/reboot/media/d17365d8-bdb1-11e8-beb0-fa163e14ea56/d190ea54-bdb1-11e8-9abf-fa163e14ea56/0-0-base-de-donnee-lumiere-pulsee.jpg)
Base de datos- reducciones microbianas por luz pulsada
Referencias bibliográficas y reducciones microbianas obtenidas (log)
Descubra a continuación una lista recopilatorio de los resultados científicos obtenidos con sistemas de esterilización por luz pulsada. Los resultados son, a menudo, muy diferentes y no siempre es fácil interpretarlos.
Sin embargo, se puede decir, que el dispositivo electrónico de potencia que suministra la energía y la luz emitida por el flash son dos elementos particularmente importantes en un sistema de luz pulsada.
Las características técnicas del flash emitido impactan fuertemente los resultados: la duración del impulso, la forma específica de la curva eléctrica y la intensidad alteran el espectro luminoso y su efecto germicida.
Por lo tanto, algunas publicaciones muestran que los investigadores se han basado en un número muy diferente de flashes durante su pruebas, obteniendo resultados variables.
Esta base de datos se actualizará periódicamente. Esta permite tener una visión general de los temas tratados, así como de los resultados microbiológicos obtenidos sobre los diferentes microorganismos, en función de la fluencia y del número de destellos..
Germs | Media | Energy or Fluence | Nb of pulses | Initial load (log) | Reduction (log) | References |
E. coli | Water reactor | 0.2 J/cm² | 1 | N.C. | 2 | A. Wekhof. 1992 |
E. coli | Surface | 10 J/cm² | 1 | N.C. | 12 | J.M. Boeger et al. 1999 |
E. coli | Water reactor | 0.3 J/cm² | 1 | N.C. | 3 | A. Kamrukov et al. 1994 & 1997 |
E. coli | Agar | 7J | 50 | 5.3 | 4.7 | Gomez‑Lopez et al. 2005 |
E. coli | Agar | 3J | 512 | 8.3 | 6.82 | MacGregor et al. 1998 |
E. coli | Agar | 3J | 200 | 9.6 | 6.2 | Rowan et al. 1999 |
E. coli | Surface (stainless steel) | 0.3 J/cm² | 3 to 15 | 4.4 | 3.5-3.9 | Haughton et al.. 2007 |
E. coli | On Chicken skin and through PET‑PP. 54 µm | 1.18 J/cm² | 6 to 90 | 4 | 0.6-1.2 | Haughton et al.. 2007 |
E. coli | On chicken skin and through PVC 25‑26 µm | 1.18 J/cm² | 6 to 90 | 4 | 1.3-1.8 | Haughton et al.. 2007 |
E. coli | On chicken skin and through Polyolefin | 1.18 J/cm² | 6 to 90 | 4 | 1.5-1.9 | Haughton et al.. 2007 |
E. coli | On Beef carpaccio through PA/PE 60 µm | 0.175 J/cm² | 4 to 68 | 3 | 0.6-1.2 | Hierro et al. 2012 |
E. coli | In cider | 1.1 J/cm² | 1 to 12 | 5.93 | 1.49 to 2.32 | A. Sauer et al. 2008 |
E. coli | Raspberries | 0.4 J/cm² | 15 to 180 | 6 | 0.4 to 3.9 | Bialka and Demirci 2008 |
E. coli | Strawberries | 0.36 J/cm² | 15 to 180 | 6 | 0.9 to 3.3 | Bialka and Demirci 2008 |
E. coli | Orange Juice | 4 J/cm² | N.C. | 6 | 2.9 | Pataro et al. 2011 |
E. coli | Apple juice | 4 J/cm² | N.C. | 6 | 4 | Pataro et al. 2011 |
