Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond surfaces |
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Authors: | S‐S Chang AR Han JI Reyes‐De‐Corcuera JR Powers D‐H Kang |
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Institution: | 1. School of Food Science, Washington State University, Pullman, WA, USA;2. Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA;3. Department of Food and Animal Biotechnology, School of Agricultural Biotechnology, Seoul National University, Seoul, Korea |
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Abstract: | Aim: To investigate the efficacy of steam pasteurization for reducing Salmonella serotype Enteritidis on raw almond surfaces. Methods and Results: Nonpareil almonds were inoculated to 107–8 CFU g?1 with a Salm. Enteritidis cocktail (Salm. Enteritidis 43353, ME‐13, ME‐14) or Salm. Enteritidis phage type 30, dried overnight and subjected to steam treatments through a pilot‐sized vertical pasteurization machine for 5, 15, 25, 35, 45, 55 and 65 s to investigate the effect of steam on a single layer of almond. Survival of Salm. Enteritidis was evaluated with tryptic soy agar and xylose lysine desoxycholate overlay for total and healthy cells, respectively. No significant differences (P > 0·05) in reduction were observed between the Salm. Enteritidis cocktail and Salm. Enteritidis PT 30 inoculum. Reduction of Salm. Enteritidis increased as a function of treatment time, with 25 s being sufficient to achieve a 5‐log reduction. Discolouration and visible formation of wrinkles were observed following steam pasteurization of more than 35 s. Conclusions: Steam pasteurization of 25 s is sufficient to achieve a 5‐log reduction of Salm. Enteritidis inoculated on raw almonds without visual quality degradation. Significance and Impact of the Study: Steam pasteurization is an effective alternative to reduce or prevent Salm. Enteritidis contamination on raw almonds. |
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Keywords: | almond control food safety Salmonella serotype Enteritidis steam |
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