Leishangthem Chinglen, Mujumdar A S, Xiao Hong-Wei, Sutar P P
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
Department of Bioresource Engineering, McGill University, Quebec, Canada.
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70056. doi: 10.1111/1541-4337.70056.
The presence of Bacillus cereus in spices and herbs has posed a detrimental effect on food safety. The absence of thorough testing, comprehensive reporting, and vigilant surveillance of the illness has resulted in a significant underestimation of the true prevalence of foodborne illness caused by B. cereus. B. cereus spores are resistant to thermal processing (superheated steam, microwave, radiofrequency, infrared) that remains a significant challenge for the spice industry. Non-thermal techniques, such as cold plasma, gamma irradiation, and electron beam irradiation, have gained significant interest for their ability to inactivate B. cereus spores. However, these technologies are constrained by inherent limitations. The composition of B. cereus spores, including dipicolinic acid, divalent cations, and low water content in the core, contributes significantly to their resistance properties. This review delves into the different factors that impact B. cereus spores in spices and herbs during sterilization, considering both intrinsic and extrinsic factors. This review also discussed the various techniques for inactivating B. cereus spores from spices and highlighted their effectiveness and constraints. It also provides valuable insights for enhancing sterilization strategies in the spices and herbs industry.
香料和草药中蜡样芽孢杆菌的存在对食品安全产生了不利影响。由于缺乏对该疾病的全面检测、综合报告和严密监测，导致由蜡样芽孢杆菌引起的食源性疾病的真实患病率被严重低估。蜡样芽孢杆菌孢子对热加工（过热蒸汽、微波、射频、红外线）具有抗性，这对香料行业来说仍然是一个重大挑战。非热技术，如冷等离子体、伽马射线辐照和电子束辐照，因其能够使蜡样芽孢杆菌孢子失活而备受关注。然而，这些技术受到固有局限性的制约。蜡样芽孢杆菌孢子的组成，包括吡啶二羧酸、二价阳离子和核心中的低含水量，对其抗性特性有很大贡献。本综述深入探讨了在灭菌过程中影响香料和草药中蜡样芽孢杆菌孢子的不同因素，同时考虑了内在和外在因素。本综述还讨论了从香料中灭活蜡样芽孢杆菌孢子的各种技术，并强调了它们的有效性和局限性。它还为加强香料和草药行业的灭菌策略提供了有价值的见解。
