Microbial destruction by Pulsed Light

A potential method of microbial reduction on both packaging and food surfaces (including red meats and poultry carcasses) is the utilization of intense pulses of light.

Pulsed light is energy released as short high intensity pulses of broad spectrum “white” light that can sterilize packaging materials and decrease microbial populations on food surfaces. Microorganism exposed to pulse light are destroyed.

Reductions of more than 8 logs of vegetative materials and in transmissive fluids and beverages and 1 to 3 logs on complex or rough surfaces, such as meat may be achieved.

Pulsed light flashes are created by compressing electrical beery into short pulses and using these pulses to energies an inert gas lamp.

The lamp emits an intense flash of light with a duration of a few hundred microseconds.

Because this lamp can be flashed many times per second, only a few flashes are required to produce a high level of microbial kill. Thus online procedure for food processing can be very rapid.
Microbial destruction by Pulsed Light

Foodborne Illness due to microbial contamination

Microbial foodborne illness also commonly called ‘food poisoning’ is illness caused by eating food contaminated with specific types of microorganisms or toxins formed by these microorganisms.

Microorganisms pose the greatest safety challenges for all food establishments. Innovations in food processing and distribution systems create new opportunities for potential microbial contamination to become manifest and there is broad national and international consideration of how best to limit these hazards.

Microorganisms that are capable of causing illness are called ‘pathogenic’ microorganisms’ or simply ‘pathogens’.

Potential microbiological contamination in food include bacteria, toxins, viruses, protozoa and parasites.

Of the microbiological contamination, the most important are bacteria and they cause a large proportion (approximately 90%) of all foodborne illnesses.

The risks associated with microbial contamination vary greatly, ranging from quite mild symptoms of short duration to very severe life threatening illnesses.

Microbial contamination derive from contamination, survival or growth of the causative agents at any stage of the supply chains, and during preparation, cooking and post cooking handling in the preparation area.

About one-third of reported food-borne illnesses are caused by the enterotoxins produced by Staphylococcus aureus. Food poisoning usually result when food is not kept hot enough or cold enough to prevent growth of this microorganism.

Microbial contaminations cause the greatest number of outbreaks of food-borne illness and are most difficult to control because they involve microorganisms.
Foodborne Illness due to microbial contamination