Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the p...

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Bibliographic Details
Published in:Journal of food engineering 2010-10, Vol.100 (3), p.446-451
Main Authors: Rajkovic, Andreja, Tomasevic, Igor, Smigic, Nada, Uyttendaele, Mieke, Radovanovic, Radomir, Devlieghere, Frank
Format: Article
Language:English
Subjects:
bacterial contamination
Biological and medical sciences
cross contamination
Decontamination
disease control
Escherichia coli
Escherichia coli O157:H7
food contact surfaces
Food engineering
Food industries
Food microbiology
food pathogens
Fundamental and applied biological sciences. Psychology
General aspects
inactivation
Intense pulsed light
knives
Listeria monocytogenes
Meat
meat processing
slicing
Surface
ultraviolet radiation
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Summary:The main objective of this work was to explore the applicability of the Intense Light Pulses (ILP) for decontamination of a stainless steel meat contact surface, exemplified by a slicing knife, as a function of time between contamination and decontamination, number of light pulses applied, and the prior contact with different meat matrices. Listeria monocytogenes and Escherichia coli O157:H7 were chosen as the challenge microorganisms. The ILP system was a laboratory-scale four-lamp batch system generating 3 J/cm 2 with an input voltage of 3000 V. The results obtained demonstrate successful application of ILP treatment for reduction of L. monocytogenes and E. coli O157:H7 on a surface of stainless steel slicing knife. The inactivation effectiveness depended on the type of meat product that was in the contact with the treated surface and on the time between the contamination and the ILP treatment. Statistical analysis showed the significant interaction between the time and type of meat product on the effectiveness of ILP treatment. The highest effectiveness of the ILP (the complete inactivation of 6.5 log CFU/side of knife) was obtained when the knife surface was in contact with the products containing lower fat and protein content and when it was treated with pulsed light as fast as possible after the contamination (within 60 s). The decontamination efficacy of ILP treatment could not be improved by multiple light pulses if lost due to the extended time between the moment of contamination and ILP treatment. Results showed that the suggested approach can be very effective as an intervention strategy along meat processing lines preventing cross-contamination between the equipment and the final product.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2010.04.029