Pasteurization of dried basil leaves using radio frequency heating: A microbial challenge study and quality analysis

The current microbial reduction techniques have low consumer acceptance or may an adverse effect on the quality of spices and herbs. This requires a need for alternative decontamination method that can effectively reduce load minimize food losses. Radio frequency (RF) heating is dielectric has been proven effective to pasteurize various low-moisture foods. present research was designed evaluate efficacy RF Salmonella in dried basil leaves, suitability Enterococcus faecium NRRL B-2354 as surrogate Salmonella, assess leaves post treatment. Dried inoculated with cocktail E. were conditioned higher moisture content such treated sample treatment fall within typical range. samples packaged teabag placed identified cold spot (top center) laminated paper tray filled uninoculated sample. Samples subjected 45, 55, 65 s during which cold-spot temperature reached 65, 80, 100 °C, respectively. results showed at 55 s, population decreased by 4.8 2.7 log CFU/g, Both microorganisms below detection limit (>6.5 CFU/g reduction) heating. Therefore, analysis performed s. had no significant parameters (color, total volatiles, phenolics, antioxidant activity) leaves. processing rapid enhancing safety insignificant impact quality. Furthermore, facility use appropriate when conducting in-plant validation study.