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dc.contributor.authorChick, Matthew
dc.contributor.authorLourenco, Antonio
dc.contributor.authorMaserati, Alice
dc.contributor.authorFink, Ryan C.
dc.contributor.authorDiez-Gonzalez, Francisco
dc.date.accessioned2023-09-05T11:57:36Z
dc.date.available2023-09-05T11:57:36Z
dc.date.issued2022-08-04
dc.identifier.citationChick, M.; Lourenco, A.; Maserati, A.; Fink, R.C.; Diez-Gonzalez, F. Thermal Death Kinetics of Three Representative Salmonella enterica Strains in Toasted Oats Cereal. Microorganisms 2022, 10, 1570. https://doi.org/10.3390/ microorganisms10081570en_US
dc.identifier.urihttp://hdl.handle.net/11019/3254
dc.descriptionpeer-revieweden_US
dc.description.abstractSeveral reports have indicated that the thermal tolerance of Salmonella at low-water activity increases significantly, but information on the impact of diverse food matrices is still scarce. The goal of this research was to determine the kinetic parameters (decimal reduction time, D; time required for the first decimal reduction, δ) of thermal resistance of Salmonella in a previously cooked low water activity food. Commercial toasted oats cereal (TOC) was used as the food model, with or without sucrose (25%) addition. TOC samples were inoculated with 108 CFU/mL of a single strain of one of three Salmonella serovars (Agona, Tennessee, Typhimurium). TOC samples were ground and equilibrated to aw values of 0.11, 0.33 and 0.53, respectively. Ground TOC was heated at temperatures between 65 °C and 105 °C and viable counts were determined over time (depending on the temperature for up to 6 h). Death kinetic parameters were determined using linear and Weibull regression models. More than 70% of Weibull’s adjusted regression coefficients (R2adj) and only 38% of the linear model’s R2adj had values greater than 0.8. For all serovars, both D and δ values increased consistently at a 0.11 aw compared to 0.33 and 0.53. At 0.33 aw, the δ values for Typhimurium, Tennessee and Agona were 0.55, 1.01 and 2.87, respectively, at 85 °C, but these values increased to 65, 105 and 64 min, respectively, at 0.11 aw. At 100 °C, δ values were 0.9, 5.5 and 2.3 min, respectively, at 0.11 aw. The addition of sucrose resulted in a consistent reduction of eight out of nine δ values determined at 0.11 aw at 85, 95 and 100 °C, but this trend was not consistent at 0.33 and 0.53 aw. The Z values (increase of temperature required to decrease δ-value one log) were determined with modified δ values for a fixed β (a fitting parameter that describes the shape of the curve), and ranged between 8.9 °C and 13.4 °C; they were not influenced by aw, strain or sugar content. These findings indicated that in TOC, high thermal tolerance was consistent among serovars and thermal tolerance was inversely dependent on aw.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesMicroorganisms;Vol 10
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectSalmonellaen_US
dc.subjectthermal resistanceen_US
dc.subjectinactivationen_US
dc.subjectlow-water activityen_US
dc.subjectcerealen_US
dc.titleThermal Death Kinetics of Three Representative Salmonella enterica Strains in Toasted Oats Cerealen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/microorganisms10081570
dc.contributor.sponsorNational Institute of Food and Agriculture, U.Sen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumber2012-67005-19613en_US
dc.contributor.sponsorGrantNumber754380en_US
dc.source.volume10
dc.source.issue8
dc.source.beginpage1570
refterms.dateFOA2023-09-05T11:57:37Z
dc.source.journaltitleMicroorganisms


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