Modeling of Listeria monocytogenes survival and quality attributes of sliced mushroom (Agaricus bisporus) subjected to pulsed UV light

Abstract

AbstractPulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant activity) of sliced mushrooms subjected to PUV light were modeled using data obtained from a previous study. Three mathematical models, log‐linear model, Weibull model, and log‐logistic model were used to describe the inactivation of L. monocytogenes with respect to fluence (J/cm2) at three treatment distances (5, 8, and 13 cm) from the quartz window of the PUV‐light system. Weibull model (R2adj: 0.8598–0.9820, root mean square error [RMSE]: 0.09–0.24) described the inactivation better compared to log‐linear model (R2adj: 0.7205–0.9072, RMSE: 0.22) and log‐logistic model (R2adj: 0.4871–0.7629, RMSE: 0.24–0.46). The survival curves of L. monocytogenes at all treatment distances showed upward concavity. These findings indicate that the survival of L. monocytogenes on sliced mushrooms subjected to PUV light follows a non‐linear trend, and the Weibull model may be a useful tool to predict the behavior of L. monocytogenes on mushroom surface subjected to PUV light. For the quality attributes, zero‐order kinetics (R2: 0.8500–0.9974, mean square error (MSE): 1.55*10−8–2.3124) described the changes slightly better compared to first‐order kinetics (R2: 0.8451–0.9974, MSE: 1.55*10−8–2.3867).Practical ApplicationsPulsed UV light is one of the most effective methods for the control of different pathogenic microorganisms on surfaces of food products. The parameters related to the kinetics of the inactivation of the pathogenic microorganisms in foods such as mushroom are of great importance to maintain food safety. Mathematical models provide practical information about not only tested variables but also untested ones. Process evaluation with mathematical models is useful to verify the effectiveness of the food safety applications. In this study, inactivation of L. monocytogenes on sliced mushroom surface was modeled using log‐linear, Weibull, and log‐logistic models. In addition, zero‐order and first‐order kinetics were applied to quality attributes of sliced mushroom in order to better understand the effect of pulsed UV light application.