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CHARACTERIZATION OF NOVEL PULSED UV-LIGHT SYSTEMS FOR INACTIVATION OF LISTERIA MONOCYTOGENES IN APPLE JUICE AND ON APPLE SURFACE
Title
CHARACTERIZATION OF NOVEL PULSED UV-LIGHT SYSTEMS FOR INACTIVATION OF LISTERIA MONOCYTOGENES IN APPLE JUICE AND ON APPLE SURFACE
Creator
Malik, Sargun
Date
2018
Description
Pulsed light processing can effectively inactivate microorganisms from the surface of foods or in transparent liquid foods. Pulsed light...
Show morePulsed light processing can effectively inactivate microorganisms from the surface of foods or in transparent liquid foods. Pulsed light systems currently available in the market operate at a fixed pulse duration and frequency and might not be optimized for microbial inactivation. A novel pulsed light system (Model X 1100; Xenon Corporation, USA) enables the researchers to adjust various parameters including pulse duration (100-7000μsec), voltage(1000-3000V), frequency (0.1-20Hz),% of energy (0-100%), and energy (up to 9J /cm2 / pulse of optical energy or 2433J / pulse of electrical energy ) . This study evaluated the effect of various parameters (treatment time, voltage, frequency, energy / pulse) on inactivation of Listeria monocytogenes in buffered peptone water (BPW), apple juice, and apple surface. For liquids, a 4-mL of sample (4-mmdepth) artificially inoculated with Listeria monocytogenes was treated in a quartz Petri dish (5.5-cmdiameter). For solid food, the top surface (skin side) of a slice of apple (1×1×0.5cm）was inoculated and exposed to various pulsed light treatment conditions. The results indicated that the impact of these factors vary as many of these factors are inter-related. In general, increasing the frequency, input voltage, pulse duration, and percentage of energy, increased the microbial reduction at the tested conditions (p<0.05). For instance, reductions of 1.21and 5.47 log10 CFU/mL were obtained in BPW and reductions of 1.35 and 4.70 log10 CFU/mL was acquired in apple juice, at 0.1and 0.82Hz, respectively, for a 20-sec treatment at 2500V (50% energy,700 μsec pulse width). Increased energy per pulse resulted in increased microbial reduction. For example, reductions of 2.30, 5.59, 6.69, and 6.69 log10 CFU/mL were obtained at 645, 1241, 1837, and 2433J/ pulse of electrical energy, respectively, in apple juice. Similarly, reductions of 5.34, 6.45, 6.02, and 6.56 log10CFU/mL were obtained at 645, 1241, 1837, and 2433J/ pulse, respectively in BPW. Lower reduction was obtained from the skin surface of the apple, for instance, reductions of 0.70 and 1.19 log10 CFU/ slice were obtained at 0.10 and 0.82 Hz, respectively, after a 10 seconds treatment at 2500V (50%energy). Similarly, reductions of 2.44, 2.43, 3.39, and 3.48 log10 CFU/ slice were obtained at 645, 1241, 1837, and 2433J/ pulse of electrical energy, respectively, after a 15 seconds treatment at 3000V (0.2Hz). The results were similar to the pulsed light treatment with RC 800 system (Xenon Corporation, USA). Absorption of pulsed light energy resulted in temperature increase in the products. Temperature increase of up to 11°C was observed at the treated conditions. The results suggest that this novel pulsed light system can potentially be used for inactivation of Listeria monocytogenes.
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