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Liu Z, Hu S, Soteyome T, Bai C, Liu J, Wang Z, Kjellerup BV, Xu Z. Intense pulsed light for inactivation of foodborne gram-positive bacteria in planktonic cultures and bacterial biofilms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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2
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Salehi F. Application of pulsed light technology for fruits and vegetables disinfection: A review. J Appl Microbiol 2021; 132:2521-2530. [PMID: 34839567 DOI: 10.1111/jam.15389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/11/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022]
Abstract
Non-thermal technologies can maintain fruit and vegetable products quality better than traditional thermal processing. Pulsed light (PL) is a non-thermal method for microbial inactivation (vegetative cells and spores) in fruits and vegetables. The PL treatment involves the application of intense and short-duration pulses of broad spectrum wavelengths ranging from UV to near-infrared (100-1100 nm). This review summarized application of PL technology to control microbial contamination and increasing shelf-life of some fruits and vegetables including apple, blueberries, grape, orange, strawberries, carrot, lettuce, spinach, and tomato. The microbial inactivation in very short treatment times, low energy used by this system, flexibility for solid or liquid samples, few residual compounds and no synthetic chemicals that cause environmental pollution or harm humans, is benefits of PL technique. The efficiency of PL disinfection is closely associated with the input voltage, fluence (energy dose), composition of the emitted light spectrum, number of lamps, the distance between samples and light source, and frequency and number of applied pulses. The PL treatments control pathogenic and spoilage microorganisms, so it facilitates the growth and development of the starter microorganisms affecting product quality.
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Craighead S, Huang R, Chen H, Kniel KE. The use of pulsed light to inactivate Cryptosporidium parvum oocysts on high-risk commodities (Cilantro, mesclun lettuce, spinach, and tomatoes). Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Calle A, Fernandez M, Montoya B, Schmidt M, Thompson J. UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces. Foods 2021; 10:foods10071459. [PMID: 34202557 PMCID: PMC8305569 DOI: 10.3390/foods10071459] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/01/2021] [Accepted: 06/22/2021] [Indexed: 11/22/2022] Open
Abstract
Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.
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Affiliation(s)
- Alexandra Calle
- School of Veterinary Medicine, Texas Tech University, 7671 Evans Dr, Amarillo, TX 79106, USA; (M.F.); (M.S.)
- Correspondence: ; Tel.: +1-806-834-4074
| | - Mariana Fernandez
- School of Veterinary Medicine, Texas Tech University, 7671 Evans Dr, Amarillo, TX 79106, USA; (M.F.); (M.S.)
| | - Brayan Montoya
- Escuela de Medicina Veterinaria, Universidad Nacional de Costa Rica, Lagunilla, Heredia 40101, Costa Rica;
| | - Marcelo Schmidt
- School of Veterinary Medicine, Texas Tech University, 7671 Evans Dr, Amarillo, TX 79106, USA; (M.F.); (M.S.)
| | - Jonathan Thompson
- Department of Chemistry, Texas Tech University, MS 1061, Lubbock, TX 79409, USA;
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Decontamination of Escherichia coli on dried onion flakes and black pepper using Infra-red, ultraviolet and ozone hurdle technologies. Heliyon 2021; 7:e07259. [PMID: 34195403 PMCID: PMC8239726 DOI: 10.1016/j.heliyon.2021.e07259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/05/2021] [Accepted: 06/03/2021] [Indexed: 11/21/2022] Open
Abstract
Among spices, onion flakes (OF) and black pepper (BP) are commonly used ingredients in domestic cooking; however, spices have been shown to be highly contaminated with pathogenic bacteria and bacterial spores. A novel method applying a treatments of Ozone Ultraviolet (UV, 255nm) and Infra-red (IR) light in different combinations was assessed for its efficiency in decontaminating OF and BP. In this study, untreated samples, as purchased, were inoculated with 9.5 × 105 cfu/mL Escherichia coli (MG1655) and exposed to each treatment alone and in combination of ozone sequentially followed by UV/IR, and UV/IR combined followed sequentially by ozone. A difference in response towards the treatment was shown among the types of spices, with a high efficacy for BP. Typically 3 log reductions were observed for ozone, UV and IR. The sequential treatments of ozone with UV and IR combined gave improved results than individual ones, with 99.99% of E. coli inactivation, and a shorter exposure duration with ozone (2.5 and 5 min) and UV and IR (2.5 and 5 min). The combined effect (ozone 2.5 min, UV and IR 10 min) yielded a log reduction of 2.69 and 4.20 for OF and BP respectively, greater than the additive effect of the individual treatments alone. The IR lamp was modulated to reduce excessive temperature rise. This novel prototype was shown to be very effective in decontaminating spices. Further studies should be conducted to validate the effectiveness of this method on decontamination of various bacterial strains.
