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Title: VALIDATION OF BAKING TO INACTIVATE SALMONELLA IN HIGH-PROTEIN AND HIGH-FAT MODEL FOODS
Creator: Wang, Wenqian
Date: 2017, 2017-07
Description: Baked food products, such as dry pet foods, undergo changes of temperature and water activity (aw) during forced hot air processes. As one of...
Show moreBaked food products, such as dry pet foods, undergo changes of temperature and water activity (aw) during forced hot air processes. As one of the most thermal resistant microorganisms in low-moisture/intermediate moisture foods, Salmonella’s thermal inactivation kinetics during these processes is not well understood and difficult to predict. The objective of this study was to evaluate thermal inactivation kinetics of Salmonella enterica serovar Agona 447967 in model high-protein (HP) and high-fat (HF) multiple-component foods baked in a laboratory-scale oven, as influenced by oven temperature and relative humidity (RH). Model high-protein and high-fat foods, formulated with wheat flour, soy protein and soy oil, were inoculated with Salmonella Agona to a level of ~9 log CFU/g, and mixed to form a homogenous dough. Dough samples (57 mm diameter x 6 mm thick) were baked (3 samples per dwell time, 6 dwell times per condition) in a lab-scale oven at 120°C (10% RH) and 85°C (20%, 35% RH, 50% RH), respectively. Temperature and aw were measured at the surface and geometric center of the product during baking. Processed samples were collected in sterile bags and immediately cooled in an ice-water bath. Salmonella was enumerated on trypticase soy agar supplemented with yeast extract and incubated at 37°C for 24 h. Similar reductions (p>0.05) of 5.12-, 5.11-, 4.55-, and 4.78-log CFU/g were achieved after 40 min at 120°C/10% RH, 90 min at 85°C/20% RH, 50 min at 85°C/35% RH, 8 min at 85°C/50% RH, respectively, in the high-protein model food. Similar results were achieved in the high-fat matrix. The aw at the geometric center of the product (initially at aw =0.98) did not change appreciably during baking, while the aw at the product surface, the location of least lethality, decreased significantly (p<0.05) during baking; the decreases were more pronounced at lower oven RH. The results indicate that thermal inactivation of Salmonella Agona was driven by temperature and relative humidity in the oven. Higher temperature and higher relative humidity level led to greater Salmonella inactivation.
M.S. in Food Process Engineering, July 2017
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Title: GROWTH, INACTIVATION, AND SURVIVAL OF SALMONELLA ON SESAME SEEDS DURING TAHINI PROCESSING AND REFRIGERATED STORAGE OF TAHINI
Creator: Zhang, Yangjunna
Date: 2016, 2016-05
Description: Salmonella can survive for long period of time in low-moisture foods and cause human illness after consumption of contaminated foods. Recently...
Show moreSalmonella can survive for long period of time in low-moisture foods and cause human illness after consumption of contaminated foods. Recently, sesame seeds and tahini (sesame seeds pasta), have been identified as unusual sources of salmonellosis. Controlling specific steps during tahini processing and storage of tahini may minimize the risk of Salmonella contamination. This study examined the fate of Salmonella in different steps of tahini processing and refrigerated storage of tahini. A four serovar cocktail of Salmonella was used for inoculation of sesame seeds and tahini. Bacterial populations were determined by aerobic plate counts on both selective and non-selective media. Water activity of samples was determined during processing and storage. For the soaking step during tahini processing, unhulled dry sesame seeds with aw of 0.1 were inoculated with Salmonella, held 24 h, and then soaked in water at ambient temperature. Populations were monitored at 0, 18, 22 and 24 h. Salmonella decreased by 2 - 3-log CFU/g during drying and then increased by 5 log CFU/g after rehydration. Separately, inoculated de-hulled seeds with two different initial aw were roasted at three different temperatures (95, 110, and 130 ºC) for 90 min. Both the Salmonella populations and aw were determined at 10 min intervals during roasting. Finally, inoculated sesame seeds were processed into tahini. As a comparison, the same quantity of uninoculated roasted sesame seeds were processed into tahini, and then inoculated post-processing. Tahini was stored at 4 ºC for 17 weeks. Approximately 8 log CFU/g of Salmonella was detected initially in the sesame seeds prior to roasting with a 1-log CFU/g reduction after 20 min at 95 ºC when the aw of seeds decreased quickly. For different roasting temperatures, the aw declined much faster and stopped decreasing during roasting, while populations continue decreasing throughout the whole roasting. To investigate survival of Salmonella during refrigerated storage of tahini, approximately 9 log CFU/g of Salmonella was inoculated onto sesame seeds or into processed tahini without significant reduction throughout 17 weeks (p > 0.05). These results suggest that Salmonella contamination can be an issue at any step of tahini manufacture.
