Irradiation

Lacroix, Monique

doi:10.1016/b978-0-12-411479-1.00016-4

Cited by 5 publications

(1 citation statement)

References 142 publications

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“…Pulsed UV (PUV) light technology holds potential for post-processing decontamination of foods (Keklik et al., 2009; Lacroix, 2014; Moraru and Uesugi, 2009). This technology involves emission of intense light pulses intermittently from an inert gas lamp in the wavelength range of 100–1100 nm with substantial amount of energy in the ultraviolet range (Krishnamurthy et al., 2010; Oms-Oliu et al., 2010; Pataro et al., 2011).…”

Section: Introductionmentioning

confidence: 99%

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Keklik

2019

Food sci. technol. int.

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The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing Staphylococcus aureus inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with S. aureus were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm2) yielded a maximum reduction of 2.99 log cfu/cm2 for S. aureus, this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly ( p < 0.05). The quality of pastirma tended to change above 20 J/cm2, below which the highest log reduction of S. aureus was ∼1.3 log cfu/cm2 obtained after the 8 cm/15 s treatment (18 J/cm2). Kamau’s model provided better fit to inactivation data (root mean square error: 0.049–0.116, Af: 1.013–1.046, R2: 0.991–0.999) than Cerf’s and Weibull models.

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Section: Introductionmentioning

confidence: 99%

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Keklik

2019

Food sci. technol. int.

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Non-thermal Food Preservation Technologies

Kaur¹,

Shekhar²,

Chaudhary³

et al. 2022

Smart and Sustainable Food Technologies

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Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Pinela

Ferreira

2015

Critical Reviews in Food Science and Nutrition

123

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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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Irradiation

Cited by 5 publications

References 142 publications

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Non-thermal Food Preservation Technologies

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

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