Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-27T20:45:58.741Z Has data issue: false hasContentIssue false
  • English
  • Français

High intensity light pulses to reduce microbial load in fresh cheese

Published online by Cambridge University Press:  22 May 2018

Valentina Lacivita ,
Amalia Conte ,
James G Lyng ,
Cristina Arroyo ,
Vittorio A Zambrini  and
Matteo A Del Nobile
Valentina Lacivita
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
Amalia Conte*
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
James G Lyng
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Cristina Arroyo
Affiliation:
UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Vittorio A Zambrini
Affiliation:
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2-40127 Bologna, Italy
Matteo A Del Nobile
Affiliation:
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 – 71122 Foggia, Italy
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The present study focused on the utilisation of High Intensity Light Pulses (HILP) treatment to preserve mozzarella cheese. First, the susceptibility of Pseudomonas fluorescens and Enterobacteriaceae to HILP (fluences from 0·39 to 28·0 J/cm2) in a transparent liquid was evaluated (in-vitro tests). Afterwards, the effects on inoculated mozzarella cheese were also assessed. Then untreated (Control) and HILP treated samples were packaged and stored at 10 °C for 2 weeks. Enterobacteriaceae, Pseudomonas spp. and pH were monitored during storage. In a transparent liquid (in-vitro tests) there was a significant microbial inactivation just with 2 s of treatment. On the inoculated cheese a relevant microbial reduction of about 1 log cycle was observed, according to the exposure to the treatments. For Pseudomonas spp. in particular, in the treated samples, the microbiological acceptability limit (106 cfu/g) was never reached after 2 weeks of refrigerated storage. To sum up, the efficacy of this treatment is very interesting because a microbial reduction was observed in treated samples. HILP treatment is able to control the microbial growth and may be considered a promising way to decontaminate the surface of mozzarella cheese.

