Treatment of pastirma with pulsed UV light: Modeling of inactivation and assessment of quality changes.

The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.

Inactivation of and O157:H7 on fresh kashar cheese with pulsed ultraviolet light.

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on and O157:H7 on fresh kashar cheese were investigated.

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light.

In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level.

Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV light.

Pulsed UV light inactivation of Salmonella Typhimurium on unpackaged and vacuum-packaged chicken breast, Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters, and Salmonella Enteritidis on shell eggs was explained by log-linear and Weibull models using inactivation data from previous studies. This study demonstrated that the survival curves of Salmonella Typhimurium and L. monocytogenes were nonlinear exhibiting concavity.

Pulsed UV light inactivation of Salmonella enteritidis on eggshells and its effects on egg quality.

The majority of Salmonella Enteritidis outbreaks have been related to the consumption of raw or undercooked eggs or egg-containing foods. Therefore, the U.S.