Validation of a simulated commercial plain bagel baking process to control salmonella and Shiga toxin producing Escherichia coli
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Flour is a minimally processed raw agricultural product with low water activity and is typically not conducive to bacterial growth. Despite this, pathogenic microorganisms such as Salmonella and STEC can withstand the drying process and persist in flour for weeks and even months in a desiccated state. Both Salmonella and STEC have been associated with several foodborne illness outbreaks linked to flour and its derivatives in the United States. The FDA Food Safety Modernization Act (FSMA) mandates validation of preventive controls, such as baking, to control potential foodborne pathogens and assure the safety of finished food products. To the best of our knowledge, there have been no prior baking studies on thermal inactivation of Salmonella and STEC in plain bagels. Therefore, studies were conducted to validate the effectiveness of plain bagels baking process ((450 [degrees] F) for 14 minutes) as an effective kill-step for controlling Salmonella and STEC in the event of pre-baking contamination. Additionally, water activity and pH in plain bagels during baking, and thermal inactivation kinetics (D- and z-values) of Salmonella and STEC in plain bagels dough were studied. The results clearly demonstrated that baking plain bagels at 450 [degrees] F for at least 14 minutes will result in a [greater than] 5 log reduction in Salmonella and STEC population thus providing an effective kill-step assuring the safety of the finished food products. The D- values of Salmonella in plain bagels at, 56, 59, and 62 [degrees] C were 24.5 [plus or minus] 1.5, 13.3 [plus or minus] 1.85, and 6.8 [plus or minus] 1.05 min with a z- value of 11.1 [plus or minus] 1.58 [degrees] C. The D- values of STEC in plain bagels at, 56, 59, and 62 degreesC were 26.3 [plus or minus] 1.55, 9.0 [plus or minus] 0.27, and 2.50 [plus or minus] 0.15 min with a z- value of 5.8 [plus or minus] 0.16 [degrees] C.
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M.S.