naa a22 4500 510724981 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0855-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0855-0 Impact of Process Parameters on Listeria innocua Inactivation Kinetics by Pulsed Light Technology [Elektronische Daten] [Amaia Lasagabaster, Iñigo Martínez de Marañón] The impact of several pulsed light (PL) processing parameters on microbial inactivation was evaluated in buffered water systems using Listeria innocua as test microorganism. Reduction in L. innocua population increased directly with pulse energy, pulse fluence and the number of light pulses, and inversely with the distance between samples and a xenon lamp. Overall, the higher the amount of light received by the target microorganism by both direct and reflected light, the larger the loss of cell counts. Total fluence striking on the samples per area unit was shown to be the most relevant process factor affecting L. innocua inactivation by PL. Microbial population decreased with total fluence, obtaining more than 7log reductions after 0.4J cm−2. The inactivation kinetics was clearly sigmoidal, showing an initial shoulder in the inactivation curve. No significant reduction (<1log) in L. innocua counts was induced at fluences lower than 0.04J cm−2. From this threshold total fluence, L. innocua inactivation increased exponentially to the maximum detectable level. Since total fluence is the most relevant process factor affecting microbial inactivation by PL, this parameter must be reported to describe PL processing conditions. Springer Science+Business Media, LLC, 2012 Wash water disinfection nationallicence Decontamination nationallicence Fresh-cut produce nationallicence Safety nationallicence Fluence nationallicence Lasagabaster Amaia Food Research Division, AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Astondo bidea, Edificio 609, 48160, Derio, Bizkaia, Spain aut Martínez de Marañón Iñigo Food Research Division, AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Astondo bidea, Edificio 609, 48160, Derio, Bizkaia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1828-1836 1935-5130 6:7<1828 2013 6 11947 https://doi.org/10.1007/s11947-012-0855-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0855-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lasagabaster Amaia Food Research Division, AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Astondo bidea, Edificio 609, 48160, Derio, Bizkaia, Spain aut NATIONALLICENCE 700 1- Martínez de Marañón Iñigo Food Research Division, AZTI-Tecnalia, Parque Tecnológico de Bizkaia, Astondo bidea, Edificio 609, 48160, Derio, Bizkaia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1828-1836 1935-5130 6:7<1828 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer