Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating

Song, Won‐Jae; Kang, Dong‐Hyun

doi:10.1016/j.fm.2015.08.008

Cited by 27 publications

(16 citation statements)

References 34 publications

(39 reference statements)

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“…In this study, microwave heating did not impact tahini color (p < 0.05) up to 120 • C. Upon increasing the temperature to 150 • C, the lightness (L *) decreased from 57.87 to 57.00, redness (a *) increased from 1.07 to 1.54, and yellowness (b *) increased from 29.37 to 30.57. Similar findings were observed in peanut butter, in which after an increase from 0 to 6 kW (915 MHz), L * values decreased, and although both a * and b * increased slightly, these differences were not significant [19]. Additionally, no color parameters of grape tomatoes showed significant changes after microwave heating up to 48 • C [41].…”

Section: Discussionsupporting

confidence: 78%

“…Microwave heating was used to inactivate Salmonella in raw poultry, popcorn, corn-soy milk, frozen food, and rice salad [ 17 ]. It was also used to inactivate S. Typhimurium , E. coli O157:H7, and L. monocytogenes in salsa and peanut butter [ 18 , 19 , 20 ]. A 915 MHz microwave oven treatment at 2, 4, and 6 kW for peanut butter for 1, 3, and 5 min was also performed [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating

Osaili

Al‐Nabulsi

Sheikh

et al. 2021

Foods

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Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desiccation and starvation stresses on pathogen survival; (iii) assess the impact of microwave heating on the physicochemical characteristics of tahini. The inoculated microorganisms in tahini were reduced with higher microwave power levels (p < 0.05) and longer exposure times. The D-values of unstressed Salmonella spp., Escherichia coli O157:H7, and L. monocytogenes ranged from 6.18 to 0.50 min, 6.08 to 0.50 min, and 4.69 to 0.48 min, respectively, at power levels of 220 to 660 W, with z-values of 410, 440, and 460 W, respectively. Generally, desiccation and starvation stress levels prior to heating increased microbial resistance to heat treatment. Microwave heating did not affect acid, peroxide, p-anisidine, or color values of tahini up to 90 °C. These findings reveal microwave heating as a potential method for lowering the risk of Salmonella spp., E. coli O157:H7 and L. monocytogenes in tahini with no compromise on quality.

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Section: Discussionsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating

Osaili

Al‐Nabulsi

Sheikh

et al. 2021

Foods

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“…In respect of processing food or beverages, one of its applications is drying of green tea [16]. However, main applications for food or beverages are inactivation of microorganisms, for example in or on peanut butter [17], beef [18], or catfish filet [19].…”

Section: Microwave: a Variety Of Applicationsmentioning

confidence: 99%

Microwave Technologies: An Emerging Tool for Inactivation of Biohazardous Material in Developing Countries

Zimmermann¹

2018

Recycling

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Inappropriate treatment and disposal of waste containing biohazardous materials occurs especially in developing countries and can lead to adverse effects on public and occupational health and safety, as well as on the environment. For the treatment of biohazardous waste, microwave irradiation is an emerging tool. It is a misbelief that microwave devices cannot be used for inactivation of solid biohazardous waste; however, the inactivation process, and especially the moisture content, has to be strictly controlled, particularly if water is required to be added to the process. Appropriate control allows also inactivation of waste containing inhomogeneous compositions of material with low fluid/moisture content. Where appropriate, especially where control of transport of waste cannot be guaranteed, the waste should be inactivated directly at the place of generation, preferably with a closed waste collection system. In waste containing sufficient moisture, there are direct useful applications, for example the treatment of sewage sludge or human feces. A number of examples of microwave applications with impacts for developing countries are presented in this review. In respect to energy costs and environmental aspects, microwave devices have clear advantages in comparison to autoclaves.

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“…; Ryang et al . ; Song and Kang ,). These techniques result in effective pathogen inactivation of various food categories.…”

Section: Introductionmentioning

confidence: 97%

Optimization of broth recovery for repair of heat‐injuredSalmonella entericaserovar Typhimurium andEscherichia coliO157:H7

2019

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Aims The purpose of this research was to determine optimum conditions for broth recovery of heat‐injured Salmonella Typhimurium and Escherichia coli O157:H7. Methods and Results Exposure to 55°C for 15 and 25 min, respectively, induced cellular injury to those pathogens. Comparison was made with the commonly used overlay method using selective medium for recovering sublethally injured cells of S. Typhimurium. For E. coli O157:H7, phenol red agar base with 1% sorbitol was used. After cell suspensions were heated at 55°C for selected time intervals, microbes were 10‐fold diluted with brain heart infusion (BHI), tryptic soy broth (TSB) and TSB with 0·6% yeast extract (TSBYE) and incubated at 37°C for up to 3 h. At hourly intervals, diluents were plated onto selective medium for recovery. Simultaneously, diluents were plated onto tryptic soy agar (TSA) for recovery of sublethally injured cells. For overlays, diluents were plated onto TSA and overlaid with selective agar after a resuscitation interval. Broth recovery conditions for S. Typhimurium and E. coli O157:H7 were determined to be 1 h in any of the following broth media: BHI, TSB or TSBYE. When liquid resuscitation was applied to sublethally injured cells in food samples (milk), 1 h was also sufficient time for recovery. Conclusions The broth recovery method is a convenient alternative to conventional recovery methods. Significance and Impact of the Study Cells sublethally injured by control interventions might not grow on selective medium because they have no resistance to several selective compounds. However, injured cells can recuperate and multiply under conditions sufficient for recovery. To repair and detect heat‐injured cells, the overlay method is commonly used but this method has some limitations. This study confirms the effectiveness of liquid resuscitation method on recovery of injured cells. The broth recovery can replace the overlay method due to greater convenience and timesaving.

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Inactivation of Salmonella Senftenberg, Salmonella Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating

Cited by 27 publications

References 34 publications

Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating

Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating

Microwave Technologies: An Emerging Tool for Inactivation of Biohazardous Material in Developing Countries

Optimization of broth recovery for repair of heat‐injuredSalmonella entericaserovar Typhimurium andEscherichia coliO157:H7

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