Cargando…

Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole co...

Descripción completa

Detalles Bibliográficos
Autores principales: Yan, Runan, Pinto, Gabriella, Taylor-Roseman, Rebecca, Cogan, Karen, D’Alesandre, Greg, Kovac, Jasna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982832/
https://www.ncbi.nlm.nih.gov/pubmed/33763036
http://dx.doi.org/10.3389/fmicb.2021.576337
_version_ 1783667804166160384
author Yan, Runan
Pinto, Gabriella
Taylor-Roseman, Rebecca
Cogan, Karen
D’Alesandre, Greg
Kovac, Jasna
author_facet Yan, Runan
Pinto, Gabriella
Taylor-Roseman, Rebecca
Cogan, Karen
D’Alesandre, Greg
Kovac, Jasna
author_sort Yan, Runan
collection PubMed
description Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 10(7)–10(8) log(10) CFU/bean of Salmonella Oranienburg and roasted at 100–150°C for 2–100 min. A greater than 5 log(10) reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.
format Online
Article
Text
id pubmed-7982832
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-79828322021-03-23 Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry Yan, Runan Pinto, Gabriella Taylor-Roseman, Rebecca Cogan, Karen D’Alesandre, Greg Kovac, Jasna Front Microbiol Microbiology Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 10(7)–10(8) log(10) CFU/bean of Salmonella Oranienburg and roasted at 100–150°C for 2–100 min. A greater than 5 log(10) reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making. Frontiers Media S.A. 2021-03-08 /pmc/articles/PMC7982832/ /pubmed/33763036 http://dx.doi.org/10.3389/fmicb.2021.576337 Text en Copyright © 2021 Yan, Pinto, Taylor-Roseman, Cogan, D’Alesandre and Kovac. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Yan, Runan
Pinto, Gabriella
Taylor-Roseman, Rebecca
Cogan, Karen
D’Alesandre, Greg
Kovac, Jasna
Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title_full Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title_fullStr Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title_full_unstemmed Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title_short Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry
title_sort evaluation of the thermal inactivation of a salmonella serotype oranienburg strain during cocoa roasting at conditions relevant to the fine chocolate industry
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982832/
https://www.ncbi.nlm.nih.gov/pubmed/33763036
http://dx.doi.org/10.3389/fmicb.2021.576337
work_keys_str_mv AT yanrunan evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry
AT pintogabriella evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry
AT taylorrosemanrebecca evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry
AT cogankaren evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry
AT dalesandregreg evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry
AT kovacjasna evaluationofthethermalinactivationofasalmonellaserotypeoranienburgstrainduringcocoaroastingatconditionsrelevanttothefinechocolateindustry