Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds

In this study, we evaluated the efficacy of dry heat treatment on 3 types of packaging to inactivate Salmonella on almonds. Almonds inoculated with Salmonella Typhimurium, Salmonella Senftenberg or Salmonella Enteritidis PT 30 were treated with dry heat under three types of packaging (open, ambient-...

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Bibliographic Details
Published in:Food science & technology 2021-05, Vol.143, p.111121, Article 111121
Main Authors: Song, Won-Jae, Kang, Dong-Hyun
Format: Article
Language:English
Subjects:
Almonds
Dry heat
Inactivation
Packaging
Salmonella
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Summary:In this study, we evaluated the efficacy of dry heat treatment on 3 types of packaging to inactivate Salmonella on almonds. Almonds inoculated with Salmonella Typhimurium, Salmonella Senftenberg or Salmonella Enteritidis PT 30 were treated with dry heat under three types of packaging (open, ambient-sealed or vacuum-sealed), and their color changes were evaluated after the dry heating. The Salmonella populations were reduced according to this sequence: open 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111121