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Hua Z, Thapa BB, Younce F, Tang J, Zhu MJ. Impacts of water activity on survival of Listeria innocua and Enterococcus faecium NRRL B-2354 in almonds during steam treatments. Int J Food Microbiol 2024; 413:110592. [PMID: 38308878 DOI: 10.1016/j.ijfoodmicro.2024.110592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/05/2024]
Abstract
Raw almonds have been associated with Salmonella outbreaks and multiple recalls related to Listeria monocytogenes contamination. While steam treatment has been approved for pasteurizing both conventional and organic whole almonds, there is limited understanding of how water activity (aw) influences the effectiveness of steam treatments in decontaminating almonds. Hence, this study aimed to assess and compare the efficacy of steam treatments against Listeria innocua and Enterococcus faecium NRRL B-2354, the known non-pathogenic surrogates, on almonds. It also sought to investigate the impact of almond's aw on bacterial resistance during steam treatments. Almond kernels were inoculated with ~8 log10 CFU/g of either E. faecium or L. innocua and equilibrated to aw 0.25 or 0.45 before being subjected to steam treatments at temperatures of 100-135 °C. Our results revealed that L. innocua exhibited lower resistance to steam compared to E. faecium, with 1.2-2.6 log10 CFU/g reductions for L. innocua and 1.0-2.0 log10 CFU/g reductions for E. faecium when the surface temperature of almonds reached 100-130 °C, depending on the aw of the almonds. The obtained DL. innocua, 100-130°C-values were 2.0-16.6 s, and DE. faecium, 100-130°C-values were 4.0-21.8 s, depending on the aw of almonds. In general, elevating steam temperatures and almond aw decreased the tolerance of L. innocua and E. faecium during steam inactivation. In addition, the z-values indicated that E. faecium on almonds was less sensitive to change in steam temperature compared to L. innocua, especially at lower aw. The zL. innocua-values were 36.6 °C and 35.7 °C, while zE. faecium-values were 48.9 °C and 42.7 °C in almonds with aw 0.25 and 0.45, respectively. Results from this study suggest that steam treatments serve as effective interventions for controlling pathogen contaminations in raw almonds.
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Affiliation(s)
- Zi Hua
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Bhim Bahadur Thapa
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Frank Younce
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America
| | - Juming Tang
- Biological Systems Engineering, Washington State University, Pullman, WA 99164, United States of America
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, United States of America.
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Biofilm Formation and Control of Foodborne Pathogenic Bacteria. Molecules 2023; 28:molecules28062432. [PMID: 36985403 PMCID: PMC10058477 DOI: 10.3390/molecules28062432] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/17/2023] [Accepted: 03/02/2023] [Indexed: 03/11/2023] Open
Abstract
Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm properties provide microorganisms with protection against environmental pressures and enhance their resistance to antimicrobial agents, contributing to microbial persistence and toxicity. Thus, bacterial biofilm formation is part of the bacterial survival mechanism. However, if foodborne pathogens form biofilms, the risk of foodborne disease infections can be greatly exacerbated, which can cause major public health risks and lead to adverse economic consequences. Therefore, research on biofilms and their removal strategies are very important in the food industry. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. This review describes bacterial biofilm formation, elaborates on the problem associated with biofilms in the food industry, enumerates several kinds of common foodborne pathogens in biofilms, summarizes the current strategies used to eliminate or control harmful bacterial biofilm formation, introduces the current and emerging control strategies, and emphasizes future development prospects with respect to bacterial biofilms.
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Ahmed N, El-Fateh M, Amer MS, El-Shafei RA, Bilal M, Diarra MS, Zhao X. Antioxidative and Cytoprotective Efficacy of Ethanolic Extracted Cranberry Pomace against Salmonella Enteritidis Infection in Chicken Liver Cells. Antioxidants (Basel) 2023; 12:antiox12020460. [PMID: 36830018 PMCID: PMC9952629 DOI: 10.3390/antiox12020460] [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: 01/13/2023] [Revised: 02/03/2023] [Accepted: 02/10/2023] [Indexed: 02/15/2023] Open
Abstract
Salmonella enterica serovar Enteritidis is a globally significant zoonotic foodborne pathogen. Chicken liver is a vital organ that has been recently implicated in several reported human salmonellosis outbreaks in the U.S. One promising strategy for reducing Salmonella in chickens could be through supplementation with natural antimicrobial additives. Ethanolic extracted cranberry pomace (CPOH) is an excellent source of bioactive polyphenolic compounds with antioxidant and antimicrobial activities. However, the protective effect of CPOH against S. Enteritidis-induced chicken hepatic cell damage remains unclear. In this study, we used a chicken hepatoma cell (LMH) infection model to investigate the protective effects and potential mechanisms of CPOH. CPOH increased the viability of S. Enteritidis-infected LMH cells. Furthermore, CPOH reduced the adhesion and invasion of S. Enteritidis to LMH cells. CPOH downregulated the expression of Rho GTPase genes that are essential for Salmonella's entry into LMH cells. Additionally, the expression of antioxidant regulatory genes, such as Nrf2, HO-1, Txn, and Gclc, was increased. Our data show that CPOH effectively protected LMH cells from cell damage through the inhibition of S. Enteritidis adhesion and invasion, as well as the induction of the expression of master antioxidant genes. These findings offer opportunities to develop sustainable, safe, and economic strategies to reduce the colonization and pathogenesis of Salmonella.
