Application of water-assisted pulsed light treatment to decontaminate raspberries and blueberries from Salmonella
作者： Yaoxin Huang , Robert Sido , Runze Huang , Haiqiang Chen
DOI: 10.1016/J.IJFOODMICRO.2015.05.016
关键词: Advanced oxidation process 、 Salmonella 、 Turbidity 、 Hydrogen peroxide 、 Food science 、 Human decontamination 、 Chlorine 、 Chemical free 、 Berry 、 Chemistry
摘要: We developed and evaluated a small scaled-up water-assisted pulsed light (WPL) system, in which berries were washed flume washer while being irradiated by (PL). Hydrogen peroxide (H2O2) was used combination with PL as an advanced oxidation process chlorine wash control. The effects of organic load, water turbidity, berry type energy output on the inactivation Salmonella using WPL system investigated. 1% H2O2 (WPL-H2O2) most effective treatment reduced raspberries blueberries 4.0 >5.6logCFU/g, respectively, clear water. When high load SiO2, soil simulator, added water, free level chlorinated decreased significantly (P 0.05) observed for decontamination efficacy 1-min WPL-H2O2 treatment. Even presence no viable bacterial cells recovered from showed that could effectively prevent risk cross-contamination during Taken together, without provide chemical alternative to washing similar some cases higher bactericidal efficacy. Compared washing, resulted (P<0.05) reduction berries, providing novel intervention processing intended fresh-cut frozen products.
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