ABSTRACT
Pulsed-light technology has emerged in recent years as a feasible alternative to thermal treatment for killing pathogenic and spoilage microorganisms in foods. Pulsed light has been proven effective in reducing the microbial populations on the surfaces of foods, food-contact materials, and medical devices (Dunn et al. 1995, 1997; MacGregor et al. 1998; USFDA/CFSAN 2000; Ozen and Floros 2001; McDonald et al. 2002). In the United States, the FDA has already approved the use of pulsed light for the decontamination of food or food-contact surfaces, provided that the treatment uses a xenon lamp with emission of wavelengths between 200 and 1000 nm, with a pulse width not exceeding 2 ms, and the cumulative level of the treatment not exceeding 12 J/cm2 (Food and Drug Administration 1996).
