Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating

Food Control

Volumn 103, Issue , 2019, Pages 59-69

  Chen, Long ^a   Wei, Xinyao ^a   Irmak, Sibel ^a   Chaves, Byron D ^a   Subbiah, Jeyamkondan ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Critical process control parameters; Quality; RF microbial inactivation; Salmonella, surrogate

Indexed keywords

EID: 85064233784     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2019.04.004     Document Type: Article

References (74)

1. Abdi, S., Dorranian, D., Mohammadi, K., Effect of oxygen on decontamination of cumin seeds by atmospheric pressure dielectric barrier discharge plasma. Plasma Medicine, 6(3–4), 2016.
2. Al-Jassir, M.S., Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia. Food Chemistry 45:4 (1992), 239–242.
3. Almond Board of California, Guidelines for process validation using Enterococcus faecium NRRL B-2354. 2007.
4. American Spice Trade Association, The food service and industrial spice manual, Englewood Cliffs, NJ. 1990.
5. Awuah, G.B., Tang, J., Ramaswamy, H.S., Radio-Frequency heating in food processing: Principles and applications. 2014, CRC Press.
6. Banerjee, M., Sarkar, P.K., Microbiological quality of some retail spices in India. Food Research International 36:5 (2003), 469–474.
7. Ban, C., Lee, D.H., Jo, Y., Bae, H., Seong, H., Kim, S.O., et al. Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds. Journal of Food Engineering 222 (2018), 284–291.
8. Bedane, T.F., Chen, L., Marra, F., Wang, S., Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt. Journal of Food Engineering 201 (2017), 17–25.
9. Behera, S., Nagarajan, S., Rao, L.J.M., Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry 87:1 (2004), 25–29.
10. Bersuder, P., Hole, M., Smith, G., Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. Journal of the American Oil Chemists’ Society 75:2 (1998), 181–187.
11. Bettaieb-Rebey, I., Jabri-Karoui, I., Hamrouni-Sellami, I., Bourgou, S., Limam, F., Marzouk, B., Effect of drought on the biochemical composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds. Industrial Crops and Products 36 (2012), 238–245.
12. Bingol, G., Yang, J., Brandl, M.T., Pan, Z., Wang, H., McHugh, T.H., Infrared pasteurization of raw almonds. Journal of Food Engineering 104:3 (2011), 387–393.
13. Birla, S., Wang, S., Tang, J., Hallman, G., Improving heating uniformity of fresh fruit in radio frequency treatments for pest control. Postharvest Biology and Technology 33:2 (2004), 205–217.
14. Boelens, M.H., Spices and condiments II. Maarse, H., (eds.) Volatile compounds in foods and beverages, 1991, Marcel Dekker Inc, New York, 449–482.
15. Boreddy, S.R., Radiofrequency-assisted thermal processing for improving microbiological safety of low-moisture food powders. 2015, The University of Nebraska-Lincoln.
16. Boreddy, S.R., Subbiah, J., Physical and thermal properties of spray-dried egg white powder. Transactions of the ASABE 58:5 (2015), 1409–1416.
17. Boreddy, S.R., Subbiah, J., Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering 168 (2016), 60–67.
18. Bowman, L.S., Waterman, K.M., Williams, R.C., Ponder, M.A., Inoculation preparation affects survival of Salmonella enterica on whole black peppercorns and cumin seeds stored at low water activity. Journal of Food Protection 78:7 (2015), 1259–1265.
19. CDC, Multistate outbreak of Salmonella serotype Agona infections linked to toasted oats cereal–United States. MMWRMorbidity Mortal. Wkly. Rep. 47 (1998), 462–464.
20. CDC, Multistate outbreak of Salmonella serotype Tennessee infections associated with peanut butter–United States, 2006-2007. MMWRMorbidity Mortal. Wkly. Rep. 56 (2007), 521–524.
21. CDC, Salmonella montevideo infections associated with salami products made with contaminated imported black and red pepper — United States. MMWRMorbidity Mortal. Wkly. Rep. 59 (2010), 1647–1650.
22. Chaudhary, N., Husain, S.S., Ali, M., Chemical composition and antimicrobial activity of volatile oil of the seeds of Cuminum cyminum L. World Journal of Pharmacy and Pharmaceutical Sciences 3 (2014), 1428–1441.
23. Chen, L., Huang, Z., Wang, K., Li, W., Wang, S., Simulation and validation of radio frequency heating with conveyor movement. Journal of Electromagnetic Waves and Applications 30:4 (2016), 473–491.
24. Chen, J., Lau, S.K., Chen, L., Wang, S., Subbiah, J., Modeling radio frequency heating of food moving on a conveyor belt. Food and Bioproducts Processing 102 (2017), 307–319.
