Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating

Ozturk, Samet; Kong, Fanbin; Singh, Rakesh K.

doi:10.1016/j.foodcont.2019.106833

Cited by 43 publications

(12 citation statements)

References 54 publications

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“…Radiofrequency (RF) is a new technology in food processing research for drying, sterilizing, disinfecting, and cooking through the conversion of electrical energy into thermal energy, affecting the migration of microparticles (Tong et al., 2022). RF energy (27.12 MHz, 6 kW) reduced 5 log CFU/g of Salmonella in cumin seeds (Chen et al., 2020) and also in spices without affecting color (Ozturk et al., 2020). Salmonella Typhimurium was also reduced by RF heating for red pepper powder (Jiao et al, 2021).…”

Section: Principal Textmentioning

confidence: 99%

Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Morasi

Rall

Dantas

et al. 2022

Journal of Food Science

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The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so‐called low‐water‐activity foods and the salmonellosis outbreaks involving them.

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Section: Principal Textmentioning

confidence: 99%

Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Morasi

Rall

Dantas

et al. 2022

Journal of Food Science

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“…The linear model described by first-order kinetics is widely used to determine the D -value for microorganisms, which can accurately predict the linear microbial inactivation curve [ 16 , 22 , 23 ]. In addition, the Weibull model has been successfully applied to better fit nonlinear microbial inactivation curves [ 24 , 25 , 26 , 27 , 28 , 29 ]. A better temperature and heating uniformity control for each kinetic inactivation can make the fitting equation more accurate.…”

Section: Introductionmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature–time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.

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“…Thus, the other two methods are more popular in the study of thermal inactivation kinetics. The sealed aluminium cells are representatives of closed system devices, which have been successfully applied on seeds and their products including brown rice (Jin & Tang, 2019) and cumin powder (Ozturk et al ., 2020) to determine thermal inactivation kinetics. The controlled systems can be divided into controlled relative humidity (RH) device and controlled heating condition system.…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

Guan

Lin

et al. 2021

Int J of Food Sci Tech

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Food-borne or plant diseases mainly rely on the spread of seeds with pathogens. It is vital to eliminate food/seed-borne pathogens of seeds and their products before commercial import/export or circulation. Radio frequency (RF) heating is identified as an effective method with lack of chemical residues, rapid or volumetric heating and large penetration depth, and also validated as a potential physical method to eliminate pests or pathogens in agricultural products or foods. Although, many reviews have summarised the applications of RF treatment during the process of foods, little comprehensive review has been focused on seeds and their products pasteurised by the RF energy. Comprehensive summary about principles and main applications of RF energy for pasteurising seeds and their products was reported in this review. This review also introduced some typical RF heating systems, thermal death kinetics of pathogens, influences of RF heating on germination rate of seeds and some ways for improving uniformity of RF heating. Furthermore, this review recommended the future research directions about treatment of seeds and their products using RF energy, especially for seed industry to control the pathogens in seeds without reducing their quality after RF treatments.

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Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating

Cited by 43 publications

References 54 publications

Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Recent developments in pasteurising seeds and their products using radio frequency heating: a review

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