M.S. in Food Safety and Technology, May 2016
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Title: IN-PACKAGE DECONTAMINATION OF SALMONELLA MONTEVIDEO ON BLACK PEPPER USING PULSED LIGHT TECHNOLOGY
Creator: Xu, Xinran
Date: 2016, 2016-07
Description: This study evaluated the efficacy of three pulsed light systems (1.8, 3 and 100 Hz) for inactivation of Salmonella Montevideo on the surface...
Show moreThis study evaluated the efficacy of three pulsed light systems (1.8, 3 and 100 Hz) for inactivation of Salmonella Montevideo on the surface of black pepper. The impact of frequency, treatment time and distance from the lamp on the rate of inactivation was studied. A reduction of 4.21 1og10 CFU/g was achieved with a 35 s treatment at 16.6-cm from lamp at 1.8 Hz. Similarly, reductions of 4.72 CFU/g and 4.70 CFU/g were obtained at 14.1-cm after 35 s treatment at 3 Hz and 100 Hz, respectively. Temperature measurement of packed and unpacked black pepper indicated that packaging material absorbed a small amount of energy. Measurement of surface and internal temperature suggested that temperature below the surface increased far less than surface temperature. For instance, temperature on the surface of the black pepper can go up to 200 °C as measured by the infrared camera within 30 to 40 s treatment. However, the temperature at 1 mm below the surface was up to 100 °C depending upon the distance from the lamp. The color of the black pepper did not change after pulsed light treatment (p>0.05). These results suggest that pulsed light can potentially be used to inactivate pathogens on black pepper surface without adversely affecting its quality.
M.S. in Food Safety and Technology, July 2016
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Title: SURVIVAL AND ATTACHMENT OF SALMONELLA ENTERICA ON SELECT LOW MOISTURE NUT SURFACES
Creator: Zhang, Bo
Date: 2017, 2017-07
Description: Salmonella can contaminate various nuts and lead to human foodborne disease outbreaks and related product recalls in the United States. Nuts...
Show moreSalmonella can contaminate various nuts and lead to human foodborne disease outbreaks and related product recalls in the United States. Nuts have been identified as an increasingly common vector for human salmonellosis. The objective of this study was to evaluate the influence of environmental factors and Salmonella enterica serotypes on the survival and attachment of this pathogen on the surface of low moisture, raw in shell nuts. Two S. enterica strains (Enteritidis and Typhimurium) were individually tested on three different food samples (almonds, hazelnuts and black peppers) at 4°C or 25°C for up to 14 days. The storage relative humidity was maintained at 20±2% throughout the study. Nut samples were collected at 0, 1, 3, 7 and 14 days. The population of bacteria was calculated based on the plate count data. The results showed that S. Typhimurium attached and survived better than S. Enteritidis on almonds, hazelnuts and black peppers at both 4 and 25°C. A lower storage temperature led to a better survival of Salmonella on raw nuts during storage. The surface characteristics of hazelnuts resulted in the least Salmonella attachment compared to almond and black pepper.
M.S. in Food Safety and Technology, July 2017
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Title: GROWTH AND SURVIVAL OF SALMONELLA IN PARTIALLY SPROUTED PUMPKIN, SUNFLOWER, AND CHIA SEEDS SUBSEQUENTLY DRIED FOR DIRECT CONSUMPTION
Creator: Wang, Can
Date: 2017, 2017-05
Description: Products based on dried, partially sprouted seeds have been associated with foodborne salmonellosis. Typically, sprouted seeds have been a...
