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首页> 外文期刊>Food microbiology >Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide
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Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

机译：使用气态环氧乙烷灭活沙门氏菌和肠球菌粪便NRRL B2354对孜然种子的灭活

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摘要

The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene oxide (EtO) microbial inactivation of Salmonella spp. and to evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for Salmonella inactivation on cumin seeds. Five grams of cumin seeds inoculated with either Salmonella or E. faecium were treated with EtO at different temperatures (46, 53, and 60 °C) and RH (30, 40, and 50%) levels for different exposure time to investigate the effects of process parameters on the microbial inactivation. The Weibull model fit the survival data of both bacteria with a shape parameter p < 1, which showed a tailing effect with concave shape indicating that the sensitive cells were inactivated first, and the sturdy ones survived at low RH treatment conditions. In general, the log reductions of both bacteria on cumin seeds increased with the increasing RH and temperature for EtO treatment. RH is a critical factor for successful EtO inactivation treatment. RH must be higher than 40% to implement a successful and efficient EtO decontamination of cumin seeds. E. faecium consistently showed lower log reductions than those of Salmonella under all EtO treatment conditions investigated in this study, demonstrating that E. faecium is a suitable surrogate for Salmonella. Twenty minutes of EtO treatment at 50% RH achieved ～5 log reductions of both bacteria at all three temperatures. A response surface model was developed to predict the log reductions of both bacteria under different treatment conditions and the contour plots representing log reductions were created. Inactivation is positively correlated to temperature and RH. Therefore, a higher temperature is required to achieve the desired log reduction at lower RH and vice versa. The developed response surface model is a valuable tool for the spice industry in identifying the possible combinations of EtO process parameters (temperature, RH, and exposure time) required to achieve a desired microbial reduction of Salmonella for ensuring microbial food safety of spices.
机译：本研究的目的是研究加工参数（相对湿度（RH），温度和曝光时间）对沙门氏菌SPP的环氧乙烷（ETO）微生物灭活的影响。并评估肠球菌NRRL B2354作为对孜然种子的沙门氏菌失活的合适替代物。在不同温度（46,53和60℃）和RH（30,40，50％）水平的不同温度下，用EtO处理5克孜然种子，以进行不同的暴露时间来研究效果对微生物失活的工艺参数。 Weibull模型适合两个细菌的生存数据，其形状参数P <1，其显示尾部效果，其凹形表明首先灭活敏感细胞，并且在低RH处理条件下将其存活。通常，孜然种子对孜然种子的原木减少随着Rh和EtO治疗的温度的增加而增加。 RH是成功的ETO失活治疗的关键因素。 RH必须高于40％，以实现成功而有效的孜然种子的ETO净化。 E. FaeCium始终如一地表现出比本研究所研究的所有EtO治疗病症的盐肿块的降低对数减少，证明E. Faecium是沙门氏菌的合适替代品。在50％RH下的20分钟的EtO治疗达到了所有三个气温的〜5〜5对霉菌的数量。开发了一种响应表面模型以预测在不同的处理条件下的两种细菌的​​日志减少，并且创造了代表数量的轮廓图。失活与温度和RH呈正相关。因此，需要较高的温度来在较低RH处实现所需的日志减少，反之亦然。发达的响应表面模型是香料工业的宝贵工具，用于识别所需的EtO工艺参数（温度，RH和曝光时间）所需的eTO工艺参数（温度，RH和曝光时间），以确保香料的微生物食品安全性。

著录项

  • 来源
    《Food microbiology》 |2021年第4期|103656.1-103656.9|共9页
  • 作者

    Long Chen; Xinyao Wei; Byron D. Chaves; David Jones; Monica A. Ponder; Jeyamkondan Subbiah;

  • 作者单位

    Department of Biological Systems Engineering University of Nebraska-Lincoln Lincoln NE 68583 USA;

    Department of Food Science and Technology University of Nebraska-Lincoln Lincoln NE 68588 USA;

    Department of Food Science and Technology University of Nebraska-Lincoln Lincoln NE 68588 USA;

    Department of Biological Systems Engineering University of Nebraska-Lincoln Lincoln NE 68583 USA;

    Department of Food Science and Technology Virginia Tech Blacksburg VA 24060 USA;

    Department of Biological Systems Engineering University of Nebraska-Lincoln Lincoln NE 68583 USA Department of Food Science and Technology University of Nebraska-Lincoln Lincoln NE 68588 USA Department of Food Science University of Arkansas Fayetteville AR 72704 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

    Salmonella; Surrogate; Ethylene oxide; Cumin seeds; Spices; Response surface model;

    机译：沙门氏菌;代理人;环氧乙烷;孜然种子;香料;响应面模型;

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