Resistance of various shiga-toxin producing Escherichia coli (STEC) strains and serogroups to infra-red and pulsed UV radiation and effect of nalidixic acid adaptation

Chintagari, Sailaja; Jadeja, Ravi; Hung, Yen‐Con

doi:10.1016/j.lwt.2018.11.094

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…This reduction of Enterobacteriaceae counts, a hygiene indicator, can be indirectly related to the control and reduction of spoilage bacteria and potential pathogens. Chintagari et al [ 32 ] in their studies in vitro, observed reductions of E. coli under pulsed UV light with a range of 2.4–9.6 J/cm 2 . Additionally, other authors [ 19 , 33 ] reported a reduction of Salmonella and E. coli on poultry meat but not more than 2 log cfu/g when pulsed UV light was applied at 8 cm with exposure time of 45 s or at 5 cm during 15 s for unpackaged samples and 5 cm-30 s for vacuum-packaged samples.…”

Section: Resultsmentioning

confidence: 99%

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Baptista

Borges

Aymerich

et al. 2022

Foods

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Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.

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Section: Resultsmentioning

confidence: 99%

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Baptista

Borges

Aymerich

et al. 2022

Foods

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“…Prior to the study, the energy density at various distances from the UV‐strobe in the PUV chamber was measured using a pyroelectric sensor PE 50C (Ophir Optronics Ltd., Wilmington, MA, USA), which is connected to a Nova Laser Power energy monitor (Ophir Optronics Ltd., Wilmington, MA, USA). The energy density of PUV treatment used in this study was measured as 0.28 J/cm 2 /pulse at a distance of 12 cm as mentioned by Chintagari, Jadeja, and Hung (2019).…”

Section: Methodsmentioning

confidence: 99%

Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Xie

Hung

2020

Journal of Food Science

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Efficacy of pulsed ultraviolet (PUV) to inactivate Salmonella pure culture and on inoculated black peppercorns was evaluated. Black peppercorns inoculated with Salmonella were subjected to PUV treatment (0.28 J/cm2/pulse) using two different sample holders, on a traditional flat surface or on a wave‐shaped surface to increase surface exposure of peppercorns to PUV through light reflection. The temperature change on black peppercorns surface during treatment was recorded, and the effect of cooling period during PUV treatment was studied. PUV treatment of two pulses reduced Salmonella population by more than 6 log CFU/mL in phosphate‐buffered saline. Continuous PUV treatment (80 pulses on each side) using a wave‐shaped surface was able to reduce Salmonella by 1.9 log CFU/g; same treatment using flat surface reduced Salmonella by less than 1.5 log CFU/g. The temperature on peppercorns surface increased to 65 °C after 80 pulses continuous PUV treatment. Adding 280 s cooling time after every 20 pulses reduced the temperature from 65 to 40 °C and achieved similar Salmonella inactivation (P > 0.05) as the continuous PUV treatment. Results from this study showcase the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level. Practical Application Results from this study showcased the effectiveness of PUV treatment for reducing Salmonella level on black peppercorns surface and provided insights on the potential implementation of PUV treatment at the industrial level.

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Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

Zhou

Okonkwo

Inyinbor

et al. 2021

Critical Reviews in Food Science and Nutrition

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b department of agricultural and Biosystems engineering, College of engineering, landmark university, omu-aran, Kwara state, nigeria; c department of Physical sciences, industrial Chemistry Programme, landmark university, omu-aran, Kwara state, nigeria; d department of Food science and nutrition, College of Food and agricultural sciences, King saud university, riyadh, saudi arabia; e department of Food science and nutrition, College of agricultural sciences, landmark university, omu-aran, Kwara state, nigeria

show abstract

Resistance of various shiga-toxin producing Escherichia coli (STEC) strains and serogroups to infra-red and pulsed UV radiation and effect of nalidixic acid adaptation

Cited by 4 publications

References 25 publications

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile

Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns

Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

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