Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour

Dongjie Chen, Wes Mosher, Justin Wiertzema, Peng Peng, Min Min, Yanling Cheng, Jun An, Yiwei Ma, Xuetong Fan, Brendan A. Niemira, David J. Baumler, Chi Chen, Paul Chen, Roger Ruan Chen

Research output: Contribution to journalArticlepeer-review


This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation, and up to 1.69 log10CFU/g reductions could be achieved after 28s of catalytic IPL exposure. Although chemometric analysis showed 9-hydroxy-10,12-octadecadienoic acid was slightly increased after a 28s-catalytic IPL treatment, the concentration is within the acceptable range. No significant increase in acetic or propionic acids (typical off-flavor volatile compounds) was observed after either treatment. For cytotoxicity, the Caco-2 cell viability analysis revealed that these two technologies did not induce significant cytotoxicity to the treated mesquite flour. Overall, these two technologies exhibit strong potential for the decontamination of B. cereus in mesquite flour.

Original languageEnglish (US)
Article number128675
JournalFood Chemistry
StateAccepted/In press - 2020

Bibliographical note

Funding Information:
This work is supported by the Enhancing Food Safety through Improved Processing Technologies Program [grant no. 2016-68003-24850] from the USDA National Institute of Food and Agriculture.


  • Bacillus cereus spores
  • Gamma radiation
  • Intense pulsed light
  • Mesquite flour

PubMed: MeSH publication types

  • Journal Article

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