Validation of the baking process as a kill-step for controlling Salmonella in muffins

Channaiah, Lakshmikantha H.; Michael, Minto; Acuff, Jennifer C.; Phebus, Randall K.; Thippareddi, Harshavardhan; Olewnik, Maureen; Milliken, George A.

doi:10.1016/j.ijfoodmicro.2017.03.007

Cited by 33 publications

(33 citation statements)

References 10 publications

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“…These Salmonella serovars were selected because of their relatively high heat resistance, association with foodborne illness outbreaks, and/or isolation from low moisture food environment. The working cultures were propagated individually following the method described by Channaiah et al (2017).…”

Section: Methodsmentioning

confidence: 99%

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Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts

Channaiah¹,

Michael

Acuff

et al. 2018

Foodborne Pathogens and Disease

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This study validated a typical commercial donut frying process as an effective kill-step against a 7-serovar Salmonella cocktail (Newport, Typhimurium, Senftenberg, Tennessee, and three dry food isolates) when contamination was introduced through inoculated flour. The bread and pastry flour mix (3:1) was inoculated with the Salmonella cocktail, and subsequently dried back to original preinoculation moisture content, achieving a Salmonella population of 7.6 log CFU/g. Inoculated flour was used to prepare a typical commercial donut batter, which was fried using 375°F (190.6°C) oil temperature. No viable Salmonella was detected using an enrichment plating protocol in the donuts after 2 min of frying, resulting in >7-log reduction in Salmonella population. The internal donut temperature increased from ∼30°C to ∼119°C at the end of 2 min of frying. The water activities of the donut crumb and crust after 2 min of frying, followed by 30 min of ambient air cooling, were 0.944 and 0.852, respectively. The donut pH after ambient-air cooling was 5.51. The D- and z-values of the Salmonella cocktail in donut dough were determined using thermal-death-time disks and temperature-controlled water baths. The D-values of the cocktail were 8.6, 2.9, and 2.1 min at 55°C, 58°C, and 61°C, respectively, whereas the z-value was 10°C. This study validated that >7-log reduction could be achieved if donuts are fried for at least 2 min in the oil at 190.6°C, and calculated D- and z-values present the heat resistance of Salmonella in donut dough at the start of the frying processes. However, results from this study should not be extrapolated when donut composition and frying parameters are changed significantly.

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Section: Methodsmentioning

confidence: 99%

“…The bread (300 g) and pastry (100 g) flours were weighed into a sanitized sealable plastic tub (9.4 L, Rubbermaid, Atlanta, GA), mixed, and spread into a uniform layer. Flour mix was then mist-inoculated inside the biosafety cabinet as described by Channaiah et al (2017).…”

Section: Methodsmentioning

confidence: 99%

Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts

Channaiah¹,

Michael

Acuff

et al. 2018

Foodborne Pathogens and Disease

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“…It is a product created through the mixture, homogenization and convenient cooking of the dough prepared with fermented or non-fermented flours and other food items such as milk, eggs and fat (Gutkoski et al, 2009). A strong tendency of the industrialized cakes market is the snacks, small cakes wrapped in individual packaging, also called muffins (Channaiah et al, 2017;. It is noted that one of the main factors associated with poor quality in cakes is the low specific volume and the non-uniform structure of the centre, besides hardness, loss of humidity and microbial development during shelf life (Abdou et al, 2008;Liu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

Naponucena¹,

Machado²,

Saraiva³

et al. 2019

Afr. J. Biotechnol.

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The aim of this study was to develop edible coatings containing natural additives incorporated to the matrix of cassava starch, for use in muffins, as well as to evaluate the efficacy of its use in the increase of shelf life and maintenance of the products characteristics. Seventeen film forming formulations were developed following a central composite experimental design (CCD). The influence of independent variables (soluble coffee, cocoa powder and propolis extract) was determined on the sensorial (colour, taste, texture and dissolution) and physical-chemical parameters (water activity, humidity, hardness, chewiness, cohesiveness and elasticity) of the muffins with edible active coatings. Two new formulations were selected for the study of microbiological and physical-chemical stability during the storage. In the sensorial evaluation, it was verified that the variables studied exerted a significant effect (p<0.05) for colour, taste and solubility of the coated product. Regarding the texture, none of the variables showed a significant effect (p>0.05). For colour, the concentrations of soluble coffee and cocoa powder were significantly influenced (p<0.05) both by the tasters and by instrument (L*, a*, and b*). In the shelf life test, the active coating containing soluble coffee (0.76%), cocoa powder (0.22%) and propolis extract (0.82%) increased the shelf life of the muffins in up to six times, when compared with the control. The result was approximately 87 days shelf life in normal storage conditions (25°C). It was evidenced that the additives tested have an antimicrobial action, associated to the preservation of the other stability properties of the product.

