Effect of intense pulsed light (IPL) on sterilization of Bacillus cereus and spores in fresh-cut vegetables

Due to various factors, the use of fresh vegetables is increasing; however, several studies associate this food group with most food poisoning. In addition, as the vegetables are consumed raw, sterilization methods other than heating are essential. Therefore, the objective of this study is to evaluate the effect of intense pulsed light (IPL) on the sterilization of a major food-borne pathogen Bacillus cereus and its spores, in fresh-cut vegetables such as carrots, cabbage, and onions. The color changes after the treatment were also observed. The results showed that the inactivation of Bacillus cereus and spores increased with the increase in the voltage and duration of the IPL treatment. The inactivation of spores was lower than that of the vegetative cells, and it became less efficient as the spore concentration increased. The color was retained without significant changes. These results indicate that IPL treatment can effectively inactivate the pathogens in fresh-cut vegetables without altering their color.