FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2969271709> ?p ?o ?g. }

• W2969271709 endingPage "106833" @default.
• W2969271709 startingPage "106833" @default.
• W2969271709 abstract "Salmonella contamination of various seasonings and spices has occurred in the last decade. Radio frequency (RF) heating has been shown to be a potential alternative inactivation method for pathogens in low moisture foods (LMF), including spices and vegetable powders. This study aimed to (1) determine the thermal resistance (D and z values) of Salmonella and Enterococcus faecium (E. faecium) NRRL B-2354 as a promising surrogate for thermal validation studies using paprika, white pepper, and cumin powders, and (2) evaluate the efficacy of RF heating on the inactivation of both microorganisms in packaged samples. Samples with initial water activity levels (aw,25°C) of 0.45 ± 0.05 were inoculated with Salmonella cocktail (S. Typhimurium, S. Agona, S. Montevideo, and S. Tennessee) and E. faecium NRRL B-2354 at approximately 8.5 log CFU/g. Inoculated samples were loaded in aluminum test cells and subjected to isothermal treatment in a water bath at 70, 75 and 80 °C. Samples (20 g) were also sealed in small polystyrene petri dishes and subjected to RF heating in a 27.12-MHz, 6-kW pilot scale RF unit with 105 mm electrode gap until the temperature at the geometric center reached 80 °C. The survival of both bacteria was enumerated and converted to log CFU per gram. The change in color of RF heated samples was also evaluated to assess the impact of RF heating on the product quality. Results showed that the thermal resistance of E. faecium at inactivation temperatures is higher than Salmonella in all three spices. Additionally, both microorganisms showed less thermal resistance in paprika than white pepper and cumin powder. The D80°C values of Salmonella and E. faecium were determined to be 1.21 and 1.82 min in paprika, 2.85 and 5.27 min in white pepper, and 4.47 and 9.53 min in cumin powder, respectively. Results also showed that E. faecium is a suitable surrogate for validation of RF pasteurization of Salmonella in spices and RF heating is an effective method to control the contamination of foodborne pathogens in spices." @default.
• W2969271709 created "2019-08-29" @default.
• W2969271709 creator A5008415463 @default.
• W2969271709 creator A5046110190 @default.
• W2969271709 creator A5053402154 @default.
• W2969271709 date "2020-02-01" @default.
• W2969271709 modified "2023-09-25" @default.
• W2969271709 title "Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating" @default.
• W2969271709 cites W1153284636 @default.
• W2969271709 cites W118111561 @default.
• W2969271709 cites W1598872168 @default.
• W2969271709 cites W1617961484 @default.
• W2969271709 cites W1740392212 @default.
• W2969271709 cites W1797173417 @default.
• W2969271709 cites W1966297440 @default.
• W2969271709 cites W1967486714 @default.
• W2969271709 cites W1992478309 @default.
• W2969271709 cites W1993886882 @default.
• W2969271709 cites W2003741290 @default.
• W2969271709 cites W2008966515 @default.
• W2969271709 cites W2012277167 @default.
• W2969271709 cites W2013808076 @default.
• W2969271709 cites W2030244796 @default.
• W2969271709 cites W2037369367 @default.
• W2969271709 cites W2044798874 @default.
• W2969271709 cites W2071536592 @default.
• W2969271709 cites W2071551958 @default.
• W2969271709 cites W2087093307 @default.
• W2969271709 cites W2099167496 @default.
• W2969271709 cites W2112986664 @default.
• W2969271709 cites W2114780122 @default.
• W2969271709 cites W2131862444 @default.
• W2969271709 cites W2133011491 @default.
• W2969271709 cites W2138994869 @default.
• W2969271709 cites W2146710546 @default.
• W2969271709 cites W2147469652 @default.
• W2969271709 cites W2150365925 @default.
• W2969271709 cites W2151229738 @default.
• W2969271709 cites W2152549798 @default.
• W2969271709 cites W2161887827 @default.
• W2969271709 cites W2171491706 @default.
• W2969271709 cites W2171859479 @default.
• W2969271709 cites W2199055895 @default.
• W2969271709 cites W2227280611 @default.
• W2969271709 cites W2334936361 @default.
• W2969271709 cites W2344596043 @default.
• W2969271709 cites W2437406735 @default.
• W2969271709 cites W2559091401 @default.
• W2969271709 cites W2559414299 @default.
• W2969271709 cites W2585886748 @default.
• W2969271709 cites W2626385698 @default.
• W2969271709 cites W2739235721 @default.
• W2969271709 cites W2747370237 @default.
• W2969271709 cites W2760099126 @default.
• W2969271709 cites W2790771237 @default.
• W2969271709 cites W2794398372 @default.
• W2969271709 cites W2891471341 @default.
• W2969271709 cites W2902475582 @default.
• W2969271709 cites W2915844347 @default.
• W2969271709 cites W2934922522 @default.
• W2969271709 cites W2942385232 @default.
• W2969271709 cites W3021066373 @default.
• W2969271709 doi "https://doi.org/10.1016/j.foodcont.2019.106833" @default.
• W2969271709 hasPublicationYear "2020" @default.
• W2969271709 type Work @default.
• W2969271709 sameAs 2969271709 @default.
• W2969271709 citedByCount "38" @default.
• W2969271709 countsByYear W29692717092020 @default.
• W2969271709 countsByYear W29692717092021 @default.
• W2969271709 countsByYear W29692717092022 @default.
• W2969271709 countsByYear W29692717092023 @default.
• W2969271709 crossrefType "journal-article" @default.
• W2969271709 hasAuthorship W2969271709A5008415463 @default.
• W2969271709 hasAuthorship W2969271709A5046110190 @default.
• W2969271709 hasAuthorship W2969271709A5053402154 @default.
• W2969271709 hasBestOaLocation W29692717091 @default.
• W2969271709 hasConcept C112570922 @default.
• W2969271709 hasConcept C127413603 @default.
• W2969271709 hasConcept C133386390 @default.
• W2969271709 hasConcept C144027150 @default.
• W2969271709 hasConcept C180032290 @default.
• W2969271709 hasConcept C185592680 @default.
• W2969271709 hasConcept C186145619 @default.
• W2969271709 hasConcept C187320778 @default.
• W2969271709 hasConcept C18903297 @default.
• W2969271709 hasConcept C192562407 @default.
• W2969271709 hasConcept C24939127 @default.
• W2969271709 hasConcept C2776242653 @default.
• W2969271709 hasConcept C2777677444 @default.
• W2969271709 hasConcept C2781065037 @default.
• W2969271709 hasConcept C31903555 @default.
• W2969271709 hasConcept C49040817 @default.
• W2969271709 hasConcept C523546767 @default.
• W2969271709 hasConcept C54355233 @default.
• W2969271709 hasConcept C64248961 @default.
• W2969271709 hasConcept C86803240 @default.
• W2969271709 hasConceptScore W2969271709C112570922 @default.
• W2969271709 hasConceptScore W2969271709C127413603 @default.

• next