Desiccation and thermal resistance of Salmonella and Enterococcus faecium NRRL B-2354 in almond meal as impacted by water activity and storage temperature

Food Control ◽  
2021 ◽  
Vol 126 ◽  
pp. 108037
Author(s):  
Mei-Jun Zhu ◽  
Xia Song ◽  
Hsieh-Chin Tsai ◽  
Xiaoye Shen ◽  
Michael Taylor ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Water Activity ◽  
Enterococcus Faecium ◽  
Storage Temperature ◽  
And Storage

Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus

2016 ◽  
Vol 79 (1) ◽  
pp. 148-152 ◽  
Author(s):  
TIAN DING ◽  
YAN-YAN YU ◽  
CHENG-AN HWANG ◽  
QING-LI DONG ◽  
SHI-GUO CHEN ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Water Activity ◽  
Storage Temperature ◽  
Probability Model ◽  
Toxin Production ◽  
Factors Affecting ◽  
Model Predictions ◽  
And Storage ◽  
Storage Temperatures ◽  
Good Agreement

ABSTRACT The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (aw), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of aw (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that aw, pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and aw and storage temperatures to prevent SEA production.

scholarly journals Exponentially Increased Thermal Resistance ofSalmonellaspp. andEnterococcus faeciumat Reduced Water Activity

2018 ◽  
Vol 84 (8) ◽  
pp. e02742-17 ◽  
Author(s):  
Shuxiang Liu ◽  
Juming Tang ◽  
Ravi Kiran Tadapaneni ◽  
Ren Yang ◽  
Mei-Jun Zhu
Keyword(s):  
Relative Humidity ◽  
Thermal Resistance ◽  
Silicon Dioxide ◽  
Linear Relationship ◽  
Water Activity ◽  
Enterococcus Faecium ◽  
Content Type ◽  
Low Moisture Foods ◽  
Log Linear ◽  
Insight Into

ABSTRACTSalmonellaspp. exhibit prolonged survivability and high tolerance to heat in low-moisture foods. The reported thermal resistance parameters ofSalmonellaspp. in low-moisture foods appear to be unpredictable due to various unknown factors. We report here that temperature-dependent water activity (aw, treatment temperature) plays an important role in the sharply increased thermal resistance ofSalmonella entericaserovar Enteritidis PT 30 and its potential surrogateEnterococcus faeciumNRRL B-2354. In our study, silicon dioxide granules, as carriers, were separately inoculated with these two microorganisms and were heated at 80°C with controlled relative humidity between 18 and 72% (resulting in corresponding aw,80°Cvalues for bacteria between 0.18 and 0.72) in custom-designed test cells. The inactivation kinetics of both microorganisms fitted a log-linear model (R2, 0.83 to 0.97). Reductions in the aw,80°Cvalues of bacterial cells exponentially increased theD80°C(the time needed to achieve a 1-log reduction in a bacterial population at 80°C) values forS. Enteritidis andE. faeciumon silicon dioxide. The log-linear relationship between theD80°Cvalues for each strain in silicon dioxide and its aw,80°Cvalues was also verified for organic wheat flour.E. faeciumshowed consistently higherD80°Cvalues thanS. Enteritidis over the aw,80°Crange tested. The estimated zaw(the change in aw,80°Cneeded to changeD80°Cby 1 log) values ofS. Enteritidis andE. faeciumwere 0.31 and 0.28, respectively. This study provides insight into the interpretation ofSalmonellathermal resistance that could guide the development and validation of thermal processing of low-moisture foods.IMPORTANCEIn this paper, we established that the thermal resistance of the pathogenS. Enteritidis and its surrogateEnterococcus faecium, as reflected byDvalues at 80°C, increases sharply with decreasing relative humidity in the environment. The log-linear relationship between theD80°Cvalues of each strain in silicon dioxide and its aw,80°Cvalues was also verified for organic wheat flour. The results provide new quantitative insight into the way in which the thermal resistance of microorganisms changes in low-moisture systems, and they should aid in the development of effective thermal treatment strategies for pathogen control in low-moisture foods.

