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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

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Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez Aug 2018

Thermal Inactivation Kinetics Of Salmonella Enterica And Enterococcus Faecium In Ground Black Pepper, Sabrina Vasquez

Dissertations, Theses, & Student Research in Food Science and Technology

Food safety concerns of low-awfoods have boosted, given the increased number of foodborne illnesses related to these products. Black pepper, among other spices, has been implicated in several outbreaks and recalls in recent years.Salmonella entericahas been identified as the causing agent of outbreaks of contaminated spices. Therefore, increased efforts should be conducted to ensure food safety of spices, including black pepper. Food Safety Modernization Act (FSMA) demands all food processing facilities to conduct proper validations of the decontamination technologies applied to food products. Complete thermal process validations require a deep understanding of the thermal inactivation kinetics ...


Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei Dec 2017

Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei

Dissertations, Theses, & Student Research in Food Science and Technology

Black pepper has been implicated in several foodborne illness outbreaks and food product recalls due to Salmonella contamination. Conventional decontamination methods for black pepper are challenged by harmful residues or quality deterioration. Radiofrequency (RF) heating reduces the come-up time which allows to design a high-temperature short-time processing to inactivate Salmonella with minimal deterioration in product quality. The objectives of this study were to investigate RF heating for inactivation of Salmonella in whole black peppercorn and ground black pepper samples, evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella, and assess quality deterioration during RF heating of whole black peppercorn ...