|Author(s)||Elmnasser Noura1, 2, Guillou Sandrine2, Leroi Francoise3, Orange Nicole4, Bakhrouf Amina1, Federighi Michel2|
|Affiliation(s)||1 : Fac Pharm Monastir, Lab Anal, Traitement Valorisat Pollut Environ Prod, Monastir, Tunisia.
2 : Ecole Natl Vet, UMR INRA 1014, SECALIM ENVN ENITIAA, Nantes, France.
3 : IFREMER, Ctr Nantes, Dept Sci Tech Alimentaires Marines, F-44311 Nantes, France.
4 : Univ Rouen, UPRES 2123, Lab Microbiol Froid, F-76821 Mont St Aignan, France.
|Source||Canadian Journal of Microbiology (0008-4166) (National Research Council Canada), 2007-07 , Vol. 53 , N. 7 , P. 813-821|
|WOS© Times Cited||151|
|Keyword(s)||Review, Foods, Microorganism, Decontamination technology, Pulsed light|
|Abstract||In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic and food spoilage microorganisms. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination processes. This food preservation method involves the use of intense, short-duration pulses of broad-spectrum light. The germicidal effect appears to be due to both photochemical and photothermal effects. Several high intensity flashes of broad spectrum light pulsed per second can inactivate microbes rapidly and effectively. However, the efficacy of pulsed light may be limited by its low degree of penetration, as microorganisms are only inactivated on the surface of foods or in transparent media such as water. Examples of applications to foods are presented, including microbial inactivation and effects on food matrices.|
Elmnasser Noura, Guillou Sandrine, Leroi Francoise, Orange Nicole, Bakhrouf Amina, Federighi Michel (2007). Pulsed-light system as a novel food decontamination technology: a review. Canadian Journal of Microbiology, 53(7), 813-821. Publisher's official version : https://doi.org/10.1139/W07-042 , Open Access version : https://archimer.ifremer.fr/doc/00000/7372/