Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, FL, 33850, USA.
Department of Food Science and Human Nutrition, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, 700 Experiment Station Road, Lake Alfred, FL, 33850, USA.
Food Microbiol. 2019 Jun;80:9-17. doi: 10.1016/j.fm.2018.12.006. Epub 2018 Dec 6.
Food Safety and Modernization Act (FSMA) Preventive Control rules require nut processors validate thermal processes to ensure a desirable log reduction of Salmonella is achieved. Due to the complex nature of nut and nut products, processes and equipment, it is difficult to use one validation study for all and may requires individual equipment be validated at the plant level. In plant validation studies, pathogens such as Salmonella cannot be used due to the risk of contamination, thus the suitability of a non-pathogenic organism, Enterococcus faecium as a surrogate for Salmonella was evaluated for peanut and pecan thermal processing. Stagnant and forced dry air heating conditions, (120 °C (20, 30, 40 min), 130 °C (10, 20, 30 min), 140 °C (10, 20, 30 min)) were evaluated for unblanched peanut kernels. Oil heating conditions (116 °C, 121 °C, and 127 °C for 0.5, 1.0, 1.5, 2.0, 2.5 min) were evaluated for pecan kernels. Inshell pecans are conditioned in hot or cold water to facilitate the shelling process. Water heating conditions (75 °C (20, 40, 80, 120 s), 80 °C (20, 40, 80, 120 s), 85 °C (20, 40, 80, 120 s), 90 °C (20, 40, 60, 80 s), and 95 °C (20, 40, 60, 80 s)) were evaluated for inshell pecans. Under conditions, except forced air treatment, E. faecium reductions (Log N/N) were either not significantly different (P > 0.05) or significantly lower than Salmonella (P < 0.05), making it a suitable surrogate for the processes evaluated.
食品安全现代化法案（FSMA）的预防性控制规定要求坚果加工商验证热加工过程，以确保达到理想的沙门氏菌减少量。由于坚果和坚果产品、工艺和设备的复杂性，很难在所有情况下使用一项验证研究，可能需要在工厂层面上对个别设备进行验证。在工厂验证研究中，由于污染风险，不能使用病原体（如沙门氏菌），因此评估了非致病性肠球菌粪肠球菌作为沙门氏菌替代物，用于花生和山核桃的热加工。评估了未去皮花生仁的静止和强制干燥空气加热条件（120°C（20、30、40 分钟）、130°C（10、20、30 分钟）、140°C（10、20、30 分钟））。评估了山核桃仁的油加热条件（116°C、121°C 和 127°C，时间为 0.5、1.0、1.5、2.0 和 2.5 分钟）。带壳山核桃在热水或冷水中进行预处理，以方便去壳过程。评估了带壳山核桃的水加热条件（75°C（20、40、80、120 秒）、80°C（20、40、80、120 秒）、85°C（20、40、80、120 秒）、90°C（20、40、60、80 秒）和 95°C（20、40、60、80 秒））。除强制空气处理外，在所有条件下，粪肠球菌减少量（Log N/N）要么没有显著差异（P>0.05），要么显著低于沙门氏菌（P<0.05），因此它是所评估工艺的合适替代物。
