Effect of moisture on salmonella spp. heat resistance in cocoa and hazelnut shells

被引：27

作者：

Izurieta, Walter Penaloza ^{[2
]}

Komitopoulou, Evangelia ^{[1
]}

机构：

[1] Leatherhead Food Res Assoc, Food Safety Res Dept, Leatherhead KT22 7RY, Surrey, England

[2] Nestec Ltd, Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 45卷 / 02期

关键词：

Salmonella; Heat resistance; Dry nut shells; Effect of added moisture; ENTERITIDIS PHAGE TYPE-30; CONTAMINATED CHOCOLATE; INTERNATIONAL OUTBREAK; WATER ACTIVITY; RAW ALMONDS; PECAN NUTMEATS; PEANUT BUTTER; INFRARED HEAT; TYPHIMURIUM; REDUCTION;

D O I：

10.1016/j.foodres.2011.09.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heat resistance of food-poisoning outbreak and non-outbreak associated strains of Salmonella (S. Enteritidis, S. Montevideo, S. Napoli, S. Oranienburg, S. Poona, S. Senftenberg and S. Typhimurium) was established in confectionery-related materials such as crushed cocoa bean and hazelnut shells at low moisture contents (<= 4% w/w). The two most heat resistant strains in cocoa and hazelnut shells at ca. 4% w/w moisture were S. Oranienburg and S. Enteritidis PT30. Both strains were associated with outbreaks from dried materials. Their D-100 degrees C values were ca. 2.5 min in crushed cocoa bean shells and 7-11 min in crushed hazelnut shells. Addition of moisture to ca. 7% w/w markedly reduced D-values (D-80 degrees C of 2-4.5 min) for both strains in the two matrices. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.

引用

页码：1087 / 1092

页数：6

共 46 条

[1] Heat resistance of Salmonella weltevreden in low-moisture environments [J].

Archer, J ;

Jervis, ET ;

Bird, J ;

Gaze, JE .

JOURNAL OF FOOD PROTECTION, 1998, 61 (08) :969-973

[2] Most-Probable-Number Determination of Salmonella Levels in Naturally Contaminated Raw Almonds Using Two Sample Preparation Methods [J].

Bansal, Anika ;

Jones, Thomas M. ;

Abd, Shirin J. ;

Danyluk, Michelle D. ;

Harris, Linda J. .

JOURNAL OF FOOD PROTECTION, 2010, 73 (11) :1986-1992

[3]

BANWART GJ, 1956, FOOD TECHNOL-CHICAGO, V10, P68

[4] Effectiveness of Superheated Steam and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Raw Almonds [J].

Bari, Md. Latiful ;

Nei, Daisuke ;

Sotome, Itaru ;

Nishina, Ikuo Y. ;

Hayakawa, Fumiyo ;

Isobe, Seiichi ;

Kawamoto, Shinnichi .

FOODBORNE PATHOGENS AND DISEASE, 2010, 7 (07) :845-850

[5] Effectiveness of Sanitizers, Dry Heat, Hot Water, and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Almonds [J].

Bari, Md. Latiful ;

Nei, Daisuke ;

Sotome, Itaru ;

Nishina, Ikuo ;

Isobe, Seiichi ;

Kawamoto, Shinnichi .

FOODBORNE PATHOGENS AND DISEASE, 2009, 6 (08) :953-958

[6]

Barrile J. C., 1970, Manufacturing Confectioner, V50, P34

[7] Models of capitalism: Debating strengths and weaknesses. [J].

Fulcher, J .

WORK EMPLOYMENT AND SOCIETY, 2005, 19 (01) :177-192

[8] MICROFLORA OF COCOA BEANS BEFORE AND AFTER ROASTING AT 150 C [J].

BARRILE, JC ;

OSTOVAR, K ;

KEENEY, PG .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (07) :369-&

[9] Inactivation of Salmonella on Pecan Nutmeats by Hot Air Treatment and Oil Roasting [J].

Beuchat, Larry R. ;

Mann, David A. .

JOURNAL OF FOOD PROTECTION, 2011, 74 (09) :1441-1450

[10] Factors Affecting Infiltration and Survival of Salmonella on In-Shell Pecans and Pecan Nutmeats [J].

Beuchat, Larry R. ;

Mann, David A. .

JOURNAL OF FOOD PROTECTION, 2010, 73 (07) :1257-1268

← 1 2 3 4 5 →