Efficacy of Ultraviolet Light for Reducing Escherichia coli O157:H7 in Unpasteurized Apple Cider

Wright, Jonathan; Sumner, Susan; Hackney, Cameron R.; Pierson, Merle D.; Zoecklein, Bruce W.

doi:10.4315/0362-028x-63.5.563

Cited by 159 publications

(119 citation statements)

References 20 publications

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“…But the stringent optical properties of liquid foods do not allow using most of these commercial units in the processing of these foods. The efficiency of UV-C treatment is highly affected by the reduced penetration depth as a result of the presence of solutes and particles (Wright, Sumner, Hackney, Pierson, & Zoecklein, 2000). Different types of UV reactors have been designed to overcome this limitation.…”

Section: Introductionmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.

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Section: Introductionmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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“…Thus, nonthermal processing techniques present an alternative method for juice processors to produce a minimally processed food with few and minor quality and organoleptic changes. UV irradiation is a nonthermal process that has shown its ability to inactivate pathogens in apple cider (15,16,32,35). Recent studies have demonstrated that doses of Ն6,500 W s/cm 2 were sufficient to achieve a 5-to 6-log reduction factor of E. coli in apple cider (26).…”

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confidence: 99%

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

Basaran

Quintero‐Ramos

Moake

et al. 2004

Appl Environ Microbiol

100

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This study examined the effect of different apple cultivars upon the UV inactivation of Escherichia coli O157:H7 strains within unfiltered apple cider. Apple cider was prepared from eight different apple cultivars, inoculated with approximately 10 6 to 10 7 CFU of three strains of E. coli O157:H7 per ml (933, ATCC 43889, and ATCC 43895), and exposed to 14 mJ of UV irradiation per cm 2 . Bacterial populations for treated and untreated samples were then enumerated by using nonselective media. E. coli O157:H7 ATCC 43889 showed the most sensitivity to this disinfection process with an average 6.63-log reduction compared to an average log reduction of 5.93 for both strains 933 and ATCC 43895. The highest log reduction seen, 7.19, occurred for strain ATCC 43889 in Rome cider. The same cider produced the lowest log reductions: 5.33 and 5.25 for strains 933 and ATCC 43895, respectively. Among the apple cultivars, an average log reduction range of 5.78 (Red Delicious) to 6.74 (Empire) was observed, with two statistically significant (␣ < 0.05) log reduction groups represented. Within the paired cultivar-strain analysis, five of eight ciders showed statistically significant (␣ < 0.05) differences in at least two of the E. coli strains used. Comparison of log reductions among the E. coli strains to the cider parameters of°Brix, pH, and malic acid content failed to show any statistically significant relationship (R 2 > 0.95). However, the results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.

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“…UV irradiation is effective against a number of microorganisms that may be present in drinking water (3,26), including C. parvum oocysts (5). UV irradiation has been effective in the reduction of Escherichia coli O157:H7 in unpasteurized apple cider (20,25), and Harrington and Hills (13) demonstrated that cider exposed to UV for 54 showed no alterations in flavor quality when held at 22°C for up to 35 days. This study examined the effectiveness of using a CiderSure 3500A apparatus for UV irradiation to inactivate C. parvum oocysts in fresh apple cider.…”

mentioning

confidence: 99%

Inactivation of Cryptosporidium parvum Oocysts in Fresh Apple Cider by UV Irradiation

Hanes

Worobo

Orlandi

et al. 2002

Appl Environ Microbiol

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This study evaluated the efficacy of UV irradiation on the inactivation of Cryptosporidium parvum oocysts in fresh apple cider. Cider was inoculated with oocysts and exposed to 14.32 mJ of UV irradiation/cm 2 . Oocyst viability was assessed with the gamma interferon gene knockout (GKO) mouse and infant BALB/cByJ mouse models. All GKO mice challenged with UV-treated cider demonstrated no morbidity or mortality, and infant BALB/c mice challenged with treated cider were negative for the presence of C. parvum. In contrast, the GKO mice challenged with non-UV-treated inoculated cider died and the parasite was detected in the ileums of all challenged infant mice. This study shows that UV irradiation can be used to inactivate C. parvum in fresh apple cider.

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Efficacy of Ultraviolet Light for Reducing Escherichia coli O157:H7 in Unpasteurized Apple Cider

Cited by 159 publications

References 20 publications

Processing of clear and turbid grape juice by a continuous flow UV system

Processing of clear and turbid grape juice by a continuous flow UV system

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

Inactivation of Cryptosporidium parvum Oocysts in Fresh Apple Cider by UV Irradiation

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