Abstract:
:It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can effectively improve food safety. This study evaluated the inactivation effects of IPL at various fluences on Bacillus subtilis spores. IPL treatment at a total fluence of 7.40 J/cm2 resulted in a 7 log reduction, indicating the potential of IPL to effectively inactivate bacterial spores. The sensitivity of B. subtilis spores to IPL during germination and outgrowth was also measured. The resistance to the IPL increased temporarily until 1 h after the start of incubation, and then gradually decreased for longer incubation periods. This temporary increase in resistance at the early stage of incubation was attributed to the leakage of dipicolinic acid from the spores. The results also showed that the inactivation efficiency increases after 1 h pre-incubation because the numbers of vegetative cells increased with the incubation time.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Jo HL,Hwang HJ,Chung MSdoi
10.1016/j.fm.2019.03.013subject
Has Abstractpub_date
2019-09-01 00:00:00pages
409-415eissn
0740-0020issn
1095-9998pii
S0740-0020(17)31107-3journal_volume
82pub_type
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