Spices, dry soups, and oriental flavorings

Chairman}, T. A. Roberts{roJoint; Cordier, J.-L.; Gram, Lone; Tompkin, R. B.; Chairman}, J. I. Pitt{roJoint; Gorris, L.G.M.; Swanson, K. M. J.

doi:10.1007/0-387-28801-5_7

Cited by 4 publications

(1 citation statement)

References 49 publications

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“…However, peppercorns have the potential of getting contaminated with dust, insects, animal waste, and pathogenic microbes during the different agricultural processing steps (American Spice Trade Association [ASTA], 2017; U.S. Food & Drug Administration, 2005). The contamination allows spices like whole black peppercorns to harbor a wide range of microorganisms such as aerobic bacteria, coliforms, yeasts, and molds (Roberts et al, 2005). These microorganisms can indicate the presence of possible pathogens like Salmonella , pathogenic Escherichia coli , Listeria monocytogenes , Staphylococcus aureus , Aspergillus flavus , and A. paraciticus that may cause an outbreak, foodborne illness, or product recall (ASTA, 2017).…”

Section: Introductionmentioning

confidence: 99%

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Rane

Lacombe

Guan

et al. 2021

Journal of Food Safety

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Black peppercorn is a common ingredient imported and used in uncooked or ready‐to‐eat foods in the United States. They might be exposed to fecal coliforms and other microbial contamination due to a lack of good agricultural and manufacturing practices in some developing countries under which they were grown and harvested, thus causing economic losses to the peppercorn industry in the United States. We investigated the effect of gaseous chlorine dioxide (ClO2) on reducing the microbial population levels of coliforms, aerobic bacteria, yeasts, and molds on unprocessed black peppercorns. Treatments on peppercorns were conducted in a 30‐L airtight chamber, and equal amounts of dry media precursors were used to generate gaseous ClO2. Whole peppercorns (200 g) were exposed to 20, 30, and 40 g of precursor dose for up to 60 min at 21 ± 0.4°C and in combination with mild heat at 40 ± 2°C. Aerobic bacteria, coliforms, yeasts, and molds on peppercorns were enumerated before (7.4, 7.2, and 7.1 log CFU/g, respectively) and after treatments. Results after treatment demonstrated 0.8–1 log10 (90%) reduction for all the microbes post‐treatment at 21 ± 0.4°C. The treatments conducted with a 30 g precursor dose for 60 min at 21 ± 0.4°C reduced statistically higher (p < .05) microorganisms than those at 40 ± 2°C. Our work demonstrated that gaseous ClO2 could be used as a part of an overall hurdle technology to reduce the coliforms, aerobes, yeasts, and molds on black peppercorns without affecting the visual quality.

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Section: Introductionmentioning

confidence: 99%

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Rane

Lacombe

Guan

et al. 2021

Journal of Food Safety

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Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing

Candia

Quintieri

Caputo

et al. 2016

Journal of Food Processing and Preservation

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Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity

Bowman

Waterman

Williams

et al. 2015

Journal of Food Protection

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Salmonellosis has been increasingly associated with contaminated spices. Identifying inoculation and stabilization methods for Salmonella on whole spices is important for development of validated inactivation processes. The objective of this study was to examine the effects of inoculation preparation on the recoverability of Salmonella enterica from dried whole peppercorns and cumin seeds. Whole black peppercorns and cumin seeds were inoculated with S. enterica using one dry transfer method and various wet inoculation methods: immersion of spice seeds in tryptic soy broth (TSB) plus Salmonella for 24 h (likely leading to inclusion of Salmonella in native microbiota biofilms formed around the seeds), application of cells grown in TSB, and/or application of cells scraped from tryptic soy agar (TSA). Postinoculation seeds were dried to a water activity of 0.3 within 24 h and held for 28 days. Seeds were sampled after drying (time 0) and periodically during the 28 days of storage. Salmonella cells were enumerated by serial dilution and plated onto xylose lysine Tergitol (XLT4) agar and TSA. Recovery of Salmonella was high after 28 days of storage but was dependent on inoculation method, with 4.05 to 6.22 and 3.75 to 8.38 log CFU/g recovered from peppercorns and cumin seeds, respectively, on XLT4 agar. The changes in surviving Salmonella (log CFU per gram) from initial inoculation levels after 28 days were significantly smaller for the biofilm inclusion method (z0.142 pepper , z0.186 cumin ) than for the other inoculation methods (20.425 pepper , 22.029 cumin for cells grown on TSA; 20.641 pepper , 20.718 cumin for dry transfer; 21.998 pepper for cells grown in TSB). In most cases, trends for reductions of total aerobic bacteria were similar to those of Salmonella. The inoculation method influenced the recoverability of Salmonella from whole peppercorns and cumin seeds after drying. The most stable inoculum strategies were dry transfer, 24-h incubation of Salmonella and spices in TSB (i.e., potential inclusion of Salmonella within native microbiota biofilms), and inoculation of Salmonella cells grown on TSA subsequent to drying. However, with the dry transfer method it was difficult to obtain the large amount of inoculum needed for inactivation studies.

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Spices, dry soups, and oriental flavorings

Cited by 4 publications

References 49 publications

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns

Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing

Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity

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