About
192
Publications
150,103
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
5,317
Citations
Introduction
Current institution
Additional affiliations
April 2009 - present
June 2000 - March 2009
August 1997 - June 2000
Publications
Publications (192)
Emerging antimicrobial-resistant (AMR) Candida auris presents a formidable global health challenge, causing severe healthcare-associated infections (HAIs) with high mortality rates. Its ability to colonize surfaces and resist standard disinfectants undermines traditional hygiene practices, prompting an urgent need for new strategies. Ultraviolet C...
The emergence of antimicrobial resistance (AMR) Candida auris presents a formidable global health challenge, causing severe healthcare-associated infections with high mortality rates. Its ability to colonize surfaces and resist standard disinfectants undermines traditional hygiene practices, prompting an urgent need for novel strategies. Ultraviole...
The performance of two conventional monochromatic ultraviolet-C (UV-C) low pressure mercury (LPM) sources (single and multiple lamps) was measured and compared with three emerging UV sources: a monochromatic KrCl* excimer lamp and UV-LEDs, and a polychromatic pulsed light (UV-C PL) lamp. Fluence-based kinetic parameters and electrical energy per or...
Ultraviolet light or UVL is nonionizing, nonchemical, nonthermal technology that can produce minimally processed preserved food and disinfect facilities. UVL treatments of food and beverages are based on applications of UVL pulsed and continuous light sources, with a polychromatic or monochromatic emission spectrum. Conventional continuous mercury...
https://www.ift.org/news-and-publications/food-technology-magazine/issues/2023/june/columns/processing-pef-pulsing-with-promise
High-pressure processing (HPP) has emerged in the food industry as an alternative to thermal juice preservation treatments, with its appeal being its assurance of safety for products with nutritional and sensory qualities similar to those of fresh food. However, HPP remains to be fully understood, particularly regarding hazards and process validati...
The use of microwave and radio frequency heating technologies demonstrated multiple advantages in some unit operations for selected products when applications for other products require more research and development in order to accelerate commercialization. For example, the use of microwave heating as a predryer or postdryer step for bakery items c...
The characteristics of microwave or radio frequency heating, either alone or in combination, represent opportunities and benefits not offered by conventional heating or processing methods. However, these obvious advantages also introduce unique problems and challenges that have to be addressed. This includes microwave process ecnomics, effciency an...
Design and operation principles of microwave heating systems for food are presented along with their essential heating characteristics. This chapter is also focused on dielectric properties of foods, the effect of food composition, and other physical and thermal properties on heating efficacy.
Five advanced heating techniques, infrared, microwave , dielectric or radio frequency , ohmic , and magnetic induction heating can heat foods faster and more efficiently because each of them utilizes various parts of electromagnetic energy spectrum. Volumetric or surface heating is generated in the product after absorption of the part of incident e...
The potential of microwave (MW) energy to offer significant reductions in heating time and load during commercial preservation operations such as drying, blanching, pasteurization and sterilization, and food preparation in domestic and commercial ovens makes it attractive to food and food service industry in terms of possibility of achieving better...
This chapter discusses the evaluation of kinetics of microbial inactivation under microwave heating and effects of food properties and composition on microbial inactivation under microwave heating. Also, parameters of microwave heating such as time, temperature, and heating rates on microbial inactivation are discussed. Combined action of microwave...
Application of ultraviolet (UV) light technology for food and beverages have been based on employing pulsed and continuous light sources, which are characterized by a polychromatic or monochromatic emission including germicidal UVC range (200–280 nm). Conventional continuous mercury lamps and xenon pulsed lamps were mostly explored and commercializ...
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems...
The challenges facing the world today caused by a growing population, reduced resources, global warming, climate shocks, and social and political crises are heavily affecting agri-food systems and supply chains. A global food crisis fueled by conflicts, global warming, climate shocks, and the COVID-19 pandemic is growing because of the bad effects...
Food‐ and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in...
