Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice

Oduola, Abass A.; Bowie, Rebecca; Wilson, Shantae A.; Shad, Zeinab Mohammadi; Atungulu, Griffiths G.

doi:10.1111/jfs.12764

Cited by 15 publications

(19 citation statements)

References 28 publications

(48 reference statements)

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“…A. flavus decontamination was further improved when a tempering step was added. The prolong exposure of A. flavus to high RH and high temperature during tempering may have contributed to increased deactivation (Oduola et al., 2020). Although there was an apparent deactivation of A. flavus spores, A. flavus regrowth at treatments with the lower IR heat intensity and higher MC was observed.…”

Section: Resultsmentioning

confidence: 99%

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

et al. 2021

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Mycotoxigenic fungal contamination of corn poses significant health-related risks to consumers (Shad and Atungulu, 2017; Atungulu et al., 2018). The most prevalent mycotoxins that contaminate corn in the United States include aflatoxins, fumonisins, and deoxynivalenol (Abbas et al., 2002; Mohammadi Shad et al., 2019b; Robens & Cardwell, 2003; Wu et al., 2011). Chauhan et al. (2016) conducted a study on fungal infection, and aflatoxin contamination in corn collected from the Gedeo zone in Ethiopia and found that Aspergillus (75%), Fusarium (11%), Penicillium (8%), and Trichoderma (6%) were the predominant genera of fungi that contaminated the corn grains. Aflatoxins (produced by Aspergillus), deoxynivalenol, and fumonisins (produced by Fusarium) were also found in locally grown corn in 18 African nations during 2007 and 2008 (Probst et al., 2014). Lane et al. (2018) also found that Fusarium was the most abundant genus after exploring the fungal microbiome of corn during hermetic storage in the United States and Kenya.

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Section: Resultsmentioning

confidence: 99%

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

et al. 2021

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“…This equipment was previously described by Oduola et al. (2020).…”

Section: Methodsmentioning

confidence: 99%

“…A laboratory scale equipment for generation of selected IR wavelengths (Tempco Electric Heater Corporation, IL, USA) was used. This equipment was previously described by Oduola et al (2020).…”

Section: Selected Ir Equipmentmentioning

confidence: 99%

“…Also, molds such as Penicillium, Aspergillus , Cladosporium, Byssochlamys , and Rhizopus found on citrus fruit were inactivated using IR heat (Hamanaka et al., 2010). The number of mold contaminants of corn and rice are greatly reduced after IR heat treatment (Oduola et al., 2020; Wilson, Atungulu, et al., 2017). Tempering, a process of holding rice at a specific temperature for a given period of time, may increase the potency of IR heat on mold inactivation (Smith et al., 2020; Wilson, Atungulu, et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Oduola

Atungulu

2021

J Food Process Preserv

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This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments' effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product-to-emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 hr. Selected IR wavelength treatment at intensities of 15.71 and 10.08 kW/m 2 for 20 and 30 s resulted in complete aflatoxigenic mold inactivation; broadband IR wavelength treatment with intensity of 10.84 kW/m 2 for 30 s resulted in 1.09 log (cfu/g) reduction in aflatoxigenic mold load. Selected IR wavelength treatment (15.71 kW/m 2 for 30 s) resulted in 7 percentage points reduction in the mean HRY. Incorporating a tempering step into treatments at IR intensities of 15.71, 10.08, 7.27, and 4.13 kW/m 2 resulted in a complete aflatoxigenic mold inactivation. Also, tempering increased the mean HRY of the treated samples. Practical applicationsAfter optimizing the IR parameters tested in this study, the selected IR equipment can be scaled up and commercialized. This novel technique can be used to effectively inactivate aflatoxigenic molds and prevent aflatoxin accumulation on rice, while preserving the milling quality of rice.How to cite this article: Oduola AA, Atungulu GG.Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality.

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“…Thus, inactivation of mycotoxigenic fungi using IR heating is a crucial step in preventing aflatoxin contamination of corn (Mohammadi Shad, Ghavami, & Atungulu, 2019; Mohammadi Shad, Steen, et al, 2019; Yu et al, 2019). Oduola, Bowie, Wilson, Mohammadi Shad, and Atungulu (2020) found significant TFC reductions of 1.14 and 3.11 log CFU/g after IR heating using broadband and selected IR wavelengths, respectively; the TFC reduction was more significant when tempering step was incorporated into the IR heat treatment of rice.…”

Section: Resultsmentioning

confidence: 99%

New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn

Shad

Oduola

Wilson

et al. 2021

Journal of Food Safety

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Commercial application of infrared (IR) heat has been hampered by a lack of readily available data adaptable to high‐throughput (HT) drying requirements in the grain processing industry. This study evaluated the effectiveness of a continuous flow IR heating system to simultaneously dry and decontaminate corn over various drying bed thicknesses (1.5, 2.7, and 4.5 cm). Additionally, impacts of intermediate tempering treatment and variation of IR emitter angle (zero [E‐0] and 30 [E‐30] degrees) on drying and decontamination of the corn were determined. Although IR heating was able to dry and decontaminate corn at the initial moisture content (MC) of ≈21% wet basis (w.b.), moisture removal was most effective at the least bed thickness (1.5 cm). At 1.5 cm bed thickness, a safe storage MC (<14%) was achieved after 15 min of IR heating. At all the bed thicknesses, IR heating with intermediate tempering resulted in higher fungal inactivation than IR heating without tempering. Infrared heating of corn at 1.5 cm bed thickness plus tempering resulted in a total fungal count (TFC) reduction of 3.1 and 4.6 log CFU/g using IR emitters at E‐30 and E‐0° angles, respectively. However, increasing the bed thickness to 2.7 cm resulted in a TFC reduction of 4.8 and 4.6 log CFU/g using E‐30 and E‐0, respectively. Infrared heating using E‐0, compared to using E‐30, accelerated TFC reduction when corn samples were dried at 1.5 cm bed thickness. These results could help guide the design of HT corn drying and decontamination systems.

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Impacts of broadband and selected infrared wavelength treatments on inactivation of microbes on rough rice

Cited by 15 publications

References 28 publications

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

Decontamination of mycotoxigenic fungi on shelled corn using selective infrared heating technique

Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn

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