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Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin
- Koch, Franziska, Wiacek, Claudia, Braun, Peggy G.
- International journal of food microbiology 2019 v.292 pp. 64-71
- Salmonella Typhimurium, Yersinia enterocolitica, color, light, lipid peroxidation, odors, pathogens, pork, temperature
- The aim of the presented study was to investigate the impact of pulsed light on the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and loin. Fluences of 0.52 to 19.11 J/cm2 were applied to the pathogen-inoculated products to perform microbiological studies, as well as analyses of color, temperature, lipid peroxidation and odor. Reductions on pork skin ranged from 1.73 to 3.16 log for Salmonella and from 1.48 to 4.37 log for Yersinia. Microbial reduction was significantly lower on pork loin, varying between a minimum of 0.4 and a maximum of 1.7 log for both pathogens. Treatments ≥7.36 J/cm2 modified the color parameters of pork skin and fluences ≥9.66 J/cm2 rendered pork loin samples less red. All studies with pulsed light resulted in odor changes, except for the experiment on pork skin at 0.52 J/cm2. Despite significant microbiological reduction on pork skin, further studies should be carried out to optimize this promising technology.