Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Tytuł pozycji:

Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds.

Tytuł:
Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds.
Autorzy:
Malekmohammadi S; Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA.
Shah MK; Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA.
Townsend Ramsett MK; Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA.
Bergholz TM; Department of Microbiological Sciences North Dakota State University, Fargo, ND, 58102, USA. Electronic address: .
Źródło:
Food microbiology [Food Microbiol] 2020 Oct; Vol. 91, pp. 103516. Date of Electronic Publication: 2020 Apr 23.
Typ publikacji:
Journal Article
Język:
English
Imprint Name(s):
Publication: London : Elsevier
Original Publication: London ; Orlando : Academic Press, c1984-
MeSH Terms:
Flax/*microbiology
Salmonella/*physiology
Colony Count, Microbial ; Flax/chemistry ; Food Microbiology ; Food Storage ; Hot Temperature ; Microbial Viability ; Pasteurization ; Salmonella/classification ; Serogroup ; Species Specificity ; Steam ; Thermotolerance ; Vacuum ; Water/analysis
Contributed Indexing:
Keywords: Flaxseed; Salmonella; Thermal inactivation; Vacuum steam pasteurization
Substance Nomenclature:
0 (Steam)
059QF0KO0R (Water)
Entry Date(s):
Date Created: 20200617 Date Completed: 20210121 Latest Revision: 20210121
Update Code:
20240105
DOI:
10.1016/j.fm.2020.103516
PMID:
32539945
Czasopismo naukowe
Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to a w  = 0.5 and stored at 22 °C. After 24 weeks at 22 °C, strains of serovar Agona had a significantly slower rate of reduction compared to those of Enteritidis and Montevideo (adj. p < 0.05). Inoculated flaxseeds were processed at 71 °C with vacuum steam pasteurization at 4 time points during storage. Average initial D 71°C values ranging from 1.0 to 1.5 min were similar across serovars. Over 24 weeks, D 71°C varied in a serovar-dependent manner. D 71°C at 8, 16, and 24 weeks did not change significantly for Enteritidis and Montevideo but did for Tennessee and Agona. While significant, the differences in D 71°C over time were less than 1 min, indicating that storage time prior to heat treatment would have a minimal effect on the processing time required to inactivate Salmonella on flaxseed.
Competing Interests: Declaration of competing interest The authors declare we have no conflicts of interest.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies