IUVA Education Resource Center

Food and Beverage

My Guiding Principles

We will include published books, published critical reviews that feature engineering, microbiological principles and equipment development and validation principles for food and beverages treatment. The selection will be done on citation index and IF of the journals. Regulatory guidelines will be included based on available info from the US FDA, Health Canada and EFSA.

Tatiana Koutchma is Research Scientist, Guelph Food Research and Development Center, Agriculture and Agri-Food Canada / Government of Canada and Co-Chair of the UV for Food Working Group of the IUVA. Dr Koutchma is Past Chair of the Non-thermal Processing Division of Institute of Food Technologies (IFT). She serves as Associate Editor of Comprehensive Reviews in Food Science and Food Safety (IFT), Journal of Food Process Engineering (Wiley), and Food Science and Technology International (SAGE). Dr. Koutchma uses her expertise in emerging (novel) food processing technologies such as high pressure, ultraviolet light, LEDs to initiate and conduct research related to production of food and feed products with extended shelf-life, better quality and safety attributes, to develop risk mitigation processing strategies for pathogens and mycotoxins control, transfer knowledge to national and international governments and industrial partners, validate performance of novel food processes and assess impact of novel processing methods on chemical safety, quality and health attributes of foods.

Documents & Resources

UV rate constant data - FungiEffects of UV and phototoxins on selected fungal pathogens of citrusAsthana A, Tuveson RW

Contains valid UV k data

Int J Plant Sci 1533:442-4521992
UV rate constant data - BacteriaEffects of UV irradiation on selected pathogens in peptone water and on stainless steel and chicken meatKim T, Silva JL, Chen TC

Contains valid UV k data

J Food Prot 657:1142-11452002
UV rate constant data - VirusEfficacy of Ultraviolet Treatments for the Inhibition of Pathogens on the Surface of Fresh Fruits and VegetablesYaun BR, Summer SS

Contains valid UV k data

Blacksburg, VA: Virginia Polytechnic Institute and State University2002
Fluence Concept, Theoretical Evaluation and Practical Validation in UVC Preservation of Opaque Food Liquids and BeveragesTatiana Koutchma

In book: Innovative Food Processing Technologies

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 in the water treatment industry. Consequently, there are no established practices on validation of fluence or UV dose delivered in continuous systems for treatment of low UVT liquids. This article will discuss the essential differences in water and beverage product characteristics, determination of UV energy, fluence and dose along with critical product and process requirements in order to be considered and applied for successful UVC process development and validation. The essential steps in product and UVC process development will be summarized and need to be addressed to accelerate UV technology commercialization.

UV rate constant data - FungiInactivation of conidia of Botrytis cinerea and Monilinia fructigena using UV-C and heat treatmentMarquenie D, Lammertyn J, Geeraerd A, Soontjens C, VanImpe J, Nicolai B, Michiels C

Contains valid UV k data

Int J Food Microbiol 74:27-352002
Inactivation of Escherichia coli , Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodeAndrew Green; Vladimir Popović; Jacob Pierscianowski Keith Warriner Tatiana Koutchma

In book: Innovative Food Science & Emerging Technologies

This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253.7 nm for the foodborne pathogens, Ecoli, Listeria and Salmonella. Action spectra were determined for three pathogenic and three non-pathogenic strains and compared with UV absorbance of their bacterial DNA. The lethality of UV wavelengths correlated with bacterial DNA absorbance. At an equivalent UV dose (7 mJ·cm−2), UV-LEDs emitting at 259 and 268 nm achieved the highest log count reductions out of the tested wavelengths. Refrigeration (4 °C) increased irradiance of the 268 nm UV-LEDs while not affecting reduction of Listeria compared to 25°C. Combining 259 and 289 nm UV-LED wavelengths at an equivalent UV dose had a synergistic effect on reduction of Ecoli and Listeria, yielding a 1.2 and 0.6 log higher reduction, respectively, than the expected additive effect.

