Microbial challenge studies

Microbial challenge studies related to sanitation interventions

Thermal inactivation in low moisture foods is challenging due to thermal resistance and low thermal conductivity.  Our team has used superheated steam as a method to hinder pathogens in commercial dry food processing facilities.

We also utilize tools from food microbiology, process engineering, and modeling to examine microbial inactivation and growth.

Publications:

The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment

Superheated steam effectively inactivates diverse microbial targets despite mediating effects from food matrices in bench-scale assessments

Survival of Escherichia coli O157:H7 during Moderate Temperature Dehydration of Plant-Based Foods

In the News:

https://www.foodsafetynews.com/2023/02/researchers-use-superheated-steam-to-sanitize-dry-food-manufacturing-plants/

https://www.youtube.com/watch?v=BImFl5DybOw&ab_channel=CenterforProduceSafety-CPSMinute

https://foodsafetytech.com/news_article/superheated-dry-steam-a-potential-sanitizer-for-produce/

Doctoral Student Yadwinder Singh Rana demonstrates how superheated steam may be used to hinder pathogens in commercial dry food processing facilities