Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light. (May 2015)

• Record Type: Journal Article
• Authors: Kasahara, Ismael; Carrasco, Valentina; Aguilar, Luis
• Is Part Of: Journal of food engineering. Volume 152(2015:May)
• Page Start: 43
• Page End: 49
• Publication Date: 2015-05
• Subjects: Escherichia coli -- Pulsed UV laser light -- Inactivation -- Goat milk; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2014.11.012
• Languages: English
• ISSNs: 0260-8774

Abstract

Highlights: Efficacy of inactivating E. coli in goat milk using pulsed UV light was investigated. 10, 000-mJ cm −2 of UV light reduced the initial E. coli population by 6-log units. Doses of 5000 and 10, 000 mJ cm −2 UV light altered the milk's aroma. Abstract: Novel, more efficient processes to extend the shelf life of food are gradually replacing thermal processes and chemical additives. Pulsed UV radiation, a non-thermal process, is a promising alternative for inactivating food pathogens and preventing its degradation by microorganisms. This study aimed to investigate pulsed UV light's efficacy for inactivating Escherichia coli in goat milk and its effect on milk's organoleptic attributes. The goat milk samples were first inoculated with E. coli and then irradiated with different doses of pulsed UV light generated using an exciplex laser unit. The results showed that a 6-log reduction of the initial microbial population was achieved using 10, 000 mJ cm −2 of pulsed UV. Samples irradiated with 5000 and 10, 000 mJ cm −2 doses exhibited aromatic changes compared with the non-irradiated control sample. No significant differences in the physical or compositional parameters of the irradiated and control samples were found.