Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

Rajković, Andreja; Tomašević, Igor; Šmigić, Nada; Uyttendaele, Mieke; Radovanovic, Radomir; Devlieghere, Frank

doi:10.1016/j.jfoodeng.2010.04.029

Cited by 55 publications

(26 citation statements)

References 46 publications

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“…This suggests that in general L. innocua is more resistant to UV-C than L. monocytogenes . Previous studies have used UV-C to inactivate L. monocytogenes from meat, processed food products and fresh produce (27, 43, 45, 46, 48–50). However, these studies cannot be compared directly to ours due to the differences in matrices, dose of UV-C, and experimental procedures.…”

Section: Resultsmentioning

confidence: 99%

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

Wibisono

Hoop

Summers

et al. 2019

Preprint

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11We conducted a laboratory-based study testing nine Listeria innocua strains 12 independently and a cocktail of 11 Listeria monocytogenes strains. The aim was to identify 13 suitable L. innocua strain(s) to model L. monocytogenes in inactivation experiments. Three 14 separate inactivation procedures and a hurdle combination of the three were employed: 15 thermal inactivation (55°C), UV-C irradiation (245 nm) and chemical sanitiser (Tsunami™ 16 100, a mixture of acetic acid, peroxyacetic acid and hydrogen peroxide). The responses were 17 strain dependent in the case of L. innocua with different strains responding differently to 18 different regimes. L. innocua isolates generally responded differently to the L. 19 monocytogenes cocktail and had different responses among themselves. In the thermal 20 42 when choosing surrogates. 43 44 45 131are interested in. The suitability of a potential surrogate varies depending on the L. innocua 132 strain, food matrices, and parameters used for testing (26). Here, we report a laboratory-133

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Section: Resultsmentioning

confidence: 99%

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

Wibisono

Hoop

Summers

et al. 2019

Preprint

View full text Add to dashboard Cite

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“…Samples preparation, ILP equipment used and treatments applied, five-point-scale scoring sensory method sensory evaluation by a professional panel, instrumental color measurements and statistical analysis performed were all explained in previous publications 6,7,8,9 .…”

Section: Methodsmentioning

confidence: 99%

The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

Tomašević

Rajković

2015

Procedia Food Science

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The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising.

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“…In addition, it can limit the negative effects on food quality in terms of nutritional and organoleptic properties since there is no substantial increase in temperature during the treatment. This novel technique is proposed for the decontamination of solid and liquid foods, packages, medical devices, packaging and processing equipments for the food, medical and pharmaceutical industries (Gómez-López et al, 2005a;Rajkovic et al, 2010;Palgan et al, 2011;Ramos-Villarroel et al, 2012;Luksiene et al, 2012;Charles et al, 2013). Thus, significant and rapid microbial inactivation in short-time treatments, lack of residual compounds and great flexibility are some of the advantages of this technology.…”

Section: Pulsed Lightmentioning

confidence: 99%

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Pinela

Ferreira

2015

Critical Reviews in Food Science and Nutrition

120

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Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.

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Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

Cited by 55 publications

References 46 publications

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

Identifying suitableListeria innocuastrains as surrogates forListeria monocytogenesfor horticultural products

The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

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