Developing Thermal Control of Salmonella in Low-Moisture Foods Using Predictive Models
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EmailThis article presents the latest research findings that shed some light on the reasons behind the enhanced thermal resistance of foodborne pathogens in low-moisture food systems.
Abstract
Over the past decades, concerns over the safety of low-moisture foods have grown due to numerous outbreaks and recalls associated with various products. Among the involved pathogens, Salmonella spp. emerged as a prevalent concern.1 While thermal pasteurization has effectively reduced the risk of pathogen contamination in high-moisture foods, vegetative bacterial pathogens like Salmonella spp. have shown high thermal tolerance in low-moisture foods. The thermal processing conditions designed for high- and intermediate-moisture foods are inadequate for achieving sufficient inactivation of bacterial pathogens in low-moisture foods. Therefore, it is crucial to gain a comprehensive understanding of the key factors influencing the thermal resistance of bacterial pathogens, particularly Salmonella.
This article presents the latest research findings that shed some light on the reasons behind the enhanced thermal resistance of foodborne pathogens in low-moisture food systems. It discusses the quantitative relationships between thermal treatment temperature, water activity, and relative humidity and their impact on bacterial pathogens' log-reduction rate (D-value). Furthermore, it presents case studies that demonstrate the development and validation of predictable thermal treatments for Salmonella control in pre-packaged food materials, like wheat flour, and on the surfaces of food particles, such as peppercorns.