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Affiliation(s)
- Nada Ahmed
- Department of Animal Science, McGill University, Sainte-Anne-de-Bellevue, Montreal, QC H9X 3V9, Canada
- Department of Pharmacology, Faculty of Veterinary Medicine, Mansoura University, El-Dakhelia, Mansoura 35516, Egypt
| | - Mohamed El-Fateh
- Department of Animal Science, McGill University, Sainte-Anne-de-Bellevue, Montreal, QC H9X 3V9, Canada
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, El-Dakhelia, Mansoura 35516, Egypt
| | - Magdy S. Amer
- Department of Pharmacology, Faculty of Veterinary Medicine, Mansoura University, El-Dakhelia, Mansoura 35516, Egypt
| | - Reham A. El-Shafei
- Department of Pharmacology, Faculty of Veterinary Medicine, Mansoura University, El-Dakhelia, Mansoura 35516, Egypt
| | - Muhammad Bilal
- Department of Animal Science, McGill University, Sainte-Anne-de-Bellevue, Montreal, QC H9X 3V9, Canada
| | - Moussa S. Diarra
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Xin Zhao
- Department of Animal Science, McGill University, Sainte-Anne-de-Bellevue, Montreal, QC H9X 3V9, Canada
- Correspondence: ; Tel.: +1-514-398-7975
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Effect of steam conditioning on microbial safety and quality of pecans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Bragard C, Baptista P, Chatzivassiliou E, Di Serio F, Gonthier P, Jaques Miret JA, Justesen AF, MacLeod A, Magnusson CS, Milonas P, Navas‐Cortes JA, Parnell S, Potting R, Reignault PL, Stefani E, Thulke H, Vicent Civera A, Yuen J, Zappalà L, Gilioli G, Makowski D, Mastin A, Czwienczek E, Maiorano A, Mosbach‐Schulz O, Pautasso M, Stancanelli G, Tramontini S, Van der Werf W. Pest risk assessment of Amyelois transitella for the European Union. EFSA J 2022; 20:e07523. [PMID: 36381112 PMCID: PMC9641383 DOI: 10.2903/j.efsa.2022.7523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Plant Health performed a pest risk assessment of Amyelois transitella (Lepidoptera: Pyralidae), the navel orangeworm, for the EU. The quantitative assessment considered two scenarios: (i) current practices and (ii) a requirement for chilled transport. The assessment focused on pathways of introduction, climatic conditions and cultivation of hosts allowing establishment, spread and impact. A. transitella is a common pest of almonds, pistachios and walnuts in California, which is the main source for these nuts imported into the EU. Based on size of the trade and infestation at origin, importation of walnuts and almonds from the USA was identified as the most important pathways for entry of A. transitella. Using expert knowledge elicitation (EKE) and pathway modelling, a median estimate of 2,630 infested nuts is expected to enter the EU each year over the next 5 years (90% certainty range (CR) from 338 to 26,000 infested nuts per year). However, due to estimated small likelihoods of transfer to a host, mating upon transfer and survival of founder populations, the number of populations that establish was estimated to be 0.000698 year-1 (median, 90% CR: 0.0000126-0.0364 year-1). Accordingly, the expected period between founding events is 1,430 years (median, 90% CR: 27.5-79,400 year). The likelihood of entry resulting in establishment is therefore considered very small. However, this estimate has high uncertainty, mainly concerning the processes of transfer of the insect to hosts and the establishment of founder populations by those that successfully transfer. Climate matching and CLIMEX modelling indicate that conditions are most suitable for establishment in the southern EU, especially around the Mediterranean basin. The median rate of natural spread was estimated to be 5.6 km/year (median, 90% CR 0.8-19.3 km/year), after an initial lag period of 3.1 year (mean, 90% CR 1.7-6.2 year) following the establishment of a founder population. If A. transitella did establish, estimated median yield losses in nuts were estimated to be in the order of 1-2% depending on the nut species and production system. A scenario requiring imports of nuts to be transported under chilled conditions was shown to provide potential to further reduce the likelihood of entry.