Even during the continuing world pandemic of severe acute respiratory syndrome coronavirus 2 (SARS CoV‐2), consumers remain exposed to the risk of getting infected by existing, emerging, or re‐emerging foodborne and waterborne viruses. SARS‐CoV‐2 is different in that it is transmitted directly via the airborne route (droplets and aerosols) or indir...
Germicidal monochromatic ultraviolet (UV) light at 253.7 nm and other light-based technologies at multiple wavelengths are used as dry, nonthermal, nonionizing, and nonchemical food safety and preservation techniques, which can be applied for the treatment of the surfaces, liquid foods, beverages, and ingredients. Recent engineering advances and ne...
A number of existing and relatively novel technologies are being researched for commercial use for the sterilization, pasteurization, or shelf-life extension of foods. These methods include food irradiation, advanced radiative and electromagnetic heating such as microwave (MW) and radiofrequency heating, pulsed electric field and electric discharge...
The success of high-pressure processing (HPP) implementation by a large number of food companies demonstrates HPP is an effective safety measure that can be applied to mitigate risk for a variety of foods and beverages and to extend shelf life of refrigerated products. The HPP commercialization has led to a high demand from food manufactures to app...
HPP is an alternative nonthermal treatment for high-acid juices to improve their safety, duration of shelf-life at refrigerated storage, and quality, nutritional, and sensory attributes.
The case study was performed for commercial juice manufacturer to test HPP feasibility to achieve 5-log reduction of three pathogenic bacteria and establish optimu...
Liquid sugars are manufactured from cane or beet sugars and produced by mixing crystalline-refined sugars with water. Sucrose liquid sugars have a moisture content of 32%–33%, and the water activities of syrups range from 0.70 to 0.85. The addition of water to a refined sugar to produce liquid sugar syrups produces an ingredient for a number of car...
Process validation plays a key role in accelerating commercialization of new processing technologies in the production of safe foods. In this chapter, general concept and definitions, structure, key components and approaches to process validation will be identified and discussed. This includes physical, microbiological safety, quality and equipment...
The role of national governments is to provide for common prosperity, promote public health, and ensure domestic tranquility. These goals can be realized by promoting trade and commerce, providing a scientific and regulatory framework that will adequately monitor those threats that may place the population at risk of contagion or disease promoting...
In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to...
The application of different types of energy and techniques involving equipment and apparatuses to transform agricultural products of plant and animal origin or seafood into food ingredients, semifinished commodities, and finished ready-to-eat products and beverages, and to preserve food safety and quality during distribution and storage. Grinding,...
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation a...
Recent advancements in ultraviolet light-emitting diodes (UV-LEDs) have allowed for their successful integration into continuous
disinfection reactors including small-scale systems designed for low UV transmission (UVT) applications. This study
characterized the performance of the first commercially available benchtop continuous-flow multiple-wavel...
The effect of different levels of microencapsulated pitaya peel extracts (100 ppm – MPE100, 1000 ppm – MPE1000 and 2000 ppm – MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV‐C (0.5 J/cm2) for 10 days was investigated. Ground pitaya peel was microwave‐assisted extracted utilizing different factors, and the ext...
Among a few causes of slow commercialization of UV light technology for beverages are the lack of understanding of UV light transmission through opaque media or liquids with low UV light transmittance (UVT) and differences in the approaches of evaluation of UV energy, fluence and dose in this instance, in comparison with well-established approaches...
Ultraviolet–C (UV–C) light is a non–thermal method for improving the safety and shelf-life of cold–pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and...
The inactivation efficacies of low pressure mercury (LPM) lamps (253.7 nm) and UVC LEDs (277 nm) were compared for Escherichia coli O157:H7 on lettuce leaves and Listeria monocytogenes on apple skin. Reductions ranging from 1.19 ± 0.59 to 1.58 ± 0.27 log CFU per sample at 4 and 25 °C were achieved. At 4 °C, UVC LEDs increased in fluence rate, while...
The quality, nutritional and organoleptic parameters of cold-pressed lemonade, citrus and green juice were assessed following commercial HPP (600 MPa/3 min), UV-C light (253.7 nm/1000 L h⁻¹/411.4 mJ cm⁻²) and thermal treatment (75 °C/90 s) using processing regimes currently accepted in the beverage industry. Although the treatments did not affect p...