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Affiliation(s)
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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Wang J, Liu Q, Xie B, Sun Z. Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice. ULTRASONICS SONOCHEMISTRY 2020; 64:105000. [PMID: 32106065 DOI: 10.1016/j.ultsonch.2020.105000] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/13/2020] [Accepted: 02/03/2020] [Indexed: 06/10/2023]
Abstract
This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0-600 W) and times (0-40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.
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Affiliation(s)
- Jingyi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
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Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10103606] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.
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Dukare AS, Singh RK, Jangra RK, Bhushan B. Non-Fungicides-Based Promising Technologies for Managing Post-Production Penicillium Induced Spoilage in Horticultural Commodities: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1727497] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajinath Shridhar Dukare
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Rajesh Kumar Singh
- ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Ramesh Kumar Jangra
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Bharat Bhushan
- Plant Biochemistry, ICAR-Indian Institute of Maize Research, Ludhiana, India
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Xie J, Hung YC. Efficacy of pulsed-ultraviolet light for inactivation of Salmonella spp on black peppercorns. J Food Sci 2020; 85:755-761. [PMID: 32078747 DOI: 10.1111/1750-3841.15059] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 12/18/2019] [Accepted: 01/01/2020] [Indexed: 11/30/2022]
Abstract
Efficacy of pulsed ultraviolet (PUV) to inactivate Salmonella pure culture and on inoculated black peppercorns was evaluated. Black peppercorns inoculated with Salmonella were subjected to PUV treatment (0.28 J/cm2 /pulse) using two different sample holders, on a traditional flat surface or on a wave-shaped surface to increase surface exposure of peppercorns to PUV through light reflection. The temperature change on black peppercorns surface during treatment was recorded, and the effect of cooling period during PUV treatment was studied. PUV treatment of two pulses reduced Salmonella population by more than 6 log CFU/mL in phosphate-buffered saline. Continuous PUV treatment (80 pulses on each side) using a wave-shaped surface was able to reduce Salmonella by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. The temperature on peppercorns surface increased to 65 °C after 80 pulses continuous PUV treatment. Adding 280 s cooling time after every 20 pulses reduced the temperature from 65 to 40 °C and achieved similar Salmonella inactivation (P > 0.05) as the continuous PUV treatment. Results from this study showcase the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level. PRACTICAL APPLICATION: Results from this study showcased the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level.
