کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890259 | 1628502 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
In-shell pecans are susceptible to microbial contamination. This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were subjected to hot water at 70, 80 or 90â¯Â°C for 1, 2, 3, 4 or 5â¯min. The time-temperature treatments to achieve a 5-log reduction of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and non-pathogenic Enterococcus faecium were determined. Thermal death values were determined for each tested condition. L. monocytogenes was most susceptible to heat treatment and were reduced by 4.6â¯Â±â¯0.35 log CFU/g at 70â¯Â°C for 5â¯min, while 3-5â¯minâ¯at 80 and 90â¯Â°C treatments was required to achieve a similar reduction level for S. enterica, E. coli O157:H7, and E. faecium. S. enterica were most resistant and required 4â¯min treatment time to achieve a 5-log reduction at 80 and 90â¯Â°C. The D-values ranged from 1.15 to 1.72, 0.83 to 1.19, and 0.41-0.92â¯minâ¯at 70, 80 and 90â¯Â°C, respectively. E. faecium had the highest D-value (1.72â¯minâ¯at 70â¯Â°C), indicating a potential surrogate for process validation for pecan industries. Utilizing proper hot water treatment during pecan shelling could reduce food safety risk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 97, November 2018, Pages 555-560
Journal: LWT - Volume 97, November 2018, Pages 555-560
نویسندگان
Karuna Kharel, Veerachandra K. Yemmireddy, Charles J. Graham, Witoon Prinyawiwatkul, Achyut Adhikari,