Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling

R. R. Sharma, A. Demirci

Research output: Contribution to journalArticle

120 Scopus citations

Abstract

Escherichia coli O157:H7-inoculated alfalfa seeds with seed layer thicknesses of 1.02 to 6.25 mm were subjected to pulsed UV light for up to 90 s at a 8-cm distance from the UV strobe. Population reductions higher than 4 log10 colony-forming units (CFU)/g were achieved. For effect of distance from the UV strobe, seeds with 6.25-mm layer thickness were treated 3 to 13 cm from the strobe. Reductions at shorter distances, such as 60 s at 5 cm (1.93 log10 CFU/g) and 60 to 90 s at 8 cm (4.89 log10 CFU/g), were significantly higher (P ≤ 0.05). Data from the treatments were used to develop empirical models as a function of distance or layer thickness and treatment time for predicting the population of E. coli O157:H7 during pulsed UV-light treatment. This study demonstrates that pulsed UV light holds promise for eliminating pathogens from alfalfa seeds, and the models developed can be useful predictive tools.

Original languageEnglish (US)
Pages (from-to)1448-1453
Number of pages6
JournalJournal of Food Science
Volume68
Issue number4
DOIs
StatePublished - May 2003

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling'. Together they form a unique fingerprint.

  • Cite this