Heat Resistance of<i>Salmonella</i>and Other Bacterial Pathogens in Low‐Moisture Foods

Podolak, Richard; Lucore, Lisa; Harris, Linda J.

doi:10.1002/9781119071051.ch6

Cited by 5 publications

(4 citation statements)

References 75 publications

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“…One explanation of the protective effect on microorganisms in a medium containing proteins and lipids and subjected to HPP may be related to the a w of the medium used during pressurization. It is well documented that the presence of proteins in the suspending medium will decrease a w and, thus, the level of free water (95). Decreasing a w has also been found to increase the resistance of bacteria to high pressure (87).…”

Section: Properties Of the Juices And Beveragesmentioning

confidence: 99%

“…By applying appropriate D-and z-values, it would be possible to modify processing parameters to adjust pressure and time to obtain a desired microbial inactivation. Because pressure resistance can be affected by many factors, including variations in these parameters, it is important, when applying published D-and z-values to certain juice processes, that the conditions under which the values were obtained should closely match the processor's product or process parameters (95).…”

Section: Pressure and Pressure-holding Timementioning

confidence: 99%

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Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Podolak

Whitman

Black

2020

Journal of Food Protection

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The purpose of this article is to review and discuss the factors affecting high pressure processing (HPP) in juices and beverages. The inactivation of microorganisms by HPP depends on numerous factors, including the magnitude of the pressure and the holding time, process temperature, compression and decompression rates, the microbiota, and the intrinsic properties of juices and beverages. Although extensive HPP research has been performed to characterize many of these factors, a number of issues, such as the rates of compression and decompression, still remain unresolved and need further investigation. In addition, some published results are conflicting and do not provide enough evidence to develop juice HPP “safe-harbor” parameters to achieve a minimum 5-log reduction of the pertinent microorganism and produce safe fruit juices and beverages. HIGHLIGHTS

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Section: Properties Of the Juices And Beveragesmentioning

confidence: 99%

Section: Pressure and Pressure-holding Timementioning

confidence: 99%

Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Podolak

Whitman

Black

2020

Journal of Food Protection

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“…This could be attributed to certain survival mechanisms of some Enterobacteriaceae that enable them to withstand heat stress, especially in the context of sub-lethal heat exposure (Arku et al, 2011). In low-moisture foods, the thermal tolerance of microorganisms is known to increase as water activity decreases (Podolak et al, 2017). Consequently, these bacteria may trigger adaptive responses, thereby bolstering their resistance and overall survival.…”

Section: Seed Decontamination Techniques: Soaking and Heatingmentioning

confidence: 99%

Microbiological quality of microgreen seeds purchased from online vendors and evaluating seed decontamination techniques available online

Ocho Bernal,

Lyttle,

Jung

2023

Front. Sustain. Food Syst.

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This study aimed to assess the microbiological quality of microgreen seeds purchased online, including the levels of total aerobic plate counts (APC), Escherichia coli/coliforms, mold & yeast, and the presence of Salmonella spp. and Listeria monocytogenes. Additionally, seed decontamination practices commonly found online were evaluated, involving soaking in water only (SDW), 3% hydrogen peroxide (H), and a “poor man's solution” (HV; a mixture of 3% hydrogen peroxide and 5% acidity white vinegar with water), with or without heat treatment at 50 and 60°C for 20 and 40 h. The effectiveness of these treatments was evaluated using Amaranth (AM), Borage (BO), and Carrot (CA) seeds in reducing Enterobacteriaceae, coliforms, and mold & yeast, along with examining the germination rate. A total of 102 samples composed of 14 species were purchased from online vendors, and the microbial levels tested were significantly different among the seed species (p < 0.05). Among the species, BO, CA, and Onion (ON) seeds exhibited the highest APC levels (4.99–5.37 log CFU/g), which was significantly higher than the APC of Arugula, Cabbage, Mustard, Kale, and Pea seeds (p < 0.05). The coliform population of BO (3.77 ± 0.68 log CFU/g) was significantly higher than in other species. The 10-min soaking of AM, BO, and CA in H significantly reduced the microbial levels (p < 0.05), and the subsequent heat treatment at 60°C for 20 h further enhanced microbial reduction (total 1.2–3.4 log reduction by heat and soaking). The germination rates were not significantly affected by the different treatment combinations (p > 0.05). This study provides scientifically-validated data for small-scale and home growers to ensure the safety and improve the quality of microgreens.

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“…Codex Alimentarius 2015). However, despite efforts to maintain low A w environments, products linked to LMF plants have been subjected to recalls due to contamination with food‐borne pathogens including Salmonella , Listeria monocytogenes , Clostridium botulinum , and Escherichia coli (Ly et al, 2019; Podolak et al, 2017). Combining the findings given above with reports of bacteria persisting for periods extending to 10 years in LMF plants (Russo et al, 2013), we speculated that persistence of pathogens on food surfaces could be linked to DSB.…”

Section: Introductionmentioning

confidence: 99%

Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection

Duggan,

Shepherd,

Maillard

2024

Journal of Food Safety

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In food preparation and manufacturing environments, surfaces contaminated with Salmonella can lead to outbreaks of Salmonellosis. We hypothesise that Salmonella resides on dry surfaces in a biofilm form leading to potential environmental persistence and transfer following contact. This is the first study reporting that Salmonella Typhimurium can form dry surface biofilm (DSB). Six disinfectants commonly used in the food industry were evaluated for their efficacy against the DSB. The two most efficacious formulations reduced bacterial viability in DSB by >99.99% when combined with mechanical removal (5 sec wiping; 300 g weight). Five out of six formulations significantly reduced bacterial transfer when combined with wiping. Complete eradication of Salmonella Typhimurium DSB was challenging, and mechanical removal was essential to produce a >99.99% reduction in bacterial viability within DSB. This study highlights a potential mode of survival of Salmonella Typhimurium on food‐contact surfaces and DSB challenges for disinfection.

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Heat Resistance ofSalmonellaand Other Bacterial Pathogens in Low‐Moisture Foods

Cited by 5 publications

References 75 publications

Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Microbiological quality of microgreen seeds purchased from online vendors and evaluating seed decontamination techniques available online

Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection

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