25. Chen, L., Wang, K., Li, W., Wang, S., A strategy to simulate radio frequency heating under mixing conditions. Computers and Electronics in Agriculture 118 (2015), 100–110.
26. Choi, E.J., Yang, H.S., Park, H.W., Chun, H.H., Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments. Lebensmittel-Wissenschaft & Technologie 93 (2018), 477–484.
27. Farakos, S.M.S., Frank, J.F., Challenges in the control of foodborne pathogens in low-water activity foods and spices, the microbiological safety of low water activity foods and spices. 2014, Springer.
28. FDA, Current good manufacturing practice, hazard analysis, and risk-based preventive controls for human food. 21 C.F.R. § 117.160 2018. 2018 Available at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=117.160.
29. Fowles, J., Mitchell, J., McGrath, H., Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food and Chemical Toxicology 39:11 (2001), 1055–1062.
30. Franco, S.L., Giménez, J., SÁNCHEZ, F., Romojaro, F., Effectiveness of ethylene oxide and gamma irradiation on the microbiological population of three types of paprika. Journal of Food Science 51:6 (1986), 1571–1572.
31. Gachkar, L., Davood, Y., Mohammad, B.R., Masood, T., Shakiba, A.A., Iraj, R., Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry 102 (2007), 898–904.
32. Hou, L., Kou, X., Li, R., Wang, S., Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments. Food Control 93 (2018), 297–304.
33. Huang, Z., Chen, L., Wang, S., Computer simulation of radio frequency selective heating of insects in soybeans. International Journal of Heat and Mass Transfer 90 (2015), 406–417.
34. Huang, Z., Marra, F., Wang, S., A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling. Innovative Food Science & Emerging Technologies 34 (2016), 100–111.
35. Huang, Z., Zhu, H., Wang, S., Finite element modeling and analysis of radio frequency heating rate in mung beans. Transactions of the ASABE 58:1 (2015), 149–160.
36. Hu, S., Zhao, Y., Hayouka, Z., Wang, D., Jiao, S., Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating. Food Control 85 (2018), 437–442.
37. Institute of Food Technologists, Kinetics of microbial inactivation for alternative food processing technologies:Glossary. Retrieved from http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm105794.htm, 2015.
38. Jackson, B.R., Griffin, P.M., Cole, D., Walsh, K.A., Chai, S.J., Outbreak-associated Salmonella enterica serotypes and food Commodities, United States, 1998-2008. Emerging Infectious Diseases 19 (2013), 1239–1244.
39. Jeong, S.G., Kang, D.H., Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating. International Journal of Food Microbiology 176 (2014), 15–22.
40. Jiao, Y., Shi, H., Tang, J., Li, F., Wang, S., Improvement of radio frequency (RF) heating uniformity on low moisture foods with polyetherimide (PEI) blocks. Food Research International 74 (2015), 106–114.
41. Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V., Damianova, S.T., Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminum L.) seeds from Bulgaria that had been stored for up to 36 years. International Journal of Food Science and Technology 40 (2005), 305–310.
42. Kim, S.Y., Sagong, H.G., Choi, S.H., Ryu, S., Kang, D.H., Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice. International Journal of Food Microbiology 153:1–2 (2012), 171–175.
43. Kou, X., Li, R., Wang, S., Performance of a heating block system designed for studying the heat resistance of bacteria in foods, 2016 ASABE Annual International Meeting. 2016, American Society of Agricultural and Biological Engineers.
44. Liang, L., Yang, T., Easa, A., Zzaman, W., Effect of conventional and superheated steam roasting on the total phenolic content, total flavonoid content and DPPH radical scavenging activities of black cumin seeds. Pertanika Journal of Tropical Agricultural Science, 41(2), 2018.
45. Li, R., Kou, X., Cheng, T., Zheng, A., Wang, S., Verification of radio frequency pasteurization process for in-shell almonds. Journal of Food Engineering 192 (2017), 103–110.
46. Ling, B., Guo, W., Hou, L., Li, R., Wang, S., Dielectric properties of pistachio kernels as influenced by frequency, temperature, moisture and salt content. Food and Bioprocess Technology 8:2 (2015), 420–430.
47. Ling, B., Ouyang, S., Wang, S., Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. Innovative Food Science & Emerging Technologies 52 (2019), 158–165.
48. Liu, S., Ozturk, S., Xu, J., Kong, F., Gray, P., Zhu, M.-J., et al. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. Journal of Food Engineering 217 (2018), 68–74.
