Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Ban, Choongjin; Lee, Dae Han; Jo, Youngje; Bae, Hyeryeon; Seong, Haejin; Kim, Sang Oh; Lim, Seokwon; Choi, Young Jin

doi:10.1016/j.jfoodeng.2017.11.036

Cited by 31 publications

(7 citation statements)

References 30 publications

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“…Now, superheated steam (SS) is expected to make the food free from microbes and enzymes (Prachayawarakorn, ; Ban et al ., ; Hu et al ., ). Also, it has been reported that the eliminating efficiency of microbes and enzymes was related to moisture content (Perdanaab & Boom, ; Hu et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

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Superheated steam (SS) processing displayed noticeable effects on both microbial inactivation, including total bacterial count, Bacillus spp. and molds, and enzyme inactivation. Moisture content affected decontamination efficiency and recommendable moisture was 20%. Moisture adjusting method of spraying just before SS treatment was better than tempering. Molds were totally decontaminated by SS processing at 200°C for 90 s and 120°C for 180 s respectively. At 200°C for 180 s, 99.98% of bacteria and 95.21% of Bacillus spp. were inactivated by spraying, while 99.95% of bacteria and 92.59% of Bacillus spp. were inactivated by tempering. The enzyme activity in highland barley processed with SS was decreased as processing time and temperature increased. Lipase showed better thermal resistance than peroxidase. Tempering was better in enzyme inactivation. SS treatment was effective in inactivating microorganisms and enzymes of highland barley, and could bring significant economic benefits to the highland barley industry.

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Section: Introductionmentioning

confidence: 99%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

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“…In other words, in gamma irradiation, the maximum amount of absorption for food should not exceed 10 kGy, as it endangers the health of consumers and affects the structural and sensory characteristics of food. However, irradiation has been reported to have disadvantages such as potential impacts on the quality of MAPs, the high cost of the process, the formation of radioactive materials in packaged products, and the general lack of acceptance of products by consumers (Akbas & Ozdemir, 2008 ; Ban et al., 2018 ; Chytiri et al., 2005 ; Gumus et al., 2011 ).…”

Section: Common Methods For Decontaminationmentioning

confidence: 99%

“…Temperature of 180°C for 3s was completely inactivated Salmonella (reduced to 6.34 CFU/g) without a deterioration in quality (moisture content, color, and texture) of peppercorns. (Ban et al, 2018) Ozone:…”

Section: Salmonella and Quality Parametermentioning

confidence: 99%

Decontamination technologies for medicinal and aromatic plants: A review

Rahmati

Khoshtaghaza

Banakar

et al. 2022

Food Science & Nutrition

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The use of medicinal and aromatic plants (MAPs) dates back to the ancient Egyptians and today they are used in most countries in the food and pharmaceutical industries. MAPs, due to their active substances such as essential oils, flavonoids, alkaloids, minerals, and nutrients, have therapeutic and nutritional properties with regard to their structure (Barata et al., 2016;Embuscado, 2015;Yilmaz, 2020). These properties are obtained from different parts of the plant, such as leaves, roots, flowers, fruits, and seeds (Saha & Basak, 2020). According to the World Health Organization (WHO), approximately 60% of the world's population rely on these plants

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“…Another study reported that the SHS treatment of black peppercorn, pecans, and almonds at 180 • C for 13 s reduced the Salmonella spp. population below the detection limit (Ban et al, 2018).…”

Section: Steammentioning

confidence: 99%

“…Research on microbial inactivation of low-moisture foods using high-pressure CO 2 is limited, while fewer studies have been discussed here. Ballestra et al (1996) reported that high pressure (1.2, 2.5, and 5 MPa) and temperature (25, 35, and 45 • C) enhanced the antimicrobial effects of carbon dioxide against foodborne pathogens. However, Calvo and Torres (2010) indicated that the pressure did not significantly affect the action of carbon dioxide for microbial inactivation in paprika, while higher hydrostatic pressure (>10 MPa) resulted in oleoresin extraction.…”

Section: 26mentioning

confidence: 99%

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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Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Cited by 31 publications

References 30 publications

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Decontamination technologies for medicinal and aromatic plants: A review

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

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