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Food Chemistry
Volume 296, 2019, Pages 23-28

Effects of intense pulsed light on Cronobacter sakazakii and Salmonella surrogate Enterococcus faecium inoculated in different powdered foods

Dongjie Chena,b, Yanling Chenga, Peng Penga, Juer Liua,b, Yunpu Wanga,c, Yiwei Mab, Erik Andersona, Chi Chenb, Paul Chena, Roger Ruana,b

Department of Center for Biorefining and Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA.


Cronobacter sakazakii and Salmonella spp. are foodborne pathogens associated with low moisture foods. An intense pulsed light (IPL) system is being developed as an alternative novel method to pasteurize powdered food. The aim of the study is to investigate the microorganism inactivation in different powdered foods and a variety of related variables using a vibratory-assisted IPL system. The results showed that C. sakazakii on non-fat dry milk (NFDM), wheat flour, and egg white powder were significantly inactivated by 5.27, 4.92, and 5.30 log10 CFU/g, respectively, after 3 or 4 passes of IPL treatments. For decontamination of E. faecium, 3–4 passes of IPL treatments reduced the E. faecium level on NFDM, wheat flour, and egg white by 3.67, 2.79, 2.74 log10 CFU/g, respectively. These results demonstrated that the enhanced microbiological inactivation can be achieved using this vibratory-assisted IPL system after multiple passes.

Keywords: Cronobacter sakazakii, Enterococcus faecium, Intense pulsed light, Powdered foods, Non-thermal technology.

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