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Temperature and Moisture Dependent Dielectric and Thermal Properties of Walnut Components Associated with Radio Frequency and Microwave Pasteurization. Foods 2022; 11:foods11070919. [PMID: 35407005 PMCID: PMC8997614 DOI: 10.3390/foods11070919] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/13/2022] [Accepted: 03/20/2022] [Indexed: 02/01/2023] Open
Abstract
To provide necessary information for further pasteurization experiments and computer simulations based on radio frequency (RF) and microwave (MW) energy, dielectric and thermal properties of walnut components were measured at frequencies between 10 and 3000 MHz, temperatures between 20 and 80 °C, and moisture contents of whole walnuts between 8.04% and 20.01% on a dry basis (d.b.). Results demonstrated that dielectric constants and loss factors of walnut kernels and shells decreased dramatically with raised frequency within the RF range from 10 to 300 MHz, but then reduced slightly within the MW range from 300 to 3000 MHz. Dielectric constant, loss factor, specific heat capacity, and thermal conductivity increased with raised temperature and moisture content. Dielectric loss factors of kernels were greater than those of shells, leading to a higher RF or MW heating rate. Penetration depth of electromagnetic waves in walnut components was found to be greater at lower frequencies, temperatures, and moisture contents. The established regression models with experimental results could predict both dielectric and thermal properties with large coefficients of determination (R2 > 0.966). Therefore, this study offered essential data and effective guidance in developing and optimizing RF and MW pasteurization techniques for walnuts using both experiments and mathematical simulations.
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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9
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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Chai HE, Hwang CA, Huang L, Wu VC, Sheen LY. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108556] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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12
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Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Steghöfer S, Limburn R, Margas E. Microbiological assessment of heat treatment of broiler mash at laboratory scale to evaluate Salmonella reduction during feed conditioning. J APPL POULTRY RES 2021. [DOI: 10.1016/j.japr.2020.100122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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14
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Thermal and non-thermal treatment effects on Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food Res Int 2020; 137:109432. [PMID: 33233114 DOI: 10.1016/j.foodres.2020.109432] [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: 02/02/2020] [Revised: 05/30/2020] [Accepted: 06/09/2020] [Indexed: 11/20/2022]
Abstract
The objective of this study was to investigate the effect of temperature and maturation period on the resistance of Staphylococcus aureus biofilms to thermal and non-thermal treatments. First, biofilm development was compared at three different temperatures (15, 25, and 37°C) for 5 days. The cell population at 15 and 25°C remained relatively consistent approximately at 6.3 log CFU/cm2, whereas 37°C resulted in the highest cell population on day 1 (7.6 log CFU/cm2) followed by a continual decline. Then, biofilm resistance to steam and sodium hypochlorite (NaOCl) treatments was evaluated. Obtained results highlighted that biofilms had different resistance to both treatments depending on development conditions. Specifically, steam treatment of 10 s eliminated 4.1 log CFU/cm2 of the biofilm formed at 25°C for 5 days. The same treatment inactivated over 5 log population of biofilms developed in other temperature and maturation period conditions. Treatment with NaOCl reduced approximately 1 log CFU/cm2 of biofilm cells developed at 25°C for 5 days. However, inactivation was found to be over 2 log CFU/cm2 under other development conditions. An extracellular polymeric substances (EPS) quantification using 96-well plates and stainless steel coupons was conducted. In the 96-well plate experiment, it was found that the highest amount of polysaccharide was secreted at 25°C (p < 0.05), while total biomass and protein contents were greatest at 37°C (p < 0.05). No significant difference in EPS content was observed for stainless steel, but the results displayed a similar trend to the 96-well plate. In particular, biofilms developed at 25°C tended to secret the highest amount of polysaccharide, which aligned with the current literature. This finding indicated that polysaccharide was the main contribution to the enhanced resistance of S. aureus biofilms. Overall, it was shown that biofilms formed at 25°C for 5 days exhibited the greatest resistance to thermal and nonthermal treatments due to the elevated exopolysaccharide secretion. This study demonstrates that temperature and maturation period significantly affect the resistance of S. aureus biofilms to thermal and non-thermal treatments.
