Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing

Ozturk, Samet; Liu, Shuxiang; Xu, Jie; Tang, Juming; Chen, Jinru; Singh, Rakesh K.; Kong, Fanbin

doi:10.1016/j.lwt.2019.04.090

Cited by 50 publications

(12 citation statements)

References 48 publications

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“…However, most studies failed to achieve a constant material temperature, and the samples were continuously heated during pasteurization due to the dielectric heating mechanism (Chen, Wei, Irmak, Chaves, & Subbiah, 2019;Jeong, Baik, & Kang, 2017). Other studies used RF to rapidly heat a material to a target temperature, followed by conventional thermal treatments during holding period, such as hot air (Jiao, Zhong, & Deng, 2016;Lin et al, 2020;Zheng, Zhang, & Wang, 2017), hot water (Yang et al, 2019), or natural heat preservation (Liu, Ozturk, et al, 2018;Ozturk et al, 2019;Xu, Liu, & Tang et al, 2018). No systematic study has been reported on RF pasteurization kinetics of C. sakazakii.…”

Section: Introductionmentioning

confidence: 99%

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

et al. 2020

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“…Since low‐moisture products are defined as sample with a w level no more than 0.85 (Cheng et al ., 2021), most researches have focused on RF pasteurisation for these products as foods, including oilseeds (Zhang et al ., 2021c), nuts (Hou et al ., 2018; Zhang et al ., 2019a) and cereals (Jiao et al ., 2016; Ozturk et al ., 2019). Pathogens cannot grow in seeds and their products with low MC levels, while they would reappear in suitable MC conditions to further cause public health emergencies after long‐term survival.…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

“…faecium (4.8 log) and S . Enteritidis PT 30 (6.6 log) successfully (Ozturk et al ., 2019). (3) By applying RF heating with CA.…”

Section: Applications Of Rf Pasteurisation Treatment For Seedsmentioning

confidence: 99%

“…( 2) By applying RF heating before freezing storage. A freezing treatment (−20 °C, 48 h) was applied after RF heating (85 °C, 10 min) to pasteurise corn flour, reducing E. faecium (4.8 log) and S. Enteritidis PT 30 (6.6 log) successfully (Ozturk et al, 2019). ( 3) By applying RF heating with CA.…”

Section: Rf Pasteurisation Processing Of Typical Seeds and Their Prod...mentioning

confidence: 99%

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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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“…Zheng et al (2016) proposed pasteurization RF treatments with forced hot air at 70 °C on yellow corn without effects on the corn quality. Ozturk et al (2019) applied RF heating (85 °C, held 10 min) followed by freezing step (−20 °C) for corn flour against pathogenic bacteria Salmonella Enteritidis and Enterococcus faecium; the combination of technologies resulted in reduction of 6.59 and 4.7 log cycles respectively. Xie et al (2020) applied the combination of RF heating and hot air drying in maize grains at 40 °C and different gaps between electrodes; RF-assisted drying reduced the drying time up to 70% in comparison with only hot air drying.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production

Sosa‐Morales

Andaluz‐Mejía

Cardona‐Herrera

et al. 2022

Int J of Food Sci Tech

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Radio frequency (RF) treatments have been reported for pasteurization and disinfestation of diverse grains such as corn. Yellow corn (Zea mays cv. Everta) is the kernel employed for popcorn, a popular snack in different countries. In this study, yellow corn was subjected to RF heating (until reach 52 °C), holding time (1 min) and cooling with forced air (until room temperature) as a disinfestation protocol. RF heating took around 6 min for batches of 10 kg and 3.5 min for batches of 20 kg. Even moisture and water activity of the grains were affected by the protocol (P < 0.05), and similar physical properties were obtained in 20-kg RF-treated batches. As an advantage, the popping ability of the grains was not affected by the RF heating in comparison with untreated samples (P > 0.05). Short RF heating may be considered as potential treatment for yellow corn, keeping kernel conditions for popcorn production.

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Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing

Cited by 50 publications

References 48 publications

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

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

Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production

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