{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T06:03:52Z","timestamp":1790229832200,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n Background<\/jats:title>\n \n This study investigated the efficacy of vacuum\u2010packaged hot water (VPHW) immersion as an alternative to conventional dry\u2010heat roasting for almond pasteurization, focusing on\n Salmonella<\/jats:italic>\n inactivation and selected physicochemical quality attributes. Almonds inoculated with\n Salmonella<\/jats:italic>\n Typhimurium DT 104 and\n Salmonella<\/jats:italic>\n Enteritidis PT 30 were treated by VPHW immersion (70\u201390\u2009\u00b0C) and roasting (120\u2013140\u2009\u00b0C).\n <\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n Vacuum\u2010packaged hot water achieved greater microbial inactivation at lower temperatures than roasting. Treatment with VPHW at 90\u2009\u00b0C for 10\u2009min resulted in population reductions of 4.64 and >4.99 log CFU g\n \u22121<\/jats:sup>\n for\n S<\/jats:italic>\n . Typhimurium DT 104 and\n S<\/jats:italic>\n . Enteritidis PT 30, respectively, whereas roasting at 140\u2009\u00b0C for 20\u2009min was required to achieve comparable inactivation. A reversal in resistance was observed:\n S<\/jats:italic>\n . Typhimurium DT 104 exhibited greater resistance to VPHW, whereas\n S<\/jats:italic>\n . Enteritidis PT 30 showed higher tolerance to roasting. Physicochemical analyses further highlighted the advantages of VPHW. Roasting caused significant browning (decreased\n L<\/jats:italic>\n *,\n a<\/jats:italic>\n *, and\n b<\/jats:italic>\n * values) and accelerated lipid oxidation at 140\u2009\u00b0C, whereas VPHW\u2010treated almonds maintained color and lipid integrity comparable with those of raw controls. Vacuum\u2010packaged hot water also maintained antioxidant capacity comparable with untreated almonds, whereas high\u2010temperature roasting led to oxidative degradation.\n <\/jats:p>\n <\/jats:sec>\n \n Conclusion<\/jats:title>\n These findings suggest that VPHW, by maintaining a relatively high\u2010moisture processing environment and reducing oxidative stress through vacuum\u2010packaged conditions, is an effective technology for ensuring microbiological safety while minimizing degradation of the visual and chemical quality of almonds. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71088","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T05:55:39Z","timestamp":1790229339000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Control of\n Salmonella<\/i>\n Typhimurium\n DT<\/scp>\n 104 and\n Salmonella<\/i>\n Enteritidis\n PT<\/scp>\n 30 on almonds by vacuum\u2010packaged hot water immersion and dry\u2010heat roasting treatments"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1374-3140","authenticated-orcid":false,"given":"Won\u2010Jae","family":"Song","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology Kyonggi University Suwon Republic of Korea"},{"name":"Major of Food Science and Biotechnology, Division of Bio\u2010convergence Kyonggi University Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seohee","family":"Beun","sequence":"additional","affiliation":[{"name":"Major of Food Science and Biotechnology, Division of Bio\u2010convergence Kyonggi University Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiwon","family":"Choi","sequence":"additional","affiliation":[{"name":"Major of Food Science and Biotechnology, Division of Bio\u2010convergence Kyonggi University Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujin","family":"Shin","sequence":"additional","affiliation":[{"name":"Major of Food Science and Biotechnology, Division of Bio\u2010convergence Kyonggi University Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,23]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1017\/S095442241100014X","article-title":"Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. 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