Intense pulsed light treatment for inactivation of Bacillus cereus spores in fruits for convenience infant foods

Abstract

This study aimed to assess the effects of intense pulsed light (IPL) treatment for the inactivation of Bacillus cereus spores in apples and pears for convenience infant foods by varying treatment voltage (800-1600 V) and time (10-240 s). The results of the study indicated that IPL treatment reduced the number of spores by up to 2.35 log units in apples and 2.94 log units in pears. Additionally, the temperature of apples and pears increased by 2.6 and 4.7℃, respectively, after IPL treatment at 1600 V for 240 s. Color analysis showed a significant decrease in L* values and an increase in a* values of the fruits treated with 1600 V for 240 s, but no significant change in b* values of apples for 240 s and pears for 120 s. These results demonstrate that B. cereus spores on convenient infant food ingredients can be effectively inactivated by IPL treatment without sacrificing the quality of these fruits.