Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment

Hee Jeong Hwang, Ju Yeon Park, Myong Soo Chung, Chan Ick Cheigh

Research output: Contribution to journalArticlepeer-review

Abstract

The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in fresh and minimally processed foods and the industrial applicability of this nonthermal sterilization method. The samples were treated with IPL by varying the treatment time and voltage. The inactivation effect tended to increase as the treatment conditions increased. Further, indigenous microorganisms showed a lower inactivation level than inoculated microorganisms, E. coli ATCC 25922, due to the variability of indigenous microorganisms and their properties. Chopped garlic showed a higher E. coli inactivation effect (2.65 log reduction after 0.185 J/cm2 of IPL) than peeled garlic (1.21 log reduction) due to its larger surface area. The manila clam showed a lower E. coli inactivation (0.93 log reduction) effect than squid (1.84 log reduction) due to its rougher surface. After the IPL treatment, there was no significant difference in temperature, moisture content, and color.

Original languageEnglish
Pages (from-to)939-948
Number of pages10
JournalFood Science and Biotechnology
Volume30
Issue number7
DOIs
StatePublished - Jul 2021

Keywords

  • Garlic
  • Indigenous microorganism
  • Intense pulsed light
  • Manila clam
  • Minimally processed food
  • Squid

Fingerprint

Dive into the research topics of 'Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment'. Together they form a unique fingerprint.

Cite this