TY - JOUR
T1 - Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods
AU - Chen, Dongjie
AU - Cheng, Yanling
AU - Peng, Peng
AU - Liu, Juer
AU - Wang, Yunpu
AU - Ma, Yiwei
AU - Anderson, Erik
AU - Chen, Chi
AU - Chen, Paul L
AU - Ruan, R. R
N1 - 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.
Publisher Copyright:
© 2019
PY - 2019/10/30
Y1 - 2019/10/30
N2 - 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.
AB - 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.
KW - Cronobacter sakazakii
KW - Enterococcus faecium
KW - Intense pulsed light
KW - Non-thermal technology
KW - Powdered foods
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U2 - 10.1016/j.foodchem.2019.05.180
DO - 10.1016/j.foodchem.2019.05.180
M3 - Article
C2 - 31202302
AN - SCOPUS:85066284209
SN - 0308-8146
VL - 296
SP - 23
EP - 28
JO - Food Chemistry
JF - Food Chemistry
ER -