but survival was not influenced by type of bead material. Transfer of Salmonella from stainless steel beads to flour was significantly greater (P < 0.05) than from plastic. Transfer rates from stainless steel to wheat flour, cornmeal, and NaCl were measured as -0.5713, -0.2592, and -1.4221 log CFU of Salmonella removed per cm2 per g of clean material used. Transfer rates from polypropylene to whole wheat flour, cornmeal, and NaCl were more than 10-fold lower at -0.0156, -0.0148, and -0.0129 log CFU of Salmonella removed per cm2 per g of clean material used. These results indicate that although material type may not influence Salmonella survival during storage, Salmonella is more easily removed from stainless steel than polypropylene. HIGHLIGHTS
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Affiliation(s)
- Siman Liu
- Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60502
| | - Susanne E Keller
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60502, USA
| | - Nathan M Anderson
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60502, USA
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20
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Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020; 9:foods9121890. [PMID: 33352900 PMCID: PMC7765854 DOI: 10.3390/foods9121890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/10/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature-time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.
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Affiliation(s)
- Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Yufei Zhu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
| | - Lihui Zhang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Ruzhen Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Xiaoxi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (B.L.); (L.Z.); (R.X.); (X.G.); (X.K.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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21
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Channaiah LH, Michael M, Acuff JC, Vega D, Lopez K, Phebus RK, Thippareddi H, Milliken G. Validation of simulated commercial manufacturing of flour tortillas to control
Salmonella
contamination. J Food Saf 2020. [DOI: 10.1111/jfs.12879] [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]
Affiliation(s)
| | - Minto Michael
- School of Food Science Washington State University Pullman Washington USA
| | - Jennifer C. Acuff
- Food Science Department University of Arkansas Fayetteville Arkansas USA
| | - Daniel Vega
- Food Science Institute Kansas State University Manhattan Kansas USA
| | - Keyla Lopez
- Food Science Institute Kansas State University Manhattan Kansas USA
| | | | | | - George Milliken
- Department of Statistics Kansas State University Manhattan Kansas USA
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22
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The use of multiple hypothesis-generating methods in an outbreak investigation of Escherichia coli O121 infections associated with wheat flour, Canada 2016-2017. Epidemiol Infect 2020; 148:e265. [PMID: 33023704 PMCID: PMC7689785 DOI: 10.1017/s0950268820002381] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A Canadian outbreak investigation into a cluster of Escherichia coli O121 was initiated in late 2016. When initial interviews using a closed-ended hypothesis-generating questionnaire did not point to a common source, cases were centrally re-interviewed using an open-ended approach. The open-ended interviews led cases to describe exposures with greater specificity, as well as food preparation activities. Data collected supported hypothesis generation, particularly with respect to flour exposures. In March 2017, an open sample of Brand X flour from a case home, and a closed sample collected at retail of the same brand and production date, tested positive for the outbreak strain of E. coli O121. In total, 76% (16/21) of cases reported that they used or probably used Brand X flour or that it was used or probably was used in the home during their exposure period. Crucial hypothesis-generating techniques used during the course of the investigation included a centralised open-ended interviewing approach and product sampling from case homes. This was the first outbreak investigation in Canada to identify flour as the source of infection.
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23
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Pezzali JG, Suprabha-Raj A, Siliveru K, Aldrich CG. Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. PLoS One 2020; 15:e0234940. [PMID: 32574219 PMCID: PMC7310728 DOI: 10.1371/journal.pone.0234940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/04/2020] [Indexed: 11/18/2022] Open
Abstract
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.
