Salmonella control for dried apple cubes

Zhang, Shuang; Yang, Ren; Zhou, Xu; Feng, Yaohua; Tang, Juming

doi:10.1016/j.foodcont.2024.110428

Food Control

2024

DOI: 10.1016/j.foodcont.2024.110428

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Salmonella control for dried apple cubes

Shuang Zhang,

Ren Yang,

Xu Zhou

et al.

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2024

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Cited by 2 publications

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Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials

Low,

Feng

2024

Foods

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Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recipes. Because little research is available on the safety of home fruit-drying, we conducted a systematic search of English-language apple-drying recipes from YouTube videos, blog articles, cookbooks, and university extension sources. Our evaluation found that most recipes excluded handwashing instructions, and potential cross-contamination practices were evident in 12% of the videos. Bruised or damaged apples were selected for drying in 16% of the videos, two blogs, and five cookbook recipes. Although more than half the blogs and videos demonstrated pre-treatment procedures, they did so predominantly to minimize browning with almost no mention of antimicrobial benefits. Drying temperature information was missing in 41% of the videos and 35% of the cookbooks that we evaluated. Even when temperatures were mentioned, most were insufficient for pathogen reduction according to the recommendations of previous studies. These videos, blogs, and cookbooks commonly advocated subjective indicators instead of unit measurements when slicing apples and checking for doneness. Our findings reveal the need for drastic improvements in food safety information dissemination to home apple-dryers and recipe developers.

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Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials

Low,

Feng

2024

Foods

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Mathematical Modeling of Salmonella Inactivation During Apple Drying and Pre-Drying Heating in Closed Environments

Yang,

Zhang,

Tang

2024

Foods

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Drying is one of the most effective preservation methods for extending the shelf-life of perishable foods. The microbial safety of low-moisture food products had not been recognized as a concern until outbreaks reported over the past decade in products contaminated with bacterial pathogens, in particular Salmonella. There is now an urgent need to understand the influence of process conditions on the thermal inactivation of pathogens in various drying operations. This study aimed to develop a predictive model for Salmonella inactivation in diced apples during hot air drying and in high-humidity heating in closed environments. Fresh-cut apple cubes (6 mm) inoculated with a cocktail of Salmonella enterica strains (Enteritidis PT30, Montevideo 488275, and Agona 447967) were placed in a customized box inside an oven for three different treatments: (1) open-box drying at oven temperature 90 °C (Drying-90); (2) close-box pre-drying heating at 90 °C (PD heating-90); and (3) close-box pre-drying heating at 70 °C (PD heating-70). Air temperature, relative humidity (RH), and sample temperatures were monitored, and Salmonella survival was measured at multiple time intervals. After 10 min, the air RH reached 66% in PD heating-90 and 74% in PD heating-70, versus 30% in Drying-90. A 5-log reduction in Salmonella was achieved in 8.5 min in PD heating-90, and 14 min in PD heating-70, compared to 28.7 min in Drying-90. A mathematical model using sample surface RH and sample temperature profiles accurately predicted Salmonella inactivation across all treatments (RMSE = 0.92 log CFU/g, R2 = 0.86), with thermal death parameters comparable to isothermal studies. This study underscores the role of humidity in enhancing microbial reduction during drying and proposes high-humidity pre-drying heating as an effective control step. The developed model shows promise for real-time prediction of microbial inactivation in complex drying environments with dynamic temperature and humidity conditions.

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Salmonella control for dried apple cubes

Cited by 2 publications

References 32 publications

Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials

Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials

Mathematical Modeling of Salmonella Inactivation During Apple Drying and Pre-Drying Heating in Closed Environments

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