Show moreProducts based on dried, partially sprouted seeds have been associated with foodborne salmonellosis. Typically, sprouted seeds have been a major concern with respect to foodborne illness, but little is known about the risks associated with dried partial sprouted seed products. Previous studies suggest that low-temperature, highhumidity storage conditions may provide an alternative means to inactivate Salmonella for those processors opposed to traditional thermal processing. The objective of this study was to determine the growth of Salmonella during germination of pumpkin, sunflower, and chia seeds, and the survival of Salmonella during drying and storage under variable temperature and relative humidity (RH) conditions. Pumpkin, sunflower, and chia seeds were dry inoculated at 5 log CFU/g with 4 serotype mixture of Salmonella using a dry transfer method, and then soaked in sterile water at 25 and 37°C for 24 h. Salmonella and total aerobic mesophilic plate counts (APC) were determined on xylose lysine deoxycholate (XLD) and tryptic soy agar supplemented with 0.6% yeast extract (TSAYE), respectively. Seeds using this procedure were drained and dried at 25, 51 and 60°C. The water activity (aw) and microbial population of seeds were monitored during drying. Seeds soaked and dried at 25oC were utilized for subsequently storage studies. Portions of dried chia seeds were ground into powder, then pumpkin, sunflower and chia seeds and chia seeds powder were stored at either 37 or 45oC at three different RH levels. The aw and microbial population of seed samples were monitored during storage. During the seed soaking, Salmonella and APC increased approximately 3 log CFU/g. Some decreases were observed at the end of the growth period, as may be expected after stationary phase. Drying at 60oC to a aw of 0.1 resulted in over 6-log CFU/g loss in bacterial population in partially sprouted pumpkin and sunflower seeds, and 5-log CFU/g loss in partially sprouted chia seeds. However, seeds dried at 25oC bring the aw to 0.5 had only approximately a 1-log CFU/g loss in bacterial population. The highest temperature (45oC) and RH (76%) storage condition had the greatest inactivation effect. At 45oC and 76%RH, Salmonella in pumpkin and sunflower seeds were below detection limit after 4 d and 7 d respectively. Salmonella populations in chia seeds and chia seeds powder were still detectable after 7 d regardless of the treatment condition. Salmonella is capable of survival during the manufacture of partially sprouted seeds including both drying and storage steps. Mild thermal treatment coupled with high RH storage condition holds promise for Salmonella inactivation in pumpkin and sunflower seeds but is less effective for chia seeds and chia seeds powder. Dried, partially sprouted seeds that are used as ingredients or consumed directly without further processing are a high-risk food product. Such products must be treated to eliminate foodborne pathogens that may cause foodborne illness.
M.S. in Food Science, May 2017
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Title: SALMONELLA SURVIVAL DURING INOCULATION AND STORAGE OF DRIED SPICES CONTAINING ANTIMICROBIAL COMPONENTS
Creator: Hu, Chuxuan
Date: 2016, 2016-05
Description: To provide an adequate initial microbial level for spices containing antimicrobial compounds for use in stability testing of foodborne...
Show moreTo provide an adequate initial microbial level for spices containing antimicrobial compounds for use in stability testing of foodborne pathogens, a dry-transfer inoculation was designed and compared with a traditional aqueous inoculation protocol. A five serovar cocktail of Salmonella spp. was prepared at different concentrations (~11 log CFU/mL, ~8 log CFU/mL and ~4 log CFU/mL). It was inoculated onto 1g silica beads and four types of dried ground spices (clove, oregano, ginger, and black pepper). Both spices and beads were dried for 24h at ambient conditions (~22°C). Silica beads were then used as a carrier to inoculate the same four types of spices. The results suggest that dry-transfer of Salmonella via inoculated silica beads provided a greater starting inoculum than aqueous transfer alone and are a viable alternative to aqueous inoculation when spices contain antimicrobial components. This dry-transfer inoculated ground clove with 8.4 log CFU/g and 3.9 log CFU/g initial populations was then used to determine the survival of Salmonella on spices containing antimicrobial components. Salmonella spp. survival on silica beads with 9.2 log CFU/g and 5.9 log CFU/g initial populations and subsequent transfer to ground clove was also examined. Samples were enumerated at selected time point up to 210 d. Results of this study indicate that Salmonella transfer and recovery from beads and in ground clove was not affect by storage and that Salmonella may persist for an extended period of time. The calculation of recovery was, however, affected by detection limits in clove. To improve detection limits an oil extraction was used and compared to the BAM method (detection limit 3.7 log CFU/g). After oil extraction the clove samples were soaked for 1 h (or 24 h for low inoculum concentration) in TSB at 37ᵒC and subsequently enumerated on tryptic soy agar with 0.6% yeast extract and xylose lysine deoxycholate agars. The result demonstrates that the oil extraction detection method holds promise as an alternative method to detect Salmonella in dry spices containing antimicrobial components and can provide a lower detection limit (1.7 log CFU/g).
