Effects of drying temperature and surface characteristics of vegetable on the survival of salmonella.
The heat resistance of Salmonella Anatum inoculated on the surface of a model vegetable as affected by hot-air drying temperature (50 to 70 degrees C) and surface characteristics was determined in this study. Cabbage was selected as a model vegetable to demonstrate the effect of topographical feature of vegetable surface on the Salmonella attachment ability. An image analysis technique was developed to monitor the change of cabbage surface during drying and the specific surface characteristics were described in terms of the roughness factor (R). It was found that the water activity of the vegetable decreased while R-value increased with longer drying time and higher drying temperature. However, the changes of both parameters during drying did not show a significant effect on the susceptibility of Salmonella attached on the cabbage surface. Drying temperature was found to be a major factor influencing the heat resistance of Salmonella during drying.
Hawaree
N
N
Dept. of Food Engineering, King Mongkut's Univ. of Technology Thonburi, Tungkru, Bangkok, Thailand.
Chiewchan
N
N
Devahastin
S
S
D001422:Bacterial Adhesion / Q000502:physiology*; D001937:Brassica / Q000382:microbiology* / Q000648:ultrastructure; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D006358:Hot Temperature; D008855:Microscopy, Electron, Scanning / Q000379:methods; D012475:Salmonella / Q000254:growth & development / Q000502:physiology* / Q000648:ultrastructure; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology; D014867:Water / Q000378:metabolism*
D014867:Water