Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment-Reference-Cited by-同舟云学术

Inactivation of Bacillus cereus Spores on Stainless Steel by Combined Superheated Steam and UV-C Irradiation Treatment

Published:2019-12-05 Issue:1 Volume:83 Page:13-16
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

KIM SANG-SOON¹,KIM SOO-HWAN²,PARK SANG-HYUN³,KANG DONG-HYUN²⁴

Affiliation:

1. Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea

2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea

3. Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439, Republic of Korea

4. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon do, 25354, Republic of Korea

Abstract

ABSTRACT Bacillus cereus spore contamination on food contact surfaces is of great concern in the food industry. Thus, in the present study, superheated steam (SHS) was used alone or combined with UV-C irradiation for inactivation of B. cereus spores inoculated on stainless steel coupons. Temperatures higher than 250°C were needed to effectively inactivate B. cereus spores by SHS treatment alone, while a synergistic bactericidal effect resulted from the sequential treatment of SHS before or after UV-C irradiation. The increased dipicolinic acid ratio obtained by the combined treatment had a significant role in the synergistic bactericidal effect. Therefore, the combined treatment of SHS and UV-C could be used effectively to inactivate B. cereus on stainless steel. It is recommended to use hurdle technology with reduced energy consumption to ensure microbiological safety on food contact surfaces. HIGHLIGHTS

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/83/1/13/2402102/i0362-028x-83-1-13.pdf

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