Decontamination of low moisture foods using a proprietary sanitizer in combination with a novel treatment reactor

点击翻译按钮获取中文摘要

There has been an increased incidence of foodborne illness outbreaks implicating Salmonella, linked to low moisture foods such as seeds, tree nuts and confectionary. Because low moisture foods are sensitive to water it is not possible to use traditional interventions such as sanitizer dips or condensing steam. Moreover, Salmonella in the dry state exhibits enhanced resistance to heat thereby requiring extended exposure to dry heat to support pathogen inactivation that negatively affects sensory characteristics. Agr-Neo Ltd have developed a potential new non-aqueous based sanitizer for decontaminating seeds whilst having no negative effects on sensory characteristics. The sanitizer functions to inactivate pathogens but prevents the seed undertaking immediate germination. In addition to product formulation, the intervention also applies a nano-aerosol generating system that ensures an even sanitizer contact to the product that aid homogenous coverage. In the following the efficacy of the intervention to inactivate Salmonella on seeds will be evaluated. The sanitizer formulation and operating parameters will be optimized along with assessment of quality attributes. If successful, future research will further develop the technology to decontaminate a broader range of low moisture foods that will encompass nuts, grains, spices and herbs. The project brings together Agri-Neo who originally developed the technology, and microbiologists with experience in seed disinfection along with food safety of low moisture foods.