This study investigated the influence of temperature-dependent water activity (aw) on thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella Enteritidis PT 30 (S. Enteritidis) in wheat flour. The aw for wheat flour samples at 20, 40, and 60 °C was determined by a vapor sorption analyzer and at 75, 80 and 85 °C using custom-built thermal cells with high temperature humidity sensors. Full-factorial isothermal inactivation studies of both strains in sealed aluminum-test-cells included three temperatures (75, 80, and 85 °C) and three aw,25°C levels (0.30, 0.45 and 0.60 within ±0.02 range, prior to the thermal treatments). Isotherm results of wheat flour demonstrate a significant increase (P < 0.05) of aw as temperature rises (e.g. aw,25°C = 0.45 ± 0.02 became aw,80°C = 0.71 ± 0.02 in a closed system). Inactivation kinetics of both microorganisms fitted a log-linear model, the yielded D-values varied from 2.7 ± 0.2 min (D85°C of S. Enteritidis at aw,25°C 0.60 ± 0.02) to 65.8 ± 2.5 min (D75°C of E. faecium at aw,25°C 0.30 ± 0.02). The zT of E. faecium and S. Enteritidis decreased from 16.4 and 16.9 °C, respectively, to 10.2 °C with increased moisture content (dry basis) from 10 to 14%. Under all tested conditions, E. faecium exhibited equal or higher (1.0-3.1 times) D- and zT-values than those of Salmonella. Overall, E. faecium should be a conservative surrogate for Salmonella in thermal processing of wheat flour for control of Salmonella over a moisture content of 10-14% and treatment temperatures between 75 and 85 °C.
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 07 July 2022.
All research outputs
#10,229,476
of 31,525,461 outputs
Outputs from Food Microbiology
#741
of 2,079 outputs
Outputs of similar age
#138,185
of 361,522 outputs
Outputs of similar age from Food Microbiology
#15
of 39 outputs
Altmetric has tracked 31,525,461 research outputs across all sources so far. This one has received more attention than most of these and is in the 66th percentile.
So far Altmetric has tracked 2,079 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.9. This one has gotten more attention than average, scoring higher than 63% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 361,522 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 60% of its contemporaries.
We're also able to compare this research output to 39 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 58% of its contemporaries.
