Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis... This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values determined from the Weibull model, Salmonella inactivation efficacy increased as the steam temperature increased, and the sensitivity to changes in the SHS temperature was the highest for black peppercorns, followed by pecans and almonds, which is attributable to the differences in the surface properties of the foods. Furthermore, Salmonella inoculated on black peppercorns, pecans, and almonds was completely inactivated within 3, 13, and 8 s, respectively, by the 180 °C SHS treatment, and the moisture content, color, and texture did not deteriorate in any sample. Consequently, these data provide the basis for the application of SHS treatment to inactivate Salmonella on low-moisture foods without a reduction in quality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Loading next page...
 
/lp/elsevier/use-of-superheated-steam-to-inactivate-salmonella-enterica-serovars-pUzA1sYspv
Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.11.036
Publisher site
See Article on Publisher Site

Abstract

This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values determined from the Weibull model, Salmonella inactivation efficacy increased as the steam temperature increased, and the sensitivity to changes in the SHS temperature was the highest for black peppercorns, followed by pecans and almonds, which is attributable to the differences in the surface properties of the foods. Furthermore, Salmonella inoculated on black peppercorns, pecans, and almonds was completely inactivated within 3, 13, and 8 s, respectively, by the 180 °C SHS treatment, and the moisture content, color, and texture did not deteriorate in any sample. Consequently, these data provide the basis for the application of SHS treatment to inactivate Salmonella on low-moisture foods without a reduction in quality.

Journal

Journal of Food EngineeringElsevier

Published: Apr 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off