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Acuff JC, Wu J, Marik C, Waterman K, Gallagher D, Huang H, Williams RC, Ponder MA. Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization. Int J Food Microbiol 2020; 333:108814. [PMID: 32805576 DOI: 10.1016/j.ijfoodmicro.2020.108814] [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] [Revised: 06/17/2020] [Accepted: 08/02/2020] [Indexed: 11/20/2022]
Abstract
Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes have been isolated from low water activity foods (LWAF), where they may survive for extended periods. The ready-to-eat nature of many LWAF, such as dried fruits and nuts, warrants effective post-harvest thermal treatment for the reduction of pathogens such as low-temperature, saturated steam, also known as vacuum-assisted steam pasteurization. The objective of this study was to determine reductions of Salmonella, STEC, L. monocytogenes, and a possible surrogate (Pediococcus acidilactici) on dried apricot halves, whole macadamia nuts, and raisins after treatment with vacuum-assisted steam at three temperatures (62 °C, 72 °C, or 82 °C) and multiple time intervals. Bacterial inactivation was variable between commodities, with higher temperatures and longer times necessary to achieve comparable reductions of pathogens on apricot halves and macadamia nuts compared to raisins. Reductions of the tested pathogens were comparable; therefore, one species was not more resistant than the others. Pathogens were reduced by 5-log CFU/g on apricot halves after 20 min at 72 °C and after 5 min at 82 °C. Longer treatment times were necessary to achieve reductions of each pathogen on macadamia nuts. Pathogens were reduced by nearly 5 log CFU/g on macadamia nuts after 38 min at 72 °C (4.6-6.5 log CFU/g) and after 12 min at 82 °C (4.9-5.7 log CFU/g). Reductions of pathogens on raisins were achieved at lower temperatures than necessary for the other foods. A 5-log reduction for each of the pathogens (CFU/g) on raisins occurred after 20 min at 62 °C and after 5 min at 72 °C. Overall, the reductions of the pathogens exceeded those of P. acidilactici on both the dried fruits and macadamia nuts. Statistically significant differences, indicating greater confidence as a conservative surrogate, were observed at lower treatment temperatures. Inactivation kinetics were modeled for each pathogen on each food type and temperature. Bacterial survival was best described by the Weibull model for raisins and macadamia nuts, while the Gompertz model best described reductions on apricot halves according to Akaike information criterion (AIC) and root-mean-square error (RMSE) evaluations. Water activity and moisture content were increased due to the treatments, which could be addressed through implementation of drying steps. Thermal inactivation kinetic models and 5-log reduction parameters can help food processors design and evaluate similar vacuum-assisted steam interventions to comply with FSMA regulations and preventive control plans. However, results or model predictions should not be extrapolated to assume the safety of other types of foods.
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Affiliation(s)
- Jennifer C Acuff
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Jian Wu
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Claire Marik
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Kim Waterman
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Daniel Gallagher
- Virginia Tech, Civil and Environmental Engineering Department, 409 Durham Hall, Blacksburg, VA 24061, USA
| | - Haibo Huang
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Robert C Williams
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA
| | - Monica A Ponder
- Virginia Tech, Food Science and Technology, 1230 Washington St., Blacksburg, VA 24061, USA.
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Mohammad ZH, Murano EA, Moreira RG, Castillo A. Effect of post inoculation drying procedures on the reduction of Salmonella on almonds by thermal treatments. Food Res Int 2020; 130:108857. [PMID: 32156342 DOI: 10.1016/j.foodres.2019.108857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/29/2022]
Abstract
Since two outbreaks of salmonellosis were linked to the consumption of almonds in 2001 and 2004, the study of pathogen inactivation kinetics in almonds has been encouraged, often by conducting inoculated challenge studies. The inoculation method could affect the results of such challenge studies, because of the possible increase of moisture on the almonds resulting from a wet inoculation procedure, which may result in a potential overestimation of the effectiveness of treatments used to pasteurize almonds in industrial settings. Salmonella enterica serotype Enteritidis phage type 30 (PT30) isolated from an almond-linked outbreak was inoculated on nonpareil almonds and dried by accelerated (drying the inoculated almonds at 37 °C for 12 h) and conventional (drying inoculated almonds overnight at room temperature) drying methods, before treating the almonds with hot water (blanching) at 88 °C or hot oil (oil roasting) at 127 °C. The Weibull model explained the death of this pathogen on almonds better than log-linear model for oil roasting, whereas both log-linear and Weibull models were similarly effective for blanching. For blanching, the D values for Salmonella Enteritidis PT30 were 12.7 and 10.7 s with accelerated and conventional drying, respectively. For oil roasting, the b-values were 4.59 and 4.18 s with accelerated and conventional drying, respectively. Based on the models, it was concluded that the accelerated drying process resulted in a significantly smaller reduction in Salmonella Enteritidis PT30 on almonds in comparison to conventional drying for both blanching and roasting. Although conventional drying led to significantly lower D or b - values (depending on the model), this difference is not likely to affect the current processing parameters used by the almond industry.