E. coli | Surface | 0.1 to 1.08 J/cm² | 1 | ~7.8 | 0 to 6 | Kramer et al. 2013 |
Bacillus subtillis | Surface | 10 J/cm² | 1 | N.C. | 9 | A. wekhof. 2000 |
Bacillus subtilis | Surface | 0.28 J/cm² | 1 | N.C. | 1 | J.M. Boeger et al. 1999 |
Bacillus subtilis | Surface | 15.8 J/cm² | 3 | 9 | >6 | Sonensheim. 2003 |
Bacillus subtilis | Spices | 1 J/cm² | 10 | NC | 0.8-1 | Nicorescu et al. 2013 |
Bacillus subtilis | 10 mm thick - Industrial Sugar syrup | 1.5 J/cm² | 1 | Betw. 5 to 6 | 3 | Chaine et al. 2012 |
Bacillus subtilis | 3 mm thick - Industrial Sugar syrup | 1.86 J/cm² | 1 | Betw. 5 to 6 | >4 | Chaine et al. 2012 |
Bacillus subtilis | 10 mm thick - pure sugar syrup | 1.5 J/cm² | 1 | Betw. 5 to 6 | 4.2 | Chaine et al. 2012 |
Bacillus subtilis | 3 mm thick - pure sugar syrup | 1.5 J/cm² | 1 | Betw. 5 to 6 | ~4.1 | Chaine et al. 2012 |
Bacillus subtilis | 10 mm thick - distilled water | 1.5 J/cm² | 1 | Betw. 5 to 6 | 4.6 | Chaine et al. 2012 |
Bacillus cereus | Agar | 7J | 50 | 3.4 | >3 | Gomez‑Lopez et al. 2005 |
Bacillus cereus | Agar | 3J | 200 | 8.3 | 4.9 | Rowan et al. 1999 |
Bacillus cereus (spores) | Agar | 7J | 50 | 6.3 | >5.9 | Gomez‑Lopez et al. 2005 |
Bacillus circulans (spores) | Agar | 7J | 50 | 5.7 | 3.7 | Gomez‑Lopez et al.. 2005 |
Aspergillus niger | Surface | 10 J/cm² | 1 | N.C. | 12 | A. wekhof. 2000 |
Aspergillus niger | Surface | 0.12 J/cm² | 1 | N.C. | 1 | J.M. Boeger et al. 1999 |
Aspergillus niger | Saline solution | 1J/cm² | 5 | 6 | 4.8 | Wekhof et al.. 2001 |
Aspergillus niger | Surface (PE) | 0.0977 J/cm² | 10 to 30 | 3.04-3.08 | 1.2-1.8 | Turtoi and Nicolau. 2007 |
Aspergillus niger | 3 mm thick - industrial sugar syrup | 1.2 J/cm² | 1 | 4 | 1.3 | Chaine et al. 2012 |
Aspergillus repens | Surface (PE) | 0.0977 J/cm² | 10 to 30 | 3.04-3.08 | 1.1-1.7 | Turtoi and Nicolau. 2007 |
Aspergillus cinnamomeus | Surface (PE) | 0.0977 J/cm² | 10 to 30 | 3.04-3.08 | 1.1-2.1 | Turtoi and Nicolau. 2007 |
Cryptosporidium parvum | Water reactor | 0.25 J/cm² | 1 | N.C. | 4.6 | J.M. Boeger et al. 1999 |
Cryptosporidium parvum | Surface | 0.25 J/cm² | 2 | 4.5 | >4 | Huffman et al.. 2000 |
Poliovirus | Water reactor | 0.25 J/cm² | 1 | N.C. | 6.2 | J.M. Boeger et al. 1999 |
Poliovirus type 1 | Surface | 0.25 J/cm² | 2 | 4.5 | >4 | Huffman et al.. 2000 |
Rotavirus SA11 | Surface | 0.25 J/cm² | 2 | 5 | >4 | Huffman et al.. 2000 |
Murine norovirus | Surface (stainless steel) | 0.06 J/cm² | 6 | 5 | 3.6± 1.2 | Jean et al.. 2011 |
Murine norovirus | Surface (PVC) | 0.06 J/cm² | 6 | 5 | 2.3 ± 0.2 | Jean et al.. 2011 |
Pseudomonas aeruginosa | Agar | 3J | 200 | 8.7 | 6.8 | Rowan et al.. 1999 |
Pseudomonas fluorescens | Agar | 7J | 50 | 5.6 | 4.2 | Gomez‑Lopez et al. 1999 |
Salmonella enteridis | Agar | 3J | 200 | 9.7 | 5.6 | Rowan et al. 1999 |
