Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide

The objectives of this study were to investigate the effects processing parameters (relative humidity (RH), temperature, and exposure time) on ethylene oxide (EtO) microbial inactivation Salmonella spp. evaluate Enterococcus faecium NRRL B2354 as a suitable surrogate for cumin seeds. Five grams seeds inoculated with either or E. treated EtO at different temperatures (46, 53, 60 °C) RH (30, 40, 50%) levels time process inactivation. Weibull model fit survival data both bacteria shape parameter p < 1, which showed tailing effect concave indicating that sensitive cells inactivated first, sturdy ones survived low treatment conditions. In general, log reductions increased increasing temperature treatment. is critical factor successful must be higher than 40% implement efficient decontamination consistently lower those under all conditions investigated in study, demonstrating Salmonella. Twenty minutes 50% achieved ~5 three temperatures. A response surface was developed predict contour plots representing created. Inactivation positively correlated RH. Therefore, required achieve desired reduction vice versa. valuable tool spice industry identifying possible combinations (temperature, RH, ensuring food safety spices.