Inactivation of Salmonella on Particulate Foods using Superheated Steam (SHS)

Steam;decontamination;Salmonella;almonds;black pepper;pecans;Weibull model;Thermal resistance;630

농업생명과학대학 농생명공학부 ;

University:서울대학교 대학원

关键词: Steam;    decontamination;    Salmonella;    almonds;    black pepper;    pecans;    Weibull model;    Thermal resistance;    630;   

Others  :  http://s-space.snu.ac.kr/bitstream/10371/125904/1/000000046269.pdf

美国|英语

来源: Seoul National University Open Repository

【 摘 要 】

average 6.3 log reduction) without specific changes in quality of the foods. To see the effect of thermal resistance value of each serotype of Salmonella on the reduction efficacy, raw almond kernels which are inoculated with Salmonella cocktails of the two serotypes at various mixing ratios were treated with 100˚C SS to 180˚C SHS of 3 m s-1 for 1 s to 45 s. It was observed that the more the ratio of the serotype Typhimurium in the Salmonella cocktail was, the more sterilizing effect of SHS was. This could be contributed to the low thermal resistance of the serotype. The survivor curves of the Salmonella were fitted with the first-order model and Weibull model. The Weibull model provided better fit of the results. The calculated t_R(analogous in the meaning of classical D value) and z values explained the reduction efficacy of Salmonella on particulate foods well enough. In conclusion, these results suggest that the SHS ≥160˚C could serve an effective method to prevent Salmonellosis for particulate formed tree nuts and spices without quality deterioration.