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- MakaleYalnız künye2027Scopus SJRQ1Efficacy of blue light-assisted ClO2 for Salmonella decontamination on basil leaves: inactivation kinetics, quality preservation, and microbiota dynamics
Lian, Yi; Liu, Songlin; Ozturk, Samet; Wei, Xinyao
Frequent Salmonella outbreaks associated with basil leaves highlight the need for effective postharvest decontamination. Conventional microbial sanitizers often fail to inactivate pathogens while preserving product quality, creating a demand for novel decontamination technologies suitable for basil. In this study, the microbial safety of basil under typical consumption scenarios was evaluated and a blue light-assisted ClO2 (COM) decontamination process for basil leaves was developed. Mathematical models were used to describe the microbial inactivation kinetics, and a systematic comparison was conducted against traditional single-chemical sanitizers (H2O2, HClO, ClO2, and 75% ethanol) in terms of microbial safety and final product quality. Results showed that simulated cooking scenarios, including pizza baking and hot soup immersion, were insufficient to reduce the Salmonella levels below the detection limit (<10 CFU/g) under a high initial load of 9.7 log CFU/g. Compared to the single-chemical treatments, 100 mg/L COM treatment achieved significantly higher decontamination (p < 0.05) by reducing Salmonella and background microbiota by 4.8 and 3.5 log CFU/g, respectively, with treatment time of 15 min. The inactivation kinetics of Salmonella showed a non-linear inactivation kinetics, which was captured by the Weibull model with a low RMSE value (RMSE = 0.16), although the AICc value (11.37) indicated limited model parsimony. Furthermore, the COM treatment significantly reduced bacterial richness (with the Chao1 index decreasing from 316 to 71) and effectively inactivated key spoilage organisms (Pseudomonas) as well as members of the Enterobacteriaceae, Actinomycetota, and Bacillota groups. Compared with the 100 mg/L ClO2 treatment alone (1.40 mg/kg), the 100 mg/L COM treatment resulted in a ClO2 residue concentration below the detection limit, without significantly altering visual appearance, color, chlorophyll content, total phenolics, or polyphenol oxidase activity (p > 0.05). Overall, blue light-assisted ClO2 treatment effectively reduced microbial contamination and reduced ClO2 residues while preserving the physical quality of basil, representing a promising decontamination approach for the fresh produce industry.
- MakaleYalnız künye2026Scopus SJRQ1Radio frequency heating of whole peanuts for microbial safety and quality preservation using interlayer displacement under stationary and moving conditions: Effects of salt coating and natural skin on heating behavior
Kahraman, Kubra; Tasci, Caner; Cakir, Elif Nida; Liu, Shuxiang; Soncu, Eda Demirok; Erdogdu, Ferruh; Ozturk, Samet
This study aimed to improve the efficiency of a radio frequency (RF) heating system for pasteurizing whole peanuts while maintaining quality attributes using a stationary position or continuous movement. Heating efficiency was evaluated using commercially available roasted whole peanuts: salt-coated skin-on, unsalted skin-on, and unsalted peeled peanuts. To improve heating uniformity and ensure sufficient microbial inactivation of Salmonella enterica serovar Enteritidis PT30, a single interlayer-displacement strategy was applied in both stationary and continuous modes. Quality attributes including protein structure and fatty-acid profiles were assessed under the selected RF processing conditions. The RF system equipped with a conveyor belt was used to process peeled, unsalted peanuts inoculated with S. Enteritidis PT30 at approximately 7.9–8.5 log CFU/g. The three commercial peanut types exhibited differences in RF temperature distribution and heating uniformity, with salt-coated skin-on peanuts showing higher average temperature than unsalted peeled samples under the evaluated conditions. Continuous movement increased average temperature by approximately 10 °C but resulted in poorer heating uniformity, with a 3 °C higher standard deviation (SD). A single interlayer-displacement (overturning) step improved heating uniformity. This step increased Salmonella reductions from 3.41 to 4.77 log CFU/g under stationary processing and from 2.92 to 4.22 log CFU/g under continuous processing after 60 min of RF heating. The evaluated protein and lipid quality characteristics of unsalted peeled peanuts remained largely unchanged following RF processing. Overall, these findings demonstrated the potential of RF heating combined with interlayer displacement for microbial decontamination of unsalted peeled whole peanuts while maintaining the quality attributes evaluated in this study.
- MakaleYalnız künye2023Scopus SJRQ1Microwave decontamination processing of tahini and process design considerations using a computational approach
Topcam, Huseyin; Coskun, Eda; Son, Ezgi; Kutuk, Dilay; Aytac, S. Aykut; Mert, Behic; Ozturk, Samet; Erdogdu, Ferruh
Tahini, as a low moisture food product, is linked to several outbreaks of Salmonella recently even though a high temperature roasting (of sesame seeds) through its production is involved. Therefore, a final decontamination approach might be required for safety. Considering its higher oil content and lower thermophysical properties, conventional approaches are not easy to apply while preserving the quality attributes. Therefore, microwave heating was used for decontamination purpose. For this purpose, a computational mathematical model was developed first to determine the temperature distribution of tahini during microwave heating, and microbial inactivation studies for Salmonella enteritidis (ATCC 13076) were carried out. Changes in color and peroxide values were evaluated, and the experimentally validated model was further used to design an industrial process to achieve a 5-log cycle reduction as an efficient decontamination processing. The target temperature over 80 °C within the sample was demonstrated to achieve such a process, and industrial scale process conditions were presented for 262 kg/h process capacity.
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