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Data from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foods

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dc.contributor.authorRana, Yadwinder Singh
dc.contributor.authorEberly, Philip M.
dc.contributor.authorSuehr, Quincy J.
dc.contributor.authorHildebrandt, Ian M.
dc.contributor.authorMarks, Bradley P.
dc.contributor.authorSnyder, Abigail B.
dc.date.accessioned2021-09-13T16:52:07Z
dc.date.available2021-09-13T16:52:07Z
dc.date.issued2021-09-13
dc.descriptionPlease cite as: Yadwinder Singh Rana, Philip M. Eberly, Quincy J. Suehr, Ian M. Hildebrandt, Bradley P. Marks, and Abigail B. Snyder. (2021) Data from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foods. [Dataset] Cornell University eCommons Repository. https://doi.org/10.7298/tn9b-gr76en_US
dc.description.abstractdata in support of research: The effect of moderate-temperature (≤60 ◦C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product- matrix, aw, and temperature under isothermal conditions. Apple, kale, and tofu were each adjusted to aw 0.90, 0.95, or 0.99 and inoculated with an E. coli O157:H7 cocktail, followed by isothermal treatment at 49, 54.5, or 60.0 ◦C. The decimal reduction time, or D-value, is the time required at a given temperature to achieve a 1 log reduction in the target microorganism. Modified Bigelow-type models were developed to determine D-values which varied by product type and aw level, ranging from 3.0–6.7, 19.3–55.3, and 45.9–257.4 min. The relative impact of aw was product dependent and appeared to have a non-linear impact on D-values. The root mean squared errors of the isothermal-based models ranged from 0.75 to 1.54 log CFU/g. Second, we performed dynamic drying experiments. While the isothermal results suggested significant microbial inactivation might be achieved, the dehydrator studies showed that the combination of low product temperature and decreasing aw in the pilot-scale system provided minimal inactivation. Pilot-scale drying at 60 ◦C only achieved reductions of 3.1 ± 0.8 log in kale and 0.67 ± 0.66 log in apple after 8 h, and 0.69 ± 0.67 log in tofu after 24 h. This illustrates the potential limitations of dehydration at ≤60 ◦C as a microbial kill step.en_US
dc.identifier.doihttps://doi.org/10.7298/tn9b-gr76
dc.identifier.urihttps://hdl.handle.net/1813/109837
dc.language.isoen_USen_US
dc.relation.isreferencedbyRana, Y.S.; Eberly, P.M.; Suehr, Q.J.; Hildebrandt, I.M.; Marks, B.P.; Snyder, A.B. Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods. Foods 2021, 10, 2162. https://doi.org/10.3390/foods10092162
dc.relation.isreferencedbyurihttps://doi.org/10.3390/foods10092162
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectplant-baseden_US
dc.subjectlow-moisture foodsen_US
dc.subjectprocess validationen_US
dc.titleData from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foodsen_US
dc.typedataseten_US
schema.accessibilityHazardnoneen_US

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