Inactivation of Salmonella Enteritidis PT30 on black peppercorns in thermal treatments with controlled relative humidities.

Traditional method utilizes steam to pasteurize low-moisture ingredients like black peppercorns and almonds. Exposure to steam results in direct condensation on the product, unfavorable for a broader range of food ingredients such as dried herbs, fruits, and ground materials. Recent studies on the thermal inactivation of Salmonella in low-moisture foods suggest that the relative humidity in treatment chambers is an important factor, besides temperature, that determines the death rate of bacteria. Thus, thermal treatments with controlled high relative humidity can be an effective method to replace steam pasteurization. No condensation will occur when the products are preheated to above the dew-point temperature of the hot air in the treatment chamber, thus eliminating the need for post-treatment drying. To prove this concept, a special device was developed that preheated samples in a dry environment before exposing them to a controlled relative humidity (RH) at a high temperature. Using this device, the death rate of Salmonella Enteritidis PT30 (S. Enteritidis) in black peppercorns was determined at 80 °C and three different RH levels (60, 70, or 80 %) after the innoculated samples were heated to 78oC. The results indicate that the treatments at 80 °C and 80 % RH for 3 min, 70 % RH for 9 min, and 60 % RH for 25 min caused 5.4 ± 0.2, 6.2 ± 0.6, and 6.1 ± 1.0 log reductions, respectively. No condensation was observed on all of the treated samples. The moisture content (wet basis) of fully pasteurized (5-log reduction) black peppercorns at 60, 70, and 80 %RH reduced from 9.7 ± 0.4 % (untreated) to 8.7 ± 0.5 %, 9.2 ± 0.4 %, and 9.2 ± 0.2 %, respectively, indicating that post-drying is not required after the treatments. This study demonstrated the potential of using short-time high-RH treatments to control pathogens in low-moisture foods without the need for post-treatment drying.

Desiccation in oil protects bacteria in thermal processing.

Edible oils have long been considered to have a protective effect on bacteria from thermal inactivation, but the mechanism for this effect remains unclear. Our recent study suggests that the water activity (aw) of oil decreases exponentially with increasing temperature. Therefore, in thermal processing, the aw of the bacteria inside oil may also decrease making the bacteria more resistant to heat. To validate this hypothesis, the equilibrium aw of bacteria (Enterococcus faecium NRRL B2354, or E. faecium) in peanut oil samples, with different initial aw (0.93, 0.75, 0.52 & 0.33) at room temperature, were measured at elevated temperatures up to 80 °C. Meanwhile, the thermal resistances of E. faecium in these samples were also tested at 80 °C. Results indicate that the aw of the bacteria-in-oil systems changed in the same manner as that of pure peanut oil; it decreased exponentially with temperature from 0.93, 0.75, 0.52 & 0.33 (at ~23 °C) to 0.36, 0.30, 0.21 & 0.13 (at 80 °C), respectively. This confirmed that bacterial cells experienced desiccation in oil during the thermal treatments. The thermal death rates of E. faecium in peanut oil samples followed first-order kinetics. The D80 value (time needed to achieve 1-log reduction at 80 °C) increased exponentially with the reduced aw at 80 °C, from 87 min at aw 0.36 to 1539 min at aw 0.13. A graphical comparison (logD80 vs. high-temperature aw) showed a similarity between the thermal resistance of E. faecium in oil and that in dry air, which supports the hypothesis that oil protects bacteria from thermal treatments through desiccation.