Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

3-2019

Journal or Book Title

LWT

Volume

102

First Page

136

Last Page

141

DOI

10.1016/j.lwt.2018.12.018

Abstract

Onion powder and talc were inoculated with one of three groups of Salmonella enterica or a putative surrogate, Enterococcus faecium NRRL B-2354, and the radiation sensitivity of S. enterica was compared to E. faecium. For both inoculated onion powder and inoculated talc, D10-values were greater for E. faecium than any of the three groups of S. enterica. The survival of E. faecium in irradiated talc was used to estimate the potential survival of S. enterica in irradiated spices. Onion powder, dried oregano, whole cumin seeds or peppercorns were mixed with talc inoculated with either S. enterica (previously associated with a foodborne disease outbreak) or E. faecium and irradiated. The D10-values were calculated for each bacterial group and compared between E. faecium and S. enterica within each spice. For each spice, the D10-value for E. faecium was either not statistically different from (P < 0.05) S. entericaor greater than that of S. enterica (onion powder). Quadratic and linear models were developed to allow the estimation of potential surviving populations, and potential decimal reductions of S. enterica, based on surviving populations and decimal reductions determined with E. faecium. The use of E. faecium and these mathematical models would allow a processor to validate an irradiation process by estimating the reduction in S. enterica, based on the population reductions of E. faecium.

Comments

This article is published as Arias-Rios, E. V., G. R. Acuff, A. Castillo, L. M. Lucia, S. E. Niebuhr, and J. S. Dickson. "Identification of a surrogate to validate irradiation processing of selected spices." LWT 102 (2019): 136-141. doi: 10.1016/j.lwt.2018.12.018.

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Copyright Owner

The Authors

Language

en

File Format

application/pdf

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