Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa

LWT

Volumn 59, Issue 2P1, 2014, Pages 754-759

  Sung, Hye Jung ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Food safety; Foodborne pathogens; Microwave heating; Salsa

Indexed keywords

ESCHERICHIA COLI; FOOD MICROBIOLOGY; LISTERIA; MICROWAVE HEATING; MICROWAVES; PATHOGENS; SALMONELLA; DISEASES; FOOD SAFETY; THERMAL PROCESSING (FOODS);

ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; FOOD-SAFETY; LISTERIA MONOCYTOGENES; MICROWAVE SYSTEMS; MICROWAVE-HEATING; POWER LEVELS; SALMONELLA TYPHIMURIUM; SALSA; TEMPERATURE DIFFERENCES; MICROBIOLOGICAL SAFETY;

FOOD SAFETY; MICROWAVE HEATING;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 84907597137     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.058     Document Type: Article

References (36)

1. Abushita A.A., Daood H.G., Biacs P.A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 2000, 48:2075-2081.
2. Apaiah R.K., Barringer S.A. Quality loss during tomato paste production versus sauce storage. Journal of Food Processing and Preservation 2001, 25:237-250.
3. Bari M.L., Sabina Y., Isobe S., Uemura T., Isshiki K. Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. Journal of Food Protection 2003, 66:542-548.
4. Barreiro J.A., Milano M., Sandoval A.J. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering 1997, 33:359-371.
5. Besser R.E., Lett S.M., Weber J.T., Doyle M.P., Barrett T.J., Wells J.G., et al. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh pressed apple cider. The Journal of the American Medical Association 1993, 269:2217-2220.
6. Beuchat L.R., Ryu J.H. Produce handling and processing practices. Emerging Infectious Diseases 1998, 3:459-465.
7. Cañumir J.A., Celis J.E., de Bruijn J., Vidal L.V. Pasteurization of apple juice by using microwaves. LWT-Food Science and Technology 2002, 35:389-392.
8. Clinton S.K. Lycopene: chemistry, biology, and implications for human health and disease. Nutrition Reviews 1998, 56:35-51.
9. Coronel P., Simunovic J., Sandeep K.P. Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz. Journal of Food Science 2003, 68(6):1976-1981.
10. Coronel P., Simunovic J., Sandeep K.P., Kumar P. Dielectric properties of pumpable food materials at 915 MHz. International Journal of Food Properties 2008, 11:508-518.
11. Datta A.K., Davidson P.M. Microwave and radio frequency processing. Journal of Food Science 2000, 65:32-41.
12. Fish W.W., Perkins-Veazie P., Collins J.K. A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis 2002, 15:309-317.
13. Franco W., Hsu W.Y., Simonne A.H. Survival of Salmonella and Staphylococcus aureus in Mexican red salsa in a food service setting. Journal of Food Protection 2010, 73:1116-1120.
14. Franco W., Simonne A.H. Mexican food safety trends: examining the CDC data in the United States from 1990 to 2006. Food Protection Trends 2009, 29:204-210.
15. Gentry T.S., Roberts J.S. Design and evaluation of a continuous flow microwave pasteurization system for apple cider. LWT-Food Science and Technology 2005, 38(3):227-238.
16. Gerbo N.M., Boldor D., Sabliov C.M. Design of a measurement system for temperature distribution in continuous flow microwave heating of pumpable fluids using infrared imaging and fiber optic technology. Journal of Microwave Power and Electromagnetic Energy 2008, 42(1):55-65.
17. Harris L.J., Farber J.N., Beuchat L.R., Parish M.E., Suslow T.V., Garrett E.H., et al. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh cut produce. Comprehensive Reviews in Food Science and Food Safety 2003, 2(Suppl.):78-141.
18. Kendall M.E., Mody R.K., Mahon B.E., Doyle M.P., Herman K.M., Tauxe R.V. Emergence of salsa and guacamole as frequent vehicles of foodborne disease outbreaks in the United States, 1973-2008. Foodborne Pathogens and Disease 2013, 10(4):316-322.
19. Kumar P., Coronel P., Simunovic J., Sandeep K.P. Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system. Journal of Food Science 2007, 72(3):E121-E124.
20. Lee S.Y., Ryu S.R., Kang D.H. Effect of frequency and waveform on inactivation of Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in salsa by ohmic heating. Applied and Environmental Microbiology 2013, 79:10-17.
21. Lu Y., Turley A., Dong X., Wu C. Reduction of Salmonella enterica on grape tomatoes using microwave heating. International Journal of Food Microbiology 2011, 145:349-352.
22. Ma L., Zhang G., Gerner-Smidt P., Tauxe R.V., Doyle M.P. Survival and growth of Salmonella in salsa and related ingredients. Journal of Food Protection 2010, 73:434-444.
23. Mudgett R.E. Microwave food processing. Food Technology 1989, 43:117-126.
24. Neetoo H., Chen H. High pressure inactivation of Salmonella on jalapeño and serrano peppers destined for direct consumption or as ingredients in Mexican salsa and guacamole. International Journal of Food Microbiology 2012, 156:197-203.
25. Ohlsson T., Bengtsson N. Microwave technology and foods. Advances in Food and Nutrition Research 2001, 43:65-140.
26. Picouet P.A., Landl A., Abadias M., Castellari M., Viñas I. Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 2009, 10:545-550.
27. Suárez C., Viollaz P.E., Rovedo C.O., Tolaba M.P., Haros M. Improved drying techniques and microwave food processing. Minimally processed fruits and vegetables 2000, 175-188. Aspen, Gaithersburg. S.M. Alzamora, M.S. Tapia, A. López-Malo (Eds.).
28. Takeoka G.R., Dao L., Flessa S., Gillespie D.M., Jewell W.T., Huebner B., et al. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural and Food Chemistry 2001, 49:3713-3717.
29. Thakur B.R., Sinph R.K., Nelson P.E. Quality attributes of processed tomato products: a review. Food Reviews International 1996, 12:375-401.
30. US Food and Drug Administration (US FDA) Salmonella Saintpaul outbreak 2008, Available at:. http://www.fda.gov/oc/opacom/hottopics/tomatoes.html.
31. Vadivambal R., Jayas D.S. Non-uniform temperature distribution during microwave heating of food materials - a review. Food and Bioprocess Technology 2010, 3:161-171.
32. Vallverdu-Queralt A., Arranz S., Medina-Remon A., Casals-Ribes I., Lamuela-Raventos R.M. Changes in phenolic content of tomato products during storage. Journal of Agricultural and Food Chemistry 2011, 59:9358-9365.
33. Vega-Miranda B.D.L., Santiesteban-López N.A., López-Malo A., Sosa-Morales M.E. Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating. Food Control 2012, 26(1):19-22.
34. Walfisch S., Walfisch Y., Kirilov E., Linde N., Mnitentag H., Agbaria R. Tomato lycopene extract supplementation decreases insulin-like growth factor-I levels in colon cancer patients. European Journal of Cancer Prevention 2007, 16(4):298-303.
35. Willcox J.K., Catignani G.L., Lazarus S. Tomatoes and cardiovascular health. Critical Reviews in Food Science and Nutrition 2003, 43(1):1-18.
36. Zhu J., Kuznetsov A.V., Sandeep K.P. Mathematical modeling of continuous flow microwave heating of liquids (effects of dielectric properties and design parameters). International Journal of Thermal Sciences 2007, 46:328-341.