Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices

Baysal, Ayse Handan

doi:10.1016/b978-0-12-802230-6.00024-2

Cited by 12 publications

(7 citation statements)

References 225 publications

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“…Regarding L. monocytogenes , several authors [ 6 , 7 , 9 , 10 , 28 , 30 ] have shown that it is more UV resistant when compared to other foodborne pathogens inoculated in milk, which is accordance with the results of this study. This fact can be attributed to the thicker peptidoglycan cell wall of Gram + ve bacteria in comparison to Gram -ve bacteria, which can hinder the penetration of UV photons within bacterial cells as well as to the ability of L. monocytogenes to cope with DNA damages by having a more efficient DNA repair mechanism in comparison to other foodborne pathogens such as E. coli [ 31 , 32 , 33 ]. For instance, [ 7 , 10 , 30 ] showed that for a 5-log reduction of L. monocytogenes in Ultra High Temperature (UHT) full-fat milk, a UV-C dose of 2000 J/L is required, while [ 7 , 10 , 30 ] reported that a UV dose of 15.8 mJ/cm 2 led to more than 5 log reduction in L. monocytogenes in goat milk.…”

Section: Discussionmentioning

confidence: 99%

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Papademas

Mousikos

Aspri

2020

Animals

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The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

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Section: Discussionmentioning

confidence: 99%

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Papademas

Mousikos

Aspri

2020

Animals

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“…UV light treatments have been shown to be effective in inactivating other microorganisms, such as bacteria ( Salmonella spp., Escherichia coli spp., Listeria spp., Yersinia spp., Staphylococcus spp., etc.) [ 34 , 35 , 36 ]. In shelled walnuts, pulsed UV light at 5, 8 and 13 cm (distances from the quartz window) for 1 to 45 s presented a reduction of Salmonella enteritidi , with a maximum reduction of 3.18 log cfu/g at 8 cm during 45 s [ 37 ].…”

Section: Non-thermal Treatmentsmentioning

confidence: 99%

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Sánchez‐Bravo

Noguera-Artiaga

Gómez‐López

et al. 2022

Foods

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Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

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“…These effects have been identified on pathogenic microorganisms, like Escherichia coli spp., Bacillus spp., Listeria spp., Yersinia spp., Salmonella spp., or Staphylococcus spp. (Baysal, 2018;Unluturk and Atilgan, 2015), as well as disrupting microorganisms, such as lactic bacteria, moulds, and yeasts (Gabriel et al, 2018a;Tremarin et al, 2017). Also, it has been postulated that UV-C light treatment can inactivate bacterial spores in liquid foods when jointly applied with thermal treatments (Gayán et al, 2013).…”

Section: Advantages Of Ultraviolet-light Treatments Regarding Enzymat...mentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

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Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices

Cited by 12 publications

References 225 publications

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

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