Nonthermal turbulent flow ultraviolet‐C (UV‐C) radiation processing for cheese whey‐brines purification

Abstract

The effect of ultraviolet C (UV-C) light technology on whey-brine inoculated with five different pathogens (or surrogates) was examined: Listeria innocua (NCTC 11288), Staphylococcus aureus (NCTC 6571), Bacillus cereus (NCTC 7464), Escherichia coli (NCTC 9001) and Salmonella enteritidis (NCTC6676). The most resistant microorganism was L. innocua, requiring a UV-C dosage of 320 J/L. The inactivation for the rest of the bacteria occurred at equal or less than 200 J/L dosage. The results from this study indicate that a continuous (UV-C) turbulent flow photo-purification processing system is a promising nonthermal processing method for the reduction of foodborne pathogens in turbid fluids (i.e. whey).

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

“…In whey from cheese production, the resistance of relevant microorganisms in food areas ( L. innocua, Staphylococcus aureus, Bacillus cereus, E. coli and Salmonella Enteritidis) to UV‐C treatment in turbulent flow was evaluated. It was found that L. innocua showed much greater resistance than the others, requiring a dose of 320 J/L for its inactivation, while the other pathogens were inactivated with doses equal to or less than 200 J/L (Neokleous et al ., 2022).…”