Disrupting Microbes with Pulsed Light: An Intriguing Conversation with Dr. Demirci

Dr. Demirci joins us in this captivating episode to explore the use of pulsed light as an alternative antimicrobial intervention in the food industry. The first part of his study was dedicated to defining the spectrum and energy characteristics of pulsed light. Following this, Dr. Demirci delved into investigating the germicidal response of a range of microorganisms, including Escherichia coli, Salmonella enterica subsp. enterica ser. Typhimurium, Listeria monocytogenes, Bacillus cereus (vegetative cells and endospores), Aspergillus niger spores, and Penicillium roqueforti spores to pulsed light treatments.The organisms were treated using three different broad-spectrum xenon gas flashlamps and were subjected to up to 15 pulses. Each microorganism displayed a significant interaction of flashlamp type and treatment duration.Further, Dr. Demirci treated E. coli with pulsed light using a type B flashlamp and light filters to selectively deliver visible, near-infrared, and combined visible-near-infrared radiation to the cells. Transmission Electron Microscopy (TEM) images were also obtained to observe physical effects on the cellular structures.The findings of this study indicate that microbial sensitivity to pulsed light treatment varies across species and is predominantly attributed to the ultraviolet portion of the spectrum. Join us as we delve into these results and discuss the potential of this technology for the food industry.Keywords: Dr. Demirci, Pulsed Light, Antimicrobial Intervention, Food Industry, Escherichia coli, Salmonella enterica, Listeria monocytogenes, Bacillus cereus, Aspergillus niger, Penicillium roqueforti, Xenon Gas Flashlamps, Transmission Electron Microscopy, Microbial Sensitivity, Ultraviolet Radiation.Characterization of pulsed light for microbial inactivation https://doi.org/10.1016/j.jfoodeng.2022.111152 Pulsed light treatment susceptibility differs for Gram -, Gram +, and spores/fungi.