Ultraviolet (UV) light is a non-thermal conservation technology that due to its broad germicidal effect has successfully being applied and even commercially adopted to ensure safety and extend shelf life to a wide variety of liquid products such as beverages and ingredients. Firstly, the UV basic concepts and UV microbial inactivation mechanism wit...
To cope with the genetic material damage induced by ultraviolet (UV) light, in particular the short wavelength region (UV-C), some microorganisms have developed the DNA repair capability which may affect the UV efficacy raising, therefore, food safety concerns. This review addresses the repair mechanisms of microorganisms to deal with the UV-induce...
Currently, there are a few techniques based on the unique properties of light to treat a variety of foods and food related micro-flora that are explored for preservation operations and can result in improved quality, nutrition and desired functionality. This includes continuous UV-C lamps and light emitting diodes (LEDs), pulsed ultraviolet light (...
Milk and dairy products have the potential to transmit pathogenic organisms to humans and cause serious infectious diseases. The threat of these diseases and the incidence of outbreaks involving milk have been greatly reduced over decades due to improved sanitary milk production and thermal pasteurization practices. Recently, due to the growth of n...
Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind wider adoption, with potential use in the treatment of beverages, disinfection of food surfaces,...
Ultraviolet light-emitting diodes (UV LEDs) are an emerging technology with advantages over traditional low pressure (LP) mercury-based lamps for the treatment of foods and beverages. These include the ability to emit monochromatic light at almost any wavelength between 210 – 398 nm, instant on/off capability, ambient surface temperature, non-toxic...
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of t...
Tiger nut milk is a low-acid health beverage that is marketed with the claims of being high in protein, monounsaturated fatty acid (oleic acid), fiber, starch, and minerals, in addition to vitamins C and E. In this study, the effect of nonthermal processing with UV light (UV-C) or high hydrostatic pressure (HHP) on the nutritive content (protein, v...
The comparative study determined the fate of vitamin C, chlorophyll, antioxidants, enzymes (polyphenol oxidase [PPO], peroxidase [POD]) and effect on color of wheatgrass juice processed by thermal, high hydrostatic pressure (HHP), or ultraviolet‐C light (254 nm; UV‐C) to inactivate Escherichia coli P36, Listeria innocua ATCC 51742, and Salmonella T...
https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2019/advances-in-uv-c-light-technology-improve-safety-and-quality-attributes-of-juices-beverages-and-milk-products/
White paper of Global Harmonization Initiative
Furan, which has been identified as a carcinogenic risk for humans, can be induced in different foods by UV-C light. In this study, we hypothesized that furan was produced by a UV light-induced free radical mechanism and antioxidants could suppress its formation. Our results demonstrated that, by adding antioxidants, such as butylated hydroxyl tolu...
Fungal disease of grain crops is a concern for the agricultural industry, resulting in economic losses. Aside from severe yield losses, mycotoxigenic fungi such as Penicillium and Fusarium can produce harmful mycotoxins, including deoxynivalenol (DON), zearalenone (ZEN), and ochratoxin A (OTA). This proof-of-concept study explored the feasibility a...
A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93 kJ L−1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the G...
This chapter presents and discusses information on the application of ultraviolet light (UV) technology in continuous and pulse modes for processing whole and fresh-cut fruits, and fruit juices. It starts with a brief overview of the fundamentals of UV light generation and propagation in solid and fluid products and followed by the review of availa...
In addition to air and water
disinfection, UV LED technology
has been emerging to provide
new innovative solutions in food
production.
The light technologies have been slowly taking the niche for surfaces disinfection and preservation of solid and liquid foods as a mild heating or solely nonthermal and nonchemical treatment.
A few techniques based on the unique properties of light to interact with variety of foods and food related microflora is currently being explored. This inclu...
Application of continuous and pulsed ultraviolet (UV-C) and pulsed light technologies for disinfection of food contact services and food surfaces is discussed as a novel nonthermal purely physical method. The features and efficiency of commercially available sources of continuous and pulsed light, such as mercury lamps, light-emitting diodes and pu...
