Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder

Innovative Food Science and Emerging Technologies

Volumn 35, Issue , 2016, Pages 1-8

  Condón Abanto, Santiago ^a,b   Condón, Santiago ^a   Raso, Javier ^a   Lyng, James G ^b   Álvarez, Ignacio ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

flour; L. plantarum; microbial inactivation; Salmonella; UV C light

Indexed keywords

BACILLI; DUST;

FLOUR; L. PLANTARUM; LACTOBACILLUS PLANTARUM; MICROBIAL INACTIVATION; SALMONELLA TYPHIMURIUM; SEROTYPE TYPHIMURIUM; ULTRAVIOLET-C LIGHTS; UV-C LIGHTS;

SALMONELLA;

EID: 84964047974     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.03.008     Document Type: Article

References (34)

1. L.K. Berghofer, A.D. Hocking, D. Miskelly, and E. Jansson Microbiology of wheat and flour milling in Australia International Journal of Food Microbiology 85 2003 137 149
2. L.B. Bullerman, and A. Bianchini Food safety issues and the microbiology of cereals and cereal products Microbiologically Safe Foods 315 2009
3. S. Condón, A. Palop, J. Raso, and F.J. Sala Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis Letters in Applied Microbiology 22 1997 149 152
4. A. Corsetti, and L. Settanni Lactobacilli in sourdough fermentation Food Research International 40 2007 539 558
5. R.M.C. Dawson, D.C. Elliot, W.H. Elliot, and K.M. Jones pH, buffers and phisiological media R.M.C. Dawson, D.C. Elliot, W.H. Elliot, K.M. Jones, data for biochemical research 2nd ed. 1974 Clarendon Press Oxford 484 485
6. S.B. Erdoǧdu, and H.I. Ekiz Effect of ultraviolet and far infrared radiation on microbial decontamination and quality of cumin seeds Journal of Food Science 76 2011 284 292
7. M.J. Eyles, R. Moss, and A.D. Hocking The microbiological status of Australian flour and the effects of milling procedures on the microflora of wheat and flour Food Australia 41 1989 704 708
8. H.P. Farrell, M. Garvey, M. Cormican, J.G. Laffey, and N.J. Rowan Investigation of critical inter-related factors affecting the efficacy of pulsed light for inactivating clinically relevant bacterial pathogens Journal of Applied Microbiology 108 2010 1494 1508
9. F. Fine, and P. Gervais Efficiency of pulsed UV light for microbial decontamination of food powders Journal of Food Protection 67 4 2004 787 792
10. E. Gayán, S. Condón, and I. Álvarez Biological aspects in Food preservation by ultraviolet light: a review Food and Bioprocess Technology 7 1 2014 1 20
11. E. Gayán, S. Monfort, I. Álvarez, and S. Condón UV-C inactivation of Escherichia coli at different temperatures Innovative Food Science & Emerging Technologies 12 2011 531 541
12. E. Gayán, M. Serrano, J. Raso, I. Álvarez, and S. Condón Inactivation of salmonella enterica by UV-C light alone and in combination with mild temperatures Applied and Environmental Microbiology 78 2012 8353 8361
13. E. Gayan, M.J. Serrano, R. Pagan, I. Álvarez, and S. Condón Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenes Food Microbiology 46 2015 246 253
14. A.H. Geeraerd, C.H. Herremans, and J.F. Van Impe Structural model requirements to describe microbial inactivation during a mild heat treatment International Journal of Food Microbiology 59 3 2000 185 209
15. A.H. Geeraerd, V.P. Valdramidis, and J.F. Van Impe GInaFiT, A freeware tool to assess non-log-linear microbial survivor curves International Journal of Food Microbiology 102 1 2005 95 105
16. D.J. Geveke UV inactivation of bacteria in apple cider Journal of Food Protection 68 2005 1739 1742
17. M. Gobbetti The sourdough microflora: interactions of lactic acid bacteria and yeasts Trends in Food Science & Technology 9 1998 267 274
18. J.A. Guerrero-Beltran, and G.V. Barbosa-Canovas Advantages and limitations on processing foods by UV light Food Science and Technology International 10 2004 137 147
19. J.-W. Ha, and D.-H. Kang Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and salmonella enterica serovar typhimurium in powdered red pepper (Capsicum annuum L.) Applied and Environmental Microbiology 79 2013 6568 6575
20. J.-W. Ha, and D.-H. Kang Synergistic bactericidal effect of simultaneous near-infrared radiant heating and UV radiation against cronobacter sakazakii in powdered infant formula Applied and Environmental Microbiology 80 2014 1858 1863
21. T. Koutchma, L.J. Forney, and C.L. Moraru Ultraviolet light in Food Technology 2009 CRC Press Boca Raton, USA
22. T. Koutchma, S. Keller, B. Parisi, and S. Chirtel Ultraviolet disinfection of juice products in laminar and turbulent low reactors Innovative Food Science & Emerging Technologies 5 2004 179 189
23. M.S.R.P. Labuza Water activity in food preservation M.S. Rahman, Handbook of food preservation 2nd ed. 2007 CRC press Taylor and Francis group Boca Raton 447 476
24. C. Laroche, F. Fine, and P. Gervais Water activity affects heat resistance of microorganisms in food powders International Journal of Food Microbiology 97 2005 307 315
25. F. Loge, R. Emerick, M. Heath, J. Jacangelo, G. Tchobanoglous, and J. Darby Ultraviolet disinfection of secondary wastewater efluents: prediction of performance and design Water Environment Research 68 1996 900 916
26. A. López-Malo, and E. Palou Ultraviolet light and food preservation G.V. Barbosa-Cánovas, M.S. Tapia, M.P. Cano, Novel Food Processing Technologies 2005 CRC Press Madrid, Spain 405 421
27. E. Murakami, L. Jackson, K. Madsen, and B. Schickedanz Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system Journal of Food Process Engineering 29 2006 53 71
28. A. Quintero-Ramos, J.J. Churey, P. Hartman, J. Barnard, and R.W. Worobo Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider Journal of Food Protection 67 6 2004 1153 1156
29. M.S. Rahman pH in food preservation M.S. Rahman, Handbook of food preservation 2nd ed. 2007 CRC press Taylor and Francis group Boca Raton 287 298
30. K.S. Richter, E. Dorneanu, K.M. Eskridge, and C.S. Rao Microbiological quality of flours Cereal Foods World 38 1993 367 369
31. D. Sauer Storage of cereal grains and their products 1992 American Association of Cereal Chemists
32. R. Sommer, M. Lhotsky, T. Haider, and A. Cabaj UV inactivation, liquid-holding recovery, and photoreactivation of Escherichia coli O157 and other pathogenic Escherichia coli strains in water Journal of Food Protection 63 2000 1015 1020
33. U.S Food and Drug Administration (FDA) Evaluation and definition of potentially hazardous foods - Chapter 3. Factors that influence the microbial growth 2015 Last access 27/10/2015 http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094145.htm
34. N. Victor, M.S. Bekele, M. Ntseliseng, M. Makotoko, C. Peter, and A.O. Asita Microbial and physicochemical characterization of maize and wheat flour from a milling company, Lesotho Internet Journal of Food Safety 15 2013 11 19