S Isobe

National Food Research Institute, Ibaragi, Ōsaka, Japan

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Publications (5)10.06 Total impact

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    ABSTRACT: The majority of the almond-related outbreaks have been associated with Salmonella. Therefore, it is necessary to find an effective method to inactivate these organisms on the raw almond before distribution in the market. This study was conducted to assess the effectiveness of superheated steam (SHS) treatments followed by catalytic infrared (IR) heat treatment to inactivate Salmonella populations on raw almond and to determine the effect of these treatments on the quality of raw almond. It has been found that SHS treatment for 70 seconds followed by catalytic IR heat treatment for 70 seconds was able to reduce 5.73 +/- 0.11 log CFU/g Salmonella population, and no survivors were found in the enrichment medium. The overall visual quality parameters of both treated and nontreated almonds were found within the acceptable limit. Therefore, SHS treatments for 70 seconds followed by catalytic IR heat treatment for 70 seconds could be an effective decontamination method for raw almonds.
    Foodborne Pathogens and Disease 03/2010; 7(7):845-50. · 2.28 Impact Factor
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    ABSTRACT: The majority of almond-related foodborne outbreaks have been associated with Salmonella. Therefore, it is necessary to find an effective method to inactivate these organisms on raw almond prior to market distribution. This study was conducted to assess the effectiveness of sanitizers (strong or mild electrolyzed water, ozonated water, and distilled water), dry heat treatment, and hot water treatments followed by catalytic infrared (IR) heat treatment to inactivate Salmonella populations on raw almond. Raw almonds inoculated with four-strain cocktails of Salmonella were treated either by soaking in different chemical sanitizers or with dry heat and/or hot water for various periods of time followed by catalytic IR heat treatment for 70 seconds. The treated seeds were then assessed for the efficacy of the treatment in reducing populations of the pathogens. After inoculation and air-drying, 5.73 +/- 0.12 log colony-forming units (CFU)/g Salmonella were detected in nonselective medium. Sanitizer treatment alone did not show significant reduction in the Salmonella population, but in combination with IR drying it reduced the population to 3.0 log CFU/g. Dry heating at 60 degrees C for 4 days followed by IR drying for 70 seconds reduced the Salmonella population an additional 1.0 log CFU/g. Hot water treatments at 85 degrees C for 40 seconds followed by IR drying for 70 seconds reduced pathogens to an undetectable level by direct plating, but not by enrichment.
    Foodborne Pathogens and Disease 08/2009; 6(8):953-8. · 2.28 Impact Factor
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    ABSTRACT: The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method is needed to inactivate these organisms on the seeds before they are sprouted. This study was conducted to assess the effectiveness of various hot water treatments to inactivate E. coli O157:H7 and Salmonella populations on mung beans seeds intended for sprout production and to determine the effect of these treatments on seed germination after the seeds were dipped in chilled water for 30 s. Mung bean seed inoculated with four-strain cocktails of E. coli O157:H7 and Salmonella were soaked into hot water at 80 and 90 degrees C with shaking for various periods and then dipped in chilled water for 30 s. The treated seeds were then assessed for the efficacy of the treatment for reducing populations of the pathogens and the effects of the treatment on germination. After inoculation and air drying, 6.08 +/- 0.34 log CFU/g E. coli O157:H7 and 5.34 +/- 0.29 log CFU/g Salmonella were detected on the seeds. After hot water treatment at 90 degrees C for 90 s followed by dipping in chilled water for 30 s, no viable pathogens were found and no survivors were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly. Therefore, hot water treatment followed by dipping in chilled water for 30 s could be an effective seed decontamination method for mung bean seeds intended for sprout production.
    Journal of food protection 05/2008; 71(4):830-4. · 1.83 Impact Factor
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    ABSTRACT: A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for 40 s. Populations of E. coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the peptone wash solution were determined. Treatment with 200-ppm chlorine water and electrolyzed acidic water resulted in 4.87- and 7.85-log10 reductions, respectively, in Escherichia coli O157:H7 counts and 4.69- and 7.46-log10 reductions, respectively, in Salmonella counts. Treatment with 200-ppm chlorine water and electrolyzed acidic water reduced the number of L. monocytogenes by 4.76 and 7.54 log10 CFU per tomato, respectively. This study's findings suggest that electrolyzed acidic water could be useful in controlling pathogenic microorganisms on fresh produce.
    Journal of food protection 05/2003; 66(4):542-8. · 1.83 Impact Factor
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    ABSTRACT: Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate (AIT) on the inactivation of Escherichia coli, including type O157, were investigated. Inactivation to undetectable levels by hydrostatic pressure alone requires 400 to 600 MPa. E. coli growth was delayed with increasing of applied pressure and the AIT concentration added subsequently. The antibacterial effects of AIT vapor increased on JCM 1649 and IFO 3301 after pressurization. The bactericidal effects of pressurization with the addition of AIT at 4 degrees C or 40 degrees C were greater than at 20 degrees C, and all bacteria tested were effectively killed at 200 or 250 MPa with 10 to 80 microg/ml of AIT. We tried to apply the combined treatment to a food product "Asazuke" (low salt vegetables), and it was confirmed that E. coli inoculated into the product was inactivated the same as in the in vitro test. We also studied the inactivation mechanism behind pressurization with AIT from the relationship between pressure resistance and precultivation temperature, and it was suggested that destruction of membrane structure caused bacterial kill.
    Journal of food protection 08/2000; 63(7):884-8. · 1.83 Impact Factor