M.S. in Food Process Engineering, May 2016
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Title: COMPARISON OF THE EFFICACY OF THREE SANITIZERS WITH 20,000 PPM CALCIUM HYPOCHLORITE FOR INACTIVATION OF SALMONELLA ON ARTIFICIALLY CONTAMINATED ALFALFA SEEDS
Creator: Li, Qing
Date: 2015, 2015-12
Description: This study evaluated the efficacy of three alternative sanitizers, acidified sodium chlorite (ASC, also known as Sanova), stabilized oxychloro...
Show moreThis study evaluated the efficacy of three alternative sanitizers, acidified sodium chlorite (ASC, also known as Sanova), stabilized oxychloro-based sanitizer (SOC, also known as Germin-8-or), and Tsunami 100 in comparison with 20,000 ppm Ca(OCl)2 for treatment of alfalfa seeds artificially inoculated with Salmonella. Small-scale experiments were conducted to determine the best treatment conditions for each sanitizer and how the initial Salmonella contamination level on seeds or Salmonella type may have on the efficacy of the sanitizers. Large-scale studies were performed to evaluate the commercial applicability of these sanitizers. As a comparison, seeds were also treated with 20,000 ppm Ca(OCl)2 for 15 min. To determine the optimal treatment condition, ten g of seeds containing 103 CFU/g (seed lot 1) or 105 CFU/g (seed lot 2) of S. Typhimurium expressing green fluorescent protein was treated with different concentrations of ASC, SOC, and Tsunami 100 for different period of treatment time. Results showed that the efficacy of ASC and SOC increased with increasing concentrations (up to 1500 ppm) and treatment time (up to 3 h); however, the germination rates for seeds treated with > 1200 ppm of either sanitizer was < 80%. When seeds from lot 1 were treated with 800 ppm of ASC or SOC for 3 h, the level of Salmonella reduced, respectively, by 2.6 log units or >2.5 log units to an undetectable level, compared with the 1.1 log unit decrease observed in seeds treated with Ca(OCl)2. When seeds from seed lot 2 (5 log units) were treated with 800 ppm of ASC or SOC for 3 h, the level of Salmonella were reduced by 3.8 log units or >4.3 log units to an undetectable level, respectively, compared with the 2 log units decrease observed in seeds treated with Ca(OCl)2. Treatment with 80 ppm of Tsunami 100 from 10 min to 24 h kept the germination rate higher than 85% but only reduced the Salmonella count by 0 to 1.8 log units. Between two seed lots, results of ASC showed that sanitizer could reduce more pathogen when the seeds contained higher initial Salmonella level. Ten g of seeds containing 105 CFU/g of four-strain cocktail of Salmonella was treated with ASC and SOC by optimal treatment condition. SOC and ASC eliminated Salmonella number by 2.8 and 1.6 log units respectively, less effective compare with the treatment of seed lot 1. For large-scale runs, 1 kg of seeds spiked with 1 % (w/w) of inoculated seeds containing 105 CFU/g of S. Typhimurium was treated with SOC and ASC under optimal treatment conditions. Salmonella level in seeds treated with 800 ppm SOC or ASC for 3 h decreased by 3.9 or 3.6 log units, compared with a 3.3 log reduction in seeds treated with 20,000 ppm Ca(OCl)2. The stabilized oxychloro-based sanitizer may provide an alternative seed treatment method for sprout growers.
