Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Xinyao Wei; Soon Kiat Lau; Jayne Stratton; Sibel Irmak; Jeyamkondan Subbiah

doi:10.1016/j.fm.2019.03.007

Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Xinyao Wei, Soon Kiat Lau, Jayne Stratton, Sibel Irmak, Jeyamkondan Subbiah

Daugherty Water for Food Global Institute

Research output: Contribution to journal › Article › peer-review

47 Scopus citations

Abstract

Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (a _w ) foods. In this study, radiofrequency (RF) processing was evaluated for pasteurization of ground black pepper. Stability and homogeneity tests were done for both Salmonella spp. and E. faecium during moisture equilibration before RF heating to evaluate the inoculation method. Moisture content of samples were conditioned such that the final moisture content after RF heating reached the optimal storage moisture. RF heating was shown to provide more than 5.98 log CFU/g reduction for Salmonella spp. and the reduction of 3.89 log CFU/g for E. faecium with a 130 s of treatment time. The higher thermal resistance of E. faecium indicated its suitability as surrogate for Salmonella spp. during RF heating of ground black pepper. Piperine, total phenolics, volatile compounds, and antioxidant activity were assessed as quality parameters for ground black pepper. The results demonstrated that the RF processing provided effective inactivation of Salmonella spp. with insignificant (p > 0.05) quality deterioration.

Original language	English (US)
Pages (from-to)	388-397
Number of pages	10
Journal	Food Microbiology
Volume	82
DOIs	https://doi.org/10.1016/j.fm.2019.03.007
State	Published - Sep 2019

Keywords

Dielectric heating
Low moisture food safety
Process validation
Quality analysis
Stability test
Surrogate

ASJC Scopus subject areas

Food Science
Microbiology

Access to Document

10.1016/j.fm.2019.03.007

Cite this

@article{2294850e4a0b471d8db613fa0b9038bb,

title = "Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper",

abstract = " Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (a w ) foods. In this study, radiofrequency (RF) processing was evaluated for pasteurization of ground black pepper. Stability and homogeneity tests were done for both Salmonella spp. and E. faecium during moisture equilibration before RF heating to evaluate the inoculation method. Moisture content of samples were conditioned such that the final moisture content after RF heating reached the optimal storage moisture. RF heating was shown to provide more than 5.98 log CFU/g reduction for Salmonella spp. and the reduction of 3.89 log CFU/g for E. faecium with a 130 s of treatment time. The higher thermal resistance of E. faecium indicated its suitability as surrogate for Salmonella spp. during RF heating of ground black pepper. Piperine, total phenolics, volatile compounds, and antioxidant activity were assessed as quality parameters for ground black pepper. The results demonstrated that the RF processing provided effective inactivation of Salmonella spp. with insignificant (p > 0.05) quality deterioration. ",

keywords = "Dielectric heating, Low moisture food safety, Process validation, Quality analysis, Stability test, Surrogate",

author = "Xinyao Wei and Lau, {Soon Kiat} and Jayne Stratton and Sibel Irmak and Jeyamkondan Subbiah",

note = "Funding Information: This material is based upon the work that is supported by the National Institute of Food and Agriculture , U.S. Department of Agriculture , under award number 2015-68003-23415 . The black peppercorn samples were provided by McCormick & Company, Inc (Sparks, MD, USA). Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = sep,

doi = "10.1016/j.fm.2019.03.007",

language = "English (US)",

volume = "82",

pages = "388--397",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

AU - Wei, Xinyao

AU - Lau, Soon Kiat

AU - Stratton, Jayne

AU - Irmak, Sibel

AU - Subbiah, Jeyamkondan

N1 - Funding Information: This material is based upon the work that is supported by the National Institute of Food and Agriculture , U.S. Department of Agriculture , under award number 2015-68003-23415 . The black peppercorn samples were provided by McCormick & Company, Inc (Sparks, MD, USA). Publisher Copyright: © 2019 Elsevier Ltd

PY - 2019/9

Y1 - 2019/9

N2 - Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (a w ) foods. In this study, radiofrequency (RF) processing was evaluated for pasteurization of ground black pepper. Stability and homogeneity tests were done for both Salmonella spp. and E. faecium during moisture equilibration before RF heating to evaluate the inoculation method. Moisture content of samples were conditioned such that the final moisture content after RF heating reached the optimal storage moisture. RF heating was shown to provide more than 5.98 log CFU/g reduction for Salmonella spp. and the reduction of 3.89 log CFU/g for E. faecium with a 130 s of treatment time. The higher thermal resistance of E. faecium indicated its suitability as surrogate for Salmonella spp. during RF heating of ground black pepper. Piperine, total phenolics, volatile compounds, and antioxidant activity were assessed as quality parameters for ground black pepper. The results demonstrated that the RF processing provided effective inactivation of Salmonella spp. with insignificant (p > 0.05) quality deterioration.

AB - Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (a w ) foods. In this study, radiofrequency (RF) processing was evaluated for pasteurization of ground black pepper. Stability and homogeneity tests were done for both Salmonella spp. and E. faecium during moisture equilibration before RF heating to evaluate the inoculation method. Moisture content of samples were conditioned such that the final moisture content after RF heating reached the optimal storage moisture. RF heating was shown to provide more than 5.98 log CFU/g reduction for Salmonella spp. and the reduction of 3.89 log CFU/g for E. faecium with a 130 s of treatment time. The higher thermal resistance of E. faecium indicated its suitability as surrogate for Salmonella spp. during RF heating of ground black pepper. Piperine, total phenolics, volatile compounds, and antioxidant activity were assessed as quality parameters for ground black pepper. The results demonstrated that the RF processing provided effective inactivation of Salmonella spp. with insignificant (p > 0.05) quality deterioration.

KW - Dielectric heating

KW - Low moisture food safety

KW - Process validation

KW - Quality analysis

KW - Stability test

KW - Surrogate

UR - http://www.scopus.com/inward/record.url?scp=85063639673&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85063639673&partnerID=8YFLogxK

U2 - 10.1016/j.fm.2019.03.007

DO - 10.1016/j.fm.2019.03.007

M3 - Article

C2 - 31027798

AN - SCOPUS:85063639673

SN - 0740-0020

VL - 82

SP - 388

EP - 397

JO - Food Microbiology

JF - Food Microbiology

ER -

Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this