Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light

Nene M. Keklik, Adil Elik, Uğur Salgin, Ali Demirci, Gamze Koçer

Research output: Contribution to journalArticle

Abstract

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.

Original languageEnglish (US)
JournalFood Science and Technology International
DOIs
StateAccepted/In press - Jan 1 2019

Fingerprint

fresh cheeses
Cheeses
Escherichia coli O157
Cheese
Ultraviolet Rays
Escherichia coli
ultraviolet radiation
Staphylococcus aureus
inactivation
cheeses
Quartz
Decontamination
decontamination
Pathogens
quartz
food surfaces
semisoft cheeses
pathogens
transmittance
Lipids

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

Cite this

@article{77fcea0c619448518c9d75f9d42e64c2,
title = "Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light",
abstract = "Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16{\%}. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.",
author = "Keklik, {Nene M.} and Adil Elik and Uğur Salgin and Ali Demirci and Gamze Ko{\cc}er",
year = "2019",
month = "1",
day = "1",
doi = "10.1177/1082013219860925",
language = "English (US)",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications Inc.",

}

Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. / Keklik, Nene M.; Elik, Adil; Salgin, Uğur; Demirci, Ali; Koçer, Gamze.

In: Food Science and Technology International, 01.01.2019.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light

AU - Keklik, Nene M.

AU - Elik, Adil

AU - Salgin, Uğur

AU - Demirci, Ali

AU - Koçer, Gamze

PY - 2019/1/1

Y1 - 2019/1/1

N2 - Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.

AB - Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese were investigated. Pulsed ultraviolet light was applied to kashar cheese for different times (5, 15, 30, 45, 60 s) at 5, 8, and 13 cm from the quartz window in a pulsed ultraviolet light system. Based on the inactivation level, time, and visual evaluation, the most favorable treatment was determined as the 45 s–13 cm treatment (∼44 J/cm2). This treatment yielded about 1.62 and 3.02 log10 reductions (cfu/cm2) for S. aureus and E. coli O157:H7, respectively, while did not alter (p>0.05) the pH, lipid oxidation, and moisture content of kashar cheese, except the color parameters. When 0.5 cm thick kashar cheese was treated with pulsed ultraviolet light at a distance of 5 cm from the quartz window, the highest energy transmittance was found to be about 9.16%. These findings demonstrate that pulsed ultraviolet light has the potential for postprocessing decontamination of semi-hard cheese surfaces.

UR - http://www.scopus.com/inward/record.url?scp=85068610882&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85068610882&partnerID=8YFLogxK

U2 - 10.1177/1082013219860925

DO - 10.1177/1082013219860925

M3 - Article

C2 - 31272222

AN - SCOPUS:85068610882

JO - Food Science and Technology International

JF - Food Science and Technology International

SN - 1082-0132

ER -