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Affiliation(s)
- Julia Guazzelli Pezzali
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Anu Suprabha-Raj
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Charles Gregory Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
- * E-mail:
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24
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Forghani F, Li S, Zhang S, Mann DA, Deng X, den Bakker HC, Diez-Gonzalez F. Salmonella enterica and Escherichia coli in Wheat Flour: Detection and Serotyping by a Quasimetagenomic Approach Assisted by Magnetic Capture, Multiple-Displacement Amplification, and Real-Time Sequencing. Appl Environ Microbiol 2020; 86:e00097-20. [PMID: 32358002 PMCID: PMC7301854 DOI: 10.1128/aem.00097-20] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Accepted: 04/14/2020] [Indexed: 11/20/2022] Open
Abstract
Food safety is a new area for novel applications of metagenomics analysis, which not only can detect and subtype foodborne pathogens in a single workflow but may also produce additional information with in-depth analysis capabilities. In this study, we applied a quasimetagenomic approach by combining short-term enrichment, immunomagnetic separation (IMS), multiple-displacement amplification (MDA), and nanopore sequencing real-time analysis for simultaneous detection of Salmonella and Escherichia coli in wheat flour. Tryptic soy broth was selected for the 12-h enrichment of samples at 42°C. Enrichments were subjected to IMS using beads capable of capturing both Salmonella and E. coli MDA was performed on harvested beads, and amplified DNA fragments were subjected to DNA library preparation for sequencing. Sequencing was performed on a portable device with real-time basecalling adaptability, and resulting sequences were subjected to two parallel pipelines for further analysis. After 1 h of sequencing, the quasimetagenomic approach could detect all targets inoculated at approximately 1 CFU/g flour to the species level. Discriminatory power was determined by simultaneous detection of dual inoculums of Salmonella and E. coli, absence of detection in control samples, and consistency in microbial flora composition of the same flour samples over several rounds of experiments. The total turnaround time for detection was approximately 20 h. Longer sequencing for up to 15 h enabled serotyping for many of the samples with more than 99% genome coverage, which could be subjected to other appropriate genetic analysis pipelines in less than a total of 36 h.IMPORTANCE Enterohemorrhagic Escherichia coli (EHEC) and Salmonella are of serious concern in low-moisture foods, including wheat flour and its related products, causing illnesses, outbreaks, and recalls. The development of advanced detection methods based on molecular principles of analysis is essential to incorporate into interventions intended to reduce the risk from these pathogens. In this work, a quasimetagenomic method based on real-time sequencing analysis and assisted by magnetic capture and DNA amplification was developed. This protocol is capable of detecting multiple Salmonella and/or E. coli organisms in the sample within less than a day, and it can also generate sufficient whole-genome sequences of the target organisms suitable for subsequent bioinformatics analysis. Multiplex detection and identification were accomplished in less than 20 h and additional whole-genome analyses of different nature were attained within 36 h, in contrast to the several days required in previous sequencing pipelines.
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Affiliation(s)
- Fereidoun Forghani
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - Shaoting Li
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - Shaokang Zhang
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - David A Mann
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - Xiangyu Deng
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - Henk C den Bakker
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
| | - Francisco Diez-Gonzalez
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA
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25
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Suehr QJ, Chen F, Anderson NM, Keller SE. Effect of Ph On Survival of Escherichia coli O157, Escherichia coli O121, and Salmonella enterica During Desiccation and Short-term Storage. J Food Prot 2020; 83:211-220. [PMID: 31928357 DOI: 10.4315/0362-028x.jfp-19-195] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 10/09/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT One intrinsic characteristic of low-moisture foods that is frequently overlooked is pH. Although pH affects the survival of microorganisms in high-moisture foods, its influence in low-moisture foods with less available moisture has not been examined. Escherichia coli O157:H7, E. coli O121, Salmonella enterica Anatum, and S. enterica Agona were grown on solid media with and without added glucose, harvested, and then suspended in buffer at pH 4, 5, and 7 for 10 min. All cultures were spotted individually onto cellulose filters and dried in a biohazard cabinet (23 ± 2°C) overnight (24 ± 2 h) and then stored in a 25°C incubator at 33% relative humidity. Populations were examined at regular intervals up to 26 (E. coli) or 29 (Salmonella) days. Additional controls for pH consisted of cultures held in buffer at pH 4, 5, and 7 at 25°C for the same time periods as the desiccated cells. For all strains tested, pH had an effect on survival whether stored dried or in liquid buffer (P < 0.05). However, when grown on solid media, acid adaptation (grown with glucose) before acid treatment did not appear beneficial to Salmonella during desiccation. Instead, both acid-adapted Salmonella serovars appeared less resistant during drying than did non-acid-adapted cells. Once dried, the rates of decline for Salmonella were not significantly different for acid-adapted and nonadapted cells (P > 0.05), indicating similar persistence following desiccation. A reverse trend was observed for E. coli O121; acid adaptation on solid media improved survival during desiccation and subsequent storage at low pH (P < 0.05). E. coli O157:H7 survival was significantly lower than that of either Salmonella or E. coli O121 under all conditions tested. Results indicate that the response to desiccation and pH stress differs between the microorganisms and under different growth conditions. HIGHLIGHTS
