Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn

Journal of Food Protection
Xinyao WeiJeyamkondan Subbiah

Abstract

Several Salmonella outbreaks linked to black pepper call for effective inactivation processes, because current decontamination methods result in quality deterioration. Radio-frequency (RF) heating provides a rapid heating rate and volumetric heating, resulting in a shorter come-up time. This allows for choosing a high-temperature and short-time combination to achieve the desired inactivation with minimal quality deterioration. The objectives of this study were to evaluate RF heating for inactivation of Salmonella enterica and Enterococcus faecium in black peppercorn and evaluate quality changes of RF-treated black peppercorn. Black peppercorns were inoculated with a five-strain cocktail of Salmonella or E. faecium to attain initial population levels of 6.8 and 7.3 log CFU/g, respectively, and were then adjusted to a moisture content of 12.7% (wet basis) and a water activity of 0.60 at room temperature. A stability test was performed to quantify the microbial reduction during inoculation and equilibration before RF heating inactivation. During RF heating, the cold spot was determined to be at the center on the top surface of the treated sample. In addition to inoculating the entire sample, an inoculated packed sample was placed ...Continue Reading

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Citations

Mar 12, 2020·Critical Reviews in Food Science and Nutrition·Lihui ZhangShaojin Wang
Jun 2, 2020·Journal of Dairy Science·Xinyao WeiJeyamkondan Subbiah
May 29, 2020·Journal of Food Protection·Sebastian HenzChristian Hertel
Apr 3, 2021·Critical Reviews in Food Science and Nutrition·Nitin Dhowlaghar, Mei-Jun Zhu
Jul 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Surabhi WasonJeyamkondan Subbiah

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