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Affiliation(s)
- Jing Xie
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, USA
| | - Yen-Con Hung
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA, 30223-1797, USA
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Fernández M, Hospital XF, Cabellos C, Hierro E. Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham. Food Chem 2020; 316:126294. [PMID: 32058193 DOI: 10.1016/j.foodchem.2020.126294] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/13/2019] [Accepted: 01/24/2020] [Indexed: 02/02/2023]
Abstract
The efficacy of pulsed light (PL) for the surface decontamination of ready-to-eat dry-cured ham was studied in two Spanish varieties, Serrano and Iberian. Listeriainnocua was inoculated on the surface of ham slices that were vacuum-packaged and flashed with 2.1, 4.2 and 8.4 J/cm2. Survivors were enumerated immediately after treatment. Peroxide values, sensory analysis and volatile profile were investigated during storage at 4 and 20 °C. Inactivation of Listeria was higher in Iberian (ca. 2 log cfu/cm2) than in Serrano ham (ca. 1 log cfu/cm2) with 8.4 J/cm2. PL did not increase the peroxide values above the usual levels reported in dry-cured ham, and no rancid notes were observed in the sensory analysis. PL-treated samples showed an increase in the concentration of some volatile compounds, such as methional, dimethyl disulfide and 1-octen-3-one, which imparted slight sulfur and metallic notes, although they disappeared during storage.
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Affiliation(s)
- Manuela Fernández
- Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Xavier F Hospital
- Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Carmen Cabellos
- Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Eva Hierro
- Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
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Botrytis cinerea response to pulsed light: Cultivability, physiological state, ultrastructure and growth ability on strawberry fruit. Int J Food Microbiol 2019; 309:108311. [PMID: 31499266 DOI: 10.1016/j.ijfoodmicro.2019.108311] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 08/16/2019] [Accepted: 08/23/2019] [Indexed: 11/21/2022]
Abstract
Botrytis cinerea causes postharvest spoilage in important crops such as strawberry and other berries. Pulsed light (PL) treatment could be an environmentally friendly postharvest alternative to synthetic fungicides in berries. Cultivability, physiological state, ultrastructure of Botrytis cinerea suspended in peptone water and irradiated with PL (fluence = 1.2 to 47.8 J/cm2) were investigated by using conventional plate count technique, flow cytometry analysis (FCM) and transmission electron microscopy. In addition, PL effect on B. cinerea development in artificially contaminated strawberries throughout storage at (5 ± 1) °C was evaluated. PL reduced fungus' ability to form colonies on agarized culture media. Survival curve fitted with the Weibullian model evidenced a wide distribution of conidia sensitivity to PL. FCM showed that most of irradiated conidia entered in a viable non-culturable state, although a subpopulation without esterase activity and compromised membranes and a subpopulation with active esterase and intact membranes were also detected. PL attacked multiple targets in B. cinerea. Ultrastructural changes varied with the dose and within the conidia population, supporting FCM results. Damage included plasmalemma detachment from cell wall, cytoplasm collapse, and vacuolization of cytoplasm, disruption of cell wall and plasmalemma with massive loss of cytoplasm and/or disruption of organelles. In strawberries artificially contaminated with B. cinerea, a 2-day delay on the onset of the infection and a lower incidence in PL-treated strawberries (11.9 and 23.9 J/cm2) compared to control (16-20%) up to 10 days of cold storage was observed. Results indicated that PL significantly reduces B. cinerea growth in peptone water and in inoculated strawberries. However, other preservation factor(s) in combination would be needed to increase PL action for a better control of this fungus.