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Affiliation(s)
- Quincy J Suehr
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Fangyu Chen
- Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Nathan M Anderson
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Susanne E Keller
- U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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26
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Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten. Food Res Int 2020; 127:108716. [DOI: 10.1016/j.foodres.2019.108716] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 09/20/2019] [Accepted: 09/28/2019] [Indexed: 11/23/2022]
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27
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Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures. Int J Food Microbiol 2019; 313:108381. [PMID: 31670167 DOI: 10.1016/j.ijfoodmicro.2019.108381] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 08/21/2019] [Accepted: 10/02/2019] [Indexed: 01/16/2023]
Abstract
As a raw agricultural commodity, wheat is exposed to microbial contamination; therefore, enteric pathogens may be among its microbiota creating a food safety risk in milled products. This research evaluates (1) the effectiveness of organic acids dissolved in saline solutions to reduce the counts of pathogenic microorganisms in soft and hard wheat, and also investigates the effect of seasonal temperature on (2) survivability of pathogens in wheat kernels and on (3) pathogen inactivation during tempering with saline organic acid solutions. Wheat samples were inoculated with cocktails of either 5 serovars of Salmonella enterica, 5 E. coli O157:H7 or 6 non-O157 Shiga toxin-producing E. coli (STEC) strains to achieve a concentration of ~7 log CFU/g. Inoculated samples were allowed to stand for 7-days at temperatures (2.0, 10.8, 24.2, 32 °C) corresponding to those experienced during winter, spring/fall, and summer (average and maximum) in the main wheat growing regions in the state of Nebraska, USA. Besides water, solutions containing acid (acetic or lactic 2.5% or 5.0% v/v) and NaCl (~26% w/v) were used for tempering the wheat to 15.0% (soft) and 15.5% (hard) moisture at the different seasonal temperatures. The survival of pathogenic microorganisms throughout the resting period, and before and after tempering was analyzed by plating samples on injury-recovery media. The survival rate of pathogenic microorganisms on wheat kernels was higher at temperatures experienced during the winter (2.0 °C) and spring/fall (10.8 °C) months. Regardless of tempering temperature, the initial pathogen load was reduced significantly by all solutions when compared to the control tempered with water (P ≤ .05). The combination of lactic acid (5.0%) and NaCl was the most effective treatment against Salmonella enterica, E. coli O157:H7 and non-O157 STEC, with average reduction values of 1.8, 1.8 and 1.6 log CFU/g for soft wheat and 2.6, 2.4 and 2.4 log CFU/g for hard wheat, respectively. Implementation of organic acids and NaCl in tempering water may have the potential to reduce the risk of pathogen contamination in milled products.
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28
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Thomas-Popo E, Mendonça A, Misra N, Little A, Wan Z, Moutiq R, Coleman S, Keener K. Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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29
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Bacteriological analysis of wheat flour associated with an outbreak of Shiga toxin-producing Escherichia coli O121. Food Microbiol 2019; 82:474-481. [DOI: 10.1016/j.fm.2019.03.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 02/19/2019] [Accepted: 03/19/2019] [Indexed: 01/18/2023]
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30
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Ladd-Wilson SG, Morey K, Koske SE, Burkhalter B, Bottichio L, Brandenburg J, Fontana J, Tenney K, Kutumbaka KK, Samadpour M, Kreil K, Cieslak PR. Notes from the Field: Multistate Outbreak of Salmonella Agbeni Associated with Consumption of Raw Cake Mix - Five States, 2018. MMWR-MORBIDITY AND MORTALITY WEEKLY REPORT 2019; 68:751-752. [PMID: 31465317 PMCID: PMC6715262 DOI: 10.15585/mmwr.mm6834a5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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31
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Boreddy SR, Rose DJ, Subbiah J. Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. J Food Sci 2019; 84:2528-2536. [PMID: 31433070 DOI: 10.1111/1750-3841.14767] [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: 03/29/2019] [Revised: 07/05/2019] [Accepted: 07/15/2019] [Indexed: 11/28/2022]
Abstract
Wheat flour may be thermally processed to improve microbiological safety; however, come-up time for thermal processing of wheat flour is long due to its low thermal conductivity. In the present study, a novel radiofrequency (RF)-assisted thermal processing approach was investigated for reducing the come-up time of soft wheat flour (SWF) and for improving microbiological safety. The temperature and time combinations of 80 °C for 7 and 10 hr, 90 °C for 2 and 3 hr, and 100 °C for 0.75 and 1 hr for RF-assisted thermal processing were selected to achieve a minimum of a 7-log reduction in Salmonella spp. The quality and functional properties of RF-assisted thermally processed SWF was evaluated by solvent retention capacity (SRC), swelling power, sodium dodecyl sulfate sedimentation tests, and rapid-visco-analyzer test, and the values were compared with the untreated (unpasteurized) and commercially pasteurized SWF. All the SRC attributes at 80 °C for 7 hr, 90 °C for 2 hr and 100 °C for 0.75 hr were not significantly different from that of the unpasteurized SWF. The optimum RF-assisted thermal processing conditions of 80 °C for 7 hr and 90 °C for 2 hr were recommended for pasteurization of SWF without any compromise in the quality and functionality. PRACTICAL APPLICATION: Thermal processing of low-moisture foods such as flours and powders through traditional methods is not practical due to extremely long come-up times. Novel radiofrequency-assisted thermal processing is poised to reduce the processing time 89 times for 100 °C. The processing parameters determined in this study will enhance the microbiological safety of wheat flour without compromising the quality and functionality.
