Abstract
This study was undertaken to evaluate the effectiveness of superheated steam (SHS) on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type (PT) 30 and Listeria monocytogenes on almonds and in-shell pistachios and to determine the effect of superheated steam heating on quality by measuring color and texture changes. Almonds and in-shell pistachios inoculated with four foodborne pathogens were treated with saturated steam (SS) at 100°C and SHS at 125, 150, 175, and 200°C for various times. Exposure of almonds and pistachios to SHS for 15 or 30s at 200°C achieved >5log reductions among all tested pathogens without causing significant changes in color values or texture parameters (P>0.05). For both almonds and pistachios, acid and peroxide values (PV) following SS and SHS treatment for up to 15s and 30s, respectively, were within the acceptable range (PV<1.0meq/kg). These results show that thermal application of 200°C SHS treatment for 15s and 30s did not affect the quality of almonds and pistachios, respectively. Therefore, SHS treatment is a very promising alternative technology for the tree nuts industry by improving inactivation of foodborne pathogens on almonds and pistachios ...Continue Reading
References
Aug 18, 2004·Epidemiology and Infection·M D KirkI S T Fisher
Feb 6, 2009·MMWR. Morbidity and Mortality Weekly Report·UNKNOWN Centers for Disease Control and Prevention (CDC)
Aug 12, 2009·Journal of Pain & Palliative Care Pharmacotherapy·UNKNOWN U.S. Food and Drug Administration
Feb 27, 2010·Letters in Applied Microbiology·S-S ChangD-H Kang
Apr 7, 2010·Foodborne Pathogens and Disease·Latiful BariShinnichi Kawamoto
Mar 24, 2011·Journal of Pain & Palliative Care Pharmacotherapy· Food And Drug Administration Public Health Service U S Department Of Health And Human Services
Jun 1, 2012·International Journal of Food Microbiology·Ga-Hee BanDong-Hyun Kang
Aug 4, 2012·Journal of Food Protection·Martha A KimberLinda J Harris
Citations
Mar 19, 2013·Food Microbiology·Susanne E KellerLindsay A Halik
Nov 5, 2013·International Journal of Food Microbiology·Maristela da Silva do NascimentoPriscilla Efraim
Sep 19, 2012·Food Microbiology·Nadia GruzdevShlomo Sela Saldinger
Jan 22, 2013·International Journal of Food Microbiology·Inge Van der LindenMarc Heyndrickx
Mar 23, 2018·Foods·Marcus SchmidtElke K Arendt
Mar 1, 2018·Journal of Food Science·Greg S BezansonDenyse I LeBlanc
Jul 19, 2018·Journal of Food Protection·Kaitlyn E CasulliBradley P Marks
Feb 23, 2019·Scientific Reports·Seul-Gi JeongDong-Hyun Kang
Mar 28, 2019·Journal of Food Protection·Youngje JoYoung Jin Choi
Jun 17, 2020·Food Microbiology·Sahar MalekmohammadiTeresa M Bergholz
Dec 16, 2020·Annual Review of Food Science and Technology·Li-Zhen DengHong-Wei Xiao
Nov 26, 2020·Food Research International·Woo-Ju KimDong-Hyun Kang
Aug 18, 2020·International Journal of Food Microbiology·Jennifer C AcuffMonica A Ponder
Jul 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Surabhi WasonJeyamkondan Subbiah
Dec 21, 2021·Critical Reviews in Food Science and Nutrition·Shuxiang LiuQingping Wu