首页|Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds
Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds
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NSTL
Elsevier
In this study, we evaluated the efficacy of dry heat treatment on 3 types of packaging to inactivate Salmonella on almonds. Almonds inoculated with Salmonella Typhimurium, Salmonella Senftenberg or Salmonella Enteritidis PT 30 were treated with dry heat under three types of packaging (open, ambient-sealed or vacuum-sealed), and their color changes were evaluated after the dry heating. The Salmonella populations were reduced according to this sequence: open < ambient-sealed < vacuum-sealed heating. Heat treatment of vacuum-sealed almonds for 1 h reduced these three pathogens by 4.59-5.84 log CFU/g and below the detection limit (1.0 log CFU/g) at 90 and 95 degrees C, respectively. The thermal processing of sealed and open-packaged almonds at 90 degrees C for 1 h reduced these Salmonella serovars by 2.96-3.94 and 0.86 to 2.49 log CFU/g, respectively. Subjecting the three types of packaged almonds to dry heat did not affect the almond color values. The water contents of ambient and open-sealed heat treated samples were reduced significantly (P < 0.05). In conclusion, the combination treatment of dry heat and vacuum packaging was significantly effective at inactivating of Salmonella on almonds without producing color changes.
Dry heatInactivationPackagingSalmonellaAlmonds
Song, Won-Jae、Kang, Dong-Hyun
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Kyonggi Univ, Dept Food Sci & Biotechnol, Suwon 16227, Gyeonggi Do, South Korea
Seoul Natl Univ, Ctr Food & Bioconvergence, Dept Agr Biotechnol, Seoul 08826, South Korea
NSTL
Elsevier
