Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Featured Application This review discusses recent developments in the field of pulsed light
processing. Various aspects of recent PL applications are discussed. This review shall form …

Background New technologies of non-thermal disinfection such as pulsed light (PL) have
emerged lately as an alternative to traditional (thermal and chemical) disinfection and …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …

Cheese is a dairy product with potential health benefits. Cheese consumption has increased
due to the significant diversity of varieties, versatility of product presentation, and changes in …

Highlights•Review manuscript address the current trends in pulse light technology.•Pulsed
light treatment is a recognized technique for surface decontamination.•PL technology also …

This study investigates the antimicrobial effectiveness of 405 nm light emitting diodes (LEDs)
against pathogenic Escherichia coli O157: H7, Listeria monocytogenes, Pseudomonas …

Featured Application The practical aspects of the use of UV technology in dairy processing
are discussed in this paper. The possible area of applications and limitations of UV …

The aim of this study was to investigate the antibacterial effect of 460–470 nm light-emitting
diode (LED 460–470nm) illumination against pathogens and spoilage bacteria on the …