Salmonella enteridis | Surface (stainless steel) | 0.3 J/cm² | 3 to 15 | 4.6 | 3.5-3.8 | Haughton et al.. 2007 |
Salmonella enteridis | Surface (eggs) | 0.5 J/cm² | 8 | 3.66-7.92 | >3.66->7.92 | J. Dunn. 1996 |
Salmonella enteridis | Agar | 0.175-0.7 J/cm² | 1 | 7.6 | 3.5 to >6.7 | E. Hierro et al. 2009 |
Salmonella enteridis | Surface (eggs) | 2 to 12 J/cm² | 1 | 6.3 | 0.21 to 1.85 | E. Hierro et al. 2009 |
Salmonella enteridis | Surface (eggs) | 0,26 J/cm² | 3 to 90 | 5.3 | 1.3 to >5.3 | Keklik et al. 2010 |
Salmonella | Raspberries | 0.4 J/cm² | 15 to 180 | 6 | 1 to 3.4 | Bialka and Demirci 2008 |
Salmonella | Strawberries | 0.36 J/cm² | 15 to 180 | 6 | 1.1 to 4.3 | Bialka and Demirci 2008 |
Salmonella | Surface (eggs) | 0,35 J/cm² | 1 to 30 | 6 | 3.5 to >6 | Lasagabaster et al. 2011 |
Salmonella typhimirium | Agar | 7J | 50 | 5.4 | 3.2 | Gomez‑Lopez et al. 2005 |
Salmonella typhimirium | on chicken breast and through PP | 0.37 J/cm² | 15 to 180 | 3.4-4.8 | 1.2-2.4 | Keklik et al. 2010 |
Salmonella typhimurium | On Beef carpaccio through PA/PE 60 µm | 0.175 J/cm² | 4 to 68 | 3 | 0.3-1 | Hierro et al. 2012 |
Salmonella typhimurium | Agar | 0,016 J/cm² | 100 | 8 | 7 | Luksiene et al. 2007 |
Salmonella typhimurium | Vaccum package | 0.7 J/cm² | 1 to 17 | 4.77 | 0.26 to 1.48 | Ganan et al. 2013 |
Salmonella typhimurium | Dry cure loin | 0.7 J/cm² | 1 to 17 | 4.52 | 0.51 to 1.73 | Ganan et al. 2013 |
Klebsiella oxytoca | Agar | 7J | 50 | 5.1 | 4.2 | Gomez‑Lopez et al. 2005 |
Klebsiella terrigena | Surface | 0.25 J/cm² | 2 | 5.5 | >7 | Huffman et al. 2000 |
Photobacterium phosphoreum | Agar | 7J | 50 | 4.8 | >4.4 | Gomez‑Lopez et al. 2005 |
Staphylococcus spp | Surface | 10 J/cm² | 1 | N.C. | 12 | A. wekhof. 2000 |
Staphylococcus aureus | Agar | 3J | 200 | 9.4 | 5.1 | Rowan et al. 1999 |
Staphylococcus aureus | Agar | 7J | 50 | 5.5 | >5.1 | Gomez‑Lopez et al. 2005 |
Staphylococcus aureus | Liquid | 16.8 J/cm² | 5 | 7 to 8 | 7.5 | Krishnamurthy et al. 2004 |
Clostridium perfringens | Agar | 7J | 50 | 3.3 | >2.9 | Gomez‑Lopez et al. 2005 |
Listeria monocytogenes | Agar | 7J | 50 | 5 | 2.8 | Gomez‑Lopez et al. 2005 |
Listeria monocytogenes | Agar | 3J | 200 | 9.4 | 4.4 | Rowan et al. 1999 |
Listeria monocytogenes | Agar | 3J | 512 | 8.38 | 6.25 | MacGregor et al. 1998 |
Listeria monocytogenes | On chicken frankfurters and through PP | 0.37 J/cm² | 15 to 180 | 5 to 6 | 0.8-1.9 | Keklik et al. 2010 |
Listeria monocytogenes | On PE through PE 12µm | 0.175 J/cm² | 1 to 2 | 6.4 | 4.9-5.5 | Fernandez et al. 2009 |
Listeria monocytogenes | On PA/PE/Vynil through PA/PE/vinyl | 0.175 J/cm² | 1 to 2 | 6.4 | 5.1-5.5 | Fernandez et al. 2009 |
Listeria monocytogenes | On PA/PE through PA/PE 60 µm | 0.175 J/cm² | 1 to 2 | 6.4 | 5.3-5.5 | Fernandez et al. 2009 |
