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Improving Microbiological Safety Of Low Moisture Food Products Using Radio Frequency And Ethylene Oxide, Long Chen
Department of Biological Systems Engineering: Dissertations and Theses
Recent foodborne illness outbreaks in US associated with consumption of low-moisture foods (LMF) have heightened concerns of their microbial safety. Salmonella is a pathogen of major concern in LMF due to its ability to persist in low water activity (aw) environments. The disadvantages of existing decontamination technologies for LMF call for novel and efficient intervention technologies. Radio frequency (RF) and ethylene oxide (EtO) were evaluated in this dissertation for improving microbial food safety and quality of LMF. Cumin seeds and inshell hazelnuts were selected as model foods.
It took < 2 min of stationary RF heating to achieve > 5 log reductions of Salmonella in cumin seeds without …