Title |
Dehydrated foods: Are they microbiologically safe?
|
---|---|
Published in |
Critical Reviews in Food Science and Nutrition, May 2018
|
DOI | 10.1080/10408398.2018.1466265 |
Pubmed ID | |
Authors |
Bimal Chitrakar, Min Zhang, Benu Adhikari |
Abstract |
Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp. We have also reviewed and synthesized the literature dealing with the effect of drying process on microorganisms in dried vegetables, meat, fish, spices, mushroom and powdered foods. This review concludes that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety. |
X Demographics
Geographical breakdown
Country | Count | As % |
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China | 1 | 50% |
Norway | 1 | 50% |
Demographic breakdown
Type | Count | As % |
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Members of the public | 1 | 50% |
Scientists | 1 | 50% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 136 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 21 | 15% |
Student > Ph. D. Student | 16 | 12% |
Student > Bachelor | 11 | 8% |
Researcher | 7 | 5% |
Other | 6 | 4% |
Other | 16 | 12% |
Unknown | 59 | 43% |
Readers by discipline | Count | As % |
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Agricultural and Biological Sciences | 26 | 19% |
Engineering | 10 | 7% |
Biochemistry, Genetics and Molecular Biology | 5 | 4% |
Unspecified | 3 | 2% |
Computer Science | 2 | 1% |
Other | 16 | 12% |
Unknown | 74 | 54% |