Inactivation of <i>Escherichia coli</i> and <i>Salmonella</i> in liquid egg white by pulsed UV light and its effects on quality

Ouyang, Beining; Demirci, Ali; Patterson, Paul H.

doi:10.1111/jfpe.13243

Cited by 12 publications

(8 citation statements)

References 30 publications

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“…After the PL treatment, the microbial reduction at 5 and 45 s revealed the following results: 1.22 and 2.02 log CFU/cm 2 ( E. coli ), 1.45–2.09 log CFU/cm 2 ( Campylobacter ), and 1.55 and 2.42 log CFU/cm 2 ( Salmonella ). In eggs, Ouyang et al (2019), used PL to inactivate S. Enteritidis inoculated in liquid egg whites. The study reported a significant reduction of 1.98 log CFU/ml after 45.6 J/cm 2 PL treatment.…”

Section: Pl Technologymentioning

confidence: 99%

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Obileke

Onyeaka

Miri

et al. 2022

J Food Process Engineering

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It has been the heartbeat of researchers and food engineers to discover the appropriate and effective technology for microbial control to ensure the safety of food. This is because microorganisms such as bacteria, fungi, viruses, and protozoa can cause contamination in food products. Many studies have published reviews on the use of single novel technology such as radio frequency (RF), pulsed light (PL), and cold plasma (CP) to process food to ensure food safety. However, no review has provided a comprehensive, detailed overview of the RF, PL, and CP treatments for pasteurizing food products in one publication. This study aims to review and present the future directions of RF, PL, and CP applications in light of various aspects of these technologies. The review concluded that although no novel technique (thermal or nonthermal) could adequately meet all the requirements for food safety, traditional thermal processes can be extremely useful in reducing and eliminating microbe contamination.However, they cannot be applied to temperature-sensitive foods. Besides inactivating microbial spores, traditional thermal processes can denature proteins as well as organoleptic properties, such as taste, nutritional value, and sensory characteristics, illustrating the importance of these novel technologies as an alternative to heatbased techniques. As a result of this study, hurdle technology is recommended since it has an additive effect and achieves better germicidal results.

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Section: Pl Technologymentioning

confidence: 99%

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Obileke

Onyeaka

Miri

et al. 2022

J Food Process Engineering

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“…Secondary germicidal mechanisms are a result of longer wavelengths in combination with short pulses that produce localized heating and microvibrations, respectively, that contribute to microbial cell membrane collapse and death ( Sonenshein, 2003 ; Krishnamurthy et al., 2010 ; Cassar et al., 2020 ). In addition to PUV light's antimicrobial effectiveness for numerous other foods, it has also been reported to achieve a significant reduction of Salmonella serotypes on the surface of eggshells ( Hierro et al., 2009 ; Keklik et al., 2010 ; Lasagabaster et al., 2011 ) and in liquid egg ( Ouyang et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

“…After exposure to 2.1 J/cm 2 of PUV light, a 5.0 and 4.9 Log 10 CFU/cm 2 reduction was reported on the surface of washed and unwashed eggs, respectively. Ouyang et al. (2020) used PUV light to inactivate Salmonella Enteritidis inoculated in liquid egg white.…”

