Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods

被引：33

作者：

Chen, Dongjie ^{[1
,2
]}

Cheng, Yanling ^{[1
]}

Peng, Peng ^{[1
]}

Liu, Juer ^{[1
,2
]}

Wang, Yunpu ^{[1
,3
]}

Ma, Yiwei ^{[2
]}

Anderson, Erik ^{[1
]}

Chen, Chi ^{[2
]}

Chen, Paul ^{[1
]}

Ruan, Roger ^{[1
,2
]}

机构：

[1] Univ Minnesota, Dept Ctr Biorefining & Bioprod & Biosyst Engn, St Paul, MN 55108 USA

[2] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

[3] Nanchang Univ, Coll Food Sci & Engn, Nanchang, Jiangxi, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 296卷

基金：

美国食品与农业研究所;

关键词：

Cronobacter sakazakii; Enterococcus faecium; Intense pulsed light; Powdered foods; Non-thermal technology; ESCHERICHIA-COLI; THERMAL-RESISTANCE; HEAT-RESISTANCE; WHEAT-FLOUR; INACTIVATION; MILK; SURVIVAL;

D O I：

10.1016/j.foodchem.2019.05.180

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cronobacter sakazakii and Salmonella spp. are foodborne pathogens associated with low moisture foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize powdered food. The aim of the study is to investigate the microorganism inactivation in different powdered foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log(10) CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3-4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log(10) CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.

引用

页码：23 / 28

页数：6

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