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  • Title: Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting.
    Author: Casulli KE, Igo MJ, Schaffner DW, Dolan KD.
    Journal: Food Res Int; 2021 Dec; 150(Pt B):110766. PubMed ID: 34863505.
    Abstract:
    Dry roasting can reduce Salmonella contamination on peanuts. While previous studies evaluated impact of product temperature, process humidity, product moisture, and/or product water activity on Salmonella lethality, no published study has tested multiple primary and secondary models on data collected in a real-world processing environment. We tested multiple primary and secondary models to quantify Salmonella surrogate, Enterococcus faecium, inactivation on peanuts. Shelled runner-type peanuts inoculated with E. faecium were treated at various air temperatures (121, 149, and 177 °C) and air velocities (1.0 and 1.3 m/s) for treatment times from 1 to 63 min. Peanut surface temperature was measured during treatment. Water activity and moisture content were measured, and E. faecium were enumerated after treatment. Microbial inactivation was modeled as a function of time, product temperature, and product moisture. Parameters (Dref, zT, zaw, zMC, and/or n) were compared between model fits. The log-linear primary model combined with either the modified Bigelow-type secondary model accounting for aw or moisture content showed improved fit over the log-linear primary model combined with the traditional Bigelow-type secondary model. The Weibull primary model combined with the traditional Bigelow-type secondary model had the best fit. All parameter relative errors were less than 15%, and RMSE values ranged from 0.379 to 0.674 log CFU/g. Incorporating either aw or moisture content in the inactivation models did not make a practical difference within the range of conditions and model forms evaluated, and air velocity did not have a significant impact on inactivation. The models developed can aid processors in developing and validating pathogen reduction during peanut roasting.
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