Methods for the Control of Foodborne Pathogens in Low-Moisture Foods

Abstract

Low-moisture foods (LMFs) have been defined as those food products with a water activity (a) less than 0.85 and are generally considered less susceptible to microbial spoilage and the growth of foodborne pathogens. However, in recent years, outbreaks linked to LMFs have increased, with Salmonella spp., Bacillus cereus, Cronobacter sakazakii, Clostridium spp., Escherichia coli O157:H7, non-O157 E. coli, and Staphylococcus aureus being the principal pathogens involved. Because of the new concerns raised as a result of recent outbreaks, new approaches need to be developed to control foodborne pathogens in LMFs. This review summarizes the recent research on novel inactivation methods suitable for use on LMFs. Among the methods discussed are the nonthermal inactivation methods as well as other novel methods such as radio-frequency and microwave heating. Additional research is needed to evaluate older technologies and develop new technologies, either alone or in combination, to understand the mechanisms of inactivation.

Effect of Microwave Heating on the Acrylamide Formation in Foods

“…The intensity of the pyrolysis process is probably related to the electromagnetic field strength, its frequency, wave type, modulation, and exposure time. In addition, recent research has provided more evidence for the specific effects of microwaves, e.g., on the biological structures of microbial cells, which have so far been frequently considered as the effects of a thermal factor [ 103 , 104 ]. Therefore, it appears that changes in food under microwave heating, including the AA formation, should not be considered only as a result of the thermal factor, but also other factors that cause intensification of changes in food.…”

Characterization of Bacteriocin like Inhibitory Substances from Enterococcus ratti MF183967

“…Foodborne pathogens contaminate food and cause detrimental health issues which may lead to mortality. Among food borne pathogens, L. monocytogenes, E. coli, C. perfringens and S. aureus are some of the most important pathogens which are responsible for gastroenteritous, abortion, urinary tract infection, meningitis, fatal septicemia and food poisoning in human (Sánchez-Maldonado et al, 2018). Food preservation industry has been practicing different physical, chemical and biological strategies for supplementation of standard preserved food.…”

First Complete Genome Sequence of Salmonella enterica subsp. enterica Serovar Worthington Strain CFSAN051295, Isolated from Pistachio

“…The presence of Salmonella spp. in low-moisture foods, such as tahini, cereal, black pepper, and pistachios, has led to a number of multistate outbreaks ( https://wwwn.cdc.gov/norsdashboard/ ), and in recent years, the incidence of these outbreaks has increased ( 1 ). Pistachios have been linked to outbreaks of salmonellosis in the United States, with a limited range of Salmonella enterica serovars (Montevideo and Senftenberg), but other serovars, such as Salmonella enterica serovar Worthington, were isolated during a study looking at the prevalence of Salmonella spp.…”