Innovative product sterilization procedure to remove micro-biological hazards

创新的产品灭菌程序，消除微生物危害

• 批准号: 530196-2018
• 负责人: Warriner, Keith
• 金额: $ 1.82万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=668223
• 关键词: Innovative; product; sterilization; procedure; remove

There have been several product recalls and foodborne illness outbreaks linked to tea based products. The main pathogen of**concern is Salmonella although others are also significant. Decontamination of tea is challenging given the moisture sensitivity**coupled with the need to preserve sensory characteristics. In the proposed project we will work in collaboration with the industrial**partner to evaluate and develop a range of non-aqueous based decontamination methods. The approaches to be evaluated will be**those based on forced-air ozone reactor, Advanced Oxidative Process and Radio frequency treatment. The aforementioned**methods have been previously applied to other food commodities (for example, apples, seeds) but not for tea or tea blends. A**further decontamination strategy is to assess and develop ethanol-extract based sanitizers. As part of the tea blending process an**ethanolic-flavoring extract is added to the tumbling product. Although currently applied as a flavoring agent there is a strong**likelihood that antimicrobial constituents are present or could be introduced into the formulation, thereby supporting inactivation of**microbial hazards. Each of the interventions will be validated to decontaminate a diverse range of ingredients (flowers, spices,**herbs, nuts and dried fruit) inoculated with model microbes (bacteria, endospores, molds and viruses). The ethanolic-extracts will**be applied during the terminal part of the tea blending process and again validated for microbial inactivation along with changes on**the sensory profile of the ingredient/tea blend. It can be envisaged that the interventions developed will find utility in**decontaminating a broader range of low-moisture foods.

有几次产品召回和食源性疾病爆发与茶基产品有关。**关注的主要病原体是沙门氏菌，尽管其他病原体也很重要。考虑到茶叶对水分的敏感性，再加上需要保持感官特征，对茶叶进行净化是一项挑战。在拟议的项目中，我们将与工业伙伴合作，评估和开发一系列非水基净化方法。评估的方法将是基于强制空气臭氧反应器、高级氧化工艺和射频处理的方法。上述方法以前已应用于其他食品商品（例如，苹果，种子），但未用于茶或茶混合物。进一步的净化策略是评估和开发基于乙醇提取物的杀菌剂。作为茶叶混合过程的一部分，一种乙醇调味提取物被添加到翻滚产品中。虽然目前作为调味剂使用，但很有可能存在或可以将抗菌成分引入配方中，从而支持微生物危害的灭活。每种干预措施都将被验证以净化各种成分（鲜花、香料、草药、坚果和干果），这些成分接种了模型微生物（细菌、内生孢子、霉菌和病毒）。乙醇提取物将**用于茶叶混合过程的最后部分，并再次验证微生物灭活，同时改变**成分/茶混合物的感官特征。可以设想，开发的干预措施将在更大范围的低水分食品净化中发挥作用。