Response of Salmonella and Escherichia coli O157:H7 to UV Energy

Yaun, Brian R.; Sumner, Susan; Eifert, Joseph D.; Marcy, Joseph E.

doi:10.4315/0362-028x-66.6.1071

Cited by 68 publications

(43 citation statements)

References 8 publications

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“…UV treatment of Red Delicious apples contaminated with Salmonella spp. or E. coli resulted in 2-3 orders of magnitude viable count reduction when samples were treated with 1.5-24 mW/cm 2 [116]. Ozer and Demirci [102] determined a reduction of approximately one order of magnitude for raw salmon filets irradiated with UV (treatment time, 60 s; 3 pulses/s; fluence, 5.6 J/cm 2 ) while no detrimental sensory changes were observed.…”

Section: Uv Light-advantages Drawbacks and Applicationsmentioning

confidence: 98%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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Cleaning and disinfection are important operations in food processing because of the significant contributions to product hygiene and food safety. The transfer of residues from surfaces into a product and the contamination with adhering microorganisms must therefore be avoided with sufficient certainty. Traditional methods for the removal of adherents and inactivation of microorganisms are based on thermal, mechanical, or chemical principles and are known to be time-and energy-consuming. This has resulted in a search for alternative methods that show prospective potential for their use in food-processing plants. This review gives an overview on such methods, which are based on physical principles. In dry-ice cleaning, for example, carbon dioxide snow pellets are blasted onto a surface to remove adherents through a combined action of thermal and mechanical effects, followed by dissolution of these adherents. Ice-pigging is a procedure where an ice/ water mixture is forced through pipes, heat exchangers, or other equipment to carry off adhered substances. Another method for physical cleaning, mainly described in context with membrane filtration, is to use vibration in the ultrasonic frequency domain to reduce fouling and to stabilize permeate flux. Radiation from various sources (UV lamps, radionuclides, X-ray tubes) differs in its applicability and disinfection efficiency because of differences in energy and penetration depth. Cold plasma treatment is another promising technology that is currently under investigation for cleaning and disinfection of surfaces of inorganic and organic materials.

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Section: Uv Light-advantages Drawbacks and Applicationsmentioning

confidence: 98%

Physical Methods for Cleaning and Disinfection of Surfaces

et al. 2011

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“…3). This behaviour has been explained in several different ways, like lack of homogeneous population (Xiong et al, 1999), multi-hit phenomena (Yousef and Marth, 1988), presence of soluble solids (Koutchma, 2009), different abilities of cells to repair DNA mutations (Wekhof, 2000), sample topography, and shading effect that may have been originated by the edge of the Petri dishes used in the experiment (G omez-L opez et al, 2007;Yaun et al, 2003Yaun et al, , 2004. Higher levels of inactivation were reached for the systems with higher temperature build-up compared to the lowest one, for both strains and matrixes.…”

Section: Pl Inactivationmentioning

confidence: 99%

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

2015

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“…On the other hand, the log reduction of E. coli was parabolic in LEY and LWE samples suggesting that exposure time was also significant (p ( 0.05) for UV-C radiation process. Many researchers (Matak et al, 2005;Murakami et al, 2006;Ngadi et al, 2003;Quintero-Ramos et al, 2004;Wright et al, 2000;Yaun, Sumner, Eifert, & Marcy, 2003) found UV dose (time Â UV incident intensity) as the major factor for inactivation of E. coli. Additionally, the relationship between time and UV incident intensity was reported to be important for the design of UV equipment (Murakami et al, 2006;Sommer et al, 1998).…”

Section: Inactivation Of E Coli (Atcc 8739) In Lep Samplesmentioning

confidence: 99%

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

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Baysal

et al. 2008

Journal of Food Engineering

142

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The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Nonpathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light than E. coli O157:H7 and Salmonella typhimurium, was chosen as a target microorganism. The inactivation of UV resistant strain of E. coli in LEP was examined by evaluating the effects of depth of liquid food medium (0.5, 0.3 and 0.153 cm), UV light intensity (1.314, 0.709 and 0.383 mW/cm 2 ) and exposure time (0, 5, 10, and 20 min) by using a collimated beam apparatus. The best reduction (>2-log) was achieved in liquid egg white (LEW) when the fluid depth and UV intensity were 0.153 cm and 1.314 mW/cm 2 , respectively. Maximum inactivation was 0.675-log CFU/ml in liquid egg yolk (LEY) and 0.316-log CFU/ml in liquid whole egg (LWE) at the same conditions. The kinetics of UV inactivation of E. coli in LEP was nonlinear. Our results emphasize that UV-C radiation can be used as a pre-treatment process or combined with mild heat treatment to reduce the adverse effects of thermal pasteurization of LEP.

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Response of Salmonella and Escherichia coli O157:H7 to UV Energy

Cited by 68 publications

References 8 publications

Physical Methods for Cleaning and Disinfection of Surfaces

Physical Methods for Cleaning and Disinfection of Surfaces

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

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