TY - JOUR
T1 - Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour
AU - Chen, Dongjie
AU - Wiertzema, Justin R.
AU - Peng, Peng
AU - Cheng, Yanling
AU - Wang, Yunpu
AU - Liu, Juer
AU - Ma, Yiwei
AU - Mosher, Wes
AU - Kang, Myungwoo
AU - Min, Min
AU - Chen, Paul
AU - Baumler, David J.
AU - Chen, Chi
AU - Lee, Laurence
AU - Vickers, Zata
AU - Feirtag, Joellen
AU - Ruan, Roger
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/12/1
Y1 - 2020/12/1
N2 - The outbreaks of Cronobacter sakazakii, Salmonella spp, and Bacillus cereus in powdered foods have been increasing in worldwide. However, an effective method to pasteurize powdered foods before consumption remains lacking. A prototype Intense Pulsed Light (IPL) system was developed to disinfect powdered foods under different IPL and environmental conditions. Synergistic effect of IPL and TiO2 photocatalysis on microbial inactivation was studied. The results show that high energy intensity of each pulse, high peak intensity, and short pulsed duration contributed to a high microbe inactivation. With TiO2 photocatalysis, one additional log10 reduction was achieved, bringing the total log reduction to 4.71 ± 0.07 (C. sakazakii), 3.49 ± 0.01 (E. faecium), and 2.52 ± 0.10 (B. cereus) in non-fat dry milk, and 5.42 ± 0.10 (C. sakazakii), 4.95 ± 0.24 (E. faecium), 2.80 ± 0.23 (B. cereus) in wheat flour. IPL treatment combined with the TiO2 photocatalysis exhibits a strong potential to reduce the energy consumption in improving the safety of powdered foods.
AB - The outbreaks of Cronobacter sakazakii, Salmonella spp, and Bacillus cereus in powdered foods have been increasing in worldwide. However, an effective method to pasteurize powdered foods before consumption remains lacking. A prototype Intense Pulsed Light (IPL) system was developed to disinfect powdered foods under different IPL and environmental conditions. Synergistic effect of IPL and TiO2 photocatalysis on microbial inactivation was studied. The results show that high energy intensity of each pulse, high peak intensity, and short pulsed duration contributed to a high microbe inactivation. With TiO2 photocatalysis, one additional log10 reduction was achieved, bringing the total log reduction to 4.71 ± 0.07 (C. sakazakii), 3.49 ± 0.01 (E. faecium), and 2.52 ± 0.10 (B. cereus) in non-fat dry milk, and 5.42 ± 0.10 (C. sakazakii), 4.95 ± 0.24 (E. faecium), 2.80 ± 0.23 (B. cereus) in wheat flour. IPL treatment combined with the TiO2 photocatalysis exhibits a strong potential to reduce the energy consumption in improving the safety of powdered foods.
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U2 - 10.1016/j.foodchem.2020.127420
DO - 10.1016/j.foodchem.2020.127420
M3 - Article
C2 - 32622191
AN - SCOPUS:85087197398
SN - 0308-8146
VL - 332
JO - Food Chemistry
JF - Food Chemistry
M1 - 127420
ER -