Thermal Inactivation Kinetics and Radio Frequency Control of in Almond Kernels.

Mold infections in almonds are a safety issue during post-harvest, storage and consumption, leading to health problems for consumers and causing economic losses. The aim of this study was to isolate mold from infected almond kernels and identify it by whole genome sequence (WGS). Then, the more heat resistant mold was selected and the thermal inactivation kinetics of this mold influenced by temperature and water activity () was developed.

Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of NRRL-2356 in Wheat Kernels, Flour and Dough. 2020, , 1890.

The authors make the following corrections to their published paper [1] [...

Effect of Physical Structures of Food Matrices on Heat Resistance of NRRL-2356 in Wheat Kernels, Flour and Dough.

Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant NRRL-2356 rather than cocktail and ATCC 25922 was determined when heating at different temperature-time combinations at a fixed heating rate of 5 °C/min in a heating block system.

Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate.

Infection of Aspergillus flavus, which can produce aflatoxin, is a major problem for peanut safe storage. Thermal inactivation kinetics of Aspergillus flavus is essential to design an effective heat treatment process. In this study, thermal inactivation kinetics of Aspergillus flavus in peanut kernel flour at four water activity (a) levels (0.

Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review.

Thermal processing technologies are safe and easy to control methods without leaving residues, and could be used to inactivate food-borne pathogens, ensure food quality and provide the food with sufficient stability during storage. Establishing inactivation kinetics of food-borne pathogens is essential in developing effective pasteurisation protocols without damaging food quality. This study presents a comprehensive review of recent progresses in inactivation kinetics of food-borne pathogens.

Identifying possible non-thermal effects of radio frequency energy on inactivating food microorganisms.

Radio frequency (RF) heating has been successfully used for inactivating microorganisms in agricultural and food products. Athermal (non-thermal) effects of RF energy on microorganisms have been frequently proposed in the literature, resulting in difficulties for developing effective thermal treatment protocols. The purpose of this study was to identify if the athermal inactivation of microorganisms existed during RF treatments.

Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells.

Water activity (a) and heating rate have shown important effects on the thermo-tolerance of pathogens in low moisture foods during thermal treatments. In this study, three strains were selected to compare the heat resistance in walnut shell powder and finally the most heat resistant S. aureus ATCC 25923 was chosen to investigate the influence of a and heating rate using a heating block system (HBS).

Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder.

Heat controlled atmosphere (CA) treatments hold potential to pasteurize Salmonella enteritidis PT 30 in almonds. Nonpathogenic Escherichia coli ATCC 25922 was used as a surrogate species of pathogenic Salmonella for validation of thermal pasteurization to meet critical safety requirements. A controlled atmosphere/heating block system (CA-HBS) was used to rapidly determine thermal inactivation of E.

Dielectric properties of almond kernels associated with radio frequency and microwave pasteurization.

To develop advanced pasteurization treatments based on radio frequency (RF) or microwave (MW) energy, dielectric properties of almond kernels were measured by using an open-ended coaxial-line probe and impedance analyzer at frequencies between 10 and 3000 MHz, moisture contents between 4.2% to 19.6% w.

Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods.

Knowledge of bacteria's heat resistance is essential for developing effective thermal treatments. Choosing an appropriate test method is important to accurately determine bacteria's heat resistances. Although being a major factor to influence the thermo-tolerance of bacteria, the heating rate in samples cannot be controlled in water or oil bath methods due to main dependence on sample's thermal properties.

[Study on Rotavirus detection by nucleic acid sequence based amplification].

Rotavirus is one of the major cause of the viral gastroenteritis throughout the world. A nucleic acid sequence-based amplification(NASBA) technique for the detection of rotavirus in faecal specimens was developed and compared to the RT-PCR technique. Primers were designed according to the high conserved region of VP7 gene.