Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Wei, Xinyao; Lau, Soon Kiat; Stratton, Jayne; Irmak, Sibel; Subbiah, Jeyamkondan

doi:10.1016/j.fm.2019.03.007

Cited by 63 publications

(18 citation statements)

References 58 publications

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“…The results in this study showed that Salmonella in milk powder experienced a rapid death rate in the first few weeks of storage followed by a slower death rate are in agreement with several published studies (LiCari and Potter, 1970;Lian et al, 2015). A similar reduction in Salmonella population has been observed during the postinoculation process of low water activity foods, such as black pepper (Wei et al, 2018(Wei et al, , 2019, cumin seeds (Chen et al, 2019), egg white powder (Wei et al, 2020b), almond (Abd et al, 2012), wheat flour (Forghani et al, 2019), and walnut kernel (Blessington et al, 2012). Salmonella cells need time to adapt to a low water activity environment.…”

Section: Survival Of Salmonella and E Faecium In Wmp And Nfdmsupporting

confidence: 91%

“…Enumeration was performed as previously described (Wei et al, 2019). Briefly, the Salmonella or E. faecium survivors in the thermally treated sample were enumerated by serially 10-fold diluting samples in 0.1% buffered peptone water and were then spread-plated onto TSAYE supplemented with 0.05% (wt/vol) ammonium iron citrate (Sigma-Aldrich Co., St. Louis, MO), and 0.03% (wt/vol) sodium thiosulfate (mTSA; Fisher Chemical, Fair Lawn, NJ) for Salmonella or TSAYE supplemented with 0.05% (wt/vol) ammonium iron citrate, and 0.025% (wt/vol) esculin hydrate (eTSA; Acros Organics, Morris Plains, NJ) for E. faecium and incubated for 24 h at 37°C (Smith et al, 2016;Liu et al, 2017;Wei et al, 2020b).…”

Section: Bacterial Enumerationmentioning

confidence: 99%

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Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Wei

Agarwal²,

Subbiah

2021

Journal of Dairy Science

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While the increase in thermal resistance of microorganisms at reduced water activity is demonstrated for low-moisture food products, the effect of storage time on the thermal resistance of microorganisms in lowmoisture foods is not well established. As low-moisture foods are stored for long periods and are used as ingredients, cross-contamination can occur at any time period before the lethality step. Therefore, this study was designed to investigate the effect of storage time (30, 60, and 90 d) on the thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in milk powders at a low water activity of 0.10 (conservative level). In this study, 2 milk powders, whole milk powder (WMP) and nonfat dry milk (NFDM), were inoculated with a 5-serotype Salmonella cocktail or E. faecium and equilibrated to a water activity of 0.10. The thermal resistance of Salmonella and E. faecium in WMP and NFDM were determined at different storage times (30, 60, and 90 d) at 85°C. The storage time had no effect on the thermal inactivation kinetics of Salmonella within 90 d of storage at 85°C. In the second part of this study, isothermal treatments were also conducted at higher temperatures (90 and 95°C) to evaluate the suitability of E. faecium as a surrogate for Salmonella in milk powders. The D-values of Salmonella in WMP with 30 d of storage at 85, 90, and 95°C were 7.98, 3.35, and 1.68 min. The corresponding values for E. faecium were 16.96, 7.90, and 4.16 min. Higher D-values of E. faecium indicates that it is a conservative surrogate. Similar results were found for NFDM. In general, Dvalues of both microorganisms are slightly higher in NFDM than WMP. Two primary models (log-linear and Weibull) were compared for their goodness-of-fit. The Weibull model was found to be more appropriate than the log-linear model. This study provides valuable information for establishing process validation for the pasteurization of milk powders.

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Section: Survival Of Salmonella and E Faecium In Wmp And Nfdmsupporting

confidence: 91%

Section: Bacterial Enumerationmentioning

confidence: 99%

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Wei

Agarwal²,

Subbiah

2021

Journal of Dairy Science

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“…For instance, Wei et al. (2019) increased the moisture content of the ground black pepper to 12.8% before RF heating. The moisture content of the sample after RF heating reached 10.5%, meeting the ASTA storage guidelines.…”

Section: Process Technologies For Microbial Inactivation In Low‐moist...mentioning

confidence: 99%

“…This not only contributes towards inactivating the microorganisms easily but also brings the final moisture content of the sample close to its native level posttreatment. For instance, Wei et al (2019) increased the moisture content of the ground black pepper to 12.8% before RF heating. The moisture content of the sample after RF heating reached 10.5%, meeting the ASTA storage guidelines.…”

Section: Radiofrequencymentioning

confidence: 99%

“…The moisture content of the sample after RF heating reached 10.5%, meeting the ASTA storage guidelines. In addition, Wei et al (2019) and Chen et al (2019) reported that covering the sample container with a plastic film with the venting nut would help in releasing the excess steam from the treated sample and enhance the heating uniformity.…”

Section: Radiofrequencymentioning

confidence: 99%

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Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Wason

Verma

Subbiah

2021

Comp Rev Food Sci Food Safe

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The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO 2 , highpressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.

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Blanching, Pasteurization and Sterilization: Principles and Applications

Sahoo¹,

Titikshya²,

Aradwad³

et al. 2022

Thermal Food Engineering Operations

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Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Cited by 63 publications

References 58 publications

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Blanching, Pasteurization and Sterilization: Principles and Applications

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