Navigation

P3-21 Validation of Extrusion Processing as an Inactivation Step for Salmonella in Low-moisture Food

Wednesday, July 12, 2017
Exhibit Hall (Tampa Convention Center)
Tushar Verma , University of Nebraska-Lincoln , Lincoln , NE
Jeyamkondan Subbiah , University of Nebraska-Lincoln , Lincoln , NE
Andreia Bianchini , University of Nebraska-Lincoln , Lincoln , NE
Jayne Stratton , University of Nebraska-Lincoln , Lincoln , NE
Xinyao Wei , University of Nebraska-Lincoln , Lincoln , NE
Soon Kiat Lau , University of Nebraska-Lincoln , Lincoln , NE
Harshavardhan Thippareddi , University of Georgia , Athens , GA
Nathan Anderson , U.S. Food and Drug Administration , Bedford Park , IL
Kent Eskridge , University of Nebraska-Lincoln , Lincoln , NE
Introduction:  Recent increase in the number of outbreaks/recalls due to Salmonella in low moisture foods has resulted in greater need for development and validation of process controls to assure its microbiological safety. Further, Food Safety Modernization Act (FSMA), Preventive Control rule requires food processors to validate their process controls ensure food safety.

Purpose:  The objective of the study was to develop a response surface model to predict Salmonella inactivation in oat flour, as affected by product composition and process parameters.

Methods:  Whole grain oat flour was adjusted to different moisture content (MC, 14 to 26% w.b.) and fat content (FC, 5 to 15%). Oat flour was inoculated with five-strain cocktail of Salmonella to attain ca. seven log CFU/g. Inoculated material was then extruded in a laboratory-scale single screw extruder running at different screw speeds (SS, 75 to 225 rpm) and different temperatures (T, 65 to 85°C) without a die. Samples were collected once steady-state conditions were attained, cooled, stored under refrigeration and Salmonella populations were determined. Samples were plated on both nonselective media (tryptic soy agar with yeast extract, TSAYE) and selective media (TSAYE overlaid with xylose lysine deoxycholate), incubated at 37°C for 24 h. A central composite 2nd order incomplete block design was used, with the central point replicated six times.

Results: The T showed the highest effect in microbial reduction. MC showed a significant quadratic effect whereas increase in FC resulted in significant lower reduction. The SS did not play a major role, but it had an interactive effect. The response surface for inactivation of Salmonella spp. in selective media is: log(Nt/No)=-7.9212+0.342*T-0.268*FC-1.007*MC+0.0762*SS-0.0011*SS*T+0.0277MC2 (R2=0.84).

Significance:  Even under worst conditions, a significant reduction of Salmonella was achieved, which indicates that extrusion is an effective preventive control. Also, the developed model can be used to identify process conditions for different product matrices to achieve a desired reduction of Salmonella.

Back to: Poster Session 3 – Low-water Activity Foods, Packaging, Produce, Microbial Food Spoilage, Antimicrobials, Laboratory and Detection Methods, Water
<< Previous Abstract | Next Abstract >>