Inactivation of Salmonella and Shiga-toxin producing Escherichia coli on soft wheat kernels using vacuum steam pasteurization.
Low moisture
STEC
Salmonella
Vacuum steam
Wheat
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Dec 2023
02 Dec 2023
Historique:
received:
24
03
2023
revised:
21
08
2023
accepted:
29
08
2023
medline:
11
10
2023
pubmed:
4
9
2023
entrez:
3
9
2023
Statut:
ppublish
Résumé
Wheat, the raw material for flour milling, can be contaminated with enteric pathogens, leading to outbreaks linked to flour. In previous lab-scale studies, vacuum steam treatment was able to reduce Salmonella Enteritidis PT30 and Shiga-toxin producing E. coli (STEC) O121 levels on soft wheat kernels while maintaining flour quality and gluten functionality. This study used a newly designed lab-scale vacuum steam pasteurizer (VSP) to evaluate its efficacy to inactivate multiple strains of Salmonella and STEC on soft wheat by modeling the non-isothermal time-temperature history during treatment and reduction of the microbial populations. The results demonstrated that vacuum steam treatment could effectively disinfect wheat grains inoculated with enteric pathogens. In this study, Salmonella strains were less thermally resistant than STEC strains. The D
Identifiants
pubmed: 37660435
pii: S0168-1605(23)00291-X
doi: 10.1016/j.ijfoodmicro.2023.110375
pii:
doi:
Substances chimiques
Steam
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110375Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare no conflicts of interest.