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Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Year 2019, Vol 22 (Suppl 1), 212 - 221, 31.10.2019

Durmuş Sert Emin Mercan

https://doi.org/10.18016/ksutarimdoga.vi.539670

Abstract

Bu araştırmada, hava sirkülasyonlu fırın, halojen lamba ve mikrodalga
kavurma işleminin susam tohumlarında üç Salmonella
serotipi karışımının (S. Typhimurium, S. Newport ve S. Montevideo) inaktivasyon
etkinliği değerlendirilmiştir. Ayrıca kavurma proseslerinde ağırlık kaybı,
tekstürel özellikler (sertlik), su aktivitesi ve susam tohumlarının renk
değerleri incelenmiştir. Mikrodalga ve halojen kavurma 5.9 log kob/g ile
inoküle edilen susam tohumlarında, sırasıyla 4 ve 9 dk sonra Salmonella'yı tamamen inaktive etmiştir.
Bununla birlikte 15 dk boyunca hava sirkülasyonlu fırında kavurma işlemi Salmonella sayısında 2.0 log düşüş
sağlamıştır. Halojen ve mikrodalga, hava sirkülasyonlu fırına kıyasla susam
tohumlarının sertliğini ve aw değerlerini azaltmıştır. Halojen ve
mikrodalga kavurma işlemlerinde susam tohumunun ağırlık kaybı, hava
sirkülasyonlu fırına göre daha hızlı olmuştur. Susam tohumlarının renk
özellikleri kavurma yöntemlerinden önemli ölçüde etkilenmiştir. Sonuçlar
halojen ve mikrodalga kavurma işleminin, susam tohumlarında Salmonella ile ilişkili riski önemli
ölçüde azaltabileceğini göstermiştir. Ayrıca halojen ve mikrodalga uygulamaları,
hava sirkülasyonlu fırına kıyasla kavurma süresini önemli ölçüde azaltmıştır. 

Keywords

Salmonella Susam Kavurma Halojen lamba Mikrodalga

References

  • Anaya I, Aguirrezabal A, Ventura M, Comellas L, Agut M 2008. Survivability of salmonella cells in popcorn after microwave oven and conventional cooking. Microbiological Research, 163(1): 73-79.
  • Anonim 2002. ISO 6579, Microbiology of food and animal feeding stuffs — horizontal method for the detection of salmonella spp. International Organization for Standardization, Geneva.
  • Anonim 2004. International food safety authorities network (infosan) — unusual sources of salmonella. World Health Organization, available at: http://www.Who.Int/foodsafety/fs_management/en/infosan_salm.Pdf.
  • Anonim 2012. Multistate outbreak of salmonella serotype bovismorbificans infections associated with hummus and tahini--united states, 2011. Centers for Disease Control and Prevention, Morbidity and mortality weekly report, 61(46): 944, available at: https://www.cdc.gov/mmwr/preview/ mmwrhtml/mm6146a3.htm.
  • Anonim 2013a. Multistate outbreak of salmonella montevideo and salmonella mbandaka infections linked to tahini sesame paste (final update). Centers for Disease Control and Prevention, Available at: https://www.cdc.gov/salmonella/monte video -tahini-05-13/index.html.
  • Anonim 2013b. Food recall and emergency response. Canadian Food Inspection Agency, Available at: http://www.Inspection.Gc.Ca/food/food-recall-and-emergencyresponse/eng/1300375639646/1300376138588.
  • Archer J, Jervis ET, Bird J, Gaze JE 1998. Heat resistance of salmonella weltevreden in low-moisture environments. Journal of Food Protection, 61(8): 969-973.
  • Brockmann S 2001. International outbreak of salmonella typhimurium dt104 due to contaminated sesame seed products—update from germany (baden-württemberg). Eurosurveillance weekly, 16.
  • Brockmann SO, Piechotowski I, Kimmig P 2004. Salmonella in sesame seed products. Journal of Food Protection, 67(1): 178-180.
  • Buchholz A, Matthews K 2010. Reduction of salmonella on alfalfa seeds using peroxyacetic acid and a commercial seed washer is as effective as treatment with 20 000 ppm of Ca (OCl)2. Letters in Applied Microbiology, 51(4): 462-468.
  • Camoirano A, Bennicelli C, Bagnasco M, De Flora S 1999. Genotoxic effects in bacteria of the light emitted by halogen tungsten lamps having treated quartz bulbs. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 441(1): 21-27.
  • Datta A 1990. Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6): 47-53.
  • Demirekler P, Sumnu G, Sahin S 2004. Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology. European Food Research and Technology, 219(4): 341-347.
  • Earnshaw R, Appleyard J, Hurst R 1995. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28(2): 197-219.
  • Heddleson RA, Doores S 1994. Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens–a review. Journal of Food Protection, 57(11): 1025-1037.
  • Kahyaoglu T, Kaya S 2006a. Determination of optimum processing conditions for hot‐air roasting of hulled sesame seeds using response surface methodology. Journal of the Science of Food and Agriculture, 86(10): 1452-1459.
  • Kahyaoglu T, Kaya S 2006b. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering, 75(2): 167-177.
  • Khiyami M, Noura A, Basel B, Sher H 2011. Food borne pathogen contamination in minimally processed vegetable salads in riyadh, saudi arabia. Journal of Medicinal Plants Research, 5(3): 444-451.
  • Lake R, King N, Cressey P, Gilbert S, 2010. Salmonella (non-typhoidal) in high lipid foods made from sesame seeds, peanuts or cocoa beans. Prepared for New Zealand Food Safety Authority under project MRP/08/01.
  • Laroche C, Fine F, Gervais P 2005. Water activity affects heat resistance of microorganisms in food powders. International Journal of Food Microbiology, 97(3): 307-315.
  • Lu Y, Turley A, Dong X, Wu C 2011. Reduction of salmonella enterica on grape tomatoes using microwave heating. International Journal of Food Microbiology, 145(1): 349-352.
  • Ma L, Zhang G, Gerner-Smidt P, Mantripragada V, Ezeoke I, Doyle MP 2009. Thermal inactivation of salmonella in peanut butter. Journal of Food Protection, 72(8): 1596-1601.
  • Maskan M 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2): 169-175.
  • Olaimat AN, Holley RA 2012. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 32(1): 1-19.
  • Özcan M, Akgül A 1994. Physical and chemical properties and fatty acid composition of tahin (sesame paste). Gıda, 19: 411-416.
  • Paine S, Thornley C, Wilson M, Dufour M, Sexton K, Miller J, King G, Bell S, Bandaranayake D, Mackereth G 2014. An outbreak of multiple serotypes of salmonella in new zealand linked to consumption of contaminated tahini imported from turkey. Foodborne Pathogens and Disease, 11(11): 887-892.
  • Podolak R, Enache E, Stone W, Black DG, Elliott PH 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods. Journal of Food Protection, 73(10): 1919-1936.
  • Pucciarelli AB, Benassi FO 2005. Inactivation of salmonella enteritidis on raw poultry using microwave heating. Brazilian Archives of Biology and Technology, 48(6): 939-945.
  • Saklar S, Katnas S, Ungan S 2001. Determination of optimum hazelnut roasting conditions. International Journal of Food Science & Technology, 36(3): 271-281.
  • Saklar S, Ungan S, Katnas S 1999. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. Journal of Food Science, 64(6): 1015-1019.
  • Shachar D, Yaron S 2006. Heat tolerance of salmonella enterica serovars agona, enteritidis, and typhimurium in peanut butter. Journal of Food Protection, 69(11): 2687-2691.
  • Shamis Y, Taube A, Shramkov Y, Mitik-Dineva N, Vu B, Ivanova EP 2008. Development of a microwave treatment technique for bacterial decontamination of raw meat. International Journal of Food Engineering, 4(3).
  • Torlak E, Sert D, Serin P 2013. Fate of salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology, 163(2): 214-217.
  • Unicomb L, Simmons G, Merritt T, Gregory J, Nicol C, Jelfs P, Kirk M, Tan A, Thomson R, Adamopoulos J 2005. Sesame seed products contaminated with salmonella: Three outbreaks associated with tahini. Epidemiology and Infection, 133(06): 1065-1072.
  • Uysal N, Sumnu G, Sahin S 2009. Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering, 90(2): 255-261.
  • Van Doren JM, Kleinmeier D, Hammack TS, Westerman A 2013. Prevalence, serotype diversity, and antimicrobial resistance of salmonella in imported shipments of spice offered for entry to the united states, FY2007–FY2009. Food Microbiology, 34(2): 239-251.
  • Willis C, Little CL, Sagoo S, de Pinna E, Threlfall J 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the united kingdom with a focus on salmonella spp. Food Microbiology, 26(8): 847-852.

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed

Year 2019, Vol 22 (Suppl 1), 212 - 221, 31.10.2019

Durmuş Sert Emin Mercan

https://doi.org/10.18016/ksutarimdoga.vi.539670

Abstract

This research evaluated the efficacy of forced-air
oven, halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S.
Newport and S. Montevideo) in sesame
seeds. Also, weight loss, textural properties (hardness), water activity and
color values of sesame seeds were investigated during the roasting processes.
Microwave and halogen roasting inactivated completely Salmonella in sesame seeds which inoculated with 5.9 log cfu/g
after 4 and 9 min, respectively. However, forced-air oven roasting for 15 min
achieved 2.0 log decrease in Salmonella. Halogen
and microwave rapidly reduced hardness and aw values of sesame seeds
compared to forced-air oven. Weight loss of sesame seed in halogen and
microwave roasting processes was faster than that of forced-air oven. Color
properties of sesame seeds were significantly affected by roasting methods. The
results showed that halogen and microwave roasting can significantly minimize
the risk associated with Salmonella in
sesame seeds. Also, applications of halogen and microwave significantly
decreased the roasting time as compared to forced-air oven. 

Keywords

Salmonella Sesame Roasting Halogen lamp Microwave

References

  • Anaya I, Aguirrezabal A, Ventura M, Comellas L, Agut M 2008. Survivability of salmonella cells in popcorn after microwave oven and conventional cooking. Microbiological Research, 163(1): 73-79.
  • Anonim 2002. ISO 6579, Microbiology of food and animal feeding stuffs — horizontal method for the detection of salmonella spp. International Organization for Standardization, Geneva.
  • Anonim 2004. International food safety authorities network (infosan) — unusual sources of salmonella. World Health Organization, available at: http://www.Who.Int/foodsafety/fs_management/en/infosan_salm.Pdf.
  • Anonim 2012. Multistate outbreak of salmonella serotype bovismorbificans infections associated with hummus and tahini--united states, 2011. Centers for Disease Control and Prevention, Morbidity and mortality weekly report, 61(46): 944, available at: https://www.cdc.gov/mmwr/preview/ mmwrhtml/mm6146a3.htm.
  • Anonim 2013a. Multistate outbreak of salmonella montevideo and salmonella mbandaka infections linked to tahini sesame paste (final update). Centers for Disease Control and Prevention, Available at: https://www.cdc.gov/salmonella/monte video -tahini-05-13/index.html.
  • Anonim 2013b. Food recall and emergency response. Canadian Food Inspection Agency, Available at: http://www.Inspection.Gc.Ca/food/food-recall-and-emergencyresponse/eng/1300375639646/1300376138588.
  • Archer J, Jervis ET, Bird J, Gaze JE 1998. Heat resistance of salmonella weltevreden in low-moisture environments. Journal of Food Protection, 61(8): 969-973.
  • Brockmann S 2001. International outbreak of salmonella typhimurium dt104 due to contaminated sesame seed products—update from germany (baden-württemberg). Eurosurveillance weekly, 16.
  • Brockmann SO, Piechotowski I, Kimmig P 2004. Salmonella in sesame seed products. Journal of Food Protection, 67(1): 178-180.
  • Buchholz A, Matthews K 2010. Reduction of salmonella on alfalfa seeds using peroxyacetic acid and a commercial seed washer is as effective as treatment with 20 000 ppm of Ca (OCl)2. Letters in Applied Microbiology, 51(4): 462-468.
  • Camoirano A, Bennicelli C, Bagnasco M, De Flora S 1999. Genotoxic effects in bacteria of the light emitted by halogen tungsten lamps having treated quartz bulbs. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 441(1): 21-27.
  • Datta A 1990. Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6): 47-53.
  • Demirekler P, Sumnu G, Sahin S 2004. Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology. European Food Research and Technology, 219(4): 341-347.
  • Earnshaw R, Appleyard J, Hurst R 1995. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28(2): 197-219.
  • Heddleson RA, Doores S 1994. Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens–a review. Journal of Food Protection, 57(11): 1025-1037.
  • Kahyaoglu T, Kaya S 2006a. Determination of optimum processing conditions for hot‐air roasting of hulled sesame seeds using response surface methodology. Journal of the Science of Food and Agriculture, 86(10): 1452-1459.
