{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/80167"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/80167","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Application of intense pulsed light for surface sterilization and food quality improvement","abstract":"Flashblast™ (a registered trademark) is an intense broad spectrum pulsed light source developed by Maxwell Laboratories, San Diego, California which utilizes a Xenon flashlamp for emitting a mixed spectrum of ultraviolet, visible and infrared light. The project's objective was to determine the feasibility of ultra-high intensity light for improving food quality by reducing surface microbial contamination and selected mold metabolites (aflatoxins). Flashblast™ light was found to be highly effective in inactivating vegetative cells of E. coli, S. aureus, B. cereus and B. subtilis. Bacilli and A. niger spores were also susceptible to Flashblast light at somewhat higher fluences. Ultrastructural study with the scanning and transmission electron microscopes indicated that Flashblast™ treated gram-negative E. coli population is more susceptible to membrane damage when compared to other microorganisms. This suggests that photoinactivation involves effects on sensitive sites (genetic material) within the treated organisms which do not lead to significant changes in the microorganism morphology. Food acceptability studies on cheese, bread, strawberries and turkey breasts did not show a significant alteration in color, flavor and texture (p≤0.05). The results obtained with bread and strawberries showed commercial feasibility with an approximate 50% shelf-life extension. Flashblast™ treatment caused photodegradation of most aflatoxin types when multiple flash sequences were employed. It was concluded that full spectrum Flashblast™ light is highly effective for the inactivation of microorganisms and destruction of aflatoxins without causing undesirable sensory changes in foods.","abstract_html":"Flashblast™ (a registered trademark) is an intense broad spectrum pulsed light source developed by Maxwell Laboratories, San Diego, California which utilizes a Xenon flashlamp for emitting a mixed spectrum of ultraviolet, visible and infrared light. The project's objective was to determine the feasibility of ultra-high intensity light for improving food quality by reducing surface microbial contamination and selected mold metabolites (aflatoxins). Flashblast™ light was found to be highly effective in inactivating vegetative cells of E. coli, S. aureus, B. cereus and B. subtilis. Bacilli and A. niger spores were also susceptible to Flashblast light at somewhat higher fluences. Ultrastructural study with the scanning and transmission electron microscopes indicated that Flashblast™ treated gram-negative E. coli population is more susceptible to membrane damage when compared to other microorganisms. This suggests that photoinactivation involves effects on sensitive sites (genetic material) within the treated organisms which do not lead to significant changes in the microorganism morphology. Food acceptability studies on cheese, bread, strawberries and turkey breasts did not show a significant alteration in color, flavor and texture (p≤0.05). The results obtained with bread and strawberries showed commercial feasibility with an approximate 50% shelf-life extension. Flashblast™ treatment caused photodegradation of most aflatoxin types when multiple flash sequences were employed. It was concluded that full spectrum Flashblast™ light is highly effective for the inactivation of microorganisms and destruction of aflatoxins without causing undesirable sensory changes in foods.","abstract_has_math":false,"creators":["Avashia, Sanjiv H."],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-22T22:18:47Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/80167","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Avashia, Sanjiv H."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-11-09T21:09:26Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-11-09T21:09:26Z"]},{"key":"dc:date.issued","label":"Date","values":["1988"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/80167"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Flashblast™ (a registered trademark) is an intense broad spectrum pulsed light source developed by Maxwell Laboratories, San Diego, California which utilizes a Xenon flashlamp for emitting a mixed spectrum of ultraviolet, visible and infrared light. The project's objective was to determine the feasibility of ultra-high intensity light for improving food quality by reducing surface microbial contamination and selected mold metabolites (aflatoxins). Flashblast™ light was found to be highly effective in inactivating vegetative cells of E. coli, S. aureus, B. cereus and B. subtilis. Bacilli and A. niger spores were also susceptible to Flashblast light at somewhat higher fluences. Ultrastructural study with the scanning and transmission electron microscopes indicated that Flashblast™ treated gram-negative E. coli population is more susceptible to membrane damage when compared to other microorganisms. This suggests that photoinactivation involves effects on sensitive sites (genetic material) within the treated organisms which do not lead to significant changes in the microorganism morphology. Food acceptability studies on cheese, bread, strawberries and turkey breasts did not show a significant alteration in color, flavor and texture (p≤0.05). The results obtained with bread and strawberries showed commercial feasibility with an approximate 50% shelf-life extension. Flashblast™ treatment caused photodegradation of most aflatoxin types when multiple flash sequences were employed. It was concluded that full spectrum Flashblast™ light is highly effective for the inactivation of microorganisms and destruction of aflatoxins without causing undesirable sensory changes in foods."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Application of intense pulsed light for surface sterilization and food quality improvement"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Avashia, Sanjiv H."],"dc:date.accessioned":["2017-11-09T21:09:26Z"],"dc:date.available":["2017-11-09T21:09:26Z"],"dc:date.issued":["1988"],"dc:description.abstract":["Flashblast™ (a registered trademark) is an intense broad spectrum pulsed light source developed by Maxwell Laboratories, San Diego, California which utilizes a Xenon flashlamp for emitting a mixed spectrum of ultraviolet, visible and infrared light. The project's objective was to determine the feasibility of ultra-high intensity light for improving food quality by reducing surface microbial contamination and selected mold metabolites (aflatoxins). Flashblast™ light was found to be highly effective in inactivating vegetative cells of E. coli, S. aureus, B. cereus and B. subtilis. Bacilli and A. niger spores were also susceptible to Flashblast light at somewhat higher fluences. Ultrastructural study with the scanning and transmission electron microscopes indicated that Flashblast™ treated gram-negative E. coli population is more susceptible to membrane damage when compared to other microorganisms. This suggests that photoinactivation involves effects on sensitive sites (genetic material) within the treated organisms which do not lead to significant changes in the microorganism morphology. Food acceptability studies on cheese, bread, strawberries and turkey breasts did not show a significant alteration in color, flavor and texture (p≤0.05). The results obtained with bread and strawberries showed commercial feasibility with an approximate 50% shelf-life extension. Flashblast™ treatment caused photodegradation of most aflatoxin types when multiple flash sequences were employed. 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