M.S. in Food Safety and Technology, December 2015
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Title: THERMAL INACTIVATION OF SALMONELLA AGONA IN LOW-MOISTURE FOOD SYSTEMS AS INFLUENCED BY WATER ACTIVITY
Creator: Jin, Yuqiao
Date: 2016, 2016-07
Description: Salmonella can survive in low-moisture, high-protein and high-fat foods for several years. Despite nationwide recalls for Salmonella in low...
Show moreSalmonella can survive in low-moisture, high-protein and high-fat foods for several years. Despite nationwide recalls for Salmonella in low-moisture products, information on survival of Salmonella during high-protein and high-fat food processing is limited. This project evaluated Salmonella enterica serovar Agona 447967 thermal inactivation kinetics in a high-protein and a high-fat matrix using a defined matrix composition, varying water activities and process conditions. A high-protein matrix, composed of 60:6:25 weight ratio of flour: oil: protein, and a high-fat matrix, composed of 60:25:6 weight ratio of flour: oil: protein was studied. Each matrix was inoculated with Salmonella enterica serovar Agona 447967 at activities of 0.5, and 0.9. Samples were packed in aluminum test cells and heat treated over a range of temperatures and time intervals. Survival of Salmonella Agona was detected on trypticase soy agar with 0.6% yeast extract. The average z-values for the high-protein matrix at the water activity (aw) of 0.5 and 0.9 were 9.01ºC, and 7.51ºC, respectively. The average z-values for the high-fat matrix was 11.91ºC at aw 0.5, and 7.08ºC at aw 0.9. Results showed that the z-value at aw 0.5 was significantly different from the z-value at aw 0.9 (p < 0.05) in both the highprotein and high-fat matrices. Critical process factors associated with pathogen destruction were identified during thermal treatments in this project. Results indicated that a correlation existed between temperature and water activity and must be accounted for when predicating inactivation of Salmonella enterica in these model matrices under dynamic process conditions.
M.S. in Food Process Engineering, July 2016
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Title: EFFICACY OF AQUEOUS INOCULATION IN LOW-WATER ACTIVITY MATRIX ON SALMONELLA ENTERICA SEROTYPE AGONA THERMAL RESISTANCE AND STABILITY DURING STORAGE
Creator: Liao, Li
Date: 2016, 2016-07
Description: Methods used to inoculate foods may impact the results of Salmonella survival and thermal resistance studies. Currently, there is little...
Show moreMethods used to inoculate foods may impact the results of Salmonella survival and thermal resistance studies. Currently, there is little information as to the most effective means to inoculate Salmonella into low-moisture food products for use in process validation studies. The objective of this study is to assess the resulting 42 d storage stability and thermal resistance of Salmonella inoculated by liquid addition in food and inert carrier matrices. Salmonella enterica serovar Agona 447967 was inoculated into ground pepper, oat flour, and sand at approximately 9-10 log CFU/g using a hand mixing procedure and stored at 25°C, 32% relative humidity (RH). After a 2 d equilibration, the samples were tested for inoculation homogeneity. Distribution of Salmonella populations proved uniform in black pepper and sand but not in oat flour. Subsequent testing for stability by enumeration with both tryptic soy agar with 0.6% yeast extract (TSAYE) and xylose lysine desoxycholate (XLD) agars was performed weekly with black pepper and sand only. Thermal resistance was determined periodically during storage using aluminum test cells for pepper and glass vial for sand as sample holders. Over 42 d, the average starting Salmonella populations in pepper and sand were 7.88 ± 0.13 and 7.69 ± 0.11 log CFU/g, respectively, and final populations were 6.14 ± 0.06 and 6.52 ± 0.07 log CFU/g, respectively. Population changes were significantly different (P < 0.05). For pepper the thermal resistance did not change significantly during storage (P > 0.05) and were similar to values reported by other researchers using alternative inoculation techniques. However, thermal resistance measured in sand (D90ᵒC = 3.39 ± 0.41 min) was substantially higher than that measured in black pepper (D75ᵒC-value = 4.99 ± 0.21 min) or other literature values. Overall a liquid inoculation protocol proved efficacious for small particles such as ground black pepper or sand but was unable to provide a uniform distribution of cell populations in a powder such as oat flour.
M.S. in Food Safety and Technology, July 2016
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