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Determination of Enterococcus faecium thermal reduction in normal and high oleic peanut products
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-07 , DOI: 10.1111/jfs.12801 La'Oshiaa Reed 1 , Keith R. Schneider 1 , Andrew J. MacIntosh 1 , Paul J. Sarnoski 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-07 , DOI: 10.1111/jfs.12801 La'Oshiaa Reed 1 , Keith R. Schneider 1 , Andrew J. MacIntosh 1 , Paul J. Sarnoski 1
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During processing, peanut butter can become contaminated with pathogenic bacteria (e.g., Salmonella). The introduction of an additional heat treatment step after roasting can help inactivate these microorganisms. In this study, trials were conducted to determine Enterococcus faecium (Salmonella surrogate) reduction rates during the roasting of high oleic (HO) peanuts and heat‐treatment of normal oleic (NO) and HO peanut butters. HO peanuts were inoculated with E. faecium and roasted in a convection oven at 190°C. There was a 2 and 6 log CFU/g reduction at 300 and 480 s, respectively. D‐values for HO peanut butter at 110, 120, and 125°C were 438.9, 165.1, and 80.6 s, respectively. The z‐value was calculated to be 20.8°C. There was no significant difference in D‐values and z‐values between NO and HO peanut butter. In a pilot scale experiment, HO peanut butter was inoculated with E. faecium and agitated in a heated mixer for 21.5 min. E. faecium was reduced by 5.1 log CFU/g after 16.5 min with no apparent change in viscosity or texture. This study demonstrated that significant reductions in E. faecium can be achieved during roasting and through an additional heat‐treatment step.
中文翻译：
普通和高油酸花生制品中肠球菌粪便热还原的测定
在加工过程中，花生酱会被病原菌（例如沙门氏菌）污染。烘烤后引入额外的热处理步骤可以帮助灭活这些微生物。在这项研究中，进行了试验以确定高油酸（HO）花生的烘烤以及普通油酸（NO）和HO花生酱的热处理过程中的粪肠球菌（Salmonella surrogate）降低率。HO花生接种了屎肠球菌，并在190℃的对流烘箱中烘烤。300和480 s分别降低了2和6 log CFU / g。d -值对HO花生酱在110，120，和125℃下分别为438.9，165.1，和80.6秒。该ž值计算为20.8°C。NO和HO花生酱之间的D值和z值没有显着差异。在中试规模的实验中，将HO花生酱接种屎肠球菌，并在加热的混合器中搅拌21.5分钟。16.5分钟后，粪肠球菌降低了5.1 log CFU / g，粘度或质地没有明显变化。这项研究表明，在烘烤过程中和通过额外的热处理步骤可以显着减少粪肠球菌的含量。
更新日期：2020-04-07
中文翻译：
普通和高油酸花生制品中肠球菌粪便热还原的测定
在加工过程中，花生酱会被病原菌（例如沙门氏菌）污染。烘烤后引入额外的热处理步骤可以帮助灭活这些微生物。在这项研究中，进行了试验以确定高油酸（HO）花生的烘烤以及普通油酸（NO）和HO花生酱的热处理过程中的粪肠球菌（Salmonella surrogate）降低率。HO花生接种了屎肠球菌，并在190℃的对流烘箱中烘烤。300和480 s分别降低了2和6 log CFU / g。d -值对HO花生酱在110，120，和125℃下分别为438.9，165.1，和80.6秒。该ž值计算为20.8°C。NO和HO花生酱之间的D值和z值没有显着差异。在中试规模的实验中，将HO花生酱接种屎肠球菌，并在加热的混合器中搅拌21.5分钟。16.5分钟后，粪肠球菌降低了5.1 log CFU / g，粘度或质地没有明显变化。这项研究表明，在烘烤过程中和通过额外的热处理步骤可以显着减少粪肠球菌的含量。
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