Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating

Awuah, George B.; Ramaswamy, Hosahalli S.; Economides, A.; Mallikarjunan, Kumar

doi:10.1016/j.ifset.2005.06.002

Cited by 94 publications

(51 citation statements)

References 8 publications

(10 reference statements)

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“…This implies that the persistent bacteria have kept their capacity to survive and multiply, regardless the process of thawing used in chicken, inter alia; no deadly athermal (MW) effects were proved at our industrial level (p-value > 0.1), using analysis of variances test (ANOVA) of Biostat TGV ® software. Hence, we admit that the inactivation effect of MW is an energy dependent phenomenon, in total approval with most reports (Apostolo et al, 2004;Awua et al, 2005;Lau and Tang et al, 2002;Lu et al, 2011;Heddleson and Doores, 1994;Harrison, 1988). In that case, to be effective, the MW energy absorbed by the foodstuff must certainly be converted to a minimum heat threshold (Goksoy et al, 2000).…”

Section: Food Safety Impactsupporting

confidence: 67%

“…The power scale formerly used was slightly above the earlier one (1200 W during 55 s), with less heat production (65°C) (Awua et al, 2005). Besides, MW was found to control Salmonella in eggs 5 times faster than the conventional heating method and then provides an effective pasteurization scale (61.1°C within 2.5 min) (Dev et al, 2008;Sivaramakrishnan, 2010) .…”

Section: Food Safety Impactmentioning

confidence: 99%

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Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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Section: Food Safety Impactsupporting

confidence: 67%

Section: Food Safety Impactmentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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“…The use of microwave irradiation to kill microorganisms through thermal and nonthermal effects has long been demonstrated in various studies in liquid media (Awuah et al 2005;Campanha et al 2007;Kiel et al 2002;Pellerin 1994). Only in recent years has microwave inactivation of airborne microorganisms gained more interest, because of increasing concerns about healthrelated concerns regarding outbreaks of pathogenic airborne viruses (e.g., SARS, H1N1 and swine flu).…”

Section: Microwave Decontaminationmentioning

confidence: 99%

Evaluation of the Performance of Iodine-Treated Biocidal Filters Under the Influence of Environmental Parameters

Woo¹,

Li²,

Wu³

2013

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“…RFH has been used for defrosting, thawing, drying and post-baking in food industry (Marra et al, 2009), and is developed for inactivating bacteria recently. It was reported that RFH could inactivate E. coli and Listeria innocua in milk (Awuah et al, 2005), Bacillus cereus and C. perfringens in pork luncheon meat (Byrne et al, 2006), and Clostridium sporogenes in scrambled eggs (Luechapattanaporn et al, 2005). Michael et al (2014) displayed that RFH at 90 °C for 5 min could thermally destruct Cronobacter sakazakii and Salmonella spp, the pathogens of most concern, in nonfat dry milk.…”

Section: Introductionmentioning

confidence: 99%

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Zhong

Zheng³

et al. 2017

Food Sci. Technol

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Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility. Moreover, RFH had some negative impacts on wettability and solubility of powder particles with contact angle increase at least 5% and solubility decrease of 2%~4%, indicating worse rehydration abilities. Guggenheim-Anderson-de Boer (GAB) model was applied to fit moisture vapor sorption isotherms, and longer RFH duration leading to higher c values (about 63% increase at 10 min). In addition, the RFH initiated browning reaction as CIE a* values increased from -1.8 to -1.3.Keywords: radio frequency heating; infant milk powder; microstructure; powder flowability; powder rehydration.Practical Application: RFH is potentially used in post-process lethality of milk powder, thus making it critical to evaluate the influence of RFH treatment temperature and duration on bulk characteristics of milk powder when applied in post sterilization in dairy industry.

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Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating

Cited by 94 publications

References 8 publications

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Evaluation of the Performance of Iodine-Treated Biocidal Filters Under the Influence of Environmental Parameters

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

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