Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light

Abstract

Novel, more efficient processes to extend the shelf life of food are gradually replacing thermal processes and chemical additives. Pulsed UV radiation, a non-thermal process, is a promising alternative for inactivating food pathogens and preventing its degradation by microorganisms. This study aimed to investigate pulsed UV light’s efficacy for inactivating Escherichia coli in goat milk and its effect on milk’s organoleptic attributes. The goat milk samples were first inoculated with E. coli and then irradiated with different doses of pulsed UV light generated using an exciplex laser unit. The results showed that a 6-log reduction of the initial microbial population was achieved using 10,000mJcm−2 of pulsed UV. Samples irradiated with 5000 and 10,000mJcm−2 doses exhibited aromatic changes compared with the non-irradiated control sample. No significant differences in the physical or compositional parameters of the irradiated and control samples were found.