Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress

Jiao, Shunshan; Zhang, Hangjin; Liao, Meiji; Hayouka, Zvi; Jing, Pu

doi:10.1016/j.foodres.2021.110789

Cited by 10 publications

(1 citation statement)

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“…RF energy (27.12 MHz, 6 kW) reduced 5 log CFU/g of Salmonella in cumin seeds (Chen et al., 2020) and also in spices without affecting color (Ozturk et al., 2020). Salmonella Typhimurium was also reduced by RF heating for red pepper powder (Jiao et al, 2021).…”

Section: Principal Textmentioning

confidence: 99%

Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Morasi

Rall

Dantas

et al. 2022

Journal of Food Science

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The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so‐called low‐water‐activity foods and the salmonellosis outbreaks involving them.

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Section: Principal Textmentioning

confidence: 99%