Journal ArticleDOI
Pulsed UV‐light treatment of corn meal for inactivation of Aspergillus niger spores
TLDR
A pulsed UV-light system was used to inactivate fungal spores of Aspergillus niger in corn meal to maximize the UV fungal disinfection while minimizing the heat generation.Abstract:
Summary
Fungal contamination of grains, intended for human and animal consumption, during the pre/post-harvest periods has been a recurring health hazard. A pulsed UV-light system was used to inactivate fungal spores of Aspergillus niger in corn meal. Response surface methodology was utilized for experimental design. The three process parameters evaluated were treatment time (20–100 s), voltage input (2000–3800 V), and distance from the UV strobe (3–13 cm). Optimization of the process parameters was validated by a quadratic regression equation designed to fit the experimental log10 reduction of fungal spores. Model prediction for a 100-s treatment time, 3 cm of distance from the UV strobe, and with 3800 V input gave a 4.93log10 reduction of A. niger. Modification of the pulsed UV-light system was recommended to maximize the UV fungal disinfection while minimizing the heat generation.read more
Citations
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Journal ArticleDOI
Pulsed light for food decontamination: a review
Vicente M. Gómez-López,Vicente M. Gómez-López,Peter Ragaert,Johan Debevere,Frank Devlieghere +4 more
TL;DR: The mechanism of microbial inactivation (UV-C as the most important part of the spectrum, photothermal and photochemical mechanisms, inactivation curve, peak power dependence, and photoreactivation), the factors affecting its efficacy, the advantages and problems associated with PL treatment, and results obtained in vitro are revised.
Journal ArticleDOI
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
TL;DR: In this paper, a review of eco-innovative sanitizers on fresh-cut plant commodities is presented, where the authors address the benefits and restrictions of using conventional to innovative sanitizer, as well as a practical outlook.
Journal ArticleDOI
Pulsed Light Treatments for Food Preservation. A Review
TL;DR: Pulsed light (PL) is an emerging nonthermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of broad spectrum white light.
Journal ArticleDOI
Pulsed-light system as a novel food decontamination technology: a review
Noura Elmnasser,Sandrine Guillou,Françoise Leroi,Nicole Orange,Amina Bakhrouf,Michel Federighi +5 more
TL;DR: Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms and appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes.
Journal ArticleDOI
A review on recent development in non-conventional food sterilization technologies
Xiang Li,Mohammed Farid +1 more
TL;DR: In this article, a review of the efforts to lower the sterilization temperature using combination of thermal and one of the non-thermal processing technologies, such as high pressure, UV, pulsed light, ultrasonic and pulsed electric field, irradiation, and cold plasma, is presented.
References
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Journal ArticleDOI
Pulsed-Light Inactivation of Food-Related Microorganisms
TL;DR: The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations of Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus were investigated.
Journal ArticleDOI
Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light
TL;DR: The lethality of high-intensity pulsed-light emissions from low and high ultraviolet (UV) light sources on predetermined microbial populations has been investigated in this paper, where the treated bacterial populations were reduced by /spl sim/8 log orders after 1000 light-pulses of higher UV intensity light and the fungal counts had a corresponding reduction of 4.5 log orders.
Ultraviolet radiation--an effective bactericide for fresh meat
R. Stermer,C. Brasington +1 more
TL;DR: In this paper, the principal energy at a wavelength of 253.7 nm was shown to be effective in destroying bacteria on the surface of fresh meat, but it was less effective on rough surface cuts of meat such as round steak because bacteria were partly shielded from the radiation.
Journal ArticleDOI
Ultraviolet Radiation-An Effective Bactericide for Fresh Meat.
TL;DR: Experimental results indicate that UV irradiation of meat carcasses could effectively increase the lag phase of bacteria multiplication until adequate cooling had occurred, and UV treatment chambers could be easily installed in new or existing meat processing facilities at relatively low cost.
Journal ArticleDOI
A comparison of pulsed and continuous ultraviolet light sources for the decontamination of surfaces
K.F. McDonald,Randy D. Curry,T.E. Clevenger,K. Unklesbay,Abraham Eisenstark,J. Golden,R. Morgan +6 more
TL;DR: The experimental results on the development of a decontamination process that uses ultraviolet light and chemical photosensitizer for disinfecting surfaces and solutions are reported in this article, where the reduction in the microbial viability as a function of applied UV fluence is presented for the inactivation of Bacillus subtilis spores.