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Affiliation(s)
- Zahra H Mohammad
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX, United States
| | - Elsa A Murano
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX, United States
| | - Rosana G Moreira
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, TX, United States
| | - Alejandro Castillo
- Department of Animal Sciences, Texas A&M University, College Station, TX, United States.
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Zhou Z, Zuber S, Campagnoli M, Putallaz T, Devlieghere F, Uyttendaele M. Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106726] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Wang L, Gurtler JB, Wang W, Fan X. Interaction of Gaseous Chlorine Dioxide and Mild Heat on the Inactivation of Salmonella on Almonds. J Food Prot 2019; 82:1729-1735. [PMID: 31536419 DOI: 10.4315/0362-028x.jfp-19-114] [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
The interactive effects of mild heat and gaseous chlorine dioxide (ClO2) on populations of Salmonella on almonds were studied. Almonds, dip inoculated with a two-strain cocktail of attenuated Salmonella Typhimurium, were treated with three concentrations of ClO2 at ambient temperature (ca. 22°C), and at 45, 50, 55, and 60°C for 4 h and with more than 90% relative humidity. Concentrations of ClO2 during treatments were measured, and populations of Salmonella were determined following treatments. Results demonstrated that ClO2 at concentrations of more than 4 mg/L and ambient temperature only reduced populations of Salmonella by 1.46 log CFU/g. With increasing treatment temperature, the efficacy of gaseous ClO2 increased. At 55 and 60°C, >1 mg/L ClO2, and a 4-h treatment time, >4 log CFU/g Salmonella was inactivated. Reductions greater than 4 log of the bacterium by gaseous ClO2 at 55°C were confirmed using a three-strain cocktail of pathogenic Salmonella. Overall, results demonstrated that mild heating is necessary for gaseous ClO2 to achieve more than 4 log CFU/g inactivation of Salmonella on almonds.
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Affiliation(s)
- Lin Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - 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/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
| | - 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/0000-0001-5844-7794 [J.B.G.]; https://orcid.org/0000-0003-1656-7522 [X.F.])
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Steinbrunner PJ, Limcharoenchat P, Suehr QJ, Ryser ET, Marks BP, Jeong S. Effect of Food Structure, Water Activity, and Long-Term Storage on X-Ray Irradiation for Inactivating Salmonella Enteritidis PT30 in Low-Moisture Foods. J Food Prot 2019; 82:1405-1411. [PMID: 31335188 DOI: 10.4315/0362-028x.jfp-19-091] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent outbreaks and recalls of low-moisture foods contaminated with Salmonella have been recognized as a major public health risk that demands the development of new Salmonella mitigation strategies and technologies. This study aimed to assess the efficacy of X-ray irradiation for inactivating Salmonella on or in almonds (kernels, meal, butter), dates (whole fruit, paste), and wheat (kernels, flour) at various water activities (aw) and storage periods. The raw materials were inoculated with Salmonella Enteritidis PT30, conditioned to 0.25, 0.45, and 0.65 aw in a humidity-controlled chamber, processed to various fabricated products, and reconditioned to the desired aw before treatment. In a storage study, inoculated almond kernels were stored in sealed tin cans for 7, 15, 27, and 103 weeks, irradiated with X ray (0.5 to 11 kGy, targeting up to a ∼2.5-log reduction) at the end of each storage period, and plated for Salmonella survivors to determine the efficacy of irradiation in terms of D10-value (dose required to reduce 90% of the population). Salmonella was least resistant (D10-value = 0.378 kGy) on the surface of almond kernels at 0.25 aw and most resistant (D10-value = 2.34 kGy) on the surface of dates at 0.45 aw. The Salmonella D10-value was 61% lower in date paste than on whole date fruit. Storage of almonds generally had no effect on the irradiation resistance of Salmonella over 103 weeks. Overall, these results indicate that product structure (whole, meals, powder, or paste), water activity (0.25 to 0.65 aw), and storage period (0 to 103 weeks) should be considered when determining the efficacy of X-ray irradiation for inactivating Salmonella in various low-water-activity foods.
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Affiliation(s)
- Philip J Steinbrunner
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Pichamon Limcharoenchat
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Quincy J Suehr
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
| | - Elliot T Ryser
- 2 Department of Food Science, Michigan State University, East Lansing, Michigan 48824, USA (ORCID: https://orcid.org/0000-0003-1337-2658 [E.T.R.]; https://orcid.org/0000-0002-8017-8786 [S.J.])
| | - Bradley P Marks
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.,2 Department of Food Science, Michigan State University, East Lansing, Michigan 48824, USA (ORCID: https://orcid.org/0000-0003-1337-2658 [E.T.R.]; https://orcid.org/0000-0002-8017-8786 [S.J.])
