Work

Effect of sequential 405 nm blue light and mild heat treatment on Staphylococcus aureus sterilization and properties in milk

Year: 2026

Type: article

Abstract: Milk is nutrient-rich and easily digestible, making it a staple in diets worldwide. However, Staphylococcus aureus can contaminate milk products, posing health risks. While conventional thermal sterilization effectively kills pathogens, it can also reduce milk's nutritional value by damaging proteins, lactose, fats, and vitamins. Therefore, it is crucial to explore enhanced milk sterilization techniques. This study investigated the effect of 40 W/m2 405 nm blue light, both independently and with mild thermal treatment, on Staphylococcus aureus in milk, as well as the impact on milk quality. The results showed that exposure to 40 W/m2 405 nm blue light for 60 minutes reduced Staphylococcus aureus in milk by 2.3 lg CFU/mL. Complete inactivation was achieved with either 80 °C heating for 10 minutes or 30 minutes of blue light followed by 75 °C heating for 10 minutes. Although compared with untreated milk, there was an increase in the L* and a* value, and a decrease in the b* value, a decrease in pH value, the riboflavin content decreased, and the lipid oxidation intensified following blue light exposure and combined heat treatment, and there were minor alterations in protein, fat, lactose, odor and apparent viscosities, these changes, apart from color difference,

Source: LWT

DOI: 10.1016/j.lwt.2026.119068