Keywords

High Intensity Light Pulsesnon-thermal technologymicrobial inactivationmozzarella cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 2 , May 2018 , pp. 232 - 237
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Angiolillo, L, Conte, A, Faccia, M, Zambrini, AV & Del Nobile, MA 2014 A new method to produce synbiotic Fiordilatte cheese. Innovative Food Science and Emerging Technologies 22 180–187CrossRefGoogle Scholar
Arroyo, C, Cebrián, G, Pagán, R & Condón, S 2012 Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control 25 342–348CrossRefGoogle Scholar
Baruzzi, F, Lagonigro, R, Quintieri, L, Morea, M & Caputo, L 2012 Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese. Food Microbiology 30 37–44CrossRefGoogle ScholarPubMed
Bintsis, T, Litopoulou-Tzanetaki, E & Robinson, RK 2000 Review existing and potential applications of ultraviolet light in the food industry e a critical review. Journal of the Science of Food and Agriculture 80 637–6453.0.CO;2-1>CrossRefGoogle Scholar
Caminiti, IM, Noci, F, Muñoz, A, Whyte, P, Morgan, DJ, Cronin, DA & Lyng, JG 2011 Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chemistry 124 1387–1392CrossRefGoogle Scholar
Caminiti, IM, Noci, F, Morgan, DJ, Cronin, DA & Lyng, JG 2012 The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food and Bioproducts Processing 90 442–448CrossRefGoogle Scholar
Cantoni, C, Stella, S, Cozzi, M 2003 Blue colouring of Mozzarella cheese. Industrie Alimentari 42 840–843Google Scholar
Choudhary, R & Bandla, S 2012 Ultraviolet pasteurization for food industry. International Journal of Food Science and Nutrition Engineering 2 12–15CrossRefGoogle Scholar
De Jonghe, V, Coorevits, A, Van Hoorde, K, Messens, W, Van Landschoot, A, De Vos, P & Heyndrickx, M 2011 Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk. Applied and Environmental Microbiology 77 460–470CrossRefGoogle ScholarPubMed
Dunn, J, Ott, T & Clark, W 1995 Pulsed light treatment of food and packaging. Food Technology 49 95–98Google Scholar
Ferrario, M, Alzamora, SM & Guerrero, S 2013 Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. Journal of Food Engineering 118 302–311CrossRefGoogle Scholar
Franciosi, E, Settanni, L, Cologna, N, Cavazza, A & Poznanski, E 2011 Microbial analysis of raw cow's milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits. World Journal Microbiology and Biotechnology 27 171–180CrossRefGoogle Scholar
Gammariello, D, Conte, A, Attanasio, M & Del Nobile, MA 2010 Study on the combined effects of essential oils on microbiological quality of Fior di latte cheese. Journal of Dairy Research 77 144–150CrossRefGoogle Scholar
Gammariello, D, Conte, A, Buonocore, GG & Del Nobile, MA 2011 Bio-based nanocomposite coating to preserve quality of Fior di latte cheese. Journal of Dairy Science 94 5298–5304CrossRefGoogle ScholarPubMed
Gómez-López, VM, Ragaert, P, Debevere, J & Devlieghere, F 2007 Pulsed light for food decontamination: a review. Trends in Food Science and Technology 18 464–473CrossRefGoogle Scholar
Guerrero-Beltrán, J & Barbosa-Cánovas, GV 2004 Review: advantages and limitations on processing foods by UV light. Food Science and Technology International 10 137–147CrossRefGoogle Scholar
Haouet, MN, Altissimi, MS, Scuota, S & Cenci, T 2008 Spoilage mechanisms evaluation to predict the shelf life of fresh cheeses. Shelf Life International Meeting, Ischia, June 2008Google Scholar
Haughton, PN, Lyng, JG, Morgan, DJ, Cronin, DA, Fanning, S & Whyte, P 2011 Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surface. Foodborne Pathogens and Disease 8 109–117CrossRefGoogle Scholar
Huo, JX, Bai, CY, Guo, LH & Zhao, Z 2013 Effect of electron beam irradiation on the shelf-life of mozzarella cheese. International Journal of Dairy Technology 66 3CrossRefGoogle Scholar
Ignat, A, Manzocco, L, Maifreni, M, Bartolomeoli, I & Nicoli, MC 2014 Surface decontamination of fresh-cut apple by pulsed light: effects on structure, colour and sensory properties. Postharvest Biology and Technology 91 122–127CrossRefGoogle Scholar
Incoronato, AL, Conte, A, Buonocore, GG & Del Nobile, MA 2011 Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di latte cheese. Journal of Dairy Science 94 1697–1704CrossRefGoogle ScholarPubMed
Innocente, N, Segat, A, Manzocco, L, Marino, M, Maifreni, M, Bortolomeoli, I, Ignat, A & Nicoli, MC 2014 Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk. International Dairy Journal 39 108–112CrossRefGoogle Scholar
Isohanni, PMI & Lyhs, U 2009 Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat. Poultry Science 88 661–668CrossRefGoogle ScholarPubMed
Izquier, A & Gómez-López, VM 2011 Modeling the pulsed light inactivation of microorganisms naturally occurring on vegetable substrates. Food Microbiology 28 1170–1174CrossRefGoogle ScholarPubMed
Lacivita, V, Conte, A, Manzocco, L, Plazzotta, S, Zambrini, VA, Del Nobile, MA & Nicoli, MC 2016 Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese. Innovative Food Science & Emerging Technology 36 150–155CrossRefGoogle Scholar
Manzocco, L, Plazzotta, S, Maifreni, M, Calligaris, S, Anese, M & Nicoli, MC 2015 Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages. LWT-Food Science and Technology 65 1138–1143CrossRefGoogle Scholar
Marquenie, D, Geeraerd, AH, Lammertyn, J, Soontjens, C, Van Impe, JF, Michiels, CW & Nicolai, BM 2003 Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of botrytis cinerea and Monilia fructigena. International Journal of Food Microbiology 85 185–196CrossRefGoogle ScholarPubMed
Martin, NH, Murphy, SC, Ralyea, RD, Wiedmann, M & Boor, KJ 2011 When cheese gets the blues: Pseudomonas fluorescens as the causative agent of cheese spoilage. Journal of Dairy Science 94 3176–3183CrossRefGoogle ScholarPubMed
Mastromatteo, M, Conte, A, Lucera, A, Saccotelli, MA, Buonocore, GG, Zambrini, AV & Del Nobile, MA 2015 Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging. LWT – Food Science and Technology 60 230–237CrossRefGoogle Scholar
Miller, BM, Sauer, A & Moraru, CI 2012 Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment. Journal of Dairy Science 95 5597–5603CrossRefGoogle ScholarPubMed
Morales, P, Garcia, EF & Nunez, M 2005 Volatile compounds produced in cheese by Pseudomonas strains of dairy origin belonging to six different species. Journal of Agricultural and Food Chemistry 53 6835–6843CrossRefGoogle ScholarPubMed
Oms-Oliu, G, Aguiló-Aguayo, I, Martín-Belloso, O & Soliva-Fortuny, R 2010a Effects of pulsed light treatments on quality and antioxidant propertiesof fresh-cut mushrooms (Agaricus bisporus). Postharvest Biology and Technology 56 216–222CrossRefGoogle Scholar
Oms-Oliu, G, Martín-Belloso, O & Soliva-Fortuny, R 2010b Pulsed light treatments for food preservation. A review, Food and Bioprocess Technology 3 13–23CrossRefGoogle Scholar
Palgan, I, Caminiti, IM, Muñoz, A, Noci, F, Whyte, P, Morgan, DJ, Cronin, DA & Lyng, JG 2011 Effectiveness of high intensity light pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk. Food Microbiology 28 14–20CrossRefGoogle Scholar
Ramos-Villarroel, A, Martín-Belloso, O & Soliva-Fortuny, R 2011 Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses. European Food Research and Technology 233 395–402CrossRefGoogle Scholar
Ramos-Villarroel, AY, Aron-Maftei, N, Martín-Belloso, O, Soliva-Fortuny, R 2012 Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses. Postharvest Biology and Technology 69 32–39CrossRefGoogle Scholar
Sharma, P, Bremer, P, Oey, I & Everett, DW 2013 Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal 35 49–56CrossRefGoogle Scholar