| | - Sanghyup Jeong
- 1 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Kharel K, Yemmireddy VK, Graham CJ, Prinyawiwatkul W, Adhikari A. Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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22
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Newkirk JJ, Wu J, Acuff JC, Caver CB, Mallikarjunan K, Wiersema BD, Williams RC, Ponder MA. Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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23
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Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Shah M, Eklund B, Conde Lima LG, Bergholz T, Hall C. Microbial and Chemical Shelf-Life of Vacuum Steam-Pasteurized Whole Flaxseed and Milled Flaxseed. J Food Sci 2018; 83:300-308. [PMID: 29350755 DOI: 10.1111/1750-3841.14050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/11/2017] [Accepted: 12/20/2017] [Indexed: 11/30/2022]
Abstract
Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect chemical properties of foods. In this study, vacuum steam-pasteurization was conducted on whole flaxseed and milled flaxseed using 4 different conditions (3 min at 75 °C, 3 min at 90 °C, 9 min at 90 °C, and 3 min at 105 °C). Microbial and chemical shelf-life was monitored for 28 wk (36 wk for aerobic plate counts). Significant reduction (P < 0.05) in microbial counts (total aerobic plate counts, and yeast and mold counts) occurred after pasteurization and during storage of both whole flaxseed and milled flaxseed. Although both the moisture content and aw increased after pasteurization, they were similar to the unpasteurized samples during storage. Peroxide value, free fatty acid, headspace volatiles, fatty acid profiles, oil content, and secoisolariciresinol diglucoside (SDG) content were chemical indices measured. Only small changes were observed in the chemical indices after vacuum steam-pasteurization for both pasteurized whole flaxseed and milled flaxseed as compared to the unpasteurized flaxseed at most instances. Vacuum steam-pasteurization can be used as a safe alternative for the microbial reduction of low-moisture products, such as flaxseed, without significantly affecting chemical stability. PRACTICAL APPLICATION Vacuum steam-pasteurization can be effectively used for the treatment of whole flaxseed and milled flaxseed to reduce spoilage microorganisms, such as total aerobes and yeasts and molds. In addition, this pasteurization method had minimal effects on several chemical shelf-life parameters with positive impact on SDG of the processed flaxseed.
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Affiliation(s)
- Manoj Shah
- the Dept. of Microbiological Sciences, North Dakota State Univ., Fargo, N.D. 58108, U.S.A
| | - Bridget Eklund
- the Dept. of Microbiological Sciences, North Dakota State Univ., Fargo, N.D. 58108, U.S.A
| | | | - Teresa Bergholz
- the Dept. of Microbiological Sciences, North Dakota State Univ., Fargo, N.D. 58108, U.S.A
| | - Clifford Hall
- the Dept. of Plant Sciences, North Dakota State Univ., Fargo, ND 58108, U.S.A
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Tadapaneni RK, Syamaladevi RM, Villa-Rojas R, Tang J. Design of a novel test cell to study the influence of water activity on the thermal resistance of Salmonella in low-moisture foods. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Cheng T, Li R, Kou X, Wang S. Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder. Food Microbiol 2017; 64:186-194. [DOI: 10.1016/j.fm.2017.01.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/03/2017] [Accepted: 01/15/2017] [Indexed: 12/29/2022]
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27
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Shah MK, Asa G, Sherwood J, Graber K, Bergholz TM. Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods. Int J Food Microbiol 2017; 244:111-118. [DOI: 10.1016/j.ijfoodmicro.2017.01.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 12/21/2016] [Accepted: 01/06/2017] [Indexed: 11/30/2022]
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28
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29
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Keppler S, Bakalis S, Leadley C, Fryer P. Processing of barley grains in a continuous vibrating conveyor. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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Kou XX, Li R, Hou LX, Huang Z, Ling B, Wang SJ. Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods. Sci Rep 2016; 6:30758. [PMID: 27465120 PMCID: PMC4964582 DOI: 10.1038/srep30758] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Accepted: 07/08/2016] [Indexed: 11/09/2022] Open
Abstract
Knowledge of bacteria's heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria's heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample's thermal properties. A heating block system (HBS) was designed to regulate the heating rates in liquid, semi-solid and solid foods using a temperature controller. Distilled water, apple juice, mashed potato, almond powder and beef were selected to evaluate the HBS's performance by experiment and computer simulation. The results showed that the heating rates of 1, 5 and 10 °C/min with final set-point temperatures and holding times could be easily and precisely achieved in five selected food materials. A good agreement in sample central temperature profiles was obtained under various heating rates between experiment and simulation. The experimental and simulated results showed that the HBS could provide a sufficiently uniform heating environment in food samples. The effect of heating rate on bacterial thermal resistance was evaluated with the HBS. The system may hold potential applications for rapid and accurate assessments of bacteria's thermo-tolerances.
