Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
Food Chem. 2019 Oct 30;296:23-28. doi: 10.1016/j.foodchem.2019.05.180. Epub 2019 May 27.
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 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 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.
阪崎克罗诺杆菌和沙门氏菌是与低水分食品有关的食源性病原体。高强度脉冲光（IPL）系统正被开发成为巴氏杀菌粉末食品的替代新方法。本研究的目的是使用振动辅助 IPL 系统研究不同粉末食品和多种相关变量中的微生物失活动力学。结果表明，非脂乳固体（NFDM）、小麦粉和蛋白粉中的阪崎克罗诺杆菌分别经 3 或 4 次 IPL 处理后，其数量分别显著减少了 5.27、4.92 和 5.30 log CFU/g。对于粪肠球菌的除菌，3-4 次 IPL 处理将 NFDM、小麦粉和蛋白粉中的粪肠球菌水平分别降低了 3.67、2.79 和 2.74 log CFU/g。这些结果表明，经过多次传递，使用这种振动辅助 IPL 系统可以实现增强的微生物失活动力学。
