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GROWTH, INACTIVATION, AND SURVIVAL OF SALMONELLA ON SESAME SEEDS DURING TAHINI PROCESSING AND REFRIGERATED STORAGE OF TAHINI
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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LOW TEMPERATURE STORAGE METHODS FOR SKINNED MANDUCA SEXTA FLIGHT MUSCLE
Title
LOW TEMPERATURE STORAGE METHODS FOR SKINNED MANDUCA SEXTA FLIGHT MUSCLE
Creator
Liu, Xue
Date
2015, 2015-12
Description
The flight muscle of the Hawk moth, Manduca sexta, is a synchronous muscle and an emerging model system for structure and function studies of...
Show moreThe flight muscle of the Hawk moth, Manduca sexta, is a synchronous muscle and an emerging model system for structure and function studies of muscle. (Tu & Daniel, 2004). There are several interesting properties of Manduca sexta flight muscle. In its physiological characteristics, like mammalian skeletal and cardiac striated muscle, it is a synchronous muscle. However, it is much more similar structurally to the more widely known asynchronous insect flight muscles of Drosophila and Lethocerus. Up to now there has been no good method for storing Manduca sexta flight muscle for a long time. It is often difficult to match the time of obtaining live moths muscle and scheduled X-ray or mechanics experiment. Usually, best results are obtained by using freshly prepared muscle fibers. It would be highly desirable to find storage conditions that can maintain the structural and physiological functions in vitro for days or weeks rather than needing to be prepared fresh from living tissue for every experiment. (Yu-Shu Cheng, MS thesis IIT, 2013). Muscle proteins will degrade over a periods of days even in the presence of protease inhibitors even at low temperature. Here we aimed to find storage conditions which would work best for Manduca sexta flight muscle. In this thesis, trehalose, in combination with glycerol, was evaluated as an addition storage solution as a cryoprotectant to protect the muscle fiber from the low temperature. At very low temperature, organisms became dehydrated. Loss of liquid water from cells can cause irreversible damage, so they will not function even when rehydrated. Here we show that using both glycerol and trehalose as cryoprotectants in storage solution, the muscle fiber maintain high maximum active force for up to a month in storage.
M.S. in Biology, December 2015
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Evaluation of Salmonella Proliferation on Alfalfa Sprouts during Storage at Different Temperatures
Title
Evaluation of Salmonella Proliferation on Alfalfa Sprouts during Storage at Different Temperatures
Creator
Lin, Chih Tso
Date
2020
Description
Sprouts, a low-calorie vegetable rich in nutrition, have been a popular ingredient in many meals in the USA. They are grown either at...
Show moreSprouts, a low-calorie vegetable rich in nutrition, have been a popular ingredient in many meals in the USA. They are grown either at commercial sprout farms or at home and served raw or lightly cooked. However, sprouts are also known as a source of foodborne illness outbreaks. FDA Food Code identifies raw sprouts as a time/temperature control for safety food. However, little information is known about the growth profile of foodborne pathogens in sprouts stored at different temperatures. This study aimed at evaluating the proliferation of Salmonella in alfalfa sprouts during storage at 4, 10, and 25℃ under two different contamination routes: 1) sprouts that were inoculated with Salmonella after harvest and 2) sprouts that were grown from contaminated seeds. Alfalfa sprouts grown from uninoculated seeds and harvested after 5 days of sprouting were divided into 25-g portions. Each portion was inoculated with a cocktail of five Salmonella serovars at levels of 10^1, 10^3 or 10^5 CFU/g prior to storage at 4, 10, or 25℃. Alternatively, sprouts grown for five days from seeds spiked with 1% of seeds previously inoculated with the Salmonella cocktail were divided into 25-g portions and stored at 4, 10, or 25℃. At defined time points (Days 0, 2, 4, 7, 14, and 21), levels of Salmonella and background microflora in stored sprouts were determined by plate count. Alfalfa sprouts appeared fresh during the 21 days of storage at 4 or 10℃ but started to show signs of spoilage after 4 days of storage at 25℃. The total plate counts maintained at a level above 9 log CFU/g throughout 21 d of storage at 4 and 10℃ or during the first 7 d of storage at 25℃. Storing sprouts at 4 or 10℃ could inhibit the proliferation of Salmonella. After 21 d of storage, the Salmonella counts in inoculated sprouts decreased slightly, by 0.88 or 0.93 log units, respectively. For sprouts stored at 25℃, the Salmonella growth profile differed depending on the route of contamination and the level of Salmonella at the start of storage. In sprouts inoculated at levels of 1.41, 2.83, and 4.75 log CFU/g, the Salmonella counts increased to 6.62, 6.86, and 6.68 log units, respectively, during the first 4-7 days of storage. For alfalfa sprouts grown from contaminated seeds, the Salmonella counts remained at a level similar to that in the harvested sprouts (8.16 log CFU/g) during the first 7 d. Results from this study further the understanding of pathogen growth in sprouts and will aid in the development of guidelines for proper storage of sprouts.
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