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The Pennsylvania State University the Graduate School Department of Agricultural and Biological Engineering DECONTAMINATION of H The Pennsylvania State University The Graduate School Department of Agricultural and Biological Engineering DECONTAMINATION OF HARD CHEESES BY PULSED UV LIGHT A Thesis in Agricultural and Biological Engineering by Fidan Ozge Can ©2013 Fidan Ozge Can Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science December 2013 The thesis of Fidan Ozge Can was reviewed and approved* by the following: Ali Demirci Associate Professor of Agricultural and Biological Engineering Thesis Adviser Virendra M. Puri Distinguished Professor of Agricultural Engineering ABE Graduate Program Coordinator Hassan Gourama Associate Professor of Food Science Paul Heinemann Professor and Department Head of Agricultural and Biological Engineering *Signatures are on file in the Graduate School ii ABSTRACT Effectiveness of pulsed UV- light to inactivate Penicillium roqueforti and Listeria monocytogenes on packaged and unpackaged cheeses was investigated in this study. Treatment times and the distance from the UV strobe were evaluated to determine optimum treatment conditions. Packaged and unpackaged cheeses were treated from 5, 8, or 13-cm distances. The treatment was performed up to 40, 50 and 60-s from 5, 8 and 13- cm distances, respectively. For P. roqueforti, maximum log reduction was 1.32 log10 2 CFU/cm after 40-s treatment at 5-cm distance on unpackaged cheese and 1.24 log10 CFU/cm2 on packaged cheese at same treatment conditions. The optimum UV-light treatment condition for P. roqueforti inactivation for both packaged and unpacked cheeses were 8-cm distance for 30-s, which yielded ~1.1 log10 reduction. Log reductions of L. monocytogenes at the same treatment conditions were about 2.9 and 2.8 CFU/cm2 packaged and unpackaged cheeses, respectively. The temperature changes and total energy increased directly proportional with treatment time and inversely with distance between UV lamp and samples. The changes in color and lipid oxidation extent were determined at mild (5-s at 13-cm), moderate (30-s at 8-cm) and extreme (40-s at 5-cm) treatments. The color and chemical quality of cheeses did not show significant difference after mild treatments (p>0.05). The plastic material (polypropylene) was evaluated in terms of mechanical properties after mild, moderate and extreme treatments, as well. There was a decreasing trend between elastic modulus data, however there was no significant difference between untreated, mild and moderate treatments (p>0.05). Overall, these results demonstrated that pulsed UV- light has potential to inactivate P. roqueforti and L. monocytogenes on the surface of hard cheeses. iii TABLE OF CONTENTS List of Figures ........................................................................................................................... vii List of Tables .......................................................................................................................... viii CHAPTER 1. INTRODUCTION ............................................................................................... 1 CHAPTER 2. LITERATURE REVIEW ................................................................................... 5 2.1 Food Safety ........................................................................................................................... 5 2.2 Cheese and Significance of Cheese Industry in the US ........................................................ 7 2.3 Microbial Significance of Cheeses ....................................................................................... 8 2.3.1 Major Pathogenic Microorganisms Concern for Cheeses .............................................. 11 2.3.1.1 Salmonella spp .............................................................................................................. 11 2.3.1.2 Listeria monocytogenes ................................................................................................ 12 2.3.1.3. Campylobacter spp ..................................................................................................... 14 2.3.1.4. Brucella spp ................................................................................................................. 15 2.3.1.5 Bacillus cereus .............................................................................................................. 16 2.3.1.6 Shigella spp ................................................................................................................... 16 2.3.1.7 Shiga toxin-producing Eschericia coli (STEC) ............................................................ 17 2.3.2 Major Spoilage Microorganisms Concern for Cheeses ................................................... 22 2.3.2.1 Penicillium spp ............................................................................................................. 22 2.3.2.1.1 Penicillium roqueforti ............................................................................................... 18 2.3.2.2 Coliforms ..................................................................................................................... 20 2.3.2.3 Yarrowia lipolytica ....................................................................................................... 21 2.3.2.4 Lactobacillus plantarum ............................................................................................... 22 2.4 Cheese Decontamination Methods ..................................................................................... 22 2.4.1 Thermal Methods ............................................................................................................ 23 2.4.1.1 Heat Pasteurization by Steam ....................................................................................... 23 2.4.1.2 Infrared Heating ............................................................................................................ 24 2.4.2 Non-Thermal Methods .................................................................................................... 26 2.4.2.1 Nisin Usage as a Biological Method ............................................................................ 26 2.4.2.2 Ozone Usage as a Chemical Method ............................................................................ 28 2.4.2.3 High Pressure Processing as a Physical Method .......................................................... 30 iv 2.4.2.4 Irradiation as a Physical Method ................................................................................. 32 2.4.2.5 UV Light Treatment as a Physical Method .................................................................. 33 2.4.2.5.1 Continous UV Light .................................................................................................. 35 2.4.2.5.2 Pulsed UV Light ........................................................................................................ 37 2.5 Effect of Decontamination Methods on Cheese Quality .................................................... 40 2.5.1 Lipid Oxidation ................................................................................................................ 41 2.5.2 Color ................................................................................................................................ 41 2.5.3 Packaging Material .......................................................................................................... 42 2.6 Summary of Literature Review .......................................................................................... 42 CHAPTER 3. GOAL AND OBJECTIVES ............................................................................. 44 3.1 Goal .................................................................................................................................... 44 3.2 Objectives ........................................................................................................................... 44 CHAPTER 4. MATERIAL AND METHODS ....................................................................... 45 4.1 Overview ........................................................................................................................... 45 4.2 Microorganisms .................................................................................................................. 45 4.3 Preperation of Inoculum ..................................................................................................... 46 4.4 Plastic Packaging Selection ................................................................................................ 46 4.5 Inoculation of Cheese Samples .......................................................................................... 47 4.6 Design of Experiment ......................................................................................................... 47 4.7 Pulsed UV Light Treatment ................................................................................................ 48 4.8 Sampling and Microbiological Analysis ............................................................................ 50 4.9 Energy and Temperature Monitoring ................................................................................. 51 4.10 Quality Measurements ...................................................................................................... 51 4.10.1 TBARS Test .................................................................................................................. 51 4.10.2 CIELAB Color Method ................................................................................................
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