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Affiliation(s)
- Sreenivasula Reddy Boreddy
- Dept. of Processing and Food Engineering, Dr. NTR College of Agricultural Engineering (Acharya N.G. Ranga Agricultural Univ.), Bapatla, 522101, India
| | - Devin J Rose
- Depts. of Food Science & Technology and Agronomy & Horticulture, Univ. of Nebraska-Lincoln, 268, Food Innovation Center, Lincoln, NE, 68588, U.S.A
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Myoda SP, Gilbreth S, Akins-Leventhal D, Davidson SK, Samadpour M. Occurrence and Levels of Salmonella, Enterohemorrhagic Escherichia coli, and Listeria in Raw Wheat. J Food Prot 2019; 82:1022-1027. [PMID: 31121107 DOI: 10.4315/0362-028x.jfp-18-345] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Prevalence of Salmonella and E. coli in raw wheat emphasizes the need to cook wheat products. 3,891 grain samples were tested for E. coli and Salmonella; 1,285 were tested for Listeria. Of wheat berries sampled, 0.44% were positive for E. coli and 1.23% were positive for Salmonella. Salmonella diversity was high, indicating various animal sources that are difficult to prevent. Cooking wheat products is the best preventative measure against foodborne illness from wheat.
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Affiliation(s)
- Samuel P Myoda
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
| | - Stefanie Gilbreth
- 2 The WhiteWave Foods Company, 1225 Seventeenth Street, Suite 1000, Denver, Colorado 80202
| | | | - Seana K Davidson
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
| | - Mansour Samadpour
- 1 IEH Laboratories & Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155
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Gurtler JB, Keller SE, Kornacki JL, Annous BA, Jin T, Fan X. Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods. J Food Prot 2019; 82:988-996. [PMID: 31121101 DOI: 10.4315/0362-028x.jfp-18-204] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
There are numerous obstacles to the detection of foodborne pathogens in foods that exhibit a low water activity (aw). These obstacles include the presence of antimicrobial compounds, particulates, PCR inhibitors, and fatty matrices. New approaches should be sought to increase the sensitivity of pathogen testing in low-aw foods and to overcome the effects of various inhibitors and antimicrobials. The U.S. Food and Drug Administration and other laboratories are working toward this goal. This review will address these issues while delineating specific inhibitors and antimicrobials that impede testing of low-aw foods. A review of relevant rapid and conventional testing methodologies for Salmonella in low-aw foods will also be discussed.
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Affiliation(s)
- Joshua B Gurtler
- 1 U.S. Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Susanne E Keller
- 2 U.S. Food and Drug Administration, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Jeffrey L Kornacki
- 3 Kornacki Microbiology Solutions, Inc., P.O. Box 7036, Madison, Wisconsin 53707-7036, USA
| | - Bassam A Annous
- 1 U.S. Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Tony Jin
- 1 U.S. Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Xuetong Fan
- 1 U.S. Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
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Abstract
Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple product recalls. Despite the association with recalls and outbreaks, the actual pathogen populations in spices, when found, are frequently extremely small. In addition to pathogenic bacterial species, toxigenic molds have been frequently recovered from spices, and aflatoxins have been found in as many as 58% of the spices sampled. The presence of toxigenic molds is especially problematic to the immunocompromised or those on immunosuppressive therapy and has been linked to gut aspergillosis. Numerous detection methods, including both traditional and advanced DNA regimes, are being tested to optimize recovery of pathogens from spices. Further, a number of new inactivation intervention methods to decontaminate spices are examined and discussed.
