Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Choongjin Ban, Dae Han Lee, Youngje Jo, Hyeryeon Bae, Haejin Seong, Sang Oh Kim, Seokwon Lim, Young Jin Choi

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values determined from the Weibull model, Salmonella inactivation efficacy increased as the steam temperature increased, and the sensitivity to changes in the SHS temperature was the highest for black peppercorns, followed by pecans and almonds, which is attributable to the differences in the surface properties of the foods. Furthermore, Salmonella inoculated on black peppercorns, pecans, and almonds was completely inactivated within 3, 13, and 8 s, respectively, by the 180 °C SHS treatment, and the moisture content, color, and texture did not deteriorate in any sample. Consequently, these data provide the basis for the application of SHS treatment to inactivate Salmonella on low-moisture foods without a reduction in quality.

Original languageEnglish
Pages (from-to)284-291
Number of pages8
JournalJournal of Food Engineering
Volume222
DOIs
StatePublished - Apr 2018

Keywords

  • Almond
  • Black peppercorn
  • Pecan
  • Salmonella inactivation
  • Superheated steam

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