4.7 Article

Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum)

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation

Tingyu Tong et al.

Summary: The study demonstrates that RF heating can effectively inactivate E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 on black pepper, while preserving the flavor substances in the pepper.

FOOD CONTROL (2022)

Article Food Science & Technology

Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments

Yucen Xie et al.

Summary: Outbreaks and recalls associated with foods containing spices indicate the need for risk assessment of Salmonella in spices. This study evaluated the survival and thermal resistance of Salmonella and Enterococcus faecium in chili, cinnamon, and black pepper at different water activity and temperature conditions, and found that chili powder exhibited the strongest antimicrobial effect.

FOOD CONTROL (2022)

Article Green & Sustainable Science & Technology

Pilot-Scale Radio Frequency-Assisted Pasteurization of Chili Powders Prepacked by Different Packaging Films

Shaojie Ma et al.

Summary: This study investigated the effects of RF-assisted pasteurization on chili powders and found that non-woven fabric (NWF) is suitable for prepackaging chili powders. The results showed that RF heating at specific temperature and time conditions can effectively pasteurize chili powders without significant impacts on their quality.

SUSTAINABILITY (2022)

Article Food Science & Technology

In-package pasteurization of dried basil leaves using radiofrequency heating

Surabhi Wason et al.

Summary: This study evaluated the use of in-package RF pasteurization method for inactivation of Salmonella enterica in dried basil leaves. The results showed that a horizontally placed container achieved faster heating and achieved a significant reduction in the number of microorganisms. There was no significant change in the quality and chemical composition of dried basil leaves after RF treatment.

FOOD CONTROL (2022)

Article Food Science & Technology

Inactivation of Salmonella on black peppercorns using an integrated ultraviolet-C and cold plasma intervention

In Hee Bang et al.

Summary: The study investigated a nonthermal process using UV-C and helium cold plasma (CP) simultaneously to inactivate Salmonella on black peppercorns. The UV-CP treatment showed stronger bactericidal activity and did not alter the color of the peppercorns, but affected the concentration of certain active substances. These findings demonstrate the potential application of UV-CP treatment for decontamination of black peppercorns.

FOOD CONTROL (2021)

Review Food Science & Technology

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

Li-Zhen Deng et al.

Summary: This review summarizes the working principles and applications of novel thermal decontamination technologies including superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking, which can effectively reduce microbial load on products and moderately destruct mycotoxins.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 (2021)

Article Engineering, Chemical

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Ourdia-Nouara Kernou et al.

Summary: The study found that ultrasound as a pre-treatment can improve the inactivation of E. coli by microwave processing in orange juice beverages, contributing to enhancing microbial decontamination efficiency.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

Article Biotechnology & Applied Microbiology

Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

Long Chen et al.

Summary: The study investigated the effects of EtO processing parameters on Salmonella microbial inactivation and evaluated E. faecium as a suitable surrogate. The results showed that RH is critical for successful EtO inactivation treatment, and E. faecium is a suitable surrogate for Salmonella.

FOOD MICROBIOLOGY (2021)

Article Food Science & Technology

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities

Xinyao Wei et al.

Summary: This study investigated the impact of water activity on the thermal inactivation kinetics of Salmonella and Enterococcus faecium in ground black pepper, finding significant negative effects of water activity and temperature on the thermal resistance of these bacteria. E. faecium was identified as a suitable surrogate for Salmonella in thermal processing validation due to its higher D-values at all three water activities.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Review Food Science & Technology

Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods

Hao Jiang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Biotechnology & Applied Microbiology

Desiccation and Thermal Resistance of Escherichia coli O121 in Wheat Flour

Quincy J. Suehr et al.

JOURNAL OF FOOD PROTECTION (2019)

Article Food Science & Technology

Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

Erica Sayuri Siguemoto et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Review Food Science & Technology

Methods for the Control of Foodborne Pathogens in Low-Moisture Foods

Alma Fernanda Sanchez-Maldonado et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)

Article Food Science & Technology

Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates

Sunantha Ketnawa et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Article Biotechnology & Applied Microbiology

Microbial decontamination of onion powder using microwave-powered cold plasma treatments

Jung Eun Kim et al.

FOOD MICROBIOLOGY (2017)

Article Thermodynamics

Local exergy cost analysis of microwave heating systems

Luis Acevedo et al.

ENERGY (2015)

Article Biotechnology & Applied Microbiology

Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity

Rossana Villa-Rojas et al.

JOURNAL OF FOOD PROTECTION (2013)

Review Food Science & Technology

Spices and herbs as source of Salmonella-related foodborne diseases

Claudio Zweifel et al.

FOOD RESEARCH INTERNATIONAL (2012)

Review Food Science & Technology

Cold Plasma Decontamination of Foods

Brendan A. Niemira

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)

Article Food Science & Technology

Reduction of Salmonella enterica on grape tomatoes using microwave heating

Y. Lu et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Review Food Science & Technology

Non-uniform Temperature Distribution During Microwave Heating of Food Materials-A Review

R. Vadivambal et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Article Food Science & Technology

Selection of surrogate bacteria in place of E-coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice

Joshua B. Gurtler et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

Article Food Science & Technology

Microbiological quality of some retail spices in India

M Banerjee et al.

FOOD RESEARCH INTERNATIONAL (2003)

Article Engineering, Chemical

Microwave-assisted extraction of piperine from Piper nigrum

G Raman et al.

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2002)