Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods

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• 作者：Manoj K. Shah^a ; ^{manoj.shah@ndsu.edu} ; Gladys Asa^b ; ^{gladys.asa@napasol.com} ; Julie Sherwood^a ; ^{j.sherwood@ndsu.edu} ; Kari Graber^b ; ^{Kari.graber@napasol.com} ; Teresa M. Bergholz^a ; ^{Teresa.bergholz@ndsu.edu}
• 关键词：Vacuum steam pasteurization ; Low moisture foods ; Inactivation ; Salmonella ; E. coli O157 ; H7 ; E. faecium
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：6 March 2017
• 年：2017
• 卷：244
• 期：Complete
• 页码：111-118
• 全文大小：719 K
• 卷排序：244

文摘

Low aw foods were inoculated with Salmonella PT 30, E. coli O157:H7 and E. faecium. Inoculated foods were exposed to vacuum steam pasteurization. > 5 log reduction of pathogens on flaxseed and sunflower seeds at 75 °C > 5 log reduction of Salmonella on peppercorns at 75 °C and milled flaxseed at 85 °C E. faecium can be used as a surrogate for both Salmonella PT 30 and E. coli O157:H7.