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Efficacy of Traditional Almond Decontamination Treatments and Electron Beam Irradiation against Heat-Resistant Salmonella Strains

机译:传统杏仁去污处理和电子束辐照对耐热沙门氏菌的功效

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摘要

Two outbreaks of salmonellosis were linked to the consumption of raw almonds from California in 2001 and 2004. As a result, federal regulations were developed, which mandate that all almonds grown in California must be treated with a process that results in a 4-log reduction of Salmonella. Because most of the technologies approved to treat almonds rely on the application of heat to control Salmonella, an evaluation of alternative technologies for inactivating heat-resistant Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W was needed. In this study, almonds were inoculated with Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W and then treated with an electron beam (e-beam) or by blanching or oil roasting. The irradiation D_(10)-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W treated with e-beam were 0.90 and 0.72 kGy, respectively. For heat treatments, thermal Dio-values for Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W strains were 15.6 and 12.4 s, respectively, when subjected to blanching at 88℃ and 13.2 and 10.9 s, respectively, when roasted in oil at 127 ± 2℃. No significant differences in irradiation and thermal treatment results were observed between Salmonella Enteritidis PT30 and Salmonella Senftenberg 775W (P > 0.05), indicating that e-beam irradiation may be a feasible technology for reducing Salmonella in almonds. However, the sensory changes resulting from irradiating at the doses used in this study must be evaluated before e-beam irradiation can be used as a nonthermal alternative for decontamination of almonds.
机译:2001年和2004年,两次沙门氏菌病暴发与加利福尼亚州食用未经加工的杏仁有关。因此,制定了联邦法规,该法规要求必须对在加利福尼亚州种植的所有杏仁进行处理,以减少4对数的过程沙门氏菌。由于批准用于治疗杏仁的大多数技术都依赖于加热来控制沙门氏菌,因此需要对灭活耐热肠炎沙门氏菌PT30和沙门氏菌Senftenberg 775W的替代技术进行评估。在这项研究中,杏仁接种了沙门氏菌肠炎沙门氏菌PT30和沙门氏菌Senftenberg 775W,然后用电子束(电子束)或热烫或油烘烤进行了处理。用电子束处理的肠炎沙门氏菌PT30和沙门氏菌Senftenberg 775W的辐照D_(10)值分别为0.90和0.72 kGy。对于热处理,在127±2℃的油中烘烤时,肠炎沙门氏菌PT30和沙门氏菌Senftenberg 775W菌株的热Dio值分别在88℃,13.2和10.9 s分别烫烫时分别为15.6和12.4 s。肠沙门氏菌PT30和沙门氏菌Senftenberg 775W之间的辐照和热处理结果均没有显着差异(P> 0.05),表明电子束辐照可能是减少杏仁沙门氏菌的可行技术。但是,在将电子束辐照用作杏仁去污的非热替代品之前,必须评估以本研究中使用的剂量辐照引起的感官变化。

著录项

  • 来源
    《Journal of food protection》 |2016年第3期|369-375|共7页
  • 作者单位

    Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA,Merieux NutriSciences, Carretera al Campo Militar 305-B, Queretaro, Queretaro 76135, Mexico;

    Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA;

    Center for Food Safety, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Almonds; Decontamination; Electron beam; Heat resistance; Irradiation; Salmonella;

    机译:杏仁;去污;电子束;耐热性;辐照沙门氏菌;
  • 入库时间 2022-08-17 23:24:46

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