Desiccation and thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in almond meal as impacted by water activity and storage temperature

Zhu, Mei‐Jun; Xia, Song; Tsai, Hsieh-Chin; Shen, Xiaoye; Taylor, Michael H.; Tang, Juming

doi:10.1016/j.foodcont.2021.108037

Cited by 12 publications

(2 citation statements)

References 43 publications

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“…It has been reported that low-moisture foods may be contaminated with pathogenic bacteria belonging to the Enterobacteriaceae family, including Salmonella spp., Shiga-toxigenic Escherichia coli , and Cronobacter sakazakii [ 26 ]. Pathogens can remain active in these types of food for at least months, posing a serious threat to consumer safety [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

et al. 2023

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This study compares the microbial diversity and content of bioactive compounds in dried goji berries available on the Polish market to those of the most highly valued goji berries from the Ningxia region in China. The content of phenols, flavonoids, and carotenoids were determined, as well as the antioxidant capacities of the fruits. The quantitative and qualitative composition of the microbiota inhabiting the fruits was assessed using metagenomics by high-throughput sequencing on the Illumina platform. The highest quality was demonstrated by naturally dried fruits from the Ningxia region. These berries were characterized by a high content of polyphenols and high antioxidant activity, as well as high microbial quality. The lowest antioxidant capacity was shown by goji berries cultivated in Poland. However, they contained a high amount of carotenoids. The highest microbial contamination was found in the goji berries available in Poland (>106 CFU/g), which is important in terms of consumer safety. Despite the widely accepted benefits of consuming goji berries, both the country of cultivation and the preservation method may influence their composition, bioactivity, and microbial quality.

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Section: Resultsmentioning

confidence: 99%

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

et al. 2023

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“…For instance, S. Enteritidis PT 30 in almonds was replaced by E. coli ATCC 25922 during RF treatment since the average D values of E. coli ATCC 25922 and S. Enteritidis PT 30 in almonds with a w level of 0.95 were 0.95 and 0.42 min at 68 °C, respectively (Li et al, , 2018a. Another surrogate pathogen for Salmonella is Enterococcus faecium NRRL B-2354, which was successfully applied on heat treatments of many seeds and their products, including wheat flour (Xu et al, 2018), almonds (Zhu et al, 2021) and cumin seed (Chen et al, 2019). Moreover, another method for comparing heat resistance is to compare the population reductions of different microorganisms in multiple combinations of time and temperature under the same a w level.…”

Section: Thermal Inactivation Kinetics Of Pathogensmentioning

confidence: 99%

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Guan

Lin

et al. 2021

Int J of Food Sci Tech

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Food-borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed-borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments.

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Multi‐Channel Optical Device for Solar‐Driven Bacterial Inactivation under Real‐Time Temperature Feedback

Liao

Liu

Jia

et al. 2021

Chemistry A European J

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Solar-driven photothermal antibacterial devices have attracted a lot of interest due to the fact that solar energy is one of the cleanest sources of energy in the world. However, conventional materials have a narrow absorbance band, resulting in deficient solar harvesting. In addition, lack of knowledge on temperature change in these devices during the photothermal process has also led to a waste of energy. Here, we presented an elegant multi-channel optical device with a multilayer structure to simultaneously address the above-mentioned issues in solar-driven antibacterial devices. In the photothermal channel, semiconductor IrO 2 -nanoaggre-gates exhibited higher solar absorbance and photothermal conversion efficiency compared with nanoparticles. In the luminescence channel, thermal-sensitive Er-doped upconversion nanoparticles were utilized to reflect the microscale temperature in real-time. The bacteria were successfully inactivated during the photothermal effect under solar irradiation with temperature monitoring. This study could provide valuable insight for the development of smart photothermal devices for solar-driven photothermal bacterial inactivation in the future.

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Desiccation and thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in almond meal as impacted by water activity and storage temperature

Cited by 12 publications

References 43 publications

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Multi‐Channel Optical Device for Solar‐Driven Bacterial Inactivation under Real‐Time Temperature Feedback

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