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Affiliation(s)
- Xiao-xi Kou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Li-xia Hou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhi Huang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Bo Ling
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shao-jin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
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31
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Effect of sanitizer combined with steam heating on the inactivation of foodborne pathogens in a biofilm on stainless steel. Food Microbiol 2016; 55:47-54. [DOI: 10.1016/j.fm.2015.11.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 10/30/2015] [Accepted: 11/06/2015] [Indexed: 11/16/2022]
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32
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Cuervo MP, Lucia LM, Castillo A. Efficacy of Traditional Almond Decontamination Treatments and Electron Beam Irradiation against Heat-Resistant Salmonella Strains. J Food Prot 2016; 79:369-75. [PMID: 26939646 DOI: 10.4315/0362-028x.jfp-15-059] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Two outbreaks of salmonellosis were linked to the consumption of raw almonds from California in 2001 and 2004. As a result, federal regulations were developed, which mandate that all almonds grown in California must be treated with a process that results in a 4-log reduction of Salmonella. Because most of the technologies approved to treat almonds rely on the application of heat to control Salmonella, an evaluation of alternative technologies for inactivating heat-resistant Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W was needed. In this study, almonds were inoculated with Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W and then treated with an electron beam (e-beam) or by blanching or oil roasting. The irradiation D10-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W treated with e-beam were 0.90 and 0.72 kGy, respectively. For heat treatments, thermal D10-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W strains were 15.6 and 12.4 s, respectively, when subjected to blanching at 88°C and 13.2 and 10.9 s, respectively, when roasted in oil at 127 ± 2°C. No significant differences in irradiation and thermal treatment results were observed between Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W (P > 0.05), indicating that e-beam irradiation may be a feasible technology for reducing Salmonella in almonds. However, the sensory changes resulting from irradiating at the doses used in this study must be evaluated before e-beam irradiation can be used as a nonthermal alternative for decontamination of almonds.
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Affiliation(s)
- Mary P Cuervo
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA; Merieux NutriSciences, Carretera al Campo Militar 305-B, Querétaro, Querétaro 76135, Mexico
| | - Lisa M Lucia
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Alejandro Castillo
- Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA.
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33
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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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34
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Ban GH, Kang DH. Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios. Int J Food Microbiol 2016; 220:19-25. [DOI: 10.1016/j.ijfoodmicro.2015.12.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 12/21/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
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35
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Syamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review. Compr Rev Food Sci Food Saf 2016; 15:353-370. [PMID: 33371598 DOI: 10.1111/1541-4337.12190] [Citation(s) in RCA: 182] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 12/11/2015] [Accepted: 12/13/2015] [Indexed: 11/28/2022]
Abstract
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (aw ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to aw of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine aw at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how aw values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.
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Affiliation(s)
- Roopesh M Syamaladevi
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Juming Tang
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Rossana Villa-Rojas
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Shyam Sablani
- Biological Systems Engineering Dept, Washington State Univ, P.O. Box 646120, Pullman, Wash., U.S.A
| | - Brady Carter
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
| | - Gaylon Campbell
- Decagon Devices, Inc. 2365 NE Hopkins Court, Pullman, Wash., U.S.A
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36
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Ha JW, Kang DH. Combining Lactic Acid Spray with Near-Infrared Radiation Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels. Appl Environ Microbiol 2015; 81:4517-24. [PMID: 25911473 PMCID: PMC4475888 DOI: 10.1128/aem.00943-15] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Accepted: 04/20/2015] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the efficacy of near-infrared radiation (NIR) heating combined with lactic acid (LA) sprays for inactivating Salmonella enterica serovar Enteritidis on almond and pine nut kernels and to elucidate the mechanisms of the lethal effect of the NIR-LA combined treatment. Also, the effect of the combination treatment on product quality was determined. Separately prepared S. Enteritidis phage type (PT) 30 and non-PT 30 S. Enteritidis cocktails were inoculated onto almond and pine nut kernels, respectively, followed by treatments with NIR or 2% LA spray alone, NIR with distilled water spray (NIR-DW), and NIR with 2% LA spray (NIR-LA). Although surface temperatures of nuts treated with NIR were higher than those subjected to NIR-DW or NIR-LA treatment, more S. Enteritidis survived after NIR treatment alone. The effectiveness of NIR-DW and NIR-LA was similar, but significantly more sublethally injured cells were recovered from NIR-DW-treated samples. We confirmed that the enhanced bactericidal effect of the NIR-LA combination may not be attributable to cell membrane damage per se. NIR heat treatment might allow S. Enteritidis cells to become permeable to applied LA solution. The NIR-LA treatment (5 min) did not significantly (P > 0.05) cause changes in the lipid peroxidation parameters, total phenolic contents, color values, moisture contents, and sensory attributes of nut kernels. Given the results of the present study, NIR-LA treatment may be a potential intervention for controlling food-borne pathogens on nut kernel products.
