TY - JOUR
T1 - Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light
AU - Kasahara, Ismael
AU - Carrasco, Valentina
AU - Aguilar, Luis
N1 - Funding Information:
The authors would like to acknowledge the financial support of the Vicerrectoría de Investigación y Estudios Avanzados, Pontificia Universidad Católica de Valparaíso, (Project number DI 037.414/2012).
Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.
PY - 2015/3/1
Y1 - 2015/3/1
N2 - Novel, more efficient processes to extend the shelf life of food are gradually replacing thermal processes and chemical additives. Pulsed UV radiation, a non-thermal process, is a promising alternative for inactivating food pathogens and preventing its degradation by microorganisms. This study aimed to investigate pulsed UV light's efficacy for inactivating Escherichia coli in goat milk and its effect on milk's organoleptic attributes. The goat milk samples were first inoculated with E. coli and then irradiated with different doses of pulsed UV light generated using an exciplex laser unit. The results showed that a 6-log reduction of the initial microbial population was achieved using 10,000 mJ cm-2 of pulsed UV. Samples irradiated with 5000 and 10,000 mJ cm-2 doses exhibited aromatic changes compared with the non-irradiated control sample. No significant differences in the physical or compositional parameters of the irradiated and control samples were found.
AB - Novel, more efficient processes to extend the shelf life of food are gradually replacing thermal processes and chemical additives. Pulsed UV radiation, a non-thermal process, is a promising alternative for inactivating food pathogens and preventing its degradation by microorganisms. This study aimed to investigate pulsed UV light's efficacy for inactivating Escherichia coli in goat milk and its effect on milk's organoleptic attributes. The goat milk samples were first inoculated with E. coli and then irradiated with different doses of pulsed UV light generated using an exciplex laser unit. The results showed that a 6-log reduction of the initial microbial population was achieved using 10,000 mJ cm-2 of pulsed UV. Samples irradiated with 5000 and 10,000 mJ cm-2 doses exhibited aromatic changes compared with the non-irradiated control sample. No significant differences in the physical or compositional parameters of the irradiated and control samples were found.
KW - Escherichia coli
KW - Goat milk
KW - Inactivation
KW - Pulsed UV laser light
UR - http://www.scopus.com/inward/record.url?scp=84919470177&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2014.11.012
DO - 10.1016/j.jfoodeng.2014.11.012
M3 - Article
AN - SCOPUS:84919470177
VL - 152
SP - 43
EP - 49
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -