Prediction of Salmonella inactivation in sliced tomato subject to high pressure processing and trans-cinnamaldehyde treatment using selective and non-selective growth media for survival evaluations

• Published in: Food control Vol. 118; p. 107441
• Main Authors: Zhou, Siyuan, Sheen, Shiowshuh, Zhao, Guohua, Chuang, Shihyu, Liu, LinShu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2020
• Subjects: aldehydes; culture media; disinfection; flavor compounds; food safety; foodborne illness; GRAS substances; High pressure processing; high pressure treatment; hydrostatic pressure; Mathematical modeling; pathogen survival; plate count; prediction; regression analysis; response surface methodology; risk; Salmonella; Salmonella inactivation; Selective and non-selective growth media; Sliced tomato; tomatoes; Trans-cinnamaldehyde; Selective and non-selective growth media; Mathematical modeling; Trans-cinnamaldehyde; Salmonella inactivation; High pressure processing; Sliced tomato

High pressure processing (HPP) is an effective non-thermal food operation means to reduce foodborne illness risks. Trans-cinnamaldehyde (TC) is a GRAS compound widely used in food applications for flavoring and recently found the potential to enhance microbial inactivation with HPP. For the first ti...