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Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond surfaces
Author(s) -
Chang S.S.,
Han A.R.,
ReyesDeCorcuera J.I.,
Powers J.R.,
Kang D.H.
Publication year - 2010
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2010.02809.x
Subject(s) - salmonella enteritidis , pasteurization , food science , inoculation , microbiology and biotechnology , salmonella , biology , bacteria , horticulture , genetics
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 10 7–8 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.