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Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves. Food Microbiol 2019; 82:127-134. [DOI: 10.1016/j.fm.2019.01.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/03/2018] [Accepted: 01/30/2019] [Indexed: 11/17/2022]
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Short BD, Janisiewicz W, Takeda F, Leskey TC. UV-C irradiation as a management tool for Tetranychus urticae on strawberries. PEST MANAGEMENT SCIENCE 2018; 74:2419-2423. [PMID: 29688599 DOI: 10.1002/ps.5045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 04/10/2018] [Accepted: 04/18/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Tetranychus urticae Koch, the two-spotted spider mite, is a highly polyphagous and worldwide pest of many agricultural crops, including fruit, vegetables, and ornamentals. Typical methods of control include applications of acaricides and biological control agents. Here, we present a non-chemical technology for management of T. urticae on strawberry plants through the use of a nightly short-duration ultraviolet-C (UV-C) irradiation treatment. RESULTS Potted strawberry plants infested with T. urticae that received a nightly 60-s exposure of UV-C irradiation had significantly fewer live mites per mid-canopy leaflet (fewer than five) than untreated control plants (> 175). Furthermore, none of the UV-C irradiated strawberry plants had any spider mite webbing; whereas, 65% of untreated plants were webbed. Tetranychus urticae feeding on untreated plants caused significant yellowing of the leaves compared with UV-C-treated plants. CONCLUSION The UV-C irradiation treatment maintained mite populations below the accepted economic threshold of five mites per mid-canopy leaflet. No phytotoxic effects were visible on plants exposed to the short-duration nightly UV-C irradiation treatments. Further discussion is provided on the potential benefits of UV-C irradiation for mite management. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Brent D Short
- USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, USA
| | | | - Fumiomi Takeda
- USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, USA
| | - Tracy C Leskey
- USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, USA
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Yoon JH, Hyun JE, Song H, Kim JY, Kim JH, Lee SY. Food residuals on the food-contacting surfaces of stainless steel and polypropylene influence the efficacy of ultraviolet light in killing foodborne pathogens. J Food Saf 2018. [DOI: 10.1111/jfs.12506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Jeong-Eun Hyun
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Hana Song
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Ji-Yeon Kim
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Ju-Hee Kim
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
| | - Sun-Young Lee
- Department of Food Science and Technology; Chung-Ang University; Anseong-si Gyeonggi-do Republic of Korea
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Elimination of Salmonella enterica on common stainless steel food contact surfaces using UV-C and atmospheric pressure plasma jet. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Evaluation of pulsed light treatments on inactivation of Salmonella on blueberries and its impact on shelf-life and quality attributes. Int J Food Microbiol 2017; 260:17-26. [DOI: 10.1016/j.ijfoodmicro.2017.08.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/26/2017] [Accepted: 08/15/2017] [Indexed: 11/22/2022]
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Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
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Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
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Escott C, Vaquero C, del Fresno JM, Bañuelos MA, Loira I, Han SY, Bi Y, Morata A, Suárez-Lepe JA. Pulsed Light Effect in Red Grape Quality and Fermentation. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1921-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Duarte-Molina F, Gómez PL, Castro MA, Alzamora SM. Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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21
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Huang Y, Sido R, Huang R, Chen H. Application of water-assisted pulsed light treatment to decontaminate raspberries and blueberries from Salmonella. Int J Food Microbiol 2015; 208:43-50. [DOI: 10.1016/j.ijfoodmicro.2015.05.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Revised: 05/12/2015] [Accepted: 05/25/2015] [Indexed: 11/16/2022]
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22
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Tajik H, Naghili H, Ghasemmahdi H, Moradi M, Badali A. Effects ofZataria multifloraboiss essential oil, ultraviolet radiation and their combination onListeria monocytogenesbiofilm in a simulated industrial model. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12874] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; 1177 Urmia West Azarbaijan Iran
| | - Hossein Naghili
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; 1177 Urmia West Azarbaijan Iran
