Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs

Bermúdez‐Aguirre, Daniela; Niemira, Brendan A.

doi:10.1016/j.foodcont.2023.109634

Cited by 3 publications

(2 citation statements)

References 49 publications

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“…Shahdadi et al [79] conducted a systematic review and modelling of the role of bacteriophages against Salmonella in meat products, while Austrich-Comas et al [80] evaluated a combined strategy using starter cultures, storage, and high-pressure processing in dry fermented chicken sausages. The use of radio frequency as an inactivation technology against Salmonella in treated eggs was successfully modelled by Bermúdez-Aguirre and Niemira [81]. Other models for Salmonella using pulsed ohmic heating, UV-radiation, ultrasound, and microwave technologies were reviewed by Alvarenga et al [82].…”

Section: Predictive Microbiology Models For Estimation Of the Microbi...mentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

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Salmonellosis is globally recognized as one of the leading causes of acute human bacterial gastroenteritis resulting from the consumption of animal-derived products, particularly those derived from the poultry and pig industry. Salmonella spp. is generally associated with self-limiting gastrointestinal symptoms, lasting between 2 and 7 days, which can vary from mild to severe. The bacteria can also spread in the bloodstream, causing sepsis and requiring effective antimicrobial therapy; however, sepsis rarely occurs. Salmonellosis control strategies are based on two fundamental aspects: (a) the reduction of prevalence levels in animals by means of health, biosecurity, or food strategies and (b) protection against infection in humans. At the food chain level, the prevention of salmonellosis requires a comprehensive approach at farm, manufacturing, distribution, and consumer levels. Proper handling of food, avoiding cross-contamination, and thorough cooking can reduce the risk and ensure the safety of food. Efforts to reduce transmission of Salmonella by food and other routes must be implemented using a One Health approach. Therefore, in this review we provide an update on Salmonella, one of the main zoonotic pathogens, emphasizing its relationship with animal and public health. We carry out a review on different topics about Salmonella and salmonellosis, with a special emphasis on epidemiology and public health, microbial behavior along the food chain, predictive microbiology principles, antimicrobial resistance, and control strategies.

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Section: Predictive Microbiology Models For Estimation Of the Microbi...mentioning

confidence: 99%

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Galán-Relaño,

Valero Díaz,

Huerta Lorenzo

et al. 2023

Animals

View full text Add to dashboard Cite

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“…Radio frequency (RF) heating uses electromagnetic energy [ 58 , 59 ] at frequencies between 1 and 300 MHz, but in industrial, scientific and medical applications, only values of 13.56, 27.12 and 40.68 MHz are used [ 59 ]. It generates heat inside food products through ionic conduction and dipole rotation, giving fast heating at a volumetric level all over the food product [ 60 , 61 ]. It is one of the most efficient technologies for pasteurization of food products, and is also environmentally friendly [ 62 ].…”

Section: Emerging Technologies For Microbial Inactivationmentioning

confidence: 99%

Trends in Food Pathogens Risk Attenuation

Popa

Ungureanu²,

Geicu-Cristea

et al. 2023

Microorganisms

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Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms’ growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms’ inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.

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Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg

Bermudez-Aguirre,

Boyd,

Uknalis

et al. 2024

ACS Food Sci. Technol.

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The thermal resistance of avirulent Salmonella Typhimurium in yolk, albumen, and liquid whole egg (LWE) was evaluated from 52 to 60 °C. A log–linear and a Weibullian model were used to calculate D- and z-values. Experiments assessed and overseen the come-up time (CUT). Results showed a longer inactivation time for Salmonella in yolk (D 58 °C = 2.32 min) compared to albumen (D 58 °C = 0.36 min); D-values for LWE were D 58 °C= 1.26–1.28 min. The protective effect of the yolk fat in Salmonella was observed under the microscope. The effect of CUT was only significantly different (α = 0.05) at 60 °C. The Weibull model best fitted the survival data (R 2, root square mean error, Akaike Information Criterion). The 5D pasteurization standard for this avirulent Salmonella strain at 60 °C was 3.3 ± 0.3 min (log–linear) and 3.6 ± 0.2 min (Weibull). This Salmonella strain has an average heat resistance; it can be used for process validation without safety risks.

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Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs

Cited by 3 publications

References 49 publications

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Salmonella and Salmonellosis: An Update on Public Health Implications and Control Strategies

Trends in Food Pathogens Risk Attenuation

Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg

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