Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs
The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. R...
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| Published in: | International journal of food science & technology Vol. 49; no. 11; pp. 2472 - 2480 |
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| Language: | English |
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Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications
01-11-2014
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| Abstract | The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. |
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| AbstractList | The efficiency of pulsed
UV
light (
PL
) for inactivation of
E. coli
K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that
E. coli
K12 viability decreased at closer distances and increased time (
P
< 0.05). Bacterial populations were reduced to 3.54 log
CFU
per egg and 3.23 log
CFU
per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (
P
> 0.05). Our findings support the use of
PL
to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard-cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1-30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6-9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard-cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. |
| Author | Yang, Wade Schneider, Keith Rock, Cheryl Macias‐Rodriguez, Braulio |
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| CitedBy_id | crossref_primary_10_1016_j_ifset_2018_08_011 crossref_primary_10_1080_87559129_2021_1980887 crossref_primary_10_1111_jfpe_14138 crossref_primary_10_1111_jam_13389 crossref_primary_10_5851_kosfa_2024_e4 crossref_primary_10_1111_jfpe_13243 crossref_primary_10_3390_ijms17081374 crossref_primary_10_1111_1541_4337_12824 crossref_primary_10_1007_s12393_021_09280_1 crossref_primary_10_1016_j_cofs_2018_06_004 crossref_primary_10_1016_j_ifset_2017_09_016 crossref_primary_10_3390_app10103606 |
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| Snippet | The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to... Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were... The efficiency of pulsed UV light ( PL ) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to... Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard-cooked eggs was investigated. Temperature, colour and texture were... |
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| SubjectTerms | adverse effects color Colour decontamination E coli Eggs Escherichia coli Escherichia coli K12 Food safety Food science hard-cooked eggs photophysical pulsed light quartz scanning electron microscopy temperature texture ultraviolet radiation viability |
| Title | Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs |
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