The ultraviolet (UV) light technology has been slowly taking its niche for decontamination and preservation of liquid foods and beverages as a truly nonthermal and nonchemical treatment. Even though the term “irradiation” is frequently used for this treatment, UV is also considered as a light. UV light is safe to use; an ecologically clean technolo...
Ultraviolet (UV-C) light technology at 253.7 nm is a nonthermal method to pasteurize and/or extend shelf life of juices, sugar syrups, and heat-sensitive compounds and is accepted by consumers and regulators. In addition to the ability to inactivate microorganisms in these products, UV-C light can destroy some mycotoxins and undesirable chemicals (...
There are three innovative food processing techniques-ultraviolet (UV) and pulsed light, and infrared irradiation that found applications in meat operations for treatment of raw and finished products and improving safety of meat facilities by disinfecting air and non-food contact and food contact surfaces. With the increase in national and wholesal...
In this study, the evaluation of the performance of two thin-film UV-C reactors (annular and Taylor–Couette) and a coiled tube system is presented using actinometry and biodosimetry methods. The iodide/iodate actinometry method was found suitable for comparison of the efficiency of UV-C dose delivery of the UV-C continuous flow systems. Inactivatio...
Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimal-processing nonthermal techniques such as ultraviolet (UV) light and high-pressure processing (HPP) are expected to be used to...
During high pressure processing, the prepackaged food material is
pasteurized or sterilized by subjecting it to combined pressure-thermal treatment of
different intensity. This chapter summarizes the impact of pressure-thermal treatment
on moisture and gas barrier properties, seal and mechanical strength, as well as
migration characteristics of the...
https://iafp.confex.com/iafp/2015/webprogram/Paper8732.html
Alternative food preservation technologies include substitutes to heating methods that may have benefits that include reduction of energy consumption. High-pressure processing (HPP), membrane filtration (MF), pulsed electric fields (PEF), and ultraviolet radiation (UV) are examples of alternative preservation technologies of growing commercial inte...
As a result of growing interest to nonthermal processing of milk, the purpose of this study was to characterize the chemical changes in raw milk composition after exposure to a new nonthermal turbulent flow UV process, conventional thermal pasteurization process (high-temperature, short-time; HTST), and their combinations, and compare those changes...
Nonthermal technologies are being investigated as viable alternatives to, or supplemental utilization, with thermal pasteurization in the food-processing industry. In this study, the effect of ultraviolet (UV)-C light on the inactivation of seven milkborne pathogens (Listeria monocytogenes, Serratia marcescens, Salmonella Senftenberg, Yersinia ente...
The effect of high hydrostatic pressure (HHP) conditions (pressures: 0-300 MPa and times: 60-180 s) and sodium chloride (NaCl) concentrations (0-2.5 g/100 g) on physical and quality properties (pH, water activity (aw), expressible moisture (EM), cooking loss (CL), color, and texture) of white chicken meat before and after thermal treatment were inv...
Nonthermal technologies are being investigated as viable alternatives to, or supplemental utilization, with thermal pasteurization in the food-processing industry. In this study, the effect of ultraviolet (UV)-C light on the inactivation of seven milkborne pathogens (Listeria monocytogenes, Serratia marcescens, Salmonella Senf-tenberg, Yersinia ent...
An update on the new wave in food processing and preservation methods
The ultraviolet (UVC) light irradiation has been recently studied as a novel non-thermal treatment method for milk. However, the potential reactivation of microorganisms following exposure to UVC light in milk medium was not studied yet. Therefore, the present study was conducted to determine the inactivation and reactivation of pathogenic Escheric...
Questions
Question (1)
I would like to use natural contaminated kernels to evaluate effect of physical parameters on natural DON mycotoxin and validate the process. However, there are 2 issues: a high variation in DON concentration between individual kernels that affects average value and for analysis the kernels need to be ground. So, there is no way to use the same kernels for control and treatment. Artificial spiking does not properly represent the real situation. We didnt have prior experience with DON and would appreciate if somebody suggest a different approach. Thanks you!