49. Marra, F., Zhang, L., Lyng, J.G., Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering 91:4 (2009), 497–508.
50. Mathew, A.G., Pushpanath, S., Indian spices. 2005, Dee Bee Info Publications, India.
51. Michael, M., Phebus, R., Thippareddi, H., Subbiah, J., Birla, S., Schmidt, K., Validation of radio-frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk. Journal of Dairy Science 97:12 (2014), 7316–7324.
52. Mokrzycki, W., Tatol, M., Colour differenceΔ E-A survey. Machine Graphics and Vision 20:4 (2011), 383–411.
53. Molnar, H., Bata-Vidacs, I., Baka, E., Cserhalmi, Z., Ferenczi, S., Tömösközi-Farkas, R., et al. The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika. Food Control 83 (2018), 131–140.
54. Ozturk, S., Kong, F., Trabelsi, S., Singh, R.K., Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating. Journal of Food Engineering 169 (2016), 91–100.
55. Robertson, A.R., The CIE 1976 color‐difference formulae. Color Research & Application 2:1 (1977), 7–11.
56. Schneider, B., Steam sterilization of spices. Fleischwirtschaft 73 (1993), 646–649.
57. Singh, G., Marimuthu, P., Lampasona, M.P. de, Catalan, C.A.N., Cuminum cyminum L. chemical constituents, antioxidant and antifungal studies on its volatile oil and acetone extract. Indian Perfumer 50 (2006), 31–39.
58. Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:3 (1965), 144–158.
59. Sospedra, I., Soriano, J.M., Manes, J., Assessment of the microbiological safety of dried spices and herbs commercialized in Spain. Plant Foods for Human Nutrition 65:4 (2010), 364–368.
60. Syamaladevi, R.M., Tadapaneni, R.K., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., et al. Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter. Food Research International 81 (2016), 163–170.
61. Tainter, D.R., Grenis, A.T., Spices and seasonings: A food technology handbook. 2001, John Wiley & Sons.
62. Tang, J., Ikediala, J., Wang, S., Hansen, J.D., Cavalieri, R., High-temperature-short-time thermal quarantine methods. Postharvest Biology and Technology 21:1 (2000), 129–145.
63. Tiwari, G., Wang, S., Tang, J., Birla, S., Computer simulation model development and validation for radio frequency (RF) heating of dry food materials. Journal of Food Engineering 105:1 (2011), 48–55.
64. Updated FDA, Risk profile: Pathogens and filth in spices. 2017.
65. Verma, T., Wei, X., Lau, S.K., Bianchini, A., Eskridge, K.M., Subbiah, J., Evaluation of Enterococcus faecium NRRL B‐2354 as a surrogate for Salmonella during extrusion of low‐moisture food. Journal of Food Science 83:4 (2018), 1063–1072.
66. Villa Rojas, R., Influence of different factors on desiccation survival and thermal resistance of Salmonella and radiofrequency pasteurization of low-moisture foods. 2015.
67. Villa-Rojas, R., Zhu, M.-J., Marks, B.P., Tang, J., Radiofrequency inactivation of Salmonella Enteritidis PT 30 and Enterococcus faecium in wheat flour at different water activities. Biosystems Engineering 156 (2017), 7–16.
68. Waje, C.K., Kim, H.-K., Kim, K.-S., Todoriki, S., Kwon, J.-H., Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.). Journal of Agricultural and Food Chemistry 56 (2008), 4592–4596.
69. Wang, K., Chen, L., Li, W., Wang, S., Evaluating the top electrode voltage distribution uniformity in radio frequency systems. Journal of Electromagnetic Waves and Applications 29:6 (2015), 763–773.
70. Wang, S., Yue, J., Tang, J., Chen, B., Mathematical modelling of heating uniformity for in-shell walnuts subjected to radio frequency treatments with intermittent stirrings. Postharvest Biology and Technology 35:1 (2005), 97–107.
71. Wang, K., Zhu, H., Chen, L., Li, W., Wang, S., Validation of top electrode voltage in free-running oscillator radio frequency systems with different moisture content soybeans. Biosystems Engineering 131 (2015), 41–48.
72. Wei, X., Lau, S.K., Stratton, J., Irmak, S., Bianchini, A., Subbiah, J., Radio-frequency processing for inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in black peppercorn. Journal of Food Protection 81:10 (2018), 1685–1695.
73. Zhang, L., Kou, X., Zhang, S., Cheng, T., Wang, S., Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells. International Journal of Food Microbiology 266 (2018), 282–288.
74. Zhang, S., Zhou, L., Ling, B., Wang, S., Dielectric properties of peanut kernels associated with microwave and radio frequency drying. Biosystems Engineering 145 (2016), 108–117.