Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments

Outbreaks and recalls associated with foods containing spices suggest a need for risk assessment of Salmonella in spices. In this study, the survivability Enteritidis PT 30, cocktail ( S . Tennessee K4643 Agona 447967), Enterococcus faecium NRRL B-2354 chili, cinnamon black pepper at water activities w ) 0.3 0.5 were evaluated during one-year storage 21 °C. The thermal resistance was also 70 °C before after storage. At 0.5, 4-month caused 5 log reduction while 8 months led to same level cinnamon. But only 3 observed over one year. Storage aw less periods. Less than 2 E. year both levels, except chili stored D 70°C -values 15.4, 20.8 36.6 min, respectively. 21–50% drops -value obtained two-month storage, mostly least pepper. high - value persisted Based on these results, powder showed highest antimicrobial effect, followed by powders isothermal treatments. • could persist three months. higher room-temperature Chili effect against other two significantly dropped 2-month