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Pulsed-light inactivation of food-related microorganisms
N J Rowan1, S J MacGregor, J G Anderson
1Department of Bioscience & Biotechnology, University of Strathclyde, Glasgow, Scotland. n.j.rowan@strath.ac.uk
Applied and Environmental Microbiology
|March 2, 1999
Abstract:
The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations of Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus were investigated. Bacterial cultures were seeded separately on the surface of tryptone soya-yeast extract agar and were reduced by up to 2 or 6 log10 orders with 200 light pulses (pulse duration, approximately 100 ns) of low or high UV content, respectively (P < 0.001).