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Related Concept Videos

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Related Experiment Video

Updated: Feb 19, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Quantifying bacterial thermal resistance for drying and roasting processes using a novel low-humidity control method.

Rajesh Dangal1, Tejaswi Boyapati1, Kasiviswanathan Muthukumarappan1

  • 1Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD 57007, United States of America.

Food Research International (Ottawa, Ont.)
|February 18, 2026
PubMed
Summary

This study developed a method to control humidity for studying pathogen inactivation in dry foods. Molecular sieve 3A effectively created dry conditions, enabling crucial thermal resistance data collection for Salmonella.

Keywords:
DesiccantsEnterococcus faeciumLow-moisture foodsRelative humiditySalmonellaThermal inactivation

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Area of Science:

  • Food safety
  • Microbiology
  • Thermal processing

Background:

  • Mathematical models are essential for validating microbial safety in low-moisture food processing.
  • Lack of thermal resistance data for pathogens like Salmonella under high-temperature, low-humidity conditions hinders model development.

Purpose of the Study:

  • To develop and validate a method for controlling relative humidity (RH) above 90°C using conditioned desiccants.
  • To generate thermal inactivation data for Salmonella spp. and Enterococcus faecium under controlled low-RH conditions.

Main Methods:

  • Evaluated three desiccants (silica gel, activated alumina, molecular sieve 3A) for RH control in a thermal aw cell (TAC) from 80-140°C.
  • Determined inactivation kinetics of a Salmonella cocktail and E. faecium at 120°C under various low-RH conditions.
  • Characterized system equilibration and desiccant effectiveness.

Main Results:

  • Molecular sieve 3A proved most effective for achieving extremely low RH (near 0%).
  • System equilibration in the TAC headspace was rapid (<3 min).
  • Microbial inactivation followed first-order kinetics; D-values at 120°C were highly dependent on RH in the 0-40% range, showing a 27-fold decrease for Salmonella with increasing RH.

Conclusions:

  • A reliable method for generating thermal inactivation data in high-temperature, low-humidity environments was successfully demonstrated.
  • The study provides critical kinetic parameters essential for strengthening predictive models for low-moisture food safety.
  • This research enables more robust process validation in the food industry.