High-temperature-short-time thermal quarantine methods

Tang, Juming; Ikediala, J.N.; Wang, S.; Hansen, James D.; Cavalieri, Ralph P.

doi:10.1016/s0925-5214(00)00171-x

Cited by 207 publications

(122 citation statements)

References 31 publications

Supporting

Mentioning

119

Contrasting

Unclassified

Order By: Relevance

“…Controlled atmosphere quarantine treatments involve raising the level of CO 2 and lowering the level of O 2 in combination with heat or cold to reduce the duration of the lethal treatment and help maintain commodity quality (16,98,100). Other physical treatments such as ozone (61,75), microwave (65) and radiofrequency heating (94,126,134), hyberbaric pressure (14), and vacuum (82) are not currently in use but may have TRENDS IN QUARANTINE ENTOMOLOGY 361 application for certain commodities in the future. Fumigation is the most common type of insect disinfestation treatment, but owing to concerns about the potential effects of fumigants to the environment and human health, physical treatments are expected to replace many of their uses in the future.…”

Section: Postharvest Treatmentsmentioning

confidence: 99%

Current Trends in Quarantine Entomology

Follett

Neven

2006

Annu. Rev. Entomol.

269

164

View full text Add to dashboard Cite

Key Words quarantine pests, phytosanitary measures, probit 9 alternatives, generic treatments, systems approach ■ Abstract With world trade in agricultural commodities increasing, the introduction of exotic insects into new areas where they become pests will increase. The development and application of quarantine treatments or other mitigation approaches to prevent pest introduction in traded commodities raise many research and regulatory issues. The probit 9 standard for quarantine treatment efficacy has given way to riskbased alternatives. Varietal testing may have merit for some treatments or commodities but not for others. Development of generic treatments to control broad groups of insects or insects in all commodities can expedite new trade in agricultural products. Area-wide pest management programs lower pest levels before harvest and improve the quarantine security provided by any postharvest treatments. Systems approaches capitalize on cumulative pest mortality from multiple control components to achieve quarantine security in an exported commodity. Certain quarantine treatment technologies such as irradiation are not universally accepted, which is slowing their adoption. Standardized phytosanitary measures and research protocols are needed to improve the flow of information when countries propose to trade in a regulated commodity.

show abstract

Section: Postharvest Treatmentsmentioning

confidence: 99%

Current Trends in Quarantine Entomology

Follett

Neven

2006

Annu. Rev. Entomol.

269

164

View full text Add to dashboard Cite

show abstract

“…RF and microwave treatments have been suggested for control of postharvest insects (Andreuccetti et al, 1994;Hallman and Sharp, 1994;Nelson, 1996;Ikediala et al, 1999;Tang et al, 2000;Wang et al, 2002). Information on the dielectric properties of subtropical and tropical fruits associated with insect pests is essential in developing successful postharvest thermal treatments based on RF and microwave energy.…”

mentioning

confidence: 99%

Temperature-Dependent Dielectric Properties of Selected Subtropical and Tropical Fruits and Associated Insect Pests

Wang¹,

Monzón²,

Gazit³

et al. 2005

Transactions of the ASAE

View full text Add to dashboard Cite

show abstract

“…In addition to growth temperatures, stages of growth, bacterial strains, sample compositions, and the pH of the heating medium, heat resistance of bacteria is mainly affected by final temperature, holding time and heating rate 1-3 . Thermal death time (TDT) test is a common method to determine the heat resistance of bacteria 1,[4][5][6][7] . The device used for those TDT tests needs to meet the basic requirements, such as precisely controlled sample temperatures, a short come-up time (CUT) to avoid thermal adaptation of bacteria, and isothermal conditions for uniform sample temperature distributions 5 .…”

Section: Knowledge Of Bacteria's Heat Resistance Is Essential For Devmentioning

confidence: 99%

Performance of a heating block system designed for studying the heat resistance of bacteria in foods

Kou¹,

Li²,

Wang³

2016

2016 ASABE International Meeting

View full text Add to dashboard Cite

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.Knowledge of bacteria's heat resistance is of great importance in developing effective food processing methods. Selection of appropriate heating parameters can effectively reduce the target microorganism populations while achieving minimal thermal impacts on food quality. In addition to growth temperatures, stages of growth, bacterial strains, sample compositions, and the pH of the heating medium, heat resistance of bacteria is mainly affected by final temperature, holding time and heating rate 1-3 . Thermal death time (TDT) test is a common method to determine the heat resistance of bacteria 1,[4][5][6][7] . The device used for those TDT tests needs to meet the basic requirements, such as precisely controlled sample temperatures, a short come-up time (CUT) to avoid thermal adaptation of bacteria, and isothermal conditions for uniform sample temperature distributions 5 . Therefore, choosing an appropriate test method is important to obtain accurate determination of bacteria's heat resistance.There have been many studies on TDT test devices in foods. Odlaug et al. 8 used aluminum tubes in a miniature retort system to study thermal destruction of Clostridium botulinum spores in tomato juice. Gaze et al. 9 placed samples of ground meat in 0.5-to 1-mm thick sterile bags, and then immerged them in a shaking water bath. Kotrola et al.10 placed turkey meat samples into a TDT sealed tube heated by a shaking oil bath. Chung et al.11 designed an aluminum test cell heated in oil bath for determining the heat resistance of Clostridium sporogenes in selected foods. There were also studies with capillary tubes using water bath for apple juice 12 , and glass vials with an oven-heated sand bat...

show abstract

High-temperature-short-time thermal quarantine methods

Cited by 207 publications

References 31 publications

Current Trends in Quarantine Entomology

Current Trends in Quarantine Entomology

Temperature-Dependent Dielectric Properties of Selected Subtropical and Tropical Fruits and Associated Insect Pests

Performance of a heating block system designed for studying the heat resistance of bacteria in foods

Contact Info

Product

Resources

About