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Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment

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Abstract

The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in fresh and minimally processed foods and the industrial applicability of this nonthermal sterilization method. The samples were treated with IPL by varying the treatment time and voltage. The inactivation effect tended to increase as the treatment conditions increased. Further, indigenous microorganisms showed a lower inactivation level than inoculated microorganisms, E. coli ATCC 25922, due to the variability of indigenous microorganisms and their properties. Chopped garlic showed a higher E. coli inactivation effect (2.65 log reduction after 0.185 J/cm2 of IPL) than peeled garlic (1.21 log reduction) due to its larger surface area. The manila clam showed a lower E. coli inactivation (0.93 log reduction) effect than squid (1.84 log reduction) due to its rougher surface. After the IPL treatment, there was no significant difference in temperature, moisture content, and color.

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Acknowledgements

This work was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A3B03931649) and Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (317030-3).

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Authors and Affiliations

  1. Research Institute of Biotechnology and Medical Converged Sciences, Dongguk University, Goyang, 10326, South Korea

    Hee-Jeong Hwang

  2. Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760, South Korea

    Ju-Yeon Park & Myong-Soo Chung

  3. Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37131, South Korea

    Chan-Ick Cheigh

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  1. Hee-Jeong Hwang
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  2. Ju-Yeon Park
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  4. Chan-Ick Cheigh
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Correspondence to Chan-Ick Cheigh.

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Hwang, HJ., Park, JY., Chung, MS. et al. Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment. Food Sci Biotechnol 30, 939–948 (2021). https://doi.org/10.1007/s10068-021-00937-5

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