  • Kahyaoglu T, Kaya S 2006b. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering, 75(2): 167-177.
  • Khiyami M, Noura A, Basel B, Sher H 2011. Food borne pathogen contamination in minimally processed vegetable salads in riyadh, saudi arabia. Journal of Medicinal Plants Research, 5(3): 444-451.
  • Lake R, King N, Cressey P, Gilbert S, 2010. Salmonella (non-typhoidal) in high lipid foods made from sesame seeds, peanuts or cocoa beans. Prepared for New Zealand Food Safety Authority under project MRP/08/01.
  • Laroche C, Fine F, Gervais P 2005. Water activity affects heat resistance of microorganisms in food powders. International Journal of Food Microbiology, 97(3): 307-315.
  • Lu Y, Turley A, Dong X, Wu C 2011. Reduction of salmonella enterica on grape tomatoes using microwave heating. International Journal of Food Microbiology, 145(1): 349-352.
  • Ma L, Zhang G, Gerner-Smidt P, Mantripragada V, Ezeoke I, Doyle MP 2009. Thermal inactivation of salmonella in peanut butter. Journal of Food Protection, 72(8): 1596-1601.
  • Maskan M 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2): 169-175.
  • Olaimat AN, Holley RA 2012. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology, 32(1): 1-19.
  • Özcan M, Akgül A 1994. Physical and chemical properties and fatty acid composition of tahin (sesame paste). Gıda, 19: 411-416.
  • Paine S, Thornley C, Wilson M, Dufour M, Sexton K, Miller J, King G, Bell S, Bandaranayake D, Mackereth G 2014. An outbreak of multiple serotypes of salmonella in new zealand linked to consumption of contaminated tahini imported from turkey. Foodborne Pathogens and Disease, 11(11): 887-892.
  • Podolak R, Enache E, Stone W, Black DG, Elliott PH 2010. Sources and risk factors for contamination, survival, persistence, and heat resistance of salmonella in low-moisture foods. Journal of Food Protection, 73(10): 1919-1936.
  • Pucciarelli AB, Benassi FO 2005. Inactivation of salmonella enteritidis on raw poultry using microwave heating. Brazilian Archives of Biology and Technology, 48(6): 939-945.
  • Saklar S, Katnas S, Ungan S 2001. Determination of optimum hazelnut roasting conditions. International Journal of Food Science & Technology, 36(3): 271-281.
  • Saklar S, Ungan S, Katnas S 1999. Instrumental crispness and crunchiness of roasted hazelnuts and correlations with sensory assessment. Journal of Food Science, 64(6): 1015-1019.
  • Shachar D, Yaron S 2006. Heat tolerance of salmonella enterica serovars agona, enteritidis, and typhimurium in peanut butter. Journal of Food Protection, 69(11): 2687-2691.
  • Shamis Y, Taube A, Shramkov Y, Mitik-Dineva N, Vu B, Ivanova EP 2008. Development of a microwave treatment technique for bacterial decontamination of raw meat. International Journal of Food Engineering, 4(3).
  • Torlak E, Sert D, Serin P 2013. Fate of salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology, 163(2): 214-217.
  • Unicomb L, Simmons G, Merritt T, Gregory J, Nicol C, Jelfs P, Kirk M, Tan A, Thomson R, Adamopoulos J 2005. Sesame seed products contaminated with salmonella: Three outbreaks associated with tahini. Epidemiology and Infection, 133(06): 1065-1072.
  • Uysal N, Sumnu G, Sahin S 2009. Optimization of microwave–infrared roasting of hazelnut. Journal of Food Engineering, 90(2): 255-261.
  • Van Doren JM, Kleinmeier D, Hammack TS, Westerman A 2013. Prevalence, serotype diversity, and antimicrobial resistance of salmonella in imported shipments of spice offered for entry to the united states, FY2007–FY2009. Food Microbiology, 34(2): 239-251.
  • Willis C, Little CL, Sagoo S, de Pinna E, Threlfall J 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the united kingdom with a focus on salmonella spp. Food Microbiology, 26(8): 847-852.
There are 37 citations in total.

Details

Primary Language Turkish
Journal Section RESEARCH ARTICLE
Authors

Durmuş Sert 0000-0002-4073-0468

Emin Mercan 0000-0002-6805-4262

Publication Date October 31, 2019
Submission Date March 14, 2019
Acceptance Date May 31, 2019
Published in Issue Year 2019Vol 22 (Suppl 1)

Cite

APA Sert, D., & Mercan, E. (2019). Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 22, 212-221. https://doi.org/10.18016/ksutarimdoga.vi.539670
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