In-package pasteurization of dried basil leaves using radiofrequency heating

Recent foodborne illness outbreaks associated with the consumption of low moisture foods such as spices have emphasized concerns over microbial food safety. In-package RF pasteurization method was evaluated for inactivation Salmonella enterica in dried basil leaves. Samples were packed polystyrene bottle provided a steam venting film and either positioned vertically (electrode gap = 16 cm) or horizontally 10.5 treatment. The placed container achieved rapid heating leaves compared to vertical placement more than six log reduction both microorganisms within 35 s E. faecium heat resistant Salmonella, indicating its suitability surrogate Quality analysis revealed no significant (P > 0.05) change color, total phenolics, antioxidants, volatile composition after Pasteurization final packaged product vent minimizes cross-contamination improves