Persistence of<i>Salmonella</i>and Other Bacterial Pathogens in Low‐Moisture Foods

Enache, Elena; Podolak, Richard; Kataoka, Ai; Harris, Linda J.

doi:10.1002/9781119071051.ch4

Cited by 16 publications

(22 citation statements)

References 89 publications

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“…Low‐moisture foods, such as almonds, chocolate, and peanut butter, have recently been associated with numerous Salmonella outbreaks (CDC, 2004; Enache et al., 2017; Werber et al., 2005). Thermal treatments are commonly used to inactivate Salmonella in intermediate and high moisture foods.…”

Section: Introductionmentioning

confidence: 99%

The influence of elevated temperatures and composition on the water activity of egg powders

Pérez-Reyes

Tang

Zhu

et al. 2021

J. Food Process. Preserv.

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This study aimed to investigate water activity (aw) changes in different egg powders (egg white, egg yolk, and whole egg) as influenced by temperature between 20°C and 80°C. A high‐temperature test cell was used to measure the aw in egg powders of different moisture contents (2 to 30% wet basis) during heating in a closed environment. Then, the net isosteric heat of sorption (qst) of the egg powders was calculated. The qst values were used in the Clausius–Clapeyron equation to generate the isotherms of the egg powders at 40°C and 80°C. The results showed that at fixed moisture content and temperature, egg yolk powder had higher aw than whole egg and egg white powders. In addition, aw of the three egg powders in closed containers all increased with temperature. Egg white powder had stronger binding capacity to water, as reflected by the higher qst, compared to the other two egg powders. Practical applications An important determinant for the survival of microorganisms during thermal treatments is food water activity (aw), which changes with temperature. Currently, there is no scientific data regarding aw changes in egg powders at elevated temperatures. Therefore, this study aimed to determine the aw changes in egg powders as a function of temperature and composition. Data produced by this study regarding aw changes provide useful information for designing effective heat treatments to control pathogens in egg powders. The isosteric data should also help estimate the energy efficiency of egg powder drying operations.

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Section: Introductionmentioning

confidence: 99%

The influence of elevated temperatures and composition on the water activity of egg powders

Pérez-Reyes

Tang

Zhu

et al. 2021

J. Food Process. Preserv.

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“…Numerous Salmonella outbreaks have been associated with low-moisture foods such as raw almonds, chocolate, peanut butter, infants food, spices, wheat flour, and bakery products (Enache et al., 2017; Keller et al., 2013; Lathrop et al., 2014; Nascimento et al., 2012; Nummer et al., 2012; Villa-Rojas et al., 2013; Yang et al., 2014; Zweifel and Stephan, 2012). These outbreaks are attributed to Salmonella ’s ability to survive in dry conditions for long storage periods (Enache et al., 2017). Salmonella in low-moisture foods has a high tolerance to thermal treatments, complicating the processing of low-moisture food (Santillana-Farakos et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Water activity measures the water that is not bound to food molecules, which can support the growth of microorganisms. Because most foodborne pathogens are not able to grow below an a w value of 0.85, drying or decreasing the a w is a long used technique to prevent food spoilage (Enache et al., 2017). Nonetheless, Salmonella is able to survive in low-moisture food where a w is less than 0.6 for a long time (Santillana-Farakos et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

Pérez-Reyes

Zhu

et al. 2020

Food sci. technol. int.

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Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production and preparation at homes. However, there is a lack of studies that evaluate the thermal resistance of Salmonella Enteritidis PT30 and its potential surrogate Enterococcus faecium NRRL B-2354 in egg powders. This study examined the log-linear relationship between the thermal resistance of Salmonella Enteritidis (D-value) and the water activity (aw) of egg powders. The changes of aw in the egg powders with temperature were measured using a Vapor Sorption Analyzer and a high-temperature cell. The D80 ℃-value of S. Enteritidis PT30 and E. faecium inoculated in the egg powders preconditioned to three aw levels (0.3, 0.45, and 0.6) at 20 ℃ were determined using aluminum thermal death test cells. The aw values increased (P < 0.05) in all three egg powders when the temperature of the samples was raised from room temperature to 80 ℃. The D80 ℃-values ranged from 5.3 ± 0.1 to 25.9 ± 0.2 min for S. Enteritidis while 10.4 ± 0.4 to 43.8 ± 0.4 for E. faecium in samples of the three different aw levels. S. Enteritidis PT30 showed a log-linear relationship between D80 ℃-values and aw80 ℃ for the egg powders. This study contributes to our understanding of the impact of aw on the development of thermal treatments for low-moisture foods.

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“…The risk is higher when the food is consumed without effective heat treatment. Salmonella, a common gram negative pathogen, is known to be one of the most resistant bacteria in the desiccated state [4]. Recent outbreaks involving dried food [5] pointed out the need for effective solutions.…”

Section: Introductionmentioning

confidence: 99%

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices

et al. 2019

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Supercritical CO2 (Sc-CO2) drying has been recognized as a promising low temperature drying technique for food products. In this regard, this work focuses on the feasibility of Sc-CO2 drying of apple's slices: both the microbiological stability and mechanical behavior of the test product after the process have been investigated in dependence from different process parameters, namely drying time, pressurization time and depressurization time. The microbiological stability was determined for both inoculated pathogenic bacteria (E.coli O157:H7, Salmonella and Listeria monocytogenes) and naturally present microorganisms (yeasts and molds, mesophilic bacteria and spores and Enterobacteriaceae). Results demonstrated a complete inactivation of pathogenic bacteria under the detection limit (<1 CFU/g) just after the pressurization (10 min) and 2 depressurization (20 min) phases. After the same steps, a strong reduction of vegetative bacteria and yeasts and molds was also observed in comparison with air drying and freeze drying samples. As regards the mechanical behavior, the Young Modulus, measured before and after the CO2 processes to provide a measurement of samples' stiffness, resulted dependent from the final water activity, but independent from the length of pressurization and depressurization phases at longer drying time. Overall, these results are promising to foster the development of the technology at industrial level.

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Persistence ofSalmonellaand Other Bacterial Pathogens in Low‐Moisture Foods

Cited by 16 publications

References 89 publications

The influence of elevated temperatures and composition on the water activity of egg powders

The influence of elevated temperatures and composition on the water activity of egg powders

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices

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Persistence ofSalmonellaand Other Bacterial Pathogens in Low‐Moisture Foods

Cited by 16 publications

References 89 publications

The influence of elevated temperatures and composition on the water activity of egg powders

The influence of elevated temperatures and composition on the water activity of egg powders

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

Supercritical CO2 for the drying and microbial inactivation of apple’s slices

Contact Info

Product

Resources

About

Supercritical CO₂ for the drying and microbial inactivation of apple’s slices