Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods
Low-moisture foods (LMF with water activity, aw
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| Veröffentlicht in: | International journal of food microbiology 2020-12, Vol.334, p.108813-108813, Article 108813 |
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| container_title | International journal of food microbiology |
| container_volume | 334 |
| creator | Gautam, Bina Govindan, Byju N. Gӓnzle, Michael Roopesh, M.S. |
| description | Low-moisture foods (LMF with water activity, aw |
| doi_str_mv | 10.1016/j.ijfoodmicro.2020.108813 |
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•Water sorption isotherms of selected foods at elevated temperatures were developed.•Weibull equation was used to fit the thermal inactivation kinetics of Salmonella.•The change in aw during heat treatment can influence the microbial heat resistance.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2020.108813</identifier><identifier>PMID: 32841809</identifier><language>eng</language><publisher>AMSTERDAM: Elsevier B.V</publisher><subject>Adsorbed water ; Aluminum ; Black pepper powder ; Deactivation ; Food ; Food matrix ; Food Science & Technology ; Food selection ; Foodborne diseases ; Heat resistance ; Heat treatment ; Heat treatments ; Inactivation ; Life Sciences & Biomedicine ; Microbiology ; Moisture resistance ; Pellets ; Pet food ; Pet foods ; Petfoods ; Piper nigrum ; Powder ; Reduction ; Salmonella ; Salmonella enterica ; Science & Technology ; Thermal resistance ; Water activity ; Water sorption isotherm ; Weibull model</subject><ispartof>International journal of food microbiology, 2020-12, Vol.334, p.108813-108813, Article 108813</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright Elsevier BV Dec 2, 2020</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>19</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000582321400011</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c382t-3d10d24cf3fedf9d9f3c04cbca541feaa44b0ed71fabb146915e6d80d167c4b33</citedby><cites>FETCH-LOGICAL-c382t-3d10d24cf3fedf9d9f3c04cbca541feaa44b0ed71fabb146915e6d80d167c4b33</cites><orcidid>0000-0003-3008-915X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2020.108813$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,28253,46000</link.rule.ids></links><search><creatorcontrib>Gautam, Bina</creatorcontrib><creatorcontrib>Govindan, Byju N.</creatorcontrib><creatorcontrib>Gӓnzle, Michael</creatorcontrib><creatorcontrib>Roopesh, M.S.</creatorcontrib><title>Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods</title><title>International journal of food microbiology</title><addtitle>INT J FOOD MICROBIOL</addtitle><description>Low-moisture foods (LMF with water activity, aw < 0.85) including pet foods and black pepper powder have consistently been associated with foodborne disease caused by Salmonella enterica. Increased heat resistance and prolonged survival at low-moisture conditions, however, remain major challenges to achieve effective inactivation of Salmonella in low-moisture foods. At low water activity (aw) conditions, heat resistance of Salmonella is greatly enhanced when compared to high aw conditions. This study aimed to quantify the effect of aw on the heat resistance of Salmonella enterica in pet food pellets and black pepper powder. Pet food pellets were inoculated with two strains of heat resistant S. enterica and black pepper powder was inoculated with a 5-strain cocktail of Salmonella. Both inoculated food samples were equilibrated at 0.33, 0.54, and 0.75 aw in controlled humidity chambers. Inoculated pet food pellets and black pepper powder in closed aluminum cells were heat treated at specific temperatures for selected times. The results showed that the Weibull model fitted well the inactivation data. At a specific temperature, the rate of inactivation increased with the increase in the aw from 0.33 to 0.75, and the 3-log reduction times decreased for Salmonella in both food samples with the increase in aw. Water adsorption isotherms of pet food pellets and black pepper powder at initial and treatment temperatures were developed to understand the change in aw during heat treatments. The change in aw during heat treatment was dependent on the type of food matrix, which possibly influenced the thermal inactivation of Salmonella in pet food pellets and black pepper powder. The quantitative analysis of heat reduction of Salmonella with respect to aw aids in selection of the appropriate initial aw to develop effective heat treatment protocols for adequate reduction of Salmonella in pet foods and black pepper powder.
