TY - JOUR
T1 - Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light
AU - Keklik, Nene M.
AU - Elik, Adil
AU - Salgin, Uğur
AU - Demirci, Ali
AU - Koçer, Gamze
N1 - Publisher Copyright:
© The Author(s) 2019.
PY - 2019/12/1
Y1 - 2019/12/1
N2 - 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 Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.
AB - 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 Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.
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U2 - 10.1177/1082013219860925
DO - 10.1177/1082013219860925
M3 - Article
C2 - 31272222
AN - SCOPUS:85068610882
SN - 1082-0132
VL - 25
SP - 680
EP - 691
JO - Food Science and Technology International
JF - Food Science and Technology International
IS - 8
ER -