Survival of Salmonella Enteritidis PT 30 on inoculated almond kernels in hot water treatments

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• 作者：Linda J. Harris ; ^{ljharris@ucdavis.edu} ; Aaron R. Uesugi¹ ; Shirin J. Abd² ; Kathryn L. McCarthy
• 关键词：Almond kernels ; Blanch ; Salmonella ; Thermal process
• 刊名：Food Research International
• 出版年：2012
• 期刊代码：53_09639969
• 类别：abs
• 出版时间：March, 2012
• 卷：45
• 期：2
• 页码：1093-1098
• 文件大小：282 K

摘要

Almonds are blanched by exposure to hot water or steam-injected water to remove the pellicle (skin) from the kernel. This study evaluated the survival of Salmonella Enteritidis PT 30, Salmonella Senftenberg 775W and Enterococcus faecalis on whole raw almond kernels exposed to hot water. Whole, inoculated (7 to 9 log CFU/g) Nonpareil almonds (40 g) were submerged in 25 L of water maintained at 60, 70, 80 and 88 掳C. Almonds were heated for up to 12 min, drained for 2 s, and transferred to 80 mL of cold (4 掳C) tryptic soy broth. Almonds in broth were stomached at high speed for 2 min, serially diluted, plated onto tryptic soy and bismuth sulfite agars (Salmonella) or bile esculin agar (Enterococcus) and incubated at 37 掳C for 24 and 48 h, respectively. D values of 2.6, 1.2, 0.75 and 0.39 min were calculated for exposure of S. Enteritidis PT 30 to water at 60, 70, 80 and 88 掳C, respectively; the calculated z value was 35 C掳. D values determined for Salmonella Senftenberg 775W and E. faecalis at 88 掳C were 0.37 and 0.36 min, respectively. Neither Salmonella serovar could be recovered by enrichment of 1-g samples after almonds inoculated at 5 log CFU/g were heated at 88 掳C for 2 min. These data will be useful to validate almond industry blanching processes.