Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour

Dongjie Chen; Justin R Wiertzema; Peng Peng; Yanling Cheng; Yunpu Wang; Juer Liu; Yiwei Ma; Wes Mosher; Myungwoo Kang; Min Min; Paul Chen; David J Baumler; Chi Chen; Laurence Lee; Zata Vickers; Joellen Feirtag; Roger Ruan

doi:10.1016/j.foodchem.2020.127420

Catalytic intense pulse light inactivation of Cronobacter sakazakii and other pathogens in non-fat dry milk and wheat flour

Food Chem. 2020 Dec 1:332:127420. doi: 10.1016/j.foodchem.2020.127420. Epub 2020 Jun 27.

Authors

Dongjie Chen¹, Justin R Wiertzema², Peng Peng³, Yanling Cheng³, Yunpu Wang⁴, Juer Liu², Yiwei Ma², Wes Mosher², Myungwoo Kang², Min Min³, Paul Chen³, David J Baumler², Chi Chen², Laurence Lee⁵, Zata Vickers², Joellen Feirtag², Roger Ruan⁶

Affiliations

¹ Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
² Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
³ Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.
⁴ Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; National Key Laboratory of Food Science, Nanchang University, Jiangxi, China.
⁵ LZL Engineering, Owatonna, MN, USA.
⁶ Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA. Electronic address: ruanx001@umn.edu.

PMID: 32622191
DOI: 10.1016/j.foodchem.2020.127420

Abstract

The outbreaks of Cronobacter sakazakii, Salmonella spp, and Bacillus cereus in powdered foods have been increasing in worldwide. However, an effective method to pasteurize powdered foods before consumption remains lacking. A prototype Intense Pulsed Light (IPL) system was developed to disinfect powdered foods under different IPL and environmental conditions. Synergistic effect of IPL and TiO₂ photocatalysis on microbial inactivation was studied. The results show that high energy intensity of each pulse, high peak intensity, and short pulsed duration contributed to a high microbe inactivation. With TiO₂ photocatalysis, one additional log₁₀ reduction was achieved, bringing the total log reduction to 4.71 ± 0.07 (C. sakazakii), 3.49 ± 0.01 (E. faecium), and 2.52 ± 0.10 (B. cereus) in non-fat dry milk, and 5.42 ± 0.10 (C. sakazakii), 4.95 ± 0.24 (E. faecium), 2.80 ± 0.23 (B. cereus) in wheat flour. IPL treatment combined with the TiO₂ photocatalysis exhibits a strong potential to reduce the energy consumption in improving the safety of powdered foods.

Publication types

Evaluation Study

MeSH terms

Animals
Bacillus cereus / growth & development
Bacillus cereus / radiation effects
Cronobacter / growth & development
Cronobacter / radiation effects*
Cronobacter sakazakii / radiation effects*
Flour / microbiology*
Food Microbiology
Food Preservation / instrumentation
Food Preservation / methods*
Light
Microbial Viability / radiation effects*
Milk / microbiology*
Powders / chemistry
Salmonella / growth & development
Salmonella / radiation effects
Triticum / microbiology*

Substances

Powders