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Affiliation(s)
- Joshua B. Gurtler
- Eastern Regional Research Center, United States Department of Agriculture, Wyndmoor, Pennsylvania 10460, USA
| | - Susanne E. Keller
- United States Food and Drug Administration, Bedford Park, Illinois 60501, USA
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Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiol 2019; 82:334-341. [PMID: 31027791 DOI: 10.1016/j.fm.2019.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 03/02/2019] [Accepted: 03/03/2019] [Indexed: 11/22/2022]
Abstract
This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to inactivate Salmonella, and to determine the thermal inactivation parameters of a 7-serovar Salmonella cocktail in whole wheat multigrain bread dough. A ≥5-log CFU/g reduction in Salmonella population was achieved by 15 min, and no viable Salmonella was detected after enrichment plating by 16 min. The aw of the bread crumb (0.96) after baking and 60 min of cooling was similar to that of pre-baked bread dough, whereas the aw of bread crust decreased to 0.81 at the end of baking and cooling. The D-values of the Salmonella cocktail in bread dough were 59.6, 20.0 and 9.7 min at 50, 52 and 55 °C, respectively; and the z-value was 6.5 °C.
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Forghani F, den Bakker M, Liao JY, Payton AS, Futral AN, Diez-Gonzalez F. Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments. Front Microbiol 2019; 10:323. [PMID: 30853953 PMCID: PMC6395439 DOI: 10.3389/fmicb.2019.00323] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 02/07/2019] [Indexed: 01/09/2023] Open
Abstract
Salmonella and enterohemorrhagic Escherichia coli (EHEC) are of serious concern in wheat flour and its related products but little is known on their survival and thermal death kinetics. This study was undertaken to determine their long-term viability and thermal inactivation kinetics in flour. Inoculation was performed using mixtures of EHEC serogroups O45, O121, O145 and Salmonella followed by storage at room temperature (23°C) or 35°C (for Salmonella). Plate counting on tryptic soy agar (TSA) and enrichment were used to assess long-term survival. For thermal studies, wheat flour samples were heated at 55, 60, 65, and 70°C and cell counts of EHEC and Salmonella were determined by plating. The δ-values were calculated using the Weibull model. At room temperature, EHEC serovars and Salmonella were quantifiable for 84 and 112 days, and were detectable for the duration of the experiment after 168 and 365 days, respectively. The δ-values were 2.0, 5.54, and 9.3 days, for EHEC O121, O45, and O145, respectively, and 9.7 days for Salmonella. However, the only significant difference among all values was the δ-value for Salmonella and serogroup O121 (p ≤ 0.05). At 35°C, Salmonella counts declined to unquantifiable levels after a week and were not detected upon enrichment after 98 days. Heat treatment of inoculated wheat flour at 55, 60, 65, and 70°C resulted in δ-value ranges of 20.0-42.9, 4.9-10.0, 2.4-3.2, and 0.2-1.6 min, respectively, for EHEC. The δ-values for Salmonella at those temperatures were 152.2, 40.8, 17.9, and 17.4 min, respectively. The δ-values obtained for Salmonella at each temperature were significantly longer than for EHEC (p ≤ 0.05). Weibull model was a good fit to describe the thermal death kinetics of Salmonella and EHEC O45, O121 and O145 in wheat flour. HIGHLIGHTS -EHEC and Salmonella can survive for extended periods of time in wheat flour.-Long-term storage inactivation curves of EHEC and Salmonella were similar.-EHEC was more sensitive to heat than Salmonella.-Weibull model was a good fit to describe thermal death kinetics of EHEC and Salmonella.-Flour storage at 35°C may be a feasible method for microbial reduction.
