Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria

Maktabie, S., Watson, I. and Parton, R. (2011) Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria. Innovative Food Science and Emerging Technologies, 12(12), pp. 129-134. (doi: 10.1016/j.ifset.2010.12.011)

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Abstract

Although laser sterilisation has been well studied in dentistry and medicine, there have been few studies within the food industry. UV radiation has been used for sterilisation of surfaces and water. The killing effect of microwave radiation has been investigated on many bacteria in food and there has been much controversy over its killing mechanism. In this study, the killing effect of laser, microwave and UV radiation was studied on E. coli and on some spoilage and pathogenic bacteria. The bacterial suspensions were exposed to the treatment processes in sequence and viable cell counts were made before and after each treatment. A difference in the reduction in viable counts was apparent when the sequential treatment was compared with the sum of the individual treatments alone. Similar results were obtained when conventional heating was used in place of microwave radiation. It was found that the order of the treatment processes had a significant influence on killing.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Watson, Dr Ian and Parton, Dr Roger
Authors: Maktabie, S., Watson, I., and Parton, R.
College/School:College of Science and Engineering > School of Engineering > Systems Power and Energy
College of Medical Veterinary and Life Sciences > Institute of Infection Immunity and Inflammation
Journal Name:Innovative Food Science and Emerging Technologies
ISSN:1466-8564
Published Online:14 January 2011

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