Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Duncan, Susan E.; Moberg, Kayla; Amin, K. N.; Wright, Melissa; Newkirk, Jordan J.; Ponder, Monica A.; Acuff, G. R.; Dickson, James S.

doi:10.1111/1750-3841.13702

Cited by 52 publications

(20 citation statements)

References 27 publications

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“…The quality attributes such as color and aroma are important for spice products, and these quality attributes could potentially be affected by a significant increase in temperature during processing such as disinfection or grinding (Duncan et al., 2017; Ghodki & Goswami, 2016). Ghodki and Goswami (2016) showed that the grinding temperature at 40 °C affected color and volatile oil of black pepper powder compared to grinding at a lower temperature.…”

Section: Resultsmentioning

confidence: 99%

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Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Xie

Hung

2020

Journal of Food Science

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Efficacy of pulsed ultraviolet (PUV) to inactivate Salmonella pure culture and on inoculated black peppercorns was evaluated. Black peppercorns inoculated with Salmonella were subjected to PUV treatment (0.28 J/cm2/pulse) using two different sample holders, on a traditional flat surface or on a wave‐shaped surface to increase surface exposure of peppercorns to PUV through light reflection. The temperature change on black peppercorns surface during treatment was recorded, and the effect of cooling period during PUV treatment was studied. PUV treatment of two pulses reduced Salmonella population by more than 6 log CFU/mL in phosphate‐buffered saline. Continuous PUV treatment (80 pulses on each side) using a wave‐shaped surface was able to reduce Salmonella by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. The temperature on peppercorns surface increased to 65 °C after 80 pulses continuous PUV treatment. Adding 280 s cooling time after every 20 pulses reduced the temperature from 65 to 40 °C and achieved similar Salmonella inactivation (P > 0.05) as the continuous PUV treatment. Results from this study showcase the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level. Practical Application Results from this study showcased the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level.

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Section: Resultsmentioning

confidence: 99%

“…Retaining color characteristics in spices is crucial to prevent the discoloration of the final food product (Duncan et al., 2017). Table 1 shows the color of black peppercorns before and after PUV treatment.…”

Section: Resultsmentioning

confidence: 99%

Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Xie

Hung

2020

Journal of Food Science

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“…Bacterial reduction has often been described as loglinear in the past, but the current study indicated a more complex trend of reduction during steam treatments, as can be seen in the high RMSE and low R 2 adj ( Table 1). In a parallel study from our group, the effects of vacuum steam pasteurization for a 2 min dwell time on the quality of peppercorns and cumin seeds was analyzed (Duncan et al, 2017). No differences in visual appearance for whole black peppercorns were noted based on sensory similarity testing.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization

Newkirk

Jian

Acuff

et al. 2018

Front. Sustain. Food Syst.

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Spices, including black pepper and cumin seeds, have been implicated in outbreaks of salmonellosis and prompted recalls of ready-to-eat products containing contaminated spices. Vacuum-assisted steam pasteurization is performed to improve the safety and quality of many low water activity products, however process parameters associated with inactivation on whole spices are not well described. The objective of this study was to determine the effectiveness of a lab-scale vacuum-assisted steam process for the inactivation of Salmonella enterica and its potential surrogate Enterococcus faecium ATCC 8459 inoculated onto the surface of whole peppercorns and cumin seeds. In addition, the effect of two inoculation preparation methods [growth on tryptic soy agar (TSA) or inclusion within a native microbiota biofilm], on the reduction of S. enterica serovars or E. faecium was compared on steam pasteurized whole black peppercorns. Spices were processed using steam under a vacuum to achieve a mean product temperature of 86.7 ± 2.8 • C for different dwell times. Salmonella inoculated using the TSA-grown method, required 83 and 70 s respectively to achieve a 5-log reduction of Salmonella on peppercorns and cumin seeds. Longer time periods were needed to achieve a 5-log reduction of Salmonella when it was present in a native biofilm on whole peppercorns. Survivor estimations were best predicted by the Weibull models. The mean log reductions of E. faecium were 0.9 log CFU/g lower than Salmonella on whole black peppercorns inoculated using the TSA-grown cells (P = 0.0021). The mean log reductions of Salmonella and E. faecium prepared using the biofilm-inclusion method were not significantly different (P = 0.76). E. faecium log CFU/g reductions were not significantly different compared to Salmonella on whole cumin seeds (P = 0.42) indicating that while reductions are comparable the surrogate may not always provide a conservative indication of complete Salmonella elimination for all spices processed using vacuum-assisted steam. HIGHLIGHTS-E. faecium is a surrogate for Salmonella on steam processed whole black peppercorn.-E. faecium is not a conservative surrogate for Salmonella on steam processed >85 • C whole cumin.

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“…Irradiation is a decontamination method that can be applied effectively to all spices such as black and white pepper, cinnamon, nutmeg, cumin seeds, and aromatic herbs such as parsley and basil oregano sage onion powder (Calucci et al., 2003; Duncan et al., 2017; Emam, Farag, & Aziz, 1995; Sádecká, 2007). This technique causes little sensory modification because few volatile compounds are eliminated.…”

Section: Decontamination Methods For Spices and Herbsmentioning

confidence: 99%

Bacterial spores in spices and dried herbs: The risks for processed food

Mathot

Postollec

Leguérinel

2020

Comp Rev Food Sci Food Safe

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Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri‐food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore‐forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross‐contamination during the water‐cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.

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Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Cited by 52 publications

References 27 publications

Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization

Bacterial spores in spices and dried herbs: The risks for processed food

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