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Affiliation(s)
- Fereidoun Forghani
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA, United States
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Jin Y, Pickens SR, Hildebrandt IM, Burbick SJ, Grasso-Kelley EM, Keller SE, Anderson NM. Thermal Inactivation of Salmonella Agona in Low-Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component. J Food Prot 2018; 81:1411-1417. [PMID: 30059253 DOI: 10.4315/0362-028x.jfp-18-041] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years. Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture foods, information on thermal inactivation of Salmonella in these products is limited. This project evaluated the impact of water activity (aw), temperature, and food composition on thermal inactivation of Salmonella enterica serovar Agona in defined high-protein and high-fat model food matrices. Each matrix was inoculated with Salmonella Agona and adjusted to obtain a target aw, ranging from 0.50 to 0.98. Samples were packed into aluminum test cells and heated (52 to 90°C) under isothermal conditions. Survival of Salmonella Agona was detected on tryptic soy agar with 0.6% yeast extract. Complex influences by food composition, aw, and temperature resulted in significantly different ( P < 0.05) thermal resistance of Salmonella for the conditions tested. It was estimated that the same point temperatures at which the D-values of the two matrices at each aw (0.63, 0.73, 0.81, and 0.90) were identical were 79.48, 71.28, 69.62, and 38.42°C, respectively. Above these temperatures, the D-values in high-protein matrices were larger than the D-values in high-fat matrices at each aw. Below these temperatures, the inverse relationship was observed. A correlation between temperature and aw existed on the basis of the level of fat or protein in the food, showing that these compositional factors must be accounted for when predicating thermal inactivation of Salmonella in foods.
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Affiliation(s)
- Yuqiao Jin
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Shannon R Pickens
- 1 Illinois Institute of Technology, Institute of Food Safety and Health, and
| | - Ian M Hildebrandt
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Stephen J Burbick
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | | | - Susanne E Keller
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Nathan M Anderson
- 2 U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
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Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Kase JA, Zhang G, Chen Y. Recent foodborne outbreaks in the United States linked to atypical vehicles — lessons learned. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.10.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Crowe SJ, Bottichio L, Shade LN, Whitney BM, Corral N, Melius B, Arends KD, Donovan D, Stone J, Allen K, Rosner J, Beal J, Whitlock L, Blackstock A, Wetherington J, Newberry LA, Schroeder MN, Wagner D, Trees E, Viazis S, Wise ME, Neil KP. Shiga Toxin-Producing E. coli Infections Associated with Flour. N Engl J Med 2017; 377:2036-2043. [PMID: 29166238 PMCID: PMC5792826 DOI: 10.1056/nejmoa1615910] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
BACKGROUND In 2016, a multijurisdictional team investigated an outbreak of Shiga toxin-producing Escherichia coli (STEC) serogroup O121 and O26 infections linked to contaminated flour from a large domestic producer. METHODS A case was defined as infection with an outbreak strain in which illness onset was between December 21, 2015, and September 5, 2016. To identify exposures associated with the outbreak, outbreak cases were compared with non-STEC enteric illness cases, matched according to age group, sex, and state of residence. Products suspected to be related to the outbreak were collected for STEC testing, and a common point of contamination was sought. Whole-genome sequencing was performed on isolates from clinical and food samples. RESULTS A total of 56 cases were identified in 24 states. Univariable exact conditional logistic-regression models of 22 matched sets showed that infection was significantly associated with the use of one brand of flour (odds ratio, 21.04; 95% confidence interval [CI], 4.69 to 94.37) and with tasting unbaked homemade dough or batter (odds ratio, 36.02; 95% CI, 4.63 to 280.17). Laboratory testing isolated the outbreak strains from flour samples, and whole-genome sequencing revealed that the isolates from clinical and food samples were closely related to one another genetically. Trace-back investigation identified a common flour-production facility. CONCLUSIONS This investigation implicated raw flour as the source of an outbreak of STEC infections. Although it is a low-moisture food, raw flour can be a vehicle for foodborne pathogens.
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Affiliation(s)
- Samuel J Crowe
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Lyndsay Bottichio
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Lauren N Shade
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Brooke M Whitney
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Nereida Corral
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Beth Melius
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Katherine D Arends
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Danielle Donovan
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Jolianne Stone
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Krisandra Allen
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Jessica Rosner
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Jennifer Beal
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Laura Whitlock
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Anna Blackstock
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - June Wetherington
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Lisa A Newberry
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Morgan N Schroeder
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Darlene Wagner
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Eija Trees
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Stelios Viazis
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Matthew E Wise
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
| | - Karen P Neil
- From the Centers for Disease Control and Prevention (S.J.C., L.B., L.W., A.B., M.N.S., D.W., E.T., M.E.W., K.P.N.), and IHRC (L.B., D.W.), Atlanta; Food and Drug Administration, College Park, MD (L.N.S., B.M.W., J.B., S.V.); Colorado Department of Public Health and Environment, Denver (N.C.); Washington State Department of Health, Shoreline (B.M.), and Food and Drug Administration, Bothell (J.W., L.A.N.) - both in Washington; Michigan Department of Health and Human Services, Lansing (K.D.A., D.D.); Oklahoma State Department of Health, Oklahoma City (J.S.); and Virginia Department of Health, Richmond (K.A., J.R.)
