Influence of storage temperature/time and atmosphere on survival and thermal inactivation of Escherichia coli ATCC 25922 inoculated to almond powder

Cheng, Teng; Wang, Shaojin

doi:10.1016/j.foodcont.2017.11.029

Cited by 12 publications

(3 citation statements)

References 31 publications

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“…It could also be due to a different a w range. In contrast, the stability of L. monocytogenes in almond meal stored at 4 • C was not influenced by a w. In support of our finding, impacts of storage atmosphere on survival of E. coli ATCC 25922 in almond meal were more dramatic as temperature increased from 4 to 24 • C (Cheng and Wang, 2018).…”

Section: Storage Temperature and Water Activitysupporting

confidence: 88%

“…In commercial practices, raw almonds or almond meal are often kept for 1 year or longer, depending on storage temperatures. However, foodborne pathogens such as Salmonella, L. monocytogenes, and E. coli O157:H7 can survive in almond kernels and almond meal (Kimber et al, 2012;Cheng and Wang, 2018) over 1-year storage at over a wide range of temperatures. Recent recalls associated with almond butter (FDA, 2018) and roasted unsalted almonds (FDA, 2017c) due to potential contamination with L. monocytogenes heighten a need to control L. monocytogenes in almond and low-moisture almond products.…”

Section: Introductionmentioning

confidence: 99%

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Listeria monocytogenes in Almond Meal: Desiccation Stability and Isothermal Inactivation

et al. 2020

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Almond are among the most consumed tree nuts and used in a variety of food products. Recent almond butter recalls due to potential contamination of Listeria monocytogenes highlight the need to control L. monocytogenes in almond products. The objectives of this study were to examine the stability of L. monocytogenes in almond meal during extended storage and analyze thermal resistance of L. monocytogenes in almond meal of controlled moisture contents or water activity (a w) using thermal death time (TDT) cells and thermal water activity (TWA) cells, respectively. L. monocytogenes maintained a stable population in almond meal for 44-48 weeks at 4 • C regardless of a w ; however, we observed about 1.69 and 2.14 log 10 colony-forming units (CFU)/g reduction of L. monocytogenes in a w 0.25 and 0.45 almond meal over 44 to 48 weeks of storage at 22 • C. Under all test conditions using either TDT or TWA cells, the inactivation kinetics of L. monocytogenes in almond meal fitted the log-linear model well; thermal resistance of L. monocytogenes in almond meal was inversely related to the a w of samples. D 75-/D 80-values of L. monocytogenes in a w 0.25 and 0.45 almond meal obtained using TDT cells were 47.6/22.0 versus 17.2/11.0 min, respectively. D 80-, D 85-, and D 90-values of L. monocytogenes in a w 0.25 almond meal obtained using TWA cells were 59.5 ± 2.1, 27.7 ± 0.7, and 13.2 ± 1.1 min, respectively, in contrast to 22.0 ± 1.1, 10.6 ± 0.2, and 4.6 ± 0.4 min obtained using TDT cells. The z-value of L. monocytogenes in a w 0.25 almond meal was not affected by TWA and TDT cell type (15.4-15.5 • C), whereas zvalue of L. monocytogenes in a w 0.45 almond meal was 10 • C higher than that in a w 0.25 almond meal. This study contributes to our understanding of L. monocytogenes in nuts and impacts of a w on the development of thermal resistance in low-moisture foods.

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Section: Storage Temperature and Water Activitysupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Listeria monocytogenes in Almond Meal: Desiccation Stability and Isothermal Inactivation

et al. 2020

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show abstract

“…However, the system is built to process only one sample at a time. The heating block system is an aluminum block padded with heating pads that has slots machined into its sides for drawers containing the samples [14] , [15] , [16] , [17] , [18] . Each drawer has a well in which the sample is placed and then enclosed by a screw-on cap.…”

Section: Hardware In Contextmentioning

confidence: 99%

TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganisms

Lau

Subbiah

2020

HardwareX

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Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage

et al. 2020

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Influence of storage temperature/time and atmosphere on survival and thermal inactivation of Escherichia coli ATCC 25922 inoculated to almond powder

Cited by 12 publications

References 31 publications

Listeria monocytogenes in Almond Meal: Desiccation Stability and Isothermal Inactivation

Listeria monocytogenes in Almond Meal: Desiccation Stability and Isothermal Inactivation

TDT Sandwich: An open source dry heat system for characterizing the thermal resistance of microorganisms

Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage

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