UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus

Lu, Gang; Li, Chaolin; Liu, Peng

doi:10.1007/s00217-011-1498-5

Cited by 30 publications

(23 citation statements)

References 29 publications

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“…Nevertheless, it can be deduced that L. monocytogenes was the most UV-resistant microorganism and S. aureus the most sensitive one, data that agree with those previously reported in laboratory media . In general, it is believed that Gram-positive bacteria are more UVresistant than Gram-negatives are, which is attributed to the thicker peptidoglycan cell wall of the formers (Beauchamp & Lacroix, 2012;Lu, Li, & Liu, 2011). The greater UV sensitivity of S. aureus compared (1)) ( Table 3).…”

Section: Discussionmentioning

confidence: 93%

Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice

Gouma¹,

Álvarez²,

Condón³

et al. 2015

Innovative Food Science & Emerging Technologies

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Section: Discussionmentioning

confidence: 93%

Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice

Gouma¹,

Álvarez²,

Condón³

et al. 2015

Innovative Food Science & Emerging Technologies

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“…This added resistance may be due to the thick peptidoglycan wall that surrounds the cytoplasmic membrane in Gram-positive bacteria, whereas Gram-negative bacteria possess only an external membrane (26). Many research studies investigating the sanitization of foodborne pathogens in various foods report that L. monocytogenes is considered to be one of the most UV-resistant bacteria (27,28,29).…”

Section: Discussionmentioning

confidence: 99%

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Shin

Kim

et al. 2016

Appl Environ Microbiol

103

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b Low-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, including Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased, E. coli O157:H7 and S. Typhimurium experienced 5-to 6-log-unit reductions. L. monocytogenes was reduced by over 5 log units at a dose of 1.67 mJ/cm 2 . At 90% relative humidity (RH), only E. coli O157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.

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“…Due to the high presence of suspended solids (such as proteins, fats), UV-light has limited penetration depth in milk. Therefore, to avoid subprocessing, one must work with thin films or capillaries, thus avoiding the application in large volumes of the product [88,89,91].…”

Section: Technological Approaches For Inactivation Of L Monocytogenementioning

confidence: 99%

Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

et al. 2019

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Milk is one of the most important food items consumed by humans worldwide. In addition to its nutritional importance, milk is an excellent culture medium for microorganisms, which may include pathogens such as Listeria monocytogenes (L. monocytogenes). Traditional processing of milk for direct consumption is based on thermal treatments that efficiently eliminate pathogens, including pasteurization or sterilization. However, the occurrence of L. monocytogenes in milk as a consequence of failures in the pasteurization process or postpasteurization contamination is still a matter of concern. In recent years, consumer demand for minimally processed milk has increased due to the perception of better sensory and nutritional qualities of the products. This review deals with the occurrence of L. monocytogenes in milk in the last 10 years, including regulatory aspects, and recent advances in technologies for the inactivation of this pathogen in milk. The results from studies on nonthermal technologies, such as high hydrostatic pressure, pulsed electric fields, ultrasounds, and ultraviolet irradiation, are discussed, considering their potential application in milk processing plants.

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UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus

Cited by 30 publications

References 29 publications

Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice

Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

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