UV rate constant data - FungiInactivation of food spoilage fungi by ultraviolet UVC irradiationBegum M, Hocking A, Miskelly D

Contains valid UV k data – food spoilage

Int J Food Microbiol 129:74-772009
UV rate constant data - BacteriaOverproduction of Erythromycin by Ultraviolet Mutagenesis and Expression of ermE Gene in Saccharopolyspora erythraeaFallahpour, N, S Adnani, H Rassi and E Asli

Contains valid UV k data

Assay Drug Dev Technol 157: 314-3192017
UV rate constant data - PrionsPurified scrapie prions resist inactivation by UV irradiationBellinger-Kawahara C, Cleaver J, Diener T, Prusiner S

Contains valid UV k data on Prions

J Virol 611:159-1661987
UV rate constant data - BacteriaReduction of eggshell aerobic plate counts by ultraviolet irradiationChavez C, Knape KD, Coufal CD, Carey JB

Contains valid UV k data – food industry

Poult Sc 818:1132-11352002
UV rate constant data - BacteriaStudies on the irradiation of microorganisms in relation to food preservationErdman I, Thatcher FS, McQueen KF

Contains valid UV k data for food preservation

Can J Microbiol 7:199-2151961
UV rate constant data - FungiThe fungicidal action of ultraviolet radiationFulton HR, Coblentz WW

Contains valid UV k data

J Agric Res 8:1591929
UV rate constant data - SporesTransitory UV resistance during germination of UV sensitive spores produced by a mutant of Bacillus cereus 569Weinberger S, Evenchick Z, Hertman I

Contains valid UV k data

Photochem & Photobiol 396:775-7801984
UV rate constant data - VirusUltraviolet inactivation and photoreactivation of avian virusesDeshmukh D, Pomeroy B

Contains valid UV k data

Report nr Sci J Minnesota Agricult Exp Station Paper No 67441968
Ultraviolet LED Technology for Food Applications: From Farms to KitchensTatiana Koutchma

September 2019
Publisher: Elsevier
ISBN: 9780128177945

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, packaging and other food contact and non-contact surfaces, this book presents the latest information, including LEDs unique properties and advantages and the developments and advances made in four areas of application, including produce production and horticulture, post-harvest and post processing storage, safety and point-of-use applications.

Alternative opportunities to current practices of food production and processing that are more sophisticated and diverse are being intensively investigated in recent decades, things like Ultraviolet light (UV) irradiation. The effects of UVC LEDs against bacteria, viruses and fungi already have been demonstrated and reported, along with the first applications for disinfection of air, water and surface made for the “point-of-use” integration.

  • Brings unique advantages of LEDs for foods from farm to kitchens
  • Explores applications and advances in LEDs for horticulture, crops production, postharvest reservation and produce storage
  • Investigates UV LEDs in food safety
Ultraviolet Light in Food Technology Principles and ApplicationsTatiana Koutchma

June 2019
DOI: 10.1201/9780429244414
Publisher: Taylor&Francis Group, CRC Press
ISBN: 9781000649987

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 the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters–on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.

UV rate constant data - VirusUltraviolet sensitivity of Vibrio parahaemolyticus, a causative bacterium of food poisoningNozu K, Ohnishi T

Contains valid UV k data

Photochem Photobiol 265:483-4861977
UV ModelingUV Intensity Measurement and Modelling and Disinfection Performance Prediction for Irradiation of Solid Surfaces with UV LightGardner DWM, Shama G

Contains valid UV data on intensity

Food Bioproducts Proc 77C3:232-2421999
UV rate constant data - BacteriaUV irradiation of shell eggs: Effect on populations of aerobes, molds, and inoculated Salmonella typhimuriumKuo, F, J Carey and S Ricke

Contains valid UV k data for food industry

J Food Prot 60: 639-6431997
UV rate constant data - BacteriaUV sensitivity of germinating culture of B. cereusDrobnik, J and A Krekulova

Contains valid UV k data

Folia Microbiol Praha 14: 104-1111969
Validation of light-based processes, Chapter 4Tatiana Koutchma

In book: Validation of Food Preservation Processes Based on Novel Technologies

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 new scientific data showed that continuous and pulsed light treatments, such as UV, pulsed UV, and pulsed light, offer promise in improved microbiological and chemical safety of foods while extending their shelf-life, and enhancing functionality of fresh produce. Also, light treatments demonstrated a potential for obtaining premium quality products that can lead to the faster commercialization. The efficacy of UV light sources against pathogenic and spoilage organisms varies in different matrices such as air, water, surfaces, or fluid foods, depending on the wavelengths. The goal of this chapter is to discuss validation principles of light-based processes for the treatment of surfaces and liquid products and provide guidelines for technology implementation.



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