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Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds.

Abstract：

:This study was conducted to investigate the efficacy of radio-frequency (RF) heating to reduce Salmonella enterica serovars Enteritidis, Typhimurium, and Senftenberg in raw shelled almonds compared to conventional convective heating, and the effect of RF heating on quality by measuring changes in the color and degree of lipid oxidation. Agar-grown cells of three pathogens were inoculated onto the surface or inside of raw shelled almonds using surface inoculation or the vacuum perfusion method, respectively, and subjected to RF or conventional heating. RF heating for 40s achieved 3.7-, 6.0-, and 5.6-log reductions in surface-inoculated S. Enteritidis, S. Typhimurium, and S. Senftenberg, respectively, whereas the reduction of these pathogens following convective heating for 600s was 1.7, 2.5, and 3.7 log, respectively. RF heating reduced internally inoculated pathogens to below the detection limit (0.7 logCFU/g) after 30s. However, conventional convective heating did not attain comparable reductions even at the end of treatment (600s). Color values, peroxide values, and acid values of RF-treated (40-s treatment) almonds were not significantly (P>0.05) different from those of nontreated samples. These results suggest that RF heating can be applied to control internalized pathogens as well as surface-adhering pathogens in raw almonds without affecting product quality.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Jeong SG,Baik OD,Kang DH

doi

10.1016/j.ijfoodmicro.2017.04.007

subject

Has Abstract

pub_date

2017-08-02 00:00:00

pages

54-61

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(17)30166-6

journal_volume

254

pub_type

杂志文章

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