Recent advances in low moisture food pasteurization

Anderson, Nathan

doi:10.1016/j.cofs.2018.11.001

Cited by 30 publications

(12 citation statements)

References 40 publications

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“…Low water activity foods or low moisture foods, such as flour, cereal, dried fruits, powders, nuts, peanut butter, seeds, grains and spices, are generally defined as foods with a water activity lower than 0.85 (Anderson, 2019). Low water activity foods are considered less sensitive to quality deterioration and foodborne illnesses due to spoilage and pathogenic micro‐organisms, respectively, because their low water activity inhibits or disrupts the growth of micro‐organisms (Sánchez‐Maldonado et al, 2018; Song & Kang, 2016).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Song

Kang

2021

J of Applied Microbiology

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Aims: In this study, the efficacy of using vacuumed hydrogen peroxide vapour (VHPV) to inactivate foodborne pathogens in whole dried black pepper (Piper nigrum) and powdered dried red pepper (Capsicum annuum) was evaluated.Methods and Results: Black and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to 3.81, 7.93, 12.33, 17.04 and 21.67 mg l −1 VHPV for 1 min, and the change in pepper colour was evaluated after treatment. Pathogen quantities decreased with increasing hydrogen peroxide concentration. For black pepper, the 21.67 mg l −1 VHPV treatment decreased E. coli O157:H7 and S. Typhimurium quantities by >6.12 and 4.52 log CFU per gram, respectively, without causing colour change. In addition, the 21.67 mg l −1 VHPV treatment caused 4.35 and 2.36 log CFU per gram reductions in these two pathogen quantities in red pepper, respectively. During the VHPV treatment, colour values of peppers did not significantly change. Conclusions: VHPV effectively reduced the levels of foodborne pathogens in black and red pepper while inducing minimal colour changes. How to cite this article: Song, W.-J. & Kang, D.-H. (2022) Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour.

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Section: Introductionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Song

Kang

2021

J of Applied Microbiology

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“…Pasteurization is a heat treatment method used to kill pathogenic microorganisms in food, helping to reduce or eliminate pathogens in low and high-moisture foods. Technologies employed to pasteurize low-moisture foods include conventional thermal processes such as baking, roasting, and extrusion, controlled condensation steam processes, and energy-based technologies such as irradiation, radio frequency heating, and cold atmospheric plasma [26]. For the microbial inactivation of high-moisture food such as juices or pulp, the methods exploited include thermal pasteurization, dielectric heating, and microwaves, for example [27][28][29].…”

Section: Thermal Technologies In Food Processingmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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“…Controlled condensation steam (CCS) is another strategy in steam processing, which is employed to control the condensation on the products (Anderson, 2019). In a typical CCS process, the temperature of the system is usually raised to just above the saturation temperature to avoid condensation on the product (Gurtler et al., 2014).…”

Section: Process Technologies For Microbial Inactivation In Low‐moist...mentioning

confidence: 99%

Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Wason

Verma

Subbiah

2021

Comp Rev Food Sci Food Safe

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The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO 2 , highpressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.

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Recent advances in low moisture food pasteurization

Cited by 30 publications

References 40 publications

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Validation of process technologies for enhancing the safety of low‐moisture foods: A review

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