Listeria monocytogenes Thermal Resistance in Low-Moisture Foods: Role of Water Activity or Food Matrix

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Low moisture foods (e.g., cocoa powder, dried milk powder, flour) have been increasingly involved in foodborne outbreaks. Foodborne pathogens such as Listeria monocytogenes can survive in low moisture foods and dry food processing environments for months, and even for years. However, there is a general lack of knowledge related to the behavior of L. monocytogenes in these foods. The aim of this study is to comprehensively evaluate L. monocytogenes survival in low moisture foods in heat processing, and examine factors impacting their resistance.

Institution: Washington State University
Principal Investigator: Meijun Zhu, PhD
Year Awarded: 2016

Read more: Thermal Resistance of Listeria monocytogenes in Natural Unsweetened Cocoa Powder Under Different Water Activity

Read more: Stability of Listeria monocytogenes in Non-Fat Dry Milk Powder During Isothermal Treatment and Storage

Read more: Listeria monocytogenes in Almond Meal: Desiccation Stability and Isothermal Inactivation

Learn more about the IAFNS Microbiology Committee.

Correlation of Surrogate Bacteria and Salmonellae for Validation of Spice/Herb Pathogen Reduction Processes

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Spices and herbs are obtained from plants that are grown in open fields and later subjected to a drying process that often involves sun drying in open environments. Therefore, bacterial pathogens are likely to be present in these products. Despite implementation of preventive measures, outbreaks of foodborne disease and recalls have been linked to spices. The aim of this study is to define validation protocols for the pathogen reduction processes used to treat spices and validate treatment efficacy to achieve the targeted pathogen reduction.

Institution: Texas A&M University
Principal Investigator: Gary Acuff, PhD
Year Awarded: 2013

Read more: Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Learn more about the IAFNS Food Microbiology Committee.

Protocol and Surrogate Validation for the Inactivation of Salmonella on Spices

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Worldwide, spices are used to enhance the flavor of foods. In many cultures, spices are considered ready-to-eat and are added to foods after cooking, creating some risk for consumers if the spices have been contaminated with human pathogens. Several outbreaks of foodborne illness, associated with the consumption of spices have occurred; furthermore, numerous recalls of spices contaminated with bacterial pathogens have occurred in the last several years. The majority of these outbreaks and recalls were attributed to one pathogenic bacteria, Salmonella. The aims of this project are to: 1) Develop standardized validation protocols for the treatment of black peppercorns and cumin seeds, 2) Identify appropriate Salmonella surrogates for use in on-line process validations of these selected spices, 3) Develop pathogen and surrogate inoculation and stabilization protocols in the selected spices, 4) Provide proof of principle by using these protocols to validate two of the most common technologies (i.e., Steam, ETO, Irradiation) for treatment of the selected spices, and 5) Evaluate the sensory properties of the spices.

Institution: Virginia Tech
Principal Investigator: Monica Ponder, PhD
Year Awarded: 2013

Read more:
Inoculation Preparation Affects Survival of Salmonella enterica on Whole Black Peppercorns and Cumin Seeds Stored at Low Water Activity
Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization

Learn more about the IAFNS Food Microbiology Committee.