Staff View: Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods

Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods

This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratori...

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Main Authors:	Ahmad, Nurul Hawa, M. Hildebrandt, Ian, R. Pickens, Shannon, Vasquez, Sabrina, Yuqiao, Jin, Shuxiang, Liu
Format:	Article
Published:	Elsevier 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101958/ https://www.sciencedirect.com/science/article/pii/S0362028X22110264?via%3Dihub
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spelling	my.upm.eprints.1019582024-03-15T04:03:37Z http://psasir.upm.edu.my/id/eprint/101958/ Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods Ahmad, Nurul Hawa M. Hildebrandt, Ian R. Pickens, Shannon Vasquez, Sabrina Yuqiao, Jin Shuxiang, Liu This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratories (five independent laboratories total), with the lead laboratory inoculating (E. faecium or a five-strain Salmonella enterica serovar cocktail of Agona, Reading, Tennessee, Mbandaka, and Montevideo) and equilibrating the product to the target water activity before shipping. Both laboratories subjected samples to three isothermal treatments (between 65 and 100°C). A log-linear and Bigelow model was fit to survivor data via one-step regression. On the basis of D80°C values estimated from the combined model, E. faecium was more thermally resistant (P < 0.05) than Salmonella in nonfat dry milk powder (DEf-80°C, 100.2 ± 5.8 min; DSal-80°C, 28.9 ± 1.0 min), peanut butter (DEf-80°C, 133.5 ± 3.1 min; DSal-80°C, 57.6 ± 1.5 min), almond meal (DEf-80°C, 34.2 ± 0.4 min; DSal-80°C, 26.1 ± 0.2 min), ground black pepper (DEf-80°C, 3.2 ± 0.8 min; DSal-80°C, 1.5 ± 0.1 min), and date paste (DEf-80°C, 1.5 ± 0.0 min; DSal-80°C, 0.5 ± 0.0 min). Although the combined laboratory D80°C for E. faecium was lower (P < 0.05) than for Salmonella in wheat flour (DEf-80°C, 9.4 ± 0.1 min; DSal-80°C, 10.1 ± 0.2 min), the difference was ~7%. The zT values for Salmonella in all products and for E. faecium in milk powder, almond meal, and date paste were not different (P > 0.05) between laboratories. Therefore, this study demonstrated the impact of standardized methodologies on repeatability of microbial inactivation results. Overall, E. faecium NRRL B-2354 was more thermally resistant than Salmonella, which provides support for utilizing E. faecium as a surrogate for validating thermal processing of multiple low-moisture products. However, product composition should always be considered before making that decision. Elsevier 2022-11 Article PeerReviewed Ahmad, Nurul Hawa and M. Hildebrandt, Ian and R. Pickens, Shannon and Vasquez, Sabrina and Yuqiao, Jin and Shuxiang, Liu (2022) Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods. Journal of Food Protection, 85 (11). pp. 1538-1552. ISSN 0362-028X https://www.sciencedirect.com/science/article/pii/S0362028X22110264?via%3Dihub 10.4315/JFP-22-054
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat flour, ground black pepper, and date paste. Each product was analyzed by two laboratories (five independent laboratories total), with the lead laboratory inoculating (E. faecium or a five-strain Salmonella enterica serovar cocktail of Agona, Reading, Tennessee, Mbandaka, and Montevideo) and equilibrating the product to the target water activity before shipping. Both laboratories subjected samples to three isothermal treatments (between 65 and 100°C). A log-linear and Bigelow model was fit to survivor data via one-step regression. On the basis of D80°C values estimated from the combined model, E. faecium was more thermally resistant (P < 0.05) than Salmonella in nonfat dry milk powder (DEf-80°C, 100.2 ± 5.8 min; DSal-80°C, 28.9 ± 1.0 min), peanut butter (DEf-80°C, 133.5 ± 3.1 min; DSal-80°C, 57.6 ± 1.5 min), almond meal (DEf-80°C, 34.2 ± 0.4 min; DSal-80°C, 26.1 ± 0.2 min), ground black pepper (DEf-80°C, 3.2 ± 0.8 min; DSal-80°C, 1.5 ± 0.1 min), and date paste (DEf-80°C, 1.5 ± 0.0 min; DSal-80°C, 0.5 ± 0.0 min). Although the combined laboratory D80°C for E. faecium was lower (P < 0.05) than for Salmonella in wheat flour (DEf-80°C, 9.4 ± 0.1 min; DSal-80°C, 10.1 ± 0.2 min), the difference was ~7%. The zT values for Salmonella in all products and for E. faecium in milk powder, almond meal, and date paste were not different (P > 0.05) between laboratories. Therefore, this study demonstrated the impact of standardized methodologies on repeatability of microbial inactivation results. Overall, E. faecium NRRL B-2354 was more thermally resistant than Salmonella, which provides support for utilizing E. faecium as a surrogate for validating thermal processing of multiple low-moisture products. However, product composition should always be considered before making that decision.
format	Article
author	Ahmad, Nurul Hawa M. Hildebrandt, Ian R. Pickens, Shannon Vasquez, Sabrina Yuqiao, Jin Shuxiang, Liu
spellingShingle	Ahmad, Nurul Hawa M. Hildebrandt, Ian R. Pickens, Shannon Vasquez, Sabrina Yuqiao, Jin Shuxiang, Liu Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
author_facet	Ahmad, Nurul Hawa M. Hildebrandt, Ian R. Pickens, Shannon Vasquez, Sabrina Yuqiao, Jin Shuxiang, Liu
author_sort	Ahmad, Nurul Hawa
title	Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
title_short	Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
title_full	Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
title_fullStr	Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
title_full_unstemmed	Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods
title_sort	interlaboratory evaluation of enterococcus faecium nrrl b-2354 as a salmonella surrogate for validating thermal treatment of multiple low-moisture foods
publisher	Elsevier
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/101958/ https://www.sciencedirect.com/science/article/pii/S0362028X22110264?via%3Dihub
_version_	1794564333057867776
score	13.211869

Interlaboratory evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella surrogate for validating thermal treatment of multiple low-moisture foods

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