Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond surfaces
2010
Chang, S. S. | Han, A.R. | Reyes-De-Corcuera, J.I. | Powers, J.R. | Kang, D.-H.
To investigate the efficacy of steam pasteurization for reducing Salmonella serotype Enteritidis on raw almond surfaces. 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. Steam pasteurization of 25 s is sufficient to achieve a 5-log reduction of Salm. Enteritidis inoculated on raw almonds without visual quality degradation. Steam pasteurization is an effective alternative to reduce or prevent Salm. Enteritidis contamination on raw almonds.
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