Evaluation of Selective Infrared Radiation on Inactivation of Bacillus Cereusby Response Surface Methodology

The antimicrobial effects of infrared radiation as a novel food processing method have been approved. In present study, after determination of the maximum absorbents for Bacillus cereus(as a foodborne indicator) by FTIR, the effects of selective infrared wavelength (5.76, 6.01 and 6.26 μm), distance from radiation source (3, 5 and 7 cm), radiation time (15, 22.5 and 30 min) and sample thickness (2, 4 and 6 mm) on survival of B. cereusin broth medium were evaluated by response surface methodology. Based onthe results, the significant effect (p<0.01) of all variables (except thickness) on reduction of B. cereuswas clarified. Interaction of infrared wavelength with distance from radiation source and interaction of distance from radiation source with radiation time were also significant (p<0.01). Furthermore, the maximum reduction of B. cereus (equal to 4.34 log CFU/ml) was observed in treatment containing 5.76 μm infrared wavelength, 3 cm distance from radiation source, 30 min radiation time and 2 mm sample thickness. The results of present study can be used for optimization of industrial process for elimination of B. cereusby infrared radiation.