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Related Concept Videos

Methods of Sterilization I: Physical Methods01:29

Methods of Sterilization I: Physical Methods

As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
Steam sterilization uses non-toxic, low-cost moist heat in the form of saturated steam under pressure, which is fast, microbicidal, and sporicidal, and quickly warms and penetrates fabrics. Autoclaves, or steam sterilizers, expose each item to direct steam contact for a predetermined time at the necessary...
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In healthcare, the chemical method of sterilization uses chemical sterilants to treat surgical instruments and medical supplies to help prevent the transmission of infectious pathogens to patients. Due to heat sensitivity, most medical supplies and equipment should not be exposed to high temperatures. These parts include rubber, plastic, glass, and other similar elements.
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Liquid egg white pasteurization using a centrifugal UV irradiator.

David J Geveke1, Daniel Torres

  • 1Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. david.geveke@ars.usda.gov

International Journal of Food Microbiology
|January 29, 2013
PubMed
Summary
This summary is machine-generated.

Nonthermal pasteurization of liquid egg white (LEW) using UV light effectively inactivates Escherichia coli (E. coli). This study shows UV processing significantly reduces E. coli, with further reduction during refrigerated storage, suggesting efficient pasteurization potential.

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Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Limited research exists on nonthermal pasteurization of liquid egg white (LEW).
  • Ensuring microbial safety of LEW is crucial for food processing.
  • Escherichia coli (E. coli) is a key pathogen to target for inactivation.

Purpose of the Study:

  • To investigate the inactivation of E. coli in LEW using a novel UV irradiation system.
  • To optimize UV processing parameters for efficient E. coli reduction.
  • To assess the impact of storage on surviving E. coli populations and determine process energy efficiency.

Main Methods:

  • Liquid egg white inoculated with E. coli K12 was processed using a UV irradiator with centrifugal thin-film formation.
  • Key parameters varied: UV intensity, cylinder speed and inclination, flow rate, and treatment time.
  • E. coli populations were enumerated on tryptic soy agar (TSA), with sublethal injury assessed using TSA+4% NaCl.

Main Results:

  • A UV dose of 29 mJ/cm² at 10°C reduced E. coli by 5 log cfu/ml.
  • Inactivation improved with higher UV doses and lower flow rates; cylinder inclination angles of 30° and 45° were more effective than 15°.
  • Sublethal injury was observed, and refrigerated storage (4°C and 10°C) for 28 days further reduced E. coli, with minimal regrowth.

Conclusions:

  • Nonthermal UV pasteurization is effective for inactivating E. coli in LEW, particularly at lower flow rates.
  • The centrifugal thin-film UV system demonstrates potential for efficient LEW pasteurization.
  • Further investigation into sublethal injury and long-term storage effects is warranted.