title: Effectiveness of superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and Listeria monocytogenes on almonds and pistachios.
abstract: This study was undertaken to evaluate the effectiveness of superheated steam (SHS) on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type (PT) 30 and Listeria monocytogenes on almonds and in-shell pistachios and to determine the effect of superheated steam heating on quality by measuring color and texture changes. Almonds and in-shell pistachios inoculated with four foodborne pathogens were treated with saturated steam (SS) at 100 °C and SHS at 125, 150, 175, and 200 °C for various times. Exposure of almonds and pistachios to SHS for 15 or 30s at 200 °C achieved >5l og reductions among all tested pathogens without causing significant changes in color values or texture parameters (P>0.05). For both almonds and pistachios, acid and peroxide values (PV) following SS and SHS treatment for up to 15s and 30s, respectively, were within the acceptable range (PV<1.0 meq/kg). These results show that thermal application of 200 °C SHS treatment for 15s and 30s did not affect the quality of almonds and pistachios, respectively. Therefore, SHS treatment is a very promising alternative technology for the tree nuts industry by improving inactivation of foodborne pathogens on almonds and pistachios while simultaneously reducing processing time.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
authors.forename: Ga-Hee
authors.initials: GH
authors.lastname: Ban
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea. Electronic address: kang7820@snu.ac.kr.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D018407:Bacterial Physiological Phenomena; D001435:Bacteriophages / Q000502:physiology; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000502:physiology*; D005516:Food Microbiology / Q000379:methods*; D008089:Listeria monocytogenes / Q000502:physiology; D050296:Microbial Viability; D027927:Pistacia / Q000382:microbiology*; D000068181:Prunus dulcis / Q000382:microbiology*; D012477:Salmonella enteritidis / Q000502:physiology; D012486:Salmonella typhimurium / Q000502:physiology; D013227:Steam
chemical_list: D013227:Steam
keywords: Almond; Foodborne pathogen; Pistachio; Superheated steam