Pulsed light inactivation of naturally occurring moulds on wheat grain

Maftei, Nicoleta Aron; Ramos-Villarroel, Ana Yndira; Nicolau, Anca Ioana; Martı́n-Belloso, Olga; Soliva‐Fortuny, Robert

doi:10.1002/jsfa.6324

Cited by 42 publications

(21 citation statements)

References 29 publications

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“…The suspension was then filtered via three layers of sterile gauze to remove fragments of mycelia. The initial concentration of the spore suspension was 10 cfu mL −1 .…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment

Wang

Khir

Pan

et al. 2015

J. Sci. Food Agric.

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“…The suspension was then filtered via three layers of sterile gauze to remove fragments of mycelia. The initial concentration of the spore suspension was 10 cfu mL −1 .…”

Section: Methodsmentioning

confidence: 99%

“…Jun et al reported that up to 4.95 log cfu g −1 reduction of A. niger on corn meal could be achieved using PL. Aron‐Maftei et al obtained a 4 log cfu g −1 reduction of naturally occurring mold on wheat. However, the thermal effect of PL is a limiting factor for its application .…”

Section: Introductionmentioning

confidence: 99%

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment

Wang

Khir

Pan

et al. 2015

J. Sci. Food Agric.

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“…Although it is believed that pulsed UV light is not an adequate technology for cereals due to their rough and uneven surfaces (Oms‐oliu, Martín‐belloso, & Soliva‐fortuny, ), the antimicrobial efficacy of this technology against microorganisms occurring on stored cereal grains has been demonstrated. Maftei, Ramos‐villarroel, Nicolau, Mart, and Soliva‐fortuny () studied the potential of pulsed light technology for the decontamination of naturally occurring molds on wheat grains and achieved a reduction of about 4 log CFU/g, with the seed germination percentage slightly decreased. It was also found that the initial mold load of grains is an important factor for the treatment efficacy.…”

Section: Current and Potential Techniques For Control Of Microbial Spmentioning

confidence: 99%

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Los¹,

Ziuzina²,

Bourke³

2018

Journal of Food Science

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Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input, however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods. This review evaluates microbiological risks, as well as currently used and potential technologies for microbiological decontamination of cereal grains.

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“…; Aron‐Maftei et al . b; Ferrario and Guerrero ) as well as sensory deviations (Palgan et al . ), while no changes to pH, Brix, nonenzymatic browning index or total antioxidant activity were apparent (Caminiti et al .…”

Section: Pl Treatment Of Beveragesmentioning

confidence: 99%

“…Aron‐Maftei et al . () used PL to inactivate moulds on wheat grain and achieved 3–4 log reduction with only 14–15% loss of the germination power of the wheat seeds. Similarly, Sharma and Demirci () found reductions of E. coli O157:H7 by more than 4 log units on inoculated alfalfa seeds.…”

Section: Pl Treatment Of Other Foodsmentioning

confidence: 99%

Recent findings in pulsed light disinfection

2017

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Summary Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh‐cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.

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Pulsed light inactivation of naturally occurring moulds on wheat grain

Abstract: The PL treatments attained greater microbial reductions for higher treatment times and lower initial mould loads. The absence of the UV portion of the radiation spectrum was found to significantly reduce the treatment effectiveness.

Cited by 42 publications

References 29 publications

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment

Current and Future Technologies for Microbiological Decontamination of Cereal Grains

Recent findings in pulsed light disinfection

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