Arshdeep Singh, Conor Hunt, Lakshmikantha H. Channaiah
{"title":"验证控制沙门氏菌污染的模拟商用英式松饼烘焙工艺","authors":"Arshdeep Singh, Conor Hunt, Lakshmikantha H. Channaiah","doi":"10.1016/j.jfp.2024.100280","DOIUrl":null,"url":null,"abstract":"<div><p>A validation study was conducted to investigate the effect of the English muffin baking process to control <em>Salmonella</em> contamination and to study the thermal inactivation kinetic parameters (<em>D</em>- and <em>z</em>-values) of <em>Salmonella</em> in English muffin dough. The unbleached bread flour was inoculated with 3 serovar <em>Salmonella</em> cocktail (<em>Salmonella</em> serovars <em>viz.,</em> Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of <em>Salmonella</em> concentration. The <em>Salmonella</em> inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and <em>a<sub>w</sub></em> of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18−min baking period, the <em>Salmonella</em> inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The <em>D</em>-values of 3 serovar cocktails of <em>Salmonella</em> at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the <em>z</em>-value was 6.2 ± 0.59°C. The water activity (<em>a<sub>w</sub></em>) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the <em>a<sub>w</sub></em> of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling <em>Salmonella</em> population by >5 log CFU/g.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24000644/pdfft?md5=5dcb1332b9ddd4202044f823539917f1&pid=1-s2.0-S0362028X24000644-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination\",\"authors\":\"Arshdeep Singh, Conor Hunt, Lakshmikantha H. Channaiah\",\"doi\":\"10.1016/j.jfp.2024.100280\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A validation study was conducted to investigate the effect of the English muffin baking process to control <em>Salmonella</em> contamination and to study the thermal inactivation kinetic parameters (<em>D</em>- and <em>z</em>-values) of <em>Salmonella</em> in English muffin dough. The unbleached bread flour was inoculated with 3 serovar <em>Salmonella</em> cocktail (<em>Salmonella</em> serovars <em>viz.,</em> Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of <em>Salmonella</em> concentration. The <em>Salmonella</em> inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and <em>a<sub>w</sub></em> of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18−min baking period, the <em>Salmonella</em> inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The <em>D</em>-values of 3 serovar cocktails of <em>Salmonella</em> at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the <em>z</em>-value was 6.2 ± 0.59°C. The water activity (<em>a<sub>w</sub></em>) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the <em>a<sub>w</sub></em> of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling <em>Salmonella</em> population by >5 log CFU/g.</p></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-04-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000644/pdfft?md5=5dcb1332b9ddd4202044f823539917f1&pid=1-s2.0-S0362028X24000644-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24000644\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24000644","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination
A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The unbleached bread flour was inoculated with 3 serovar Salmonella cocktail (Salmonella serovars viz., Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of Salmonella concentration. The Salmonella inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and aw of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18−min baking period, the Salmonella inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The D-values of 3 serovar cocktails of Salmonella at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the z-value was 6.2 ± 0.59°C. The water activity (aw) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the aw of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling Salmonella population by >5 log CFU/g.
期刊介绍:
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.