Reduction of Salmonella enterica on grape tomatoes using microwave heating

Lu, Yingjian; Turley, Alexandra E; Dong, Xin; Wu, Changqing

doi:10.1016/j.ijfoodmicro.2010.12.009

Cited by 36 publications

(20 citation statements)

References 14 publications

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“…Conversely, Ozkoc et al (2009) refuted these results and mentioned fast bread staling after exposure to MW. This is similar to the findings of Lu et al, (2011), who reported a structural damage in tomatoes after 50 s of exposure to MW. Also, Liu et al (2002) described an increasing redness after meat irradiation, due to modifications of myoglobin.…”

Section: Impact On Food Qualitysupporting

confidence: 91%

“…This implies that the persistent bacteria have kept their capacity to survive and multiply, regardless the process of thawing used in chicken, inter alia; no deadly athermal (MW) effects were proved at our industrial level (p-value > 0.1), using analysis of variances test (ANOVA) of Biostat TGV ® software. Hence, we admit that the inactivation effect of MW is an energy dependent phenomenon, in total approval with most reports (Apostolo et al, 2004;Awua et al, 2005;Lau and Tang et al, 2002;Lu et al, 2011;Heddleson and Doores, 1994;Harrison, 1988). In that case, to be effective, the MW energy absorbed by the foodstuff must certainly be converted to a minimum heat threshold (Goksoy et al, 2000).…”

Section: Food Safety Impactsupporting

confidence: 67%

“…Basically, the difficulty with MW processing is the large number of factors that rule the heat transfer behavior, which is inherent in food characteristics (thickness, size, shape, and permittivity) and not MW field proprieties (frequency, power, strength, wave length, and exposure period) (Harisson et Carpenter, 1989;Yang and Gusasekara., 2004;Lu et al, 2011;Vadivambal and Jayas, 2007). This may have influenced the results of this study.…”

Section: Impact On Food Qualitymentioning

confidence: 95%

“…According to Lu et al (2011), the decontamination of Salmonella enteritica, experimentally inoculated onto tomatoes, was 1.45 log 10 reductions after 40 s exposure to MW field of 700 W; the maximum monitored temperature was 48°C.…”

Section: Food Safety Impactmentioning

confidence: 99%

See 3 more Smart Citations

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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Section: Impact On Food Qualitysupporting

confidence: 91%

Section: Food Safety Impactsupporting

confidence: 67%

Section: Impact On Food Qualitymentioning

confidence: 95%

Section: Food Safety Impactmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…These outbreaks underline the needs for more effective interventions and the adoption of new technologies to further reduce the risk of Salmonella contamination at all stages of produce production, processing, and distribution. Electron beam, X-ray and microwave irradiations have been used to reduce Salmonella on tomatoes with various degrees of success [24][25][26][27]. However, issues such as throughputs, costs, effects on produce quality, and consumer perceptions have prevented wide adoption of these technologies in commercial processing.…”

Section: Efficacy Of T-128 Against Salmonella Infiltration Into Tomatmentioning

confidence: 99%

Untitled

2015

JMEN

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A novel wash aid, T-128, was evaluated for its capacity to enhance the efficacy of chlorine solution for tomato washing against Salmonella enterica in the presence of high organic load. Incremental amount of tomato juice was added to chlorinated wash solutions to simulate free chlorine depletion during tomato washing operations. Cells of S. enterica were either directly inoculated into the wash solutions or onto the tomatoes that are washed in chlorinated solutions with or without T-128. Salmonella cells survived in the wash solution, in the stem-scar areas, and in the internal tissues of tomatoes were enumerated. Application of T-128 significantly reduced the survival of Salmonella in chlorinated water when free chlorine approached depletion. It also resulted in a significantly higher reduction of S. enterica population on stem scars compared to the control. When inoculated and non-inoculated tomatoes were washed together, cross contamination by Salmonella cells to the non-inoculated tomatoes were reduced in the presence of T-128. The application of T-128 also significantly improved the chlorine efficacy against Salmonella internalization when chlorine concentration was near depletion. These results indicated that T-128 has the potential to improve chlorine efficacy against pathogen survival, cross-contamination and internalization in the wash solution when chlorine neared depletion, thus improve the safety margin of the process control.

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Microwave Food Processing: Principles and Applications

Laguerre¹,

Hamoud-Agha²

2022

Thermal Food Engineering Operations

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Reduction of Salmonella enterica on grape tomatoes using microwave heating

Cited by 36 publications

References 14 publications

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Untitled

Microwave Food Processing: Principles and Applications

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