Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments

Gabriel, Alonzo A.; Nakano, Hiroyuki

doi:10.1016/j.foodcont.2008.08.008

Cited by 110 publications

(70 citation statements)

References 11 publications

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“…This result is slightly lower than our findings, which is likely the result of using different E. coli strains. In another study performed by Gabriel and Nakano (2009), E. coli K12 was used as a test bacterium in the clear apple juice heated to 55°C. The D value for E. coli K12 was reported to be 0.96 min, which is lower than our results.…”

Section: Inactivation Of E Coli K12 With Heat Treatmentmentioning

confidence: 99%

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Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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Section: Inactivation Of E Coli K12 With Heat Treatmentmentioning

confidence: 99%

“…The D value for E. coli K12 was reported to be 0.96 min, which is lower than our results. Gabriel and Nakano (2009) indicated that their test microorganism in the apple juice medium was not acid-adapted. Therefore, E. coli K12 may be damaged by the acidity of the apple juice subsequent to inoculation.…”

Section: Inactivation Of E Coli K12 With Heat Treatmentmentioning

confidence: 99%

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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“…The most efficient germicidal UV light is emitted at 254 nm (Koutchma, Forney, & Moraru, 2009). There are numerous studies about evaluating the efficacy of UV light for the inactivation of spoilage and pathogenic microorganisms in liquid foods (Ngadi, Smith, & Cayouette, 2003;Tran & Farid, 2004;Koutchma & Parisi, 2004;Koutchma, Parisi, & Unluturk, 2006;Noci et al, 2008;Unluturk et al, 2008;Gabriel & Nakano, 2009;Unluturk, Atilgan, Baysal, & Unluturk, 2010).…”

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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“…The UV-C lighth as recently been used for researching in the fruit juices processing area, but this has been mainly focused on the inactivation of microorganisms (Guerrero-Beltrán & Barbosa-Cánovas, 2005;Gabriel & Nakano, 2009;Lu et al, 2010), enzymes (Barkaet al, 2000;Guerrero-Beltrán & Barbosa-Cánovas, 2006), and changes in color (Keyser et al, 2008). Few researchers have comprehensively assessed the UV-C lighte ffects (Pala & Tocluku, 2010;Falguera et al, 2011) on other fruit juice components.…”

mentioning

confidence: 99%

Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice

Ochoa‐Velasco¹,

Guerrero-Beltrán²

2012

JFR

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Pitaya (Stenocereus griseus) juice, obtained from fresh pitayas, was processed using a continuous ultraviolet-C (UV-C) light (57 µW/cm 2 ) system. Juice was processed at five flow rates (0.46, 3.28, 6.57, 16.49 and 30.33 mL/s) and five treatment times (5, 10, 15, 20, and 25 min). Fresh juice was used as control. Some physicochemical (pH, total soluble solids, color, and betalains), antioxidant (total phenolic compounds and antioxidant activity), and microbiological (aerobic mesophylls bacteria and yeasts plus molds) characteristics were assessed in fresh and UV-C processed juices. It was observed that the UV-C treatments did not affect pH and total soluble solids in juice. The total change in color (E) increased as treatment times increased; however, E values were reduced at high flow rates. The betalains and total phenolic compounds contents were reduced as flow rates and treatment times increased; consequently, the antioxidant activity lessened in juice. A maximum reduction of 2.11 and 1.14 log cycles was observed for mesophylls and yeasts plus molds, respectively, in the UV-C light treated pitaya juice.

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Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments

Cited by 110 publications

References 11 publications

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

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

Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice

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