{"title":"Inactivation kinetics for surrogates of common foodborne pathogens during food residue drying","authors":"Emily Shea, Juliano Toniato, Christopher Simmons","doi":"10.1111/1750-3841.17241","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>Postconsumer household food residues can act as useful substrates for other industries, but transporting high-moisture material corresponds to high fuel use and associated greenhouse gas production. Drying food residues at the household level reduces transportation weight, increases stability, and preserves the nutritional quality of recovered material. Mitigating foodborne microbiological safety risks is crucial to encourage the development of novel methods to rapidly dry and stabilize food residues. The objective of this study was to improve the prediction of bacterial pathogen inactivation under various thermal and drying processes in a synthetic mixture of residual food material (RFM). The log reduction rate was measured for <i>Escherichia coli</i>, <i>Enterococcus faecium</i>, and <i>Listeria innocua</i> (surrogates of common foodborne pathogens) in RFM under different moisture contents (12% and 25% by fresh weight) and temperatures (50, 55, and 60°C). Inactivation data were used to determine <i>D</i>- and <i>z</i>-values and to fit a multiple regression model to predict log(<i>D</i>-values) in response to temperature and moisture content. Across conditions, <i>D</i>-values were measured to be 5.1–120, 4.6–123, and 32–545 min for <i>E. coli</i>, <i>L. innocua</i>, and <i>E. faecium</i>, respectively. Temperature sensitivities were significantly higher in lower moisture RFM for <i>E. coli</i> and <i>L. innocua</i>. Applying <i>E. coli</i> inactivation models during RFM at 55°C yielded inactivation rates that aligned with experimental values after 5 min (0.1 vs. 0–0.1 logs), 30 min (2.1 vs. 1.3–2.3 logs), and 90 min (7.2 vs. 7.1–8.9 logs). These results can inform the design of RFM drying and stabilization processes to promote pathogen inactivation and safety in downstream applications of dried material.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17241","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.17241","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Postconsumer household food residues can act as useful substrates for other industries, but transporting high-moisture material corresponds to high fuel use and associated greenhouse gas production. Drying food residues at the household level reduces transportation weight, increases stability, and preserves the nutritional quality of recovered material. Mitigating foodborne microbiological safety risks is crucial to encourage the development of novel methods to rapidly dry and stabilize food residues. The objective of this study was to improve the prediction of bacterial pathogen inactivation under various thermal and drying processes in a synthetic mixture of residual food material (RFM). The log reduction rate was measured for Escherichia coli, Enterococcus faecium, and Listeria innocua (surrogates of common foodborne pathogens) in RFM under different moisture contents (12% and 25% by fresh weight) and temperatures (50, 55, and 60°C). Inactivation data were used to determine D- and z-values and to fit a multiple regression model to predict log(D-values) in response to temperature and moisture content. Across conditions, D-values were measured to be 5.1–120, 4.6–123, and 32–545 min for E. coli, L. innocua, and E. faecium, respectively. Temperature sensitivities were significantly higher in lower moisture RFM for E. coli and L. innocua. Applying E. coli inactivation models during RFM at 55°C yielded inactivation rates that aligned with experimental values after 5 min (0.1 vs. 0–0.1 logs), 30 min (2.1 vs. 1.3–2.3 logs), and 90 min (7.2 vs. 7.1–8.9 logs). These results can inform the design of RFM drying and stabilization processes to promote pathogen inactivation and safety in downstream applications of dried material.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.