| | - Hadi Ghasemmahdi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; 1177 Urmia West Azarbaijan Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; 1177 Urmia West Azarbaijan Iran
| | - Armen Badali
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; 1177 Urmia West Azarbaijan Iran
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Huang Y, Chen H. Inactivation of Escherichia coli O157:H7, Salmonella and human norovirus surrogate on artificially contaminated strawberries and raspberries by water-assisted pulsed light treatment. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Kasahara I, Carrasco V, Aguilar L. Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Huang Y, Chen H. A novel water-assisted pulsed light processing for decontamination of blueberries. Food Microbiol 2014; 40:1-8. [DOI: 10.1016/j.fm.2013.11.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 10/04/2013] [Accepted: 11/29/2013] [Indexed: 10/25/2022]
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Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.025] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ogihara H, Morimura K, Uruga H, Miyamae T, Kogure M, Furukawa S. Inactivation of food-related microorganisms in liquid environment by pulsed xenon flash light treatment system. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.02.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ramos-Villarroel A, Martín-Belloso O, Soliva-Fortuny R. Pulsos de luz intensa: inactivación microbiana en frutas y hortalizas. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.728628] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Keklik NM, Demirci A, Puri VM, Heinemann PH. Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV light. J Food Prot 2012; 75:281-8. [PMID: 22289588 DOI: 10.4315/0362-028x.jfp-11-298] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pulsed UV light inactivation of Salmonella Typhimurium on unpackaged and vacuum-packaged chicken breast, Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters, and Salmonella Enteritidis on shell eggs was explained by log-linear and Weibull models using inactivation data from previous studies. This study demonstrated that the survival curves of Salmonella Typhimurium and L. monocytogenes were nonlinear exhibiting concavity. The Weibull model was more successful than the log-linear model in estimating the inactivations for all poultry products evaluated, except for Salmonella Enteritidis on shell eggs, for which the survival curve was sigmoidal rather than concave, and the use of the Weibull model resulted in slightly better fit than the log-linear model. The analyses for the goodness of fit and performance of the Weibull model produced root mean square errors of 0.059 to 0.824, percent root mean square errors of 3.105 to 21.182, determination coefficients of 0.747 to 0.989, slopes of 0.842 to 1.042, bias factor values of 0.505 to 1.309, and accuracy factor values of 1.263 to 6.874. Overall, this study suggests that the survival curves of pathogens on poultry products exposed to pulsed UV light are nonlinear and that the Weibull model may generally be a useful tool to describe the inactivation patterns for pathogenic microorganisms affiliated with poultry products.
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Affiliation(s)
- Nene M Keklik
- Department of Food Engineering, Cumhuriyet University, TR-58140 Sivas, Turkey
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Bae YM, Lee SY. Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces. J Food Sci 2011; 77:M61-4. [PMID: 22132742 DOI: 10.1111/j.1750-3841.2011.02476.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Pathogens that contaminate the surfaces of food utensils may contribute to the occurrence of foodborne disease outbreaks. We investigated the efficacy of UV treatment combined with dry heat (50 °C) for inhibiting 5 foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on stainless steel and polypropylene surfaces in this study. We inoculated substrates with each of the 5 foodborne pathogens cultured on agar surface and then UV treatment alone or a combination of both UV and dry heat (50 °C) was applied for 30 min, 1 h, 2 h, and 3 h. The initial populations of the 5 pathogens before treatment were 8.02 to 9.18 and 8.73 to 9.16 log₁₀ CFU/coupon on the surfaces of stainless steel and polypropylene coupons, respectively. UV treatments for 3 h significantly inhibited S. Typhimurium, L. monocytogenes, and S. aureus on the stainless steel by 3.06, 2.18, and 2.70 log₁₀ CFU/coupon, and S. aureus on the polypropylene by 3.11 log₁₀ CFU/coupon, respectively. The inhibitory effects of the combined UV and dry heat treatment (50 °C) increased as treatment time increased, yielding significant reductions in all samples treated for 3 h, with the exception of S. aureus on polypropylene. The reduction level of E. coli O157:H7 treated for 3 h on the surface of stainless steel and polypropylene treated was approximately 6.00 log₁₀ CFU/coupon. These results indicate that combined UV and dry heat (50 °C) treatments may be effective for controlling microbial contamination on utensils and cooking equipment surfaces as well as in other related environments.
