Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

2011 ◽  
Vol 28 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
A. Muñoz ◽  
I. Palgan ◽  
F. Noci ◽  
D.J. Morgan ◽  
D.A. Cronin ◽  
...  
1999 ◽  
Vol 65 (3) ◽  
pp. 1312-1315 ◽  
Author(s):  
N. J. Rowan ◽  
S. J. MacGregor ◽  
J. G. Anderson ◽  
R. A. Fouracre ◽  
L. McIlvaney ◽  
...  

ABSTRACT The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations ofListeria monocytogenes, Escherichia coli,Salmonella enteritidis, Pseudomonas aeruginosa,Bacillus cereus, and Staphylococcus aureus were investigated. Bacterial cultures were seeded separately on the surface of tryptone soya-yeast extract agar and were reduced by up to 2 or 6 log10 orders with 200 light pulses (pulse duration, ∼100 ns) of low or high UV content, respectively (P < 0.001).


1977 ◽  
Vol 32 (5-6) ◽  
pp. 464-465 ◽  
Author(s):  
Gottfried Wiedenmann

Abstract In the running activity of the cockroach Leucophaea maderae a strong phase response curve is found when using high intensity light pulses (80 000 lx and about 12 hours duration). The phase response curve has an unsymmetric shape: delays are larger than advances. The phase jump lies about 2 hours after subjective midnight.


1968 ◽  
Vol 4 (5) ◽  
pp. 331-331
Author(s):  
S. Akhmanov ◽  
D. Krindach ◽  
A. Migulin ◽  
A. Sukhorukov ◽  
R. Khokhlov

2018 ◽  
Vol 85 (2) ◽  
pp. 232-237 ◽  
Author(s):  
Valentina Lacivita ◽  
Amalia Conte ◽  
James G Lyng ◽  
Cristina Arroyo ◽  
Vittorio A Zambrini ◽  
...  

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.


2006 ◽  
Vol 40 (24) ◽  
pp. 7925-7929 ◽  
Author(s):  
Michael J. Grapperhaus ◽  
Raymond B. Schaefer

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