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Affiliation(s)
- Jae-Won Ha
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science and Technology, Seoul National University, Seoul, South Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Institute of GreenBio Science and Technology, Seoul National University, Seoul, South Korea
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Villa-Rojas R, Tang J, Wang S, Gao M, Kang DH, Mah JH, Gray P, Sosa-Morales ME, López-Malo A. Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity. J Food Prot 2013; 76:26-32. [PMID: 23317853 DOI: 10.4315/0362-028x.jfp-11-509] [Citation(s) in RCA: 116] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonellosis outbreaks related to consumption of raw almonds have encouraged the scientific community to study the inactivation kinetics of pathogens in this dry commodity. However, the low moisture content of the product presents a challenge for thermal control, because the time required to achieve the desired thermal inactivation of microorganisms increases sharply with reduced moisture content and water activity. In this study, we explored and modeled the heat inactivation of Salmonella enterica serovar Enteritidis PT 30 in almond cultivar 'Nonpareil' kernel flour at four water activity (a(w)) values (0.601, 0.720, 0.888, and 0.946) using four temperatures for each a(w). The results showed that the inactivation was well fitted by both Weibull distribution (R(2) = 0.93 to 1.00) and first-order kinetics (R(2) = 0.82 to 0.96). At higher a(w) values, the rate of inactivation increased and less time was needed to achieve the required population reduction. These results suggest that, to avoid deterioration of product quality, shorter process times at lower temperatures may be used to achieve desired inactivation levels of Salmonella Enteritidis PT 30 by simply increasing the moisture content of almonds. These goals could be achieved with the use of existing procedures already practiced by the food industry, such as washing or prewetting scalding before heat inactivation.
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Affiliation(s)
- Rossana Villa-Rojas
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla Santa Catarina Mártir, Cholula, Puebla 72810, Mexico
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39
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Izurieta WP, Komitopoulou E. Effect of moisture on salmonella spp. heat resistance in cocoa and hazelnut shells. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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40
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Harris LJ, Uesugi AR, Abd SJ, McCarthy KL. Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.03.048] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Pan Z, Bingol G, Brandl MT, McHugh TH. Review of Current Technologies for Reduction of Salmonella Populations on Almonds. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0789-6] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jeong S, Marks BP, Ryser ET, Harte JB. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. Int J Food Microbiol 2012; 153:365-71. [DOI: 10.1016/j.ijfoodmicro.2011.11.028] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2011] [Revised: 10/21/2011] [Accepted: 11/27/2011] [Indexed: 11/17/2022]
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Lu F, Cai J. The protective effect of Bdellovibrio-and-like organisms (BALO) on tilapia fish fillets against Salmonella enterica ssp. enterica serovar Typhimurium. Lett Appl Microbiol 2010; 51:625-31. [PMID: 20880363 DOI: 10.1111/j.1472-765x.2010.02943.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To characterize freshwater Bdellovibrio-and-like organisms (BALO) isolated in China and examine their potential in controlling growth of Salmonella enterica ssp. enterica serovar Typhimurium on tilapia fillets. METHODS AND RESULTS Four BALO isolates were recovered from a pond in Yanzhou of Shandong province, China, with Salm. Typhimurium as prey using double-layer agar method. Partial 16S rDNA sequencing analysis identified BD2GL, BD5GL and BDXGL as Bdellovibrio bacteriovorus and BD2GS as a Peredibacter sp. Lysis experiments on 32 potentially pathogenic strains revealed that BALO lysis rates are in the range of 56.3-65.6%. On the five Salmonella strains tested, only BD2GS achieved 100% lysis rate. When applied on tilapia fillets against Salm. Typhimurium, BD2GS showed its growth control potential. Cell increments of Salm. Typhimurium were significantly lower (P < 0.05) in two BD2GS-treated groups compared to control and low-dose group (BD2GS to prey ratio, 1 : 1) was more effective than high-dose group (BD2GS to prey ratio, 10 : 1) in controlling Salm. Typhimurium growth. CONCLUSIONS Results of this study indicated that BD2GS could control Salm. Typhimurium growth on tilapia fillets. SIGNIFICANCE AND IMPACT OF THE STUDY BALO could be used as a live protective culture in controlling bacterial growth and ensure food safety.
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Affiliation(s)
- F Lu
- School of Biosciences and Bioengineering, South China University of Technology, University City, Panyu, Guangzhou, China
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