Radiation Preservation of Foods and Nature of Microbial Radiation Resistance

The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations ofListeria monocytogenes, Escherichia coli,Salmonella enteritidis, Pseudomonas aeruginosa,Bacillus cereus, and Staphylococcus aureus were investigated. Bacterial cultures were seeded separately on the surface of tryptone soya-yeast extract agar and were reduced by up to 2 or 6 log10 orders with 200 light pulses (pulse duration, ∼100 ns) of low or high UV content, respectively (P < 0.001).

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Pulsed Ultraviolet Light

Demirci

Panico²

2008

Food sci. technol. int.

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Pulsed Ultraviolet (UV)-Light is an emerging processing technology, which has a potential to decontaminate food products. The light generated by pulsed UV lamps consists of a continuum broadband spectrum from deep UV to the infrared, especially rich in UV range below 400 nm, which is germicidal. In pulsed UV-light system, UV-light is pulsed several times per second and each pulse lasts between 100 ns and 2ms. The pulsed UV-light has a modest energy input which can yield high peak power dissipation. Many researchers have demonstrated the effectiveness of pulsed UV-light on microbial loads on food surfaces. In this paper, various applications of pulsed UV-light treatment of foods found in the literature as well as future research needs will be discussed.

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Radiation Preservation of Foods and Nature of Microbial Radiation Resistance

Cited by 5 publications

References 57 publications

Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid

Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid

Pulsed-Light Inactivation of Food-Related Microorganisms

Pulsed Ultraviolet Light

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