title: Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.
abstract: Salmonella is able to survive in low-moisture environments and is known to be more heat resistant as product water activity (aw) decreases. However, it is unknown how rapidly the resistance changes if product aw is altered rapidly, as can occur in certain processes. Therefore, the objective was to determine the effect of rapid product desiccation or hydration on Salmonella thermal resistance. Two dynamic moisture treatments were compared with two static moisture treatments to determine the effect of time-at-moisture on the thermal resistance of Salmonella enterica serovar Enteritidis phage type 30 (PT 30) in wheat flour. After inoculation, two static moisture groups were equilibrated to 0.3 and 0.6 aw over 4 to 7 days, and two dynamic moisture groups then were rapidly (<4 min) desiccated from 0.6 to 0.3 aw or hydrated from 0.3 to 0.6 aw. Samples then were subjected to isothermal (80°C) heat treatments, and Salmonella thermal resistance was compared via decimal reduction times (i.e., D80°C-values). The D80°C-value in flour that was rapidly desiccated from 0.6 to 0.3 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.3 aw, but both were greater (P < 0.05) than the D80°C-value in flour previously equilibrated to 0.6 aw. Similarly, the D80°C-value in flour rapidly hydrated from 0.3 to 0.6 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.6 aw, and both were less than the D80°C-value in flour previously equilibrated to 0.3 aw. Therefore, Salmonella in the rapidly desiccated flour (0.3 aw) was as thermally resistant as that which previously had been equilibrated to 0.3 aw, and Salmonella in the rapidly hydrated flour (0.6 aw) responded similarly to that in the flour previously equilibrated to 0.6 aw. These results suggest that the response period to new aw is negligible, which is critically important in applying thermal resistance data or parameters to industrial pasteurization validations.
authors.affiliation: Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48824-1323, USA.
authors.forename: Danielle F
authors.initials: DF
authors.lastname: Smith
authors.affiliation: Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48824-1323, USA. marksbp@msu.edu.
authors.forename: Bradley P
authors.initials: BP
authors.lastname: Marks
mesh_terms: D003890:Desiccation; D005433:Flour / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D061352:Pasteurization; D012477:Salmonella enteritidis / Q000145:classification / Q000302:isolation & purification*; D065288:Serogroup; D014908:Triticum / Q000382:microbiology*; D014867:Water
chemical_list: D014867:Water