•Water sorption isotherms of selected foods at elevated temperatures were developed.•Weibull equation was used to fit the thermal inactivation kinetics of Salmonella.•The change in aw during heat treatment can influence the microbial heat resistance.</description><subject>Adsorbed water</subject><subject>Aluminum</subject><subject>Black pepper powder</subject><subject>Deactivation</subject><subject>Food</subject><subject>Food matrix</subject><subject>Food Science & Technology</subject><subject>Food selection</subject><subject>Foodborne diseases</subject><subject>Heat resistance</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Inactivation</subject><subject>Life Sciences & Biomedicine</subject><subject>Microbiology</subject><subject>Moisture resistance</subject><subject>Pellets</subject><subject>Pet food</subject><subject>Pet foods</subject><subject>Petfoods</subject><subject>Piper nigrum</subject><subject>Powder</subject><subject>Reduction</subject><subject>Salmonella</subject><subject>Salmonella enterica</subject><subject>Science & Technology</subject><subject>Thermal resistance</subject><subject>Water activity</subject><subject>Water sorption isotherm</subject><subject>Weibull model</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>AOWDO</sourceid><recordid>eNqNkV9r3SAchmWsrKftvoNjN4ORM42exFyOsD-Fwi7WXovRnxxDop2aHvrtZ8hhjF71SpHnkZf3RegDJXtKaPNl3LvRhmBmp2PY16Re34Wg7A3aUdF2FeMNeYt2hRUVbcjhEl2lNBJCDoyRd-iS1YJTQbodOt56Oy3gNeBg8UlliFjp7J5cfsbB43wEfASVcYTkUlZn8Lea5uBhmhQGXxynFXYeJ5hAZzB4CqdqDkVYIuA1arpBF1ZNCd6fz2v08P3bff-zuvv147b_eldpJupcMUOJqbm2zIKxneks04TrQasDpxaU4nwgYFpq1TBQ3nT0AI0RxNCm1Xxg7Bp92v59jOHPAinL2SW9JvUQliRrzlpOmobQgn58gY5hib6kK1RT87YtBRaq26jSdUoRrHyMblbxWVIi1znkKP-bQ65zyG2O4n7e3BMMwSbt1qL_-eseomY15eVG1zzi9XTvssou-D4sPhe131Qo1T45iPKsGxfLItIE94q4fwHFrbnq</recordid><startdate>20201202</startdate><enddate>20201202</enddate><creator>Gautam, Bina</creator><creator>Govindan, Byju N.</creator><creator>Gӓnzle, Michael</creator><creator>Roopesh, M.S.</creator><general>Elsevier B.V</general><general>Elsevier</general><general>Elsevier BV</general><scope>AOWDO</scope><scope>BLEPL</scope><scope>DTL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3008-915X</orcidid></search><sort><creationdate>20201202</creationdate><title>Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods</title><author>Gautam, Bina ; Govindan, Byju N. ; Gӓnzle, Michael ; Roopesh, M.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-3d10d24cf3fedf9d9f3c04cbca541feaa44b0ed71fabb146915e6d80d167c4b33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Adsorbed water</topic><topic>Aluminum</topic><topic>Black pepper powder</topic><topic>Deactivation</topic><topic>Food</topic><topic>Food matrix</topic><topic>Food Science & Technology</topic><topic>Food selection</topic><topic>Foodborne diseases</topic><topic>Heat resistance</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Inactivation</topic><topic>Life Sciences & Biomedicine</topic><topic>Microbiology</topic><topic>Moisture resistance</topic><topic>Pellets</topic><topic>Pet food</topic><topic>Pet foods</topic><topic>Petfoods</topic><topic>Piper nigrum</topic><topic>Powder</topic><topic>Reduction</topic><topic>Salmonella</topic><topic>Salmonella enterica</topic><topic>Science & Technology</topic><topic>Thermal resistance</topic><topic>Water activity</topic><topic>Water sorption isotherm</topic><topic>Weibull model</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gautam, Bina</creatorcontrib><creatorcontrib>Govindan, Byju N.</creatorcontrib><creatorcontrib>Gӓnzle, Michael</creatorcontrib><creatorcontrib>Roopesh, M.S.</creatorcontrib><collection>Web of Science - Science Citation Index Expanded - 2020</collection><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gautam, Bina</au><au>Govindan, Byju N.</au><au>Gӓnzle, Michael</au><au>Roopesh, M.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods</atitle><jtitle>International journal of food microbiology</jtitle><stitle>INT J FOOD MICROBIOL</stitle><date>2020-12-02</date><risdate>2020</risdate><volume>334</volume><spage>108813</spage><epage>108813</epage><pages>108813-108813</pages><artnum>108813</artnum><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Low-moisture foods (LMF with water activity, aw < 0.85) including pet foods and black pepper powder have consistently been associated with foodborne disease caused by Salmonella enterica. Increased heat resistance and prolonged survival at low-moisture conditions, however, remain major challenges to achieve effective inactivation of Salmonella in low-moisture foods. At low water activity (aw) conditions, heat resistance of Salmonella is greatly enhanced when compared to high aw conditions. This study aimed to quantify the effect of aw on the heat resistance of Salmonella enterica in pet food pellets and black pepper powder. Pet food pellets were inoculated with two strains of heat resistant S. enterica and black pepper powder was inoculated with a 5-strain cocktail of Salmonella. Both inoculated food samples were equilibrated at 0.33, 0.54, and 0.75 aw in controlled humidity chambers. Inoculated pet food pellets and black pepper powder in closed aluminum cells were heat treated at specific temperatures for selected times. The results showed that the Weibull model fitted well the inactivation data. At a specific temperature, the rate of inactivation increased with the increase in the aw from 0.33 to 0.75, and the 3-log reduction times decreased for Salmonella in both food samples with the increase in aw. Water adsorption isotherms of pet food pellets and black pepper powder at initial and treatment temperatures were developed to understand the change in aw during heat treatments. The change in aw during heat treatment was dependent on the type of food matrix, which possibly influenced the thermal inactivation of Salmonella in pet food pellets and black pepper powder. The quantitative analysis of heat reduction of Salmonella with respect to aw aids in selection of the appropriate initial aw to develop effective heat treatment protocols for adequate reduction of Salmonella in pet foods and black pepper powder.
•Water sorption isotherms of selected foods at elevated temperatures were developed.•Weibull equation was used to fit the thermal inactivation kinetics of Salmonella.•The change in aw during heat treatment can influence the microbial heat resistance.</abstract><cop>AMSTERDAM</cop><pub>Elsevier B.V</pub><pmid>32841809</pmid><doi>10.1016/j.ijfoodmicro.2020.108813</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-3008-915X</orcidid></addata></record> |
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| source | Web of Science - Science Citation Index Expanded - 2020<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" />; Access via ScienceDirect (Elsevier) |
| subjects | Adsorbed water Aluminum Black pepper powder Deactivation Food Food matrix Food Science & Technology Food selection Foodborne diseases Heat resistance Heat treatment Heat treatments Inactivation Life Sciences & Biomedicine Microbiology Moisture resistance Pellets Pet food Pet foods Petfoods Piper nigrum Powder Reduction Salmonella Salmonella enterica Science & Technology Thermal resistance Water activity Water sorption isotherm Weibull model |
| title | Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods |
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