Section: Introductionmentioning

confidence: 99%

The efficacy of pulsed ultraviolet light processing for table and hatching eggs

et al. 2021

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In the United States, every year an average of 287.1 eggs are consumed per person, and over 14.1 billion eggs are set in hatchery incubators to produce chicks destined for the egg and meat bird industries. By reducing the microbial load on eggs, food-borne–associated outbreaks can be reduced while good chick health is maintained. Pulsed ultraviolet ( PUV ) light system delivers an energy-intense broad spectrum (100–1,100 nm) pulse derived from a xenon flashlamp. In recent years, PUV light has been shown to reduce microbial pathogens on the surface of shell eggs by using a static PUV light system. In this study, shell eggs were surface inoculated with Escherichia coli or Enterococcus faecium and treated with PUV light using a modified egg candling conveyor that provided complete rotation of eggs under a flashlamp. Pulsed UV light treatment inactivated both microbial strains, with greater energy resulting in a greater germicidal response ( P < 0.05). Treatments of 1.0, 2.4, 3.1, and 4.9 J/cm 2 resulted in microbial reductions (Log 10 CFU/cm 2 ) of 3.83, 4.26, 4.28, and 4.62 for E. coli and 2.04, 3.12, 3.11, and 3.82 for E. faecium , respectively. This study also evaluated the effects of PUV light treatment of hatching eggs (commercial Leghorn hybrids) on both embryo and chick growth parameters. Using the same system, 4 replicates of 125 fertile eggs per rep were treated with 0 (control), 4.9, 24.4, or 48.8 J/cm 2 of PUV light. After processing, eggs were placed in a commercial incubator under normal incubation conditions. There was no significant effect of the PUV light treatment on percent fertility, hatchability, or hatch ( P > 0.05). Furthermore, there were no significant effects on posthatch observations, including livability and average bird weight at hatch or at 42 d of age ( P > 0.05). In conclusion, this study supports the application of PUV light as an effective antimicrobial intervention for both table and hatching eggs.

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“…Murray, Wu, Aktar, Namvar, and Warriner (2015) PUV light, which is rich in UV-C light, provides fast microbial inactivation on surfaces using intense light pulses in the wavelength range of 180-1,100 nm (Elmnasser et al, 2007). The efficacy of PUV light to inactivate various spoilage and pathogenic microorganisms on foods continues to be the focus of many recent studies (Chen et al, 2019;Keklik, Elik, Salgin, Demirci, & Koçer, 2019;Ouyang, Demirci, & Patterson, 2020;Preetha et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light

Alaşalvar

Keklik

2020

J Food Process Engineering

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Pulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant activity) of sliced mushrooms subjected to PUV light were modeled using data obtained from a previous study. Three mathematical models, log‐linear model, Weibull model, and log‐logistic model were used to describe the inactivation of L. monocytogenes with respect to fluence (J/cm2) at three treatment distances (5, 8, and 13 cm) from the quartz window of the PUV‐light system. Weibull model (R2adj: 0.8598–0.9820, root mean square error [RMSE]: 0.09–0.24) described the inactivation better compared to log‐linear model (R2adj: 0.7205–0.9072, RMSE: 0.22) and log‐logistic model (R2adj: 0.4871–0.7629, RMSE: 0.24–0.46). The survival curves of L. monocytogenes at all treatment distances showed upward concavity. These findings indicate that the survival of L. monocytogenes on sliced mushrooms subjected to PUV light follows a non‐linear trend, and the Weibull model may be a useful tool to predict the behavior of L. monocytogenes on mushroom surface subjected to PUV light. For the quality attributes, zero‐order kinetics (R2: 0.8500–0.9974, mean square error (MSE): 1.55*10−8–2.3124) described the changes slightly better compared to first‐order kinetics (R2: 0.8451–0.9974, MSE: 1.55*10−8–2.3867).Practical ApplicationsPulsed UV light is one of the most effective methods for the control of different pathogenic microorganisms on surfaces of food products. The parameters related to the kinetics of the inactivation of the pathogenic microorganisms in foods such as mushroom are of great importance to maintain food safety. Mathematical models provide practical information about not only tested variables but also untested ones. Process evaluation with mathematical models is useful to verify the effectiveness of the food safety applications. In this study, inactivation of L. monocytogenes on sliced mushroom surface was modeled using log‐linear, Weibull, and log‐logistic models. In addition, zero‐order and first‐order kinetics were applied to quality attributes of sliced mushroom in order to better understand the effect of pulsed UV light application.

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Inactivation of Escherichia coli and Salmonella in liquid egg white by pulsed UV light and its effects on quality

Cited by 12 publications

References 30 publications

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

The efficacy of pulsed ultraviolet light processing for table and hatching eggs

Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light

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