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“…The pH value obtained, 7.26, is in the range of optimum pH for Salmonella grow (6.5-7.5) (D' Aoust & Maurer, 2007;International Commission on Microbiological Specifications for Foods, 1996;Jay et al, 2005). Channaiah et al (2017), reported aw value of 0.924 ± 0.001, and pH of 6.61 ± 0.12 before cooking in Muffins batter. The higher aw values obtained in raw liquid batter of "Cavacas de Resende" can be explained by the reduced content of dry ingredients comparatively to those used in Muffins, like flour, granulated sugar, baking powder, salt, non-fat dry milk, whole egg solids and all-purpose shortening.…”

Section: Physic-chemical Determinations Before Heat Treatmentmentioning

confidence: 92%

“…In similar studies, Angelotti et al (1961) reported a D value of 11.32 min at 60 °C for S. Senftenberg 775W inoculated in custard. Besides, Channaiah et al (2017), inoculated a cocktail of S. Newport, S. Typhimurium and S. Senftenberg 775W, in flour that was mixed with the remaining ingredients to cook Muffins, obtained D values of 62.16 ± 2.99 min, 40.09 ± 0.88 min and 16.46 ± 1.71 min, at 55, 58 e 61 °C respectively, with a z value of 10.40 ± 0.63 °C. It can be verified that the values reported by these authors are higher than the values showed in Figures 1 and 2.…”

Section: And Z Valuesmentioning

confidence: 99%

Determination of D and z values for Salmonella Typhimurium inoculated in an egg-based pastry

Moura‐Alves

Machado

Saraiva

et al. 2020

Braz. J. Food Technol.

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Eggs, often used in pastry products, are one of the major transmission vehicles of Salmonella. The main purpose of this study was to evaluate Salmonella Typhimurium thermal resistance, by D and z values determination, in a traditional Portuguese egg-based pastry and its microbial and physical-chemical characterization. Salmonella Typhimurium ATCC 14028 (OXOID C6000L) (Ca. 1.33×108 cfu g-1) was inoculated in a liquid batter consisting of 8 whole eggs, 7 egg yolks, 280 g of wheat flour and 250 g of sugar. D and z values determinations were performed after applying a water bath to vacuum-packed samples of liquid batter (5 g), following thermal treatments: 52 °C (45, 90, 135, 180 and 225 min); 55 °C (15, 30, 45, 60, 70 and 80 min); 58 °C (5, 10, 15, 20, 25 and 30 min) and 61 °C (1, 2, 3, 4 and 5 min). Physico-chemical (aw, pH, moisture, sugar, ashes, protein and free fat) and microbiological determinations (mesophilic microorganisms, psychrotrophic, molds and yeasts, Enterobacteriacea, E. coli; Salmonella spp., Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus) were also conducted in raw liquid batter. It was possible to investigate different combinations of time and temperature for Salmonella Typhimurium inactivation, compared to other studies on egg-based batter, often used to make pastry products. Liquid batter aw before inoculation was 0.94 and pH 7.26. The D values were obtained 53.19 min, 20.45 min, 6.95 min and 1.60 min, at 52 °C, 55 °C, 58 °C e 61 °C, respectively. From the calculated D values, the corresponding z value was 5.96 °C.

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Validation of the baking process as a kill-step for controlling Salmonella in muffins

Cited by 33 publications

References 10 publications

Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts

Validation of a Simulated Commercial Frying Process to ControlSalmonellain Donuts

Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

Determination of D and z values for Salmonella Typhimurium inoculated in an egg-based pastry

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