Effect of Talc as a Dry-Inoculation Carrier on Thermal Resistance of Enterococcus faecium NRRL B-2354 in Almond Meal

2019 ◽  
Vol 82 (7) ◽  
pp. 1110-1115 ◽  
Author(s):  
NURUL HAWA AHMAD ◽  
CEMRE ÖZTABAK ◽  
BRADLEY P. MARKS ◽  
ELLIOT T. RYSER
Keyword(s):  
Thermal Resistance ◽  
Water Activity ◽  
Enterococcus Faecium ◽  
Thermal Inactivation ◽  
Experimental Conditions ◽  
Time Points ◽  
Test Cells ◽  
Low Moisture Foods ◽  
Differential Medium ◽  
Resistance To Heat

ABSTRACTDry inoculation (DI) methods using a dry carrier have gained considerable interest for assessing thermal inactivation of Salmonella and other microorganisms in low-moisture foods. However, the effect of carrier residues on microbial resistance to heat remains largely unknown. This study aimed to determine the effect of talc powder on thermal resistance of Enterococcus faecium NRRL-B2354 (a Salmonella surrogate) in almond meal at 0.45 water activity (aw). Whole almonds were either immersed in an E. faecium suspension for wet inoculation (WI) or mixed with inoculated talc powder for DI. Two additional experimental conditions, inoculation of WI almond meal with added uninoculated talc (WT) and inoculated talc powder alone, were conducted. After WI, DI, and WT, the almonds were equilibrated to 0.45 aw, ground into a meal, and reequilibrated to 0.45 aw. Isothermal treatments were performed by heating almond meal (about 1 g) in aluminum test cells in a water bath at 80°C, with samples collected at more than five sequential time points from triplicate isothermal runs. E. faecium was enumerated by immediately cooling, diluting, and plating the samples on a nonselective or differential medium. E. faecium was more thermally resistant in DI (D80°C: 63.5 ± 1.9 min) compared with WI almond meal (D80°C: 40.5 ± 1.0 min; P < 0.05), but the resistance in WT almond meal (46.9 ± 0.9 min) was between and different from (P < 0.05) both DI and WI. E. faecium was less resistant in talc powder alone (20.6 ± 1.1 min) compared with all other almond meal samples. Overall, residual talc affected the thermal resistance of E. faecium. Therefore, when determining thermal resistance or validating commercial processes, carriers such as talc should not be used for inoculation of low-moisture foods without first knowing their impact on the target organism.HIGHLIGHTS

scholarly journals Effect of Water Activity and Storage Temperature on the Quality and Microflora of Smoked Salmon.

1994 ◽  
Vol 60 (5) ◽  
pp. 569-576 ◽  
Author(s):  
Tsukasa Shimasaki ◽  
Kiyotaka Miake ◽  
Yasuyuki Tsukamasa ◽  
Masa-aki Sugiyama ◽  
Yutaka Minegishi ◽  
...  
Keyword(s):  
Water Activity ◽  
Storage Temperature ◽  
Effect Of Water ◽  
Smoked Salmon ◽  
And Storage

Survival of Salmonella on Dried Fruits and in Aqueous Dried Fruit Homogenates as Affected by Temperature

2014 ◽  
Vol 77 (7) ◽  
pp. 1102-1109 ◽  
Author(s):  
LARRY R. BEUCHAT ◽  
DAVID A. MANN
Keyword(s):  
Water Activity ◽  
Storage Temperature ◽  
High Moisture ◽  
Dried Fruits ◽  
Rapid Inactivation ◽  
Dried Fruit ◽  
Dry Sand ◽  
C 50 ◽  
And Storage

A study was done to determine the ability of Salmonella to survive on dried cranberries, raisins, and strawberries and in date paste, as affected by storage temperature. Acid-adapted Salmonella, initially at 6.57 to 7.01 log CFU/g, was recovered from mist-inoculated cranberries (water activity [aw] 0.47) and raisins (aw 0.46) stored at 25°C for 21 days but not 42 days, strawberries (aw 0.21) for 42 days but not 84 days, and date paste (aw 0.69) for 84 days but not 126 days. In contrast, the pathogen was detected in strawberries stored at 4°C for 182 days (6 months) but not 242 days (8 months) and in cranberries, date paste, and raisins stored for 242 days. Surface-grown cells survived longer than broth-grown cells in date paste. The order of rate of inactivation at 4°C was cranberry > strawberry > raisin > date paste. Initially at 2.18 to 3.35 log CFU/g, inactivation of Salmonella on dry (sand)–inoculated fruits followed trends similar to those for mist-inoculated fruits. Survival of Salmonella in aqueous homogenates of dried fruits as affected by fruit concentration and temperature was also studied. Growth was not observed in 10% (aw 0.995 to 0.999) and 50% (aw 0.955 to 0.962) homogenates of the four fruits held at 4°C, 50% homogenates at 25°C, and 10% cranberry and strawberry homogenates at 25°C. Growth of the pathogen in 10% date paste and raisin homogenates stored at 25°C was followed by rapid inactivation. Results of these studies suggest the need to subject dried fruits that may be contaminated with Salmonella to a lethal process and prevent postprocess contamination before they are eaten out-of-hand or used as ingredients in ready-to-eat foods. Observations showing that Salmonella can grow in aqueous homogenates of date paste and raisins emphasize the importance of minimizing contact of these fruits with high-moisture environments during handling and storage.

Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature

2017 ◽  
Vol 80 (9) ◽  
pp. 1408-1414 ◽  
Author(s):  
Larry R. Beuchat ◽  
David A. Mann ◽  
Christine A. Kelly ◽  
Ynes R. Ortega
Keyword(s):  
Osmotic Stress ◽  
Water Activity ◽  
Storage Temperature ◽  
Low Level ◽  
High Sugar ◽  
High Inoculum ◽  
Stress Survival ◽  
Low Levels ◽  
Survival Patterns ◽  
And Storage

ABSTRACT Outbreaks of salmonellosis have been associated with consumption of high-sugar, low–water activity (aw) foods. The study reported here was focused on determining the effect of storage temperature (5 and 25°C) on survival of initially high and low levels of Salmonella in dry-inoculated sucrose (aw 0.26 ± 0.01 to 0.54 ± 0.01) and wet-inoculated sucrose (aw 0.24 ± 0.01 to 0.44 ± 0.04) over a 52-week period. With the exception of dry-inoculated sucrose at aw 0.26, Salmonella survived for 52 weeks in dry- and wet-inoculated sucrose stored at 5 and 25°C. Retention of viability was clearly favored in sucrose stored at 5°C compared with 25°C, regardless of level or type of inoculum or aw. Survival at 5°C was not affected by aw. Initial high-inoculum counts of 5.18 and 5.25 log CFU/g of dry-inoculated sucrose (aw 0.26 and 0.54, respectively) stored for 52 weeks at 5°C decreased by 0.56 and 0.53 log CFU/g; counts decreased by >4.18 and >4.25 log CFU/g in samples stored at 25°C. Inactivation rates in wet-inoculated sucrose were similar to those in dry-inoculated sucrose; however, a trend toward higher persistence of Salmonella in dry- versus wet-inoculated sucrose suggests there was a higher proportion of cells in the wet inoculum with low tolerance to osmotic stress. Survival patterns were similar in sucrose initially containing a low level of Salmonella (2.26 to 2.91 log CFU/g). The pathogen was recovered from low-inoculated sucrose stored at 5°C for 52 weeks regardless of type of inoculum or aw and from dry-inoculated sucrose (aw 0.54) and wet-inoculated sucrose (aw 0.24) stored at 25°C for 12 and 26 weeks, respectively. Results emphasize the importance of preventing contamination of sucrose intended for use as an ingredient in foods not subjected to a treatment that would be lethal to Salmonella.

Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders

2020 ◽  
pp. 108201322093787
Author(s):  
Marco E Pérez-Reyes ◽  
Xu Jie ◽  
Mei-Jun Zhu ◽  
Juming Tang ◽  
Gustavo V Barbosa-Cánovas
Keyword(s):  
Thermal Resistance ◽  
Linear Relationship ◽  
Water Activity ◽  
Enterococcus Faecium ◽  
Salmonella Enteritidis ◽  
Thermal Treatments ◽  
Thermal Death ◽  
Industrial Food Production ◽  
Log Linear ◽  
The Impact

Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production and preparation at homes. However, there is a lack of studies that evaluate the thermal resistance of Salmonella Enteritidis PT30 and its potential surrogate Enterococcus faecium NRRL B-2354 in egg powders. This study examined the log-linear relationship between the thermal resistance of Salmonella Enteritidis (D-value) and the water activity (aw) of egg powders. The changes of aw in the egg powders with temperature were measured using a Vapor Sorption Analyzer and a high-temperature cell. The D80 ℃-value of S. Enteritidis PT30 and E. faecium inoculated in the egg powders preconditioned to three aw levels (0.3, 0.45, and 0.6) at 20 ℃ were determined using aluminum thermal death test cells. The aw values increased (P < 0.05) in all three egg powders when the temperature of the samples was raised from room temperature to 80 ℃. The D80 ℃-values ranged from 5.3 ± 0.1 to 25.9 ± 0.2 min for S. Enteritidis while 10.4 ± 0.4 to 43.8 ± 0.4 for E. faecium in samples of the three different aw levels. S. Enteritidis PT30 showed a log-linear relationship between D80 ℃-values and aw80 ℃ for the egg powders. This study contributes to our understanding of the impact of aw on the development of thermal treatments for low-moisture foods.

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