Efficacy of Pulsed UV-Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries

doi:10.1111/j.1750-3841.2008.00743.x

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Wiley InterScience

Journal of Food Science

Volume 73 Issue 5, Pages M201 - M207

Published Online: 30 Apr 2008

A Publication of the Institute of Food Technologists

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Efficacy of Pulsed UV-Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries

K.L. Bialka ¹ and A. Demirci ¹

¹ Authors are with Dept. of Agricultural and Biological Engineering and Author Demirci is also with The Huck Inst. of Life Sciences, The Pennsylvania State Univ., University Park, PA 16802, U.S.A. Direct inquiries to author Demirci (E-mail: demirci@psu.edu).

KEYWORDS

novel processing • pathogens • ultraviolet

ABSTRACT

ABSTRACT: Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of foodborne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology. In this study, pulsed UV-light was applied to strawberries and raspberries at varying UV doses and times. On raspberries, maximum reductions of Escherichia coli O157:H7 and Salmonella were 3.9 and 3.4 log₁₀ CFU/g at 72 and 59.2 J/cm², respectively. On the surfaces of strawberries, maximum reductions were 2.1 and 2.8 log₁₀ CFU/g at 25.7 and 34.2 J/cm², respectively. There was no observable damage to the fruits at these UV doses. The results obtained in this study indicate that pulsed UV-light has the potential to be used as a decontamination method for raspberries and strawberries.

MS 20070652 Submitted 7/24/2007, Accepted 2/26/2008

DIGITAL OBJECT IDENTIFIER (DOI)

10.1111/j.1750-3841.2008.00743.x About DOI