Validation of the baking process as a kill-step for controlling Salmonella in muffins.
This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals. The thermal inactivation parameters (D and z values) of the 3-strain Salmonella cocktail were determined. A ≥5logCFU/g reduction in Salmonella population was demonstrated by 17min of baking, and a 6.1logCFU/g reduction in Salmonella population by 21min of baking. The D-values of Salmonella serovar cocktail in muffin batter were 62.2±3.0, 40.1±0.9 and 16.5±1.7min at 55, 58 and 61°C, respectively; and the z-value was 10.4±0.6°C. The water activity (aw) of the muffin crumb (0.928) after baking and 30min of cooling was similar to that of pre-baked muffin batter, whereas the awof the muffin crust decreased to (0.700). This study validates a typical commercial muffin baking process utilizing an oven temperature of 190.6°C for at least 17min as an effective kill-step in reducing a Salmonella serovar population by ≥5logCFU/g.
AIB International, 1213 Bakers Way, Manhattan, KS 66505, USA. Electronic address: lchannaiah@aibonline.org.
Lakshmikantha H
LH
Channaiah
Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA.
Minto
M
Michael
Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA.
Jennifer C
JC
Acuff
Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA. Electronic address: phebus@ksu.edu.
Randall K
RK
Phebus
314 Poultry Science Building, Department of Poultry Science, University of Georgia, Athens, GA 30602-2772, USA. Electronic address: harsha.thippareddi@uga.edu.
Harshavardhan
H
Thippareddi
AIB International, 1213 Bakers Way, Manhattan, KS 66505, USA.
Maureen
M
Olewnik
Department of Statistics, 101 Dickens Hall, Kansas State University, Manhattan, KS 66506, USA. Electronic address: milliken@ksu.edu.
George
G
Milliken
D015169:Colony Count, Microbial; D005433:Flour / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D012475:Salmonella / Q000254:growth & development*; D014867:Water
D014867:Water
Food safety; Muffin; Quick bread; Salmonella