Pulsed light decontamination of endive salad and mung bean sprouts in water

Krämer, Bernd; Wunderlich, J.; Muranyi, Peter

doi:10.1016/j.foodcont.2016.08.023

Cited by 20 publications

(8 citation statements)

References 22 publications

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“…The UV proportion usually makes about 20% of the total fluence, depending on the applied voltage (Kramer et al . ). Provided that a high UV transmission of the respective material is given, PL treatments have shown to be effective to reduce microbial loads on food surfaces through the packaging material (Chen et al .…”

Section: Relevant Factors Affecting Microbial Inactivation In Pl Expementioning

confidence: 97%

“…However, Kramer et al . () recently showed that the synthesis of plasmid‐encoded GFP is similarly reduced to the culturability of S. enterica , indicating that PL‐exposed unculturable bacteria are unable to express proteins, which is of great importance regarding their pathogenicity.…”

Section: Pl‐induced Cellular Damage Of Micro‐organismsmentioning

confidence: 99%

“…Higher voltages cause a shift towards lower wavelengths and therefore higher proportions of UV-C, which increases the germicidal effect G omez-L opez and Bolton 2016). The UV proportion usually makes about 20% of the total fluence, depending on the applied voltage (Kramer et al 2016a). Provided that a high UV transmission of the respective material is given, PL treatments have shown to be effective to reduce microbial loads on food surfaces through the packaging material .…”

Section: Impact Of the Spectral Range Of Plmentioning

confidence: 99%

“…There are no data available which shows if bacteria, sublethally stressed by PL, may still pose a risk to human health by either ongoing toxin production or recovery and regrowth under certain conditions other than illumination. However, Kramer et al (2016a) recently showed that the synthesis of plasmid-encoded GFP is similarly reduced to the culturability of S. enterica, indicating that PL-exposed unculturable bacteria are unable to express proteins, which is of great importance regarding their pathogenicity.…”

Section: Pl-induced Cellular Damage Of Micro-organismsmentioning

confidence: 99%

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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: 97%

Section: Pl‐induced Cellular Damage Of Micro‐organismsmentioning

confidence: 99%

Section: Impact Of the Spectral Range Of Plmentioning

confidence: 99%

Section: Pl-induced Cellular Damage Of Micro-organismsmentioning

confidence: 99%

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Recent findings in pulsed light disinfection

2017

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“…Pulsed light (PL) is another emerging non-thermal technology alternative to chlorine which involves the use of intense light pulses in a broad wavelength range (200-1100 nm), comprising ultraviolet (200-400 nm), visible (400-700 nm) and near-infrared region (700-1100 nm). Its application on the surface of either foods or packaging materials results in the inactivation of pathogenic and spoilage microorganisms (Kramer, Wunderlich, & Muranyi 2017b;. The advantages of this method include the very short treatment times, the relatively low energy expense and cost of treatments compared to thermal technologies, and the lack of residual compounds (Ignat, Manzocco, Maifreni, Bartolomeoli, & Nicoli, 2014).…”

Section: Introductionmentioning

confidence: 99%

Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

Collazo

Charles

Aguiló‐Aguayo

et al. 2019

Innovative Food Science & Emerging Technologies

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The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in peroxyacetic acid, and dry-pulsed light (PL), for the inactivation and growth inhibition of Listeria innocua populations in fresh-cut broccoli, were evaluated. Water-assisted UV-C (WUV) (0.3 and 0.5 kJ m-2) reduced L. innocua initial populations by 1.7 and 2.4 log 10 , respectively; the latter dose also inhibited the growth for 8 d at 5 ºC. Replacing water with 40 or 80 mg L-1 peroxyacetic acid did not improve this efficacy. Pulsed light (5, 10, 15, and 20 kJ m-2) showed no effect on broccoli's native microbiota. Neither did 15 kJ m-2 PL inactivate L. innocua or inhibit its growth. Nonetheless, 24 h post-processing, PL (15 kJ m-2) increased total phenolic content by 25 % in respect of chlorine-sanitation, and enhanced total antioxidant capacity by 12 and 18 % compared to water and chlorine controls, respectively. Unlike dry-PL, WUV is a suitable technology for controlling L. monocytogenes populations in fresh-cut broccoli. Industrial relevance The present work provides relevant information to the fresh-cut food industry regarding a suitable decontamination alternative to chlorine sanitation. Low-dose immersion-assisted UV-C allows inactivation and inhibition of native and pathogenic microbiota while generates non-toxic byproducts and allows reusing the process water thereby enabling savings in water consumption. The results obtained herein provide new tools to ensure both quality and safety of minimally processed products, contributing to the so-called "smart green growth" addressed to provide a more innovative and sustainable future for the food industry.

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