Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods

The aims of this study were to obtain data on survival and heat resistance of cocktails of Salmonella,.Listeria monocytogenes and the surrogate Enterococcus faecium (NRRL B-2354) in four low moisture foods (confectionery formulation, chicken meat powder, pet food and savoury seasoning) during storage before processing. Inoculated samples were stored at 16 degrees C and cell viability examined at day 0, 3, 7 and 21. At each time point, the heat resistance at 80 degrees C was determined. The purpose was to determine a suitable storage time of inoculated foods that can be applied in beat resistance studies or process validations with similar cell viability and heat resistance characteristics. The main inactivation study was carried out within 7 days after inoculation, the heat resistance of each bacterial cocktail was evaluated in each low moisture food heated in thermal cells exposed to temperatures between 70 and 140 degrees C. The Weibull model and the first order kinetics (D-value) were used to express inactivation data and calculate the heating time to achieve 5 log reduction at each temperature. Results showed that the pathogens Salmonella and L. monocytogenes and the surrogate E. faecium NRRL B-2354, can survive well (maximum reduction <0.8 log) in low moisture foods maintained at 16 degrees C, as simulation of warehouse raw material storage in winter and before processing. The D-80 value of the pathogens and surrogate did not significantly change during the 21 day storage (p > 0.05). The inactivation kinetics of the pathogens and surrogate at temperatures between 70 and 140 degrees C, were different between each organism and product. E. faecium NRRL B-2354 was a suitable Salmonella surrogate for three of the low moisture foods studied, but not for the sugar-containing confectionery formulation. Heating low moisture food in moisture-tight environments (thermal cells) to 111.2, 105.3 or 111.8 degrees C can inactivate 5 log of Salmonella, L. monocytogenes or E. faecium NRRL B-2354 respectively. (C) 2016 Elsevier B.V. All rights reserved.