Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods

Dongjie Chen, Yanling Cheng, Peng Peng, Juer Liu, Yunpu Wang, Yiwei Ma, Erik Anderson, Chi Chen, Paul L Chen, R. R Ruan

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Cronobacter sakazakii and Salmonella spp. are foodborne pathogens associated with low moisture foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize powdered food. The aim of the study is to investigate the microorganism inactivation in different powdered foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log10 CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3–4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log10 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.

Original languageEnglish (US)
Pages (from-to)23-28
Number of pages6
JournalFood Chemistry
Volume296
DOIs
StatePublished - Oct 30 2019

Bibliographical note

Funding Information:
Thanks to Justin Wiertzema for assistance with microorganism analysis and the support from the USDA National Institute of Food and Agriculture, CAP Project No.: 1006847.

Keywords

  • Cronobacter sakazakii
  • Enterococcus faecium
  • Intense pulsed light
  • Non-thermal technology
  • Powdered foods

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