Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns

The use of medicinal and aromatic plants (MAPs) dates back to the ancient Egyptians and today they are used in most countries in the food and pharmaceutical industries. MAPs, due to their active substances such as essential oils, flavonoids, alkaloids, minerals, and nutrients, have therapeutic and nutritional properties with regard to their structure (Barata et al., 2016;Embuscado, 2015;Yilmaz, 2020). These properties are obtained from different parts of the plant, such as leaves, roots, flowers, fruits, and seeds (Saha & Basak, 2020). According to the World Health Organization (WHO), approximately 60% of the world's population rely on these plants

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“…Inactivation ≥5-log reductions achieved at all samples; no color changes were observed. (Zhou et al, 2019) at 88 ± 5°C for 15 s-4 min…”

Section: Bacterial Pathogens and Color Parametermentioning

confidence: 99%

Decontamination technologies for medicinal and aromatic plants: A review

Rahmati

Khoshtaghaza

Banakar

et al. 2022

Food Science & Nutrition

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“…According to the Food Safety Modernization Act (FSMA), food manufacturers must verify the inactivation procedure to make sure the products are safe for consumption (CDC, 2015; FDA, 2001; Hu & Gurtler, 2017). Enterococcus faecium NRRL B‐2354 has been demonstrated as a promising surrogate for Salmonella in several different food matrices including wheat flour in the heat process (Liu et al, 2018), peanuts in dry air heating (Brar & Danyluk, 2019), black peppercorns in vacuum steam pasteurization (Shah et al, 2017), radiofrequency heating (Wei et al, 2018), and steam treatment (Zhou et al, 2019). Ground black pepper lacks a conservative estimation of the D ‐value of Salmonella .…”

Section: Introductionmentioning

confidence: 99%

Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354

Wason,

Fuerte,

Rojas

et al. 2024

Journal of Food Safety

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The laboratory inoculation techniques should ideally mimic the real‐life environment to reliably estimate the decimal reduction time (D‐value) of bacteria for process validation. This study aims at investigating the influence of the inoculation method on the D‐value of Salmonella in black pepper powder. Whole black peppercorns were either inoculated prior to grinding (pre‐grinding procedure) or ground and then inoculated (post‐grinding procedure). The ground black pepper was thermaly treated at 80°C for 0‐30 min. The D80°C values of Salmonella inoculated by pre‐grinding and post‐grinding procedures were 5.5 ± 0.8 and 3.9± 0.3, respectively. Salmonella and E. faecium were significantly (p⟨0.05) more thermally resistant in ground black pepper when inoculated pre‐ rather than post‐grinding. Therefore, inoculation protocol must be considered by spice industries while validating the pasteurization process. E. faecium is a suitable surrogate for Salmonella because of its higher decimal reduction time for both inoculation methods.

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