Inactivation of Listeria innocua isolated from fish products by pulsed light

Amaia Lasagabaster; Iñigo Martínez de Marañón

Inactivation of Listeria innocua isolated from fish products by pulsed light

In: Seafood research from fish to dish

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Amaia Lasagabaster

Amaia Lasagabaster AZTI-Tecnalia, Food Research Division, Txatxarramendi Ugartea z/q, 48395 Sukarrieta (Bizkaia), Spain

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Iñigo Martínez de Marañón

Iñigo Martínez de Marañón AZTI-Tecnalia, Food Research Division, Txatxarramendi Ugartea z/q, 48395 Sukarrieta (Bizkaia), Spain

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Type:: Chapter

Pages:: 381–386

DOI:: https://doi.org/10.1163/9789086865819_039

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Abstract

The impact of pulsed light technology to inactivate microorganisms isolated from fish products has been examined. Comparing the time constant of this process and the microbial inactivation curves, it is shown that a brief exposure of bacteria to light can inactivate them. For instance, a short treatment time (325 ps) at relatively low doses (0.7 J.cm^-2) induced more than 7 Log CFU.cm^-2 reduction in the culturability/survival of Listeria innocua. Cell inactivation increased with the intensity of light pulse and the number of pulses. Pulsed light efficacy would depend on the light dose received by bacteria. Although additional studies are needed, pulsed light technology appears to be a promising non thermal process to decontaminate the surface of some fish products.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Inactivation of Listeria innocua isolated from fish products by pulsed light

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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