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首页> 外文期刊>Food microbiology >Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper
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Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper

机译：沙门氏菌灭活的射频巴氏灭菌过程。和粪肠球菌NRRL B-2354在黑胡椒粉上

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摘要

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.
机译：沙门氏菌在黑胡椒粉中的持久性已引起数次食源性暴发，并引起公众对低水分活度（a（w））食品安全性的关注。在这项研究中，评估了射频（RF）处理对黑胡椒粉的巴氏灭菌。沙门氏菌均进行了稳定性和均质性测试。和粪肠球菌在射频加热之前进行水分平衡以评估接种方法。调节样品的水分含量，以使射频加热后的最终水分含量达到最佳存储水分。射频加热显示沙门氏菌可减少5.98 log CFU / g。屎肠球菌的处理时间为130 s，降低了3.89 log CFU / g。屎肠球菌的较高耐热性表明它适合作为沙门氏菌的替代物。在黑胡椒粉的射频加热过程中。胡椒碱，​​总酚，挥发性化合物和抗氧化活性被评估为黑胡椒粉的质量参数。结果表明，RF处理可有效灭活沙门氏菌。 （p> 0.05）质量下降不明显。

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  • 来源
    《Food microbiology》 |2019年第9期|388-397|共10页
  • 作者

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

  • 作者单位

    Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68508 USA;

    Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68508 USA;

    Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68508 USA|Univ Nebraska, Food Proc Ctr, Lincoln, NE 68508 USA;

    Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA|Univ Nebraska, Ind Agr Prod Ctr, Lincoln, NE 68583 USA;

    Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68508 USA|Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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

    机译：替代品;低水分食品安全性;电介质加热;质量分析;稳定性测试;工艺验证;

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