THE ROLE OF SALMONELLA LETHALITY PARAMETERS IN THERMAL PROCESSES: THE CASE OF ROASTED PEANUTS
Keywords:
decimal reduction, baking, safety, lethalityAbstract
Food is susceptible to being affected by microorganisms, allowing the growth of these in case of suitable conditions or serving as their transport, conveying them in case they do not provide adequate conditions for multiplication and growth. Salmonella is one of the main pathogens that cause foodborne diseases worldwide. Food manufacturing processes require controls that eliminate or reduce microbiological risks to acceptable values. One of the main industrial control operations is through thermal processes, either for cooking food or for controlling the microbial load. The adequate parameters of salmonella heat death (D and Z value) are required to determine the lethality of thermal processes in order to guarantee food safety. However, these D and Z values depend on the microorganism and the food matrix, as well as the parameters of the thermal processes applied. An example of this would be the correct use of the roasted peanut baking process, since it is necessary to guarantee the elimination of this pathogen. Knowing the parameters of thermal death tested in peanut products is an essential requirement for improving lethality in thermal processes.
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