Growth and survival of Salmonella in ground black pepper (Piper nigrum)

Keller, Susanne E.; VanDoren, Jane M.; Grasso, Elizabeth M.; Halik, Lindsay A.

doi:10.1016/j.fm.2012.12.002

Cited by 109 publications

(67 citation statements)

References 24 publications

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“…The influence of temperature began to show around day 30, after which a significant decline was observed for the data at 22°C, while no significant decline was observed at either −24 or 4°C (Figure 10.1). These observed survival kinetics for Salmonella on raw peanuts are in line with other published literature, where survival curves for Salmonella in low water activity foods do not follow log-linear kinetics and show significant asymptotic tails (Uesugi, Danyluk, and Harris, 2006;2010, Blessington, Mitcham, andKimber et al, 2012;Blessington et al, 2013a;Blessington et al, 2013b;Keller et al, 2013;Santillana Farakos, Frank, and Schaffner, 2013). The data presented in Figure 10.1 indicate that the best descrip tion of Salmonella survival under these conditions requires a model that includes a nonlinear inactivation rate and the ability to incorporate tailing.…”

Section: Primary Modelssupporting

confidence: 87%

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

Farakos

Danyluk

Schaffner

et al. 2017

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods

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Section: Primary Modelssupporting

confidence: 87%

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

Farakos

Danyluk

Schaffner

et al. 2017

Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods

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“…In a recent review of worldwide low-moisture food outbreaks, Salmonella was found to have caused 45% of the outbreaks [6]. Additionally, Salmonella can survive in low-moisture foods such as black pepper, peanut butter, and powdered products for more than a year under normal storage conditions [26][27][28]. Although low-moisture foods do not normally support the growth of Salmonella, once contaminated, Salmonella can survive at levels sufficient to cause clinical illness if consumed, as demonstrated by this and other foodborne salmonellosis outbreaks linked to low-moisture foods.…”

Section: Discussionmentioning

confidence: 99%

“…Application of a pathogen reduction treatment, such as heat pasteurization or irradiation, to low-moisture food products aims to reduce the risk of product contamination and foodborne illness [26]. During the production of product A, no pathogen reduction treatment was applied to any of the raw ingredients or the finished product before product A was distributed to consumers.…”

Section: Discussionmentioning

confidence: 99%

Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

Gambino-Shirley

Tesfai

Schwensohn

et al. 2018

Clinical Infectious Diseases

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Background. Nontyphoidal Salmonella is the leading cause of bacterial gastroenteritis in the United States. Meal replacement products containing raw and "superfood" ingredients have gained increasing popularity among consumers in recent years. In January 2016, we investigated a multistate outbreak of infections with a novel strain of Salmonella Virchow.Methods. Cases were defined using molecular subtyping procedures. Commonly reported exposures were compared with responses from healthy people interviewed in the 2006-2007 FoodNet Population Survey. Firm inspections and product traceback and testing were performed.Results. Thirty-five cases from 24 states were identified; 6 hospitalizations and no deaths were reported. Thirty-one of 33 (94%) ill people interviewed reported consuming a powdered supplement in the week before illness; of these, 30 (97%) reported consuming product A, a raw organic powdered shake product consumed as a meal replacement. Laboratory testing isolated the outbreak strain of Salmonella Virchow from leftover product A collected from ill people's homes, organic moringa leaf powder (an ingredient in product A), and finished product retained by the firm. Firm inspections at 3 facilities linked to product A production did not reveal contamination at the facilities. Traceback investigation identified that the contaminated moringa leaf powder was imported from South Africa.Conclusions. This investigation identified a novel outbreak vehicle and highlighted the potential risk with similar products not intended to be cooked by consumers before consuming. The company issued a voluntary recall of all implicated products. As this product has a long shelf life, the recall likely prevented additional illnesses.

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“…Dried milk powder, walnuts, and ground pepper can all support this pathogen for more than 30 days, and in some cases viability has been confirmed after 1 year of storage (1,6,24). Survival of Salmonella in very low-moisture tahini (a w~0 .17) was documented for up to 16 weeks (39).…”

Section: Discussionmentioning

confidence: 99%

Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity

Bowman

Waterman

Williams

et al. 2015

Journal of Food Protection

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Salmonellosis has been increasingly associated with contaminated spices. Identifying inoculation and stabilization methods for Salmonella on whole spices is important for development of validated inactivation processes. The objective of this study was to examine the effects of inoculation preparation on the recoverability of Salmonella enterica from dried whole peppercorns and cumin seeds. Whole black peppercorns and cumin seeds were inoculated with S. enterica using one dry transfer method and various wet inoculation methods: immersion of spice seeds in tryptic soy broth (TSB) plus Salmonella for 24 h (likely leading to inclusion of Salmonella in native microbiota biofilms formed around the seeds), application of cells grown in TSB, and/or application of cells scraped from tryptic soy agar (TSA). Postinoculation seeds were dried to a water activity of 0.3 within 24 h and held for 28 days. Seeds were sampled after drying (time 0) and periodically during the 28 days of storage. Salmonella cells were enumerated by serial dilution and plated onto xylose lysine Tergitol (XLT4) agar and TSA. Recovery of Salmonella was high after 28 days of storage but was dependent on inoculation method, with 4.05 to 6.22 and 3.75 to 8.38 log CFU/g recovered from peppercorns and cumin seeds, respectively, on XLT4 agar. The changes in surviving Salmonella (log CFU per gram) from initial inoculation levels after 28 days were significantly smaller for the biofilm inclusion method (z0.142 pepper , z0.186 cumin ) than for the other inoculation methods (20.425 pepper , 22.029 cumin for cells grown on TSA; 20.641 pepper , 20.718 cumin for dry transfer; 21.998 pepper for cells grown in TSB). In most cases, trends for reductions of total aerobic bacteria were similar to those of Salmonella. The inoculation method influenced the recoverability of Salmonella from whole peppercorns and cumin seeds after drying. The most stable inoculum strategies were dry transfer, 24-h incubation of Salmonella and spices in TSB (i.e., potential inclusion of Salmonella within native microbiota biofilms), and inoculation of Salmonella cells grown on TSA subsequent to drying. However, with the dry transfer method it was difficult to obtain the large amount of inoculum needed for inactivation studies.

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Growth and survival of Salmonella in ground black pepper (Piper nigrum)

Cited by 109 publications

References 24 publications

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

Multistate Outbreak of Salmonella Virchow Infections Linked to a Powdered Meal Replacement Product—United States, 2015–2016

Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity

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