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Affiliation(s)
- Young-Min Bae
- School of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do, South Korea
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Levy C, Aubert X, Lacour B, Carlin F. Relevant factors affecting microbial surface decontamination by pulsed light. Int J Food Microbiol 2011; 152:168-74. [PMID: 21924512 DOI: 10.1016/j.ijfoodmicro.2011.08.022] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 07/29/2011] [Accepted: 08/23/2011] [Indexed: 10/17/2022]
Abstract
Pulsed Light (PL) uses intense flashes of white light rich in ultraviolet (UV) light for decontamination. A log-reduction higher than 5 was obtained in one flash and at fluences lower than 1.8J/cm(2) on spores of a range of spore-forming bacteria, of vegetative cells of non-spore-forming bacteria and on yeasts spread on agar media. Vegetative cells were more sensitive than spores. The inactivation by PL of Bacillus subtilis, B. atrophaeus, B. cereus, Geobacillus stearothermophilus, and Aspergillus niger spores sprayed on polystyrene was similar. The inactivation by PL of B. subtilis and A. niger spores sprayed on glass was slightly lower than on polystyrene. No alteration of the spore structures was detected by scanning electron microscopy for both PL treated B. subtilis and A. niger spores. The inactivation of spores of B. subtilis, B. atrophaeus, B. cereus and B. pumilus by PL or by continuous UV-C at identical fluences was not different, and was much higher by PL for A. niger spores. The increase in the input voltage of the lamps (which also increases the UV-C %) resulted in a higher inactivation. There was no correlation between the resistance to heat and the resistance to PL. The relative effect of UV-C radiations and light thermal energy on PL inactivation was discussed.
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Affiliation(s)
- Caroline Levy
- CLARANOR S.A, Chemin de la Rollande, Agroparc, BP 21 531, F-84916 Avignon cedex 9, France
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Lu G, Li C, Liu P. UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1498-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Saïd NEB, Federighi M, Bakhrouf A, Orange N. Effectiveness of Pulsed Ultraviolet-Light Treatment for Bacterial Inactivation on Agar Surface and Liquid Medium. Foodborne Pathog Dis 2010; 7:1401-6. [DOI: 10.1089/fpd.2010.0594] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Noura Elmnasser Ben Saïd
- UMR-INRA 1014 SECALIM ENVN/ENITIAA, Ecole Nationale Vétérinaire de Nantes, Nantes, France
- Laboratoire d'Analyse, Traitement et de Valorisation des Polluants de l'Environnement et de Produits, Faculté de Pharmacie de Monastir, Monastir, Tunisie
- Département des Sciences de la Vie et de la Terre, Faculté des Sciences de Gafsa, Campus Universitaire Sidi Ahmed Zarroug, Gafsa, Tunisie
| | - Michel Federighi
- UMR-INRA 1014 SECALIM ENVN/ENITIAA, Ecole Nationale Vétérinaire de Nantes, Nantes, France
| | - Amina Bakhrouf
- Laboratoire d'Analyse, Traitement et de Valorisation des Polluants de l'Environnement et de Produits, Faculté de Pharmacie de Monastir, Monastir, Tunisie
| | - Nicole Orange
- Laboratoire de Microbiologie du Froid, UPRES 2123, Université de Rouen, Evreux, France
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LEE SUNYOUNG. SURVIVAL AND GROWTH OF ESCHERICHIA COLI ON VARIOUS COMMERCIAL DISH SPONGE/DISHCLOTHS AND INHIBITORY EFFECT OF UV STERILIZATION WITH OR WITHOUT MODERATE HEAT. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00236.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hirneisen KA, Black EP, Cascarino JL, Fino VR, Hoover DG, Kniel KE. Viral Inactivation in Foods: A Review of Traditional and Novel Food-Processing Technologies. Compr Rev Food Sci Food Saf 2010; 9:3-20. [PMID: 33467811 DOI: 10.1111/j.1541-4337.2009.00092.x] [Citation(s) in RCA: 119] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet- and gamma-irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ΦX174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review.
