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 journalArticle

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

Fingerprint

powdered foods
Cronobacter sakazakii
Enterococcus faecium
Salmonella
Light
Food
Egg White
dried skim milk
Flour
egg albumen
wheat flour
Triticum
inactivation
Milk
Decontamination
decontamination
Pathogens
food pathogens
Microorganisms
Powders

Keywords

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

PubMed: MeSH publication types

  • Journal Article

Cite this

Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods. / Chen, Dongjie; Cheng, Yanling; Peng, Peng; Liu, Juer; Wang, Yunpu; Ma, Yiwei; Anderson, Erik; Chen, Chi; Chen, Paul L; Ruan, R. R.

In: Food Chemistry, Vol. 296, 30.10.2019, p. 23-28.

Research output: Contribution to journalArticle

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AU - Wang, Yunpu

AU - Ma, Yiwei

AU - Anderson, Erik

AU - Chen, Chi

AU - Chen, Paul L

AU - Ruan, R. R

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