Listeria monocytogenes | On Beef carpaccio through PA/PE 60 µm | 0.175 J/cm² | 4 to 68 | 3 | 0.3-0.9 | Hierro et al. 2012 |
Listeria monocytogenes | Vaccum package | 0.7 J/cm² | 1 to 17 | 4.04 | 0.89 to 1.81 | Ganan et al. 2013 |
Listeria monocytogenes | Dry cure loin | 0.7 J/cm² | 1 to 17 | 4.75 | 1.01 to 1.61 | Ganan et al. 2013 |
Listeria innocua | Surface (stainless steel) | 0.89 J/cm² | 1 to 3 | 6.3 | 2.97-3.59 | Woodling and Moraru. 2005 |
Listeria innocua | Surface (LDPE) | 0.67 J/cm² | 1 to 12 | 7.9 | 1.9-7.1 | Ringus and Moraru. 2013 |
Listeria innocua | Surface (HDPE) | 0.67 J/cm² | 1 to 12 | 7.9 | 1.7-7.2 | Ringus and Moraru. 2013 |
Listeria innocua | Surface (EP) | 0.67 J/cm² | 1 to 12 | 7.9 | 1-3.5 | Ringus and Moraru. 2013 |
Listeria innocua | Surface (MET) | 0.67 J/cm² | 1 to 12 | 7.9 | 1-4.4 | Ringus and Moraru. 2013 |
Listeria innocua | Surface (TR) | 0.67 J/cm² | 1 to 12 | 7.9 | 1.1-4.5 | Ringus and Moraru. 2013 |
Listeria innocua | LDPE through LDPE | 0.67 J/cm² | 1 to 12 | 7.9 | >2 - >6 | Ringus and Moraru. 2013 |
Listeria innocua | Orange juice | 4 J/cm² | N.C. | 6 | 0.93 | Pataro et al. 2011 |
Listeria innocua | Apple juice | 4 J/cm² | N.C. | 6 | 2.98 | Pataro et al. 2011 |
Listeria innocua | Surface | 0.1 to 1.08 J/cm² | 1 | ~7.8 | 0 to 6 | Kramer et al. 2013 |
Botrytis cinerea | Agar | 7J | 1500 | 6 | 3 | Marquenie et al.. 2003 |
Monilia fructigena | Agar | 7J | 1500 | 6 | 4 | Marquenie et al.. 2003 |
Saccharomyces cerevisia | Potassium phosphate buffer | 0.7J/cm² | 5 | 7 | 6 | Takeshita et al. 2003 |
Saccharomyces cerevisia | Agar | 3J | 100 | 8.4 | 3.7 | Rowan et al.. 1999 |
Saccharomyces cerevisia | Bead | 0.17 J/cm² | 100 | 8.42 | 0.7 | Fine and Gervais 2003 |
Saccharomyces cerevisia | Surface (Quartz) | 0.24-0.43 J/cm² | 100 | 7.3 | 1 to 2 | Fine and Gervais 2003 |
Saccharomyces cerevisia | 3 mm thick - industrial sugar syrup | 1.23 J/cm² | 1 | 5 to 6 | 5.4 | Chaine et al. 2012 |
Candida lambica | Agar | 7J | 50 | 3.4 | 2.8 | Gomez‑Lopez et al. 2005 |
Rhodotorula mucilaginosa | Agar | 7J | 50 | 3.2 | >2.8 | Gomez‑Lopez et al.. 2005 |
Cladosporium herbarum | Surface (PE) | 0.0977 J/cm² | 10 to 30 | 3.04-3.08 | 1.1-2.7 | Turtoi and Nicolau. 2007 |
Campylobacter jejuni | Surface (stainless steel) | 0.3 J/cm² | 3 | 2.9 | 2.9 | Haughton et al.. 2007 |
Alyclobacillus acidoterrestris | 10 mm thick - pure sugar syrup | 1.5 J/cm² | 1 | 5 to 6 | ~3.1 | Chaine et al. 2012 |
Alyclobacillus acidoterrestris | 3 mm thick - pure sugar syrup | 1.5 J/cm² | 1 | 5 to 6 | ~3.8 | Chaine et al. 2012 |
Alyclobacillus acidoterrestris | 3 mm thick - industrial sugar syrup | 1.86J/cm² | 1 | 5 to 6 | 3 | Chaine et al. 2012 |
G. stearothermophillus | 4 mm thick - industrial sugar syrup | 1.86J/cm² | 1 | 5 to 6 | >4 | Chaine et al. 2012 |