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Affiliation(s)
- Kirsten A Hirneisen
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
| | - Elaine P Black
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
| | - Jennifer L Cascarino
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
| | - Viviana R Fino
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
| | - Dallas G Hoover
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
| | - Kalmia E Kniel
- Authors are with Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE 19716-2150, U.S.A. Direct inquiries to author Kniel (E-mail: )
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Hierro E, Manzano S, Ordóñez JA, de la Hoz L, Fernández M. Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology. Int J Food Microbiol 2009; 135:125-30. [DOI: 10.1016/j.ijfoodmicro.2009.07.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2008] [Revised: 07/17/2009] [Accepted: 07/24/2009] [Indexed: 10/20/2022]
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38
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Vasilyak LM. Application of pulsed electrical discharge lamps for bactericidal treatment. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2009. [DOI: 10.3103/s1068375509010050] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Uesugi AR, Moraru CI. Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin. J Food Prot 2009; 72:347-53. [PMID: 19350979 DOI: 10.4315/0362-028x-72.2.347] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The risk of listeriosis associated with ready-to-eat foods is a major concern in the United States. Pulsed light (PL) treatment has been effective for killing Listeria. The possibility of enhancing the antilisterial capability of PL treatment by combining PL with an additional hurdle, the natural antimicrobial nisin, was explored in this study. First, the ability of Listeria innocua to mimic the response of Listeria monocytogenes to PL treatment was demonstrated. Subsequently, a series of inoculation studies was performed in which canned sausages were surface inoculated with L. innocua as a surrogate for L. monocytogenes and then treated with a commercial preparation of nisin (Nisaplin), PL, or a combination of the two treatments. The application of a Nisaplin dip alone resulted in an immediate reduction of L. innocua by 2.35 +/- 0.09 log CFU. PL reduced L. innocua by 1.37 +/- 0.30 log CFU after exposure to 9.4 J/cm2. A total reduction of 4.03 +/- 0.15 log CFU was recorded after the combined treatment of Nisaplin and PL for 48 h at 4 degrees C. The long-term survival of L. innocua was evaluated on sausages stored at 4 degrees C. Treatment with Nisaplin and PL resulted in a 4- to 5-log reduction for two replicate studies. The combination treatment resulted in no significant microbial growth during 28 and 48 days of refrigerated storage in the first and second replicates, respectively. These results suggest that this combination treatment can be used as an effective antilisterial step in the production of ready-to-eat foods.
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Affiliation(s)
- Aaron R Uesugi
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, USA
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40
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Bialka KL, Demirci A. Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries. J Food Sci 2008; 73:M201-7. [PMID: 18577001 DOI: 10.1111/j.1750-3841.2008.00743.x] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of foodborne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology. In this study, pulsed UV-light was applied to strawberries and raspberries at varying UV doses and times. On raspberries, maximum reductions of Escherichia coli O157:H7 and Salmonella were 3.9 and 3.4 log(10) CFU/g at 72 and 59.2 J/cm(2), respectively. On the surfaces of strawberries, maximum reductions were 2.1 and 2.8 log(10) CFU/g at 25.7 and 34.2 J/cm(2), respectively. There was no observable damage to the fruits at these UV doses. The results obtained in this study indicate that pulsed UV-light has the potential to be used as a decontamination method for raspberries and strawberries.
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Affiliation(s)
- K L Bialka
- Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park, PA 16802, USA
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41
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Chung SY, Yang W, Krishnamurthy K. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. J Food Sci 2008; 73:C400-4. [PMID: 18576985 DOI: 10.1111/j.1750-3841.2008.00784.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS-PAGE and competitive inhibition enzyme-linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS-PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV-light-treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV-light-treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7-fold higher than the PUV-treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies.
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Affiliation(s)
- S-Y Chung
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA.
