Sterilization against Escherichia coli ATCC 25922 in fresh-cut produce using a pilot-scale intense pulsed light device

The objective of this study was to evaluate the microbiological contamination of fresh-cut carrot, cabbage, and spring onion, in addition to the sterilization effects of pilot-scale intense pulsed light (IPL) on Escherichia coli ATCC 25922 in fresh-cut produce by varying the treatment voltages (1200-2400 V) and time (1-7 min). The fresh-cut samples were surveyed for the aerobic mesophilic and psychrophilic count, yeast and mold, total coliform, generic E. coli, and E. coli O157:H7. The contamination levels varied in their range and mean, but E. coli O157:H7 was not detected in all samples. E. coli ATCC 25922 in fresh-cut carrot, cabbage, and spring onion reduced by 3.03, 2.78, and 3.25 log units for 7 min of pilot-scale IPL treatment at 2400 V, respectively, with the temperature increase of 2.5±0.4, 2.2±0.2, and 2.4±0.3^oC, respectively. The cell inactivation by IPL in the fresh-cut produce increased with increasing treatment time and voltage.