TY - CONF
T1 - Inactivation of Salmonella Enteritidis on walnuts by pulsed UV treatment
AU - Izmirlioglu, Gulten
AU - Demirci, Ali
N1 - Funding Information:
This study was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04561 and accession number 1002249). The authors also thankful to the Xenon Corporation (Wilmington, MA) for their technical assistance for the pulsed UV system.
Publisher Copyright:
© 2018 American Society of Agricultural and Biological Engineers. All rights reserved.
PY - 2018
Y1 - 2018
N2 - Pulsed UV light is a novel technology that is employed to eliminate the microorganisms on food sources. The overall aim of this study was to investigate the effectiveness of pulsed UV light on Salmonella Enteritidis on shelled walnuts. Shelled walnut halves and pieces were inoculated with Salmonella Enteritidis and treated in a pulsed UV light system chamber at three different distances from the quartz window (5, 8, and 13 cm) for different times (1 s-45 s). A maximum log reduction of 3.18 was obtained after pulsed UV treatment at 8 cm for 45 seconds. Further investigations on the energy and temperature changes of the nuts were also evaluated. Measurement of energy levels revealed an increase in energy with longer treatment time and shorter distance from the UV lamp as it was also true for the change in temperature. The results of this study clearly indicate that pulsed UV light technology is a promising method to decontaminate pathogenic microorganisms from walnuts.
AB - Pulsed UV light is a novel technology that is employed to eliminate the microorganisms on food sources. The overall aim of this study was to investigate the effectiveness of pulsed UV light on Salmonella Enteritidis on shelled walnuts. Shelled walnut halves and pieces were inoculated with Salmonella Enteritidis and treated in a pulsed UV light system chamber at three different distances from the quartz window (5, 8, and 13 cm) for different times (1 s-45 s). A maximum log reduction of 3.18 was obtained after pulsed UV treatment at 8 cm for 45 seconds. Further investigations on the energy and temperature changes of the nuts were also evaluated. Measurement of energy levels revealed an increase in energy with longer treatment time and shorter distance from the UV lamp as it was also true for the change in temperature. The results of this study clearly indicate that pulsed UV light technology is a promising method to decontaminate pathogenic microorganisms from walnuts.
UR - http://www.scopus.com/inward/record.url?scp=85054162138&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85054162138&partnerID=8YFLogxK
U2 - 10.13031/aim.201800334
DO - 10.13031/aim.201800334
M3 - Paper
AN - SCOPUS:85054162138
T2 - ASABE 2018 Annual International Meeting
Y2 - 29 July 2018 through 1 August 2018
ER -