Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu

Öner, Mehmet D.

doi:10.24323/akademik-gida.345257

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…In a similar study using black peppercorns, 7‐log reductions in Salmonella Typhimurium and Salmonella Enteritidis were noted when superheated steam treatment at 180°C was applied for 3 s (Ban et al., 2018). Using pulsed light treatment conditions of 3800 V, 14.10 cm distance, and 60 s, Oner (2017) showed a 4‐log reduction in Salmonella Enteritidis for almonds. Recently, wheat flour treated with 395‐nm pulsed light emitting diode (LED) for 60 min had 2.9‐log reduction in Salmonella , along with undesirable quality changes like bleaching and oxidation (Du et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well‐written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross‐contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low‐moisture food manufacturing facilities. The introduction of moisture into a low‐moisture food environment increases the likelihood of cross‐contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low‐moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry‐cleaning method is also detailed.

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Section: Introductionmentioning

confidence: 99%

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

Karuppuchamy,

Heldman,

Snyder

2024

Journal of Food Science

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The Microbiological Safety of Food Powders

Rifna

Dwivedi

2020

Food Engineering Series

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Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights

Harguindeguy

Gómez-Camacho

2021

Food Bioprocess Technol

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Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0–100 J·cm−2 range. Additionally, temperature measurements are collected at each operative condition on the almond surface (using infrared (IR) thermography) and at the superficial layer of the almond (1-mm depth using a thermocouple). The observed PL inactivation kinetics are then modelled using four different models. The best goodness-of-fit is found for the two-parameter Weibull model (R2 > 0.98 and RMSE < 0.33 for all cases). The maximum achieved log-CFU reductions are 6.02 for the 1.8-Hz system, 4.69 for the 3.0-Hz system, and 3.66 for 100.0-Hz system. The offset between the collected temperature readings by the two sensors is contrasted against the inactivation rate (following the two-parameter Weibull model). It was found that the highest inactivation rate corresponds approximately to the point where the infrared camera detects a slowdown in the surface heating. Graphical Abstract

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Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu

Cited by 3 publications

References 30 publications

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

The Microbiological Safety of Food Powders

Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights

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