Journal article
Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light
Journal of food protection, Vol.80(4), pp.545-550
04/2017
Handle:
https://hdl.handle.net/2376/104552
PMID: 28272923
Abstract
In this study, the efficacy of UV-C treatment was determined on the reduction of foodborne pathogens on artificially contaminated frozen food surfaces. At first, the UV-C inactivation rates on 100 μl of the respective cocktails of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes covered underneath 0.5-cm-thick ice were examined. Simultaneously, the energy percentage of UV-C transmitted through the ice was determined. The experiments showed that more than 65% of the UV-C light energy passed through the ice and that UV-C susceptibility was in the descending order of E. coli O157:H7, Salmonella , and L. monocytogenes . L. monocytogenes , the most UV-C-resistant strain, was then selected to test on frozen raspberries. The UV-C inactivation kinetic data of L. monocytogenes were well described using the Weibull equation. During 720 s of UV-C exposure, with a total dose of 7.8 × 10
mJ/cm
, a 1.5-log CFU/g reduction of L. monocytogenes population on the surface of frozen red raspberries was noted. No significant differences in total anthocyanins, total phenolics, and total antioxidant activity were observed between UV-C-treated and untreated frozen berries immediately after treatment. At the end of 9 months of storage at -35°C, UV-C-treated berries had statistically lower total phenolics, higher total anthocyanins, and similar total antioxidant activity compared with untreated berries. This study shows that UV-C light can be used to reduce the L. monocytogenes population on frozen raspberries.
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Details
- Title
- Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light
- Creators
- Yen-Te Liao - School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USARoopesh M Syamaladevi - Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5Hongchao Zhang - Biological Systems Engineering, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USAKaren Killinger - School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USAShyam Sablani - Biological Systems Engineering, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USA
- Publication Details
- Journal of food protection, Vol.80(4), pp.545-550
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- United States
- Identifiers
- 99900546689601842
- Language
- English
- Resource Type
- Journal article