Journal
JOURNAL OF FOOD ENGINEERING
Volume 196, Issue -, Pages 130-138Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.10.013
Keywords
Light emitting diode; Antibacterial effect; Salmonella; Fresh-cut fruit; Weibull model
Categories
Funding
- Ministry of Education's Academic Research Fund (AcRF) Tier 1 [R-143-000-624-112]
Ask authors/readers for more resources
Blue light emitting diodes (LEDs) have emerged as an intervention against Salmonella, which colonizes and grows on fresh-cut fruits. This study evaluated their efficacy on fresh-cut pineapples. Pineapple slices were surface-inoculated with a Salmonella cocktail and illuminated with 460 nm LEDs at different irradiances (92, 147.7 and 254.7 mW/cm(2)) and temperatures (7,16 and 25 degrees C). The resulting differences in the populations of control and illuminated samples were modeled to determine the antibacterial effect. The color of the slices was also measured. Bactericidal action was observed at 7 and 16 degrees C and growth inhibition at 25 degrees C. An adapted Weibull model best described the inactivation, with the D values ranging from 15 to 27 kj/cm(2). Temperature influenced the antibacterial effect but the irradiance had no significant effect (P >= 0.05). Though the illuminated pineapple slices tended to be bleached, this study demonstrated the potential of 460 nm LEDs against Salmonella on fresh-cut pineapple slices. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available