Inactivation of  Bacillus subtilis  spores by combined pulsed light and thermal treatments

Artíguez, Mari Luz; Marañón, Iñigo Martı́nez de

doi:10.1016/j.ijfoodmicro.2015.07.019

Cited by 9 publications

(2 citation statements)

References 31 publications

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“…() did not observe any resistance development with L. monocytogenes after 13 successive PL treatments. Artíguez and de Marañón () furthermore observed that a sublethal thermal pretreatment of B. subtilis endospores induces a higher sensitivity towards PL. The same was already reported by Marquenie et al .…”

Section: Relevant Factors Affecting Microbial Inactivation In Pl Expementioning

confidence: 98%

Recent findings in pulsed light disinfection

2017

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Summary Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh‐cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.

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Section: Relevant Factors Affecting Microbial Inactivation In Pl Expementioning

confidence: 98%

Recent findings in pulsed light disinfection

2017

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“… Hilton et al (2017) tested a potential synergistic effect between environmental temperatures (5–40°C) and PL. The results indicate that among tested bacterial strains, only L. innocua was slightly more inactivated at process temperatures of 40°C.…”

Section: Overview Of Non-thermal Inactivation Technologiesmentioning

confidence: 99%

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

et al. 2018

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The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product’s microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.

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