Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds

Abstract

This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values determined from the Weibull model, Salmonella inactivation efficacy increased as the steam temperature increased, and the sensitivity to changes in the SHS temperature was the highest for black peppercorns, followed by pecans and almonds, which is attributable to the differences in the surface properties of the foods. Furthermore, Salmonella inoculated on black peppercorns, pecans, and almonds was completely inactivated within 3, 13, and 8 s, respectively, by the 180 °C SHS treatment, and the moisture content, color, and texture did not deteriorate in any sample. Consequently, these data provide the basis for the application of SHS treatment to inactivate Salmonella on low-moisture foods without a reduction in quality.