FN Archimer Export Format
PT J
TI Pulsed-light system as a novel food decontamination technology: a review
BT 
AF ELMNASSER, Noura
   GUILLOU, Sandrine
   LEROI, Francoise
   ORANGE, Nicole
   BAKHROUF, Amina
   FEDERIGHI, Michel
AS 1:1,2;2:2;3:3;4:4;5:1;6:2;
FF 1:;2:;3:PDG-DOP-DCN-STAM;4:;5:;6:;
C1 Fac Pharm Monastir, Lab Anal, Traitement Valorisat Pollut Environ Prod, Monastir, Tunisia.
   Ecole Natl Vet, UMR INRA 1014, SECALIM ENVN ENITIAA, Nantes, France.
   IFREMER, Ctr Nantes, Dept Sci Tech Alimentaires Marines, F-44311 Nantes, France.
   Univ Rouen, UPRES 2123, Lab Microbiol Froid, F-76821 Mont St Aignan, France.
C2 UNIV MONASTIR, TUNISIA
   ECOLE NATL VET, FRANCE
   IFREMER, FRANCE
   UNIV ROUEN, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
   copubli-univ-france
   copubli-int-hors-europe
   copubli-sud
IF 1.286
TC 180
UR https://archimer.ifremer.fr/doc/2007/publication-7372.pdf
LA English
DT Article
DE ;Review;Foods;Microorganism;Decontamination technology;Pulsed light
AB 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.
PY 2007
PD JUN
SO Canadian Journal of Microbiology
SN 0008-4166
PU National Research Council Canada
VL 53
IS 7
UT 000249765000001
BP 813
EP 821
DI 10.1139/W07-042
ID 7372
ER

EF