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41
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Gélinas P, Gagnon F. Inhibitory activity towards human α-amylase in wheat flour and gluten. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13605] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Pierre Gélinas
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
| | - Fleur Gagnon
- Saint-Hyacinthe Research and Development Centre; Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
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42
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Use of Red Beet (Beta vulgaris L.) for Antimicrobial Applications—a Critical Review. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1942-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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43
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Sabillón L, Bianchini A, Stratton J, Rose DJ. Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0197-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| | - Andréia Bianchini
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| | - Jayne Stratton
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| | - Devin J. Rose
- Department Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- Department of Agronomy and Horticulture, University of Nebraska–Lincoln, Lincoln, NE 68583, U.S.A
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44
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Wu S, Ricke SC, Schneider KR, Ahn S. Food safety hazards associated with ready-to-bake cookie dough and its ingredients. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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45
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Boyd L, Holley R, Storsley J, Ames N. Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0099-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lindsey Boyd
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - Rick Holley
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | | | - Nancy Ames
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
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46
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Smith DF, Hildebrandt IM, Casulli KE, Dolan KD, Marks BP. Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour. J Food Prot 2016; 79:2058-2065. [PMID: 28221962 DOI: 10.4315/0362-028x.jfp-16-155] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella continues to be a problem associated with low-moisture foods, particularly given enhanced thermal resistance at lower water activity (aw). However, there is a scarcity of thermal inactivation models accounting for the effect of aw. The objective of this study was to test multiple secondary models for the effect of product (wheat flour) aw on Salmonella enterica Enteritidis phage type 30 thermal resistance. A full-factorial experimental design included three temperatures (75, 80, and 85°C) and four aw values (~0.30, 0.45, 0.60, and 0.70). Prior to isothermal treatment, sample aw was achieved by equilibrating samples in a humidity-controlled conditioning chamber. Two primary models (log linear and Weibull type) and three secondary models (second-order response surface, modified Bigelow type, and combined effects) were evaluated using the corrected Akaike information criterion and root mean squared errors. Statistical analyses of the primary models favored the log-linear model. Incorporating the three secondary models into the log-linear primary model yielded root mean squared errors of 2.1, 0.78, and 0.96 log CFU/g and corrected Akaike information criterion values of 460, -145, and -19 for the response surface, modified Bigelow, and combined-effects models, respectively. The modified Bigelow-type model, which exponentially scaled both temperature and aw effects on thermal inactivation rates, predicted Salmonella lethality significantly better (P < 0.05) than did the other secondary models examined. Overall, aw is a critical factor affecting thermal inactivation of Salmonella in low-moisture products and should be appropriately included in thermal inactivation models for these types of systems.
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Affiliation(s)
- Danielle F Smith
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Ian M Hildebrandt
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Kaitlyn E Casulli
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Kirk D Dolan
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
| | - Bradley P Marks
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA
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47
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Channaiah LH, Holmgren ES, Michael M, Sevart NJ, Milke D, Schwan CL, Krug M, Wilder A, Phebus RK, Thippareddi H, Milliken G. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators. J Food Prot 2016; 79:544-52. [PMID: 27052857 DOI: 10.4315/0362-028x.jfp-15-241] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.
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Affiliation(s)
| | | | - Minto Michael
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Nicholas J Sevart
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Donka Milke
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Carla L Schwan
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Matthew Krug
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Amanda Wilder
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA
| | - Randall K Phebus
- Food Science Institute, Kansas State University, Manhattan, Kansas 66506, USA.
| | | | - George Milliken
- Department of Statistics, Kansas State University, Manhattan, Kansas 66506, USA
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48
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Sabillón L, Bianchini A. From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0126-rw] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis Sabillón
- Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
| | - Andréia Bianchini
- Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
- The Food Processing Center, University of Nebraska–Lincoln, Lincoln, NE 68588, U.S.A
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49
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Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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50
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Butscher D, Zimmermann D, Schuppler M, Rudolf von Rohr P. Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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