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Oms-Oliu G, Martín-Belloso O, Soliva-Fortuny R. Pulsed Light Treatments for Food Preservation. A Review. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0147-x] [Citation(s) in RCA: 179] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Elmnasser N, Dalgalarrondo M, Orange N, Bakhrouf A, Haertlé T, Federighi M, Chobert JM. Effect of pulsed-light treatment on milk proteins and lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1984-1991. [PMID: 18290615 DOI: 10.1021/jf0729964] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Pulsed-light treatment offers the food industry a new technology for food preservation. It allows the inactivation of numerous micro-organisms including most infectious foodborne pathogens. In addition to microbial destruction, one can also question whether pulsed-light treatment induced conformational changes in food components. To investigate this question, the influence of pulsed-light treatment on protein components of milk was evaluated by using UV spectroscopy, spectrofluorometry, electrophoresis, and determination of amino acid composition. Pulsed-light treatment resulted in an increase of UV absorbance at 280 nm. The intrinsic tryptophan fluorescence of beta-lactoglobulin (BLG) showed a 7 nm red shift after 10 pulses. SDS-PAGE showed the formation of dimers after treatment of BLG by 5 pulses and more. No significant changes in the amino acid composition of proteins and lipid oxidation were observed after pulsed-light treatment. The obtained results indicated changes in the polarity of the tryptophanyl residue microenvironment of BLG solutions or changes in the tryptophan indole structure and some aggregation of studied proteins. Hence, pulsed-light treatment did not lead to very significant changes in protein components; consequently, it could be applied to process protein foods for their better preservation.
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Elmnasser N, Guillou S, Leroi F, Orange N, Bakhrouf A, Federighi M. Pulsed-light system as a novel food decontamination technology: a review. Can J Microbiol 2008; 53:813-21. [PMID: 17898836 DOI: 10.1139/w07-042] [Citation(s) in RCA: 167] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food preservation method involves the use of intense, short-duration pulses of broad-spectrum light. The germicidal effect appears to be due to both photochemical and photothermal effects. Several high intensity flashes of broad spectrum light pulsed per second can inactivate microbes rapidly and effectively. However, the efficacy of pulsed light may be limited by its low degree of penetration, as microorganisms are only inactivated on the surface of foods or in transparent media such as water. Examples of applications to foods are presented, including microbial inactivation and effects on food matrices.
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Affiliation(s)
- N Elmnasser
- Laboratoire d'Analyse, de Traitement et de Valorisation des Polluants de l'Environnement et de Produits. Faculte de Pharmacie de Monastir, rue Avicenne, 5000 Monastir, Tunisie.
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Elmnasser N, Ritz M, Leroi F, Orange N, Bakhrouf A, Federighi M. Bacterial inactivation using pulsed light. ACTA ALIMENTARIA 2007. [DOI: 10.1556/aalim.36.2007.3.9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
AIM To explore the sensitivity of bacteria commonly found in root canals to 254 nm ultraviolet (UV) light, either as individual cells or as participants of a bacterial multilayer. METHODOLOGY The sensitivity of oral bacteria, as individual cells, to UV light was tested by subjecting plates streaked with bacteria to 254 nm UV, at a fluence of 1-20 mJ cm(-2). An experimental model was designed to produce a bacterial multilayer and to study absorption of UV light by bacteria in an outer layer and its effect on the elimination of bacteria in the inner layer. RESULTS Direct exposure to relatively low doses of UV light (2-7 mJ cm(-2)) effectively eliminated all bacterial strains tested. Furthermore, an Enterococcus faecalis strain, partially resistant to a 24 h exposure to calcium hydroxide, was effectively eliminated within several seconds of exposure to UV light (P < 0.001). UV was absorbed by a multilayer of bacteria. When 4 bacterial cells microm(-2) were present in the light path, the UV light dose had to be increased by a factor of x10 to achieve 100% elimination of the bacteria in an inner layer. CONCLUSIONS The application of UV light to eliminate endodontic pathogens may be possible. Nevertheless, its absorbance by outer layers of bacteria should be considered and the UV light dose adapted accordingly.
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Affiliation(s)
- Z Metzger
- Department of Oral Biology, The Goldschleger School of Dental Medicine, Tel Aviv University, Tel Aviv, Israel.
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47
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Laser literature watch. Photomed Laser Surg 2006; 24:424-53. [PMID: 16875454 DOI: 10.1089/pho.2006.24.424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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