51
|
Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
52
|
Utility of UV-C radiation as anti-Salmonella decontamination treatment for desiccated coconut flakes. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
53
|
|
54
|
Ultrasound-assisted supercritical CO2 treatment in continuous regime: Application in Saccharomyces cerevisiae inactivation. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
55
|
Usaga J, Padilla-Zakour OI, Worobo RW. UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit. J Food Prot 2016; 79:294-8. [PMID: 26818991 DOI: 10.4315/0362-028x.jfp-15-080] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E. coli O157:H7 strains C7927, ATCC 35150, ATCC 43895, and ATCC 43889 and E. coli ATCC 25922) and physiological state (control-unadapted, acid adapted, and acid shocked) on the UV tolerance of E. coli in apple juice treated under conditions stipulated in current U.S. Food and Drug Administration regulations. A greater than 5-log reduction of E. coli was obtained under all tested conditions. A significant effect of strain (P < 0.05) was observed, but the physiological state did not influence pathogen inactivation (P ≥ 0.05). The UV sensitivity of three spoilage microorganisms (Aspergillus niger, Penicillium commune, and Alicyclobacillus acidoterrestris) was also determined at UV doses of 0 to 98 mJ/cm(2). Alicyclobacillus was the most UV sensitive, followed by Penicillium and Aspergillus. Because of the nonsignificant differences in UV sensitivity of E. coli in different physiological states, the use of an unadapted inoculum would be adequate to conduct challenge studies with the commercial UV unit used in this study at a UV dose of 14 mJ/cm(2). The high UV tolerance of spoilage microorganisms supports the need to use a hurdle approach (e.g., coupling of refrigeration, preservatives, and/or other technologies) to extend the shelf life of UV-treated beverages.
Collapse
Affiliation(s)
- Jessie Usaga
- Centro Nacional de Ciencia y Tecnoloǵıa de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Ćodigo postal 11501-2060, San Jośe, Costa Rica.
| | - Olga I Padilla-Zakour
- Department of Food Science, Cornell University, 630 W. North Street, Geneva, New York 14456, USA
| | - Randy W Worobo
- Department of Food Science, Cornell University, 630 W. North Street, Geneva, New York 14456, USA
| |
Collapse
|
56
|
Unluturk S, Atilgan MR. Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice. J Food Sci 2015; 80:M1831-41. [DOI: 10.1111/1750-3841.12952] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Accepted: 05/28/2015] [Indexed: 11/26/2022]
Affiliation(s)
- Sevcan Unluturk
- Dept. of Food Engineering; Izmir Inst. of Technology, Urla; Izmir 35430 Turkey
| | - Mehmet R. Atilgan
- Dept. of Food Engineering; Izmir Inst. of Technology, Urla; Izmir 35430 Turkey
| |
Collapse
|
57
|
Dong P, Georget ES, Aganovic K, Heinz V, Mathys A. Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk. Front Microbiol 2015; 6:712. [PMID: 26236296 PMCID: PMC4500962 DOI: 10.3389/fmicb.2015.00712] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Accepted: 06/29/2015] [Indexed: 11/20/2022] Open
Abstract
Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted thermal sterilization of liquids. Bacillus amyloliquefaciens spores are resistant to high isostatic pressure and temperature and were suggested as potential surrogate for high pressure thermal sterilization validation. B. amyloliquefaciens spores suspended in PBS buffer (0.01 M, pH 7.0), low fat milk (1.5%, pH 6.7), and whole milk (3.5%, pH 6.7) at initial concentration of ~106 CFU/mL were subjected to UHPH treatments at 200, 300, and 350 MPa with an inlet temperature at ~80°C. Thermal inactivation kinetics of B. amyloliquefaciens spores in PBS and milk were assessed with thin wall glass capillaries and modeled using first-order and Weibull models. The residence time during UHPH treatments was estimated to determine the contribution of temperature to spore inactivation by UHPH. No sublethal injury was detected after UHPH treatments using sodium chloride as selective component in the nutrient agar medium. The inactivation profiles of spores in PBS buffer and milk were compared and fat provided no clear protective effect for spores against treatments. Treatment at 200 MPa with valve temperatures lower than 125°C caused no reduction of spores. A reduction of 3.5 log10CFU/mL of B. amyloliquefaciens spores was achieved by treatment at 350 MPa with a valve temperature higher than 150°C. The modeled thermal inactivation and observed inactivation during UHPH treatments suggest that temperature could be the main lethal effect driving inactivation.
Collapse
Affiliation(s)
- Peng Dong
- College of Food Science and Nutritional Engineering, China Agricultural University Beijing, China ; National Engineering Research Center for Fruits and Vegetables Processing Beijing, China ; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture Beijing, China ; German Institute of Food Technologies Quakenbrück, Germany
| | - Erika S Georget
- German Institute of Food Technologies Quakenbrück, Germany ; Institute of Food Chemistry, Leibniz Universität Hannover Hannover, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies Quakenbrück, Germany
| | | |
Collapse
|
58
|
Zhao D, Barrientos JU, Wang Q, Markland SM, Churey JJ, Padilla-Zakour OI, Worobo RW, Kniel KE, Moraru CI. Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment. J Food Prot 2015; 78:716-22. [PMID: 25836396 DOI: 10.4315/0362-028x.jfp-14-452] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products. In addition, thermal pasteurization is only marginally effective against the acidophilic, thermophilic, and spore-forming bacteria Alicyclobacillus spp., which is known to cause off-flavors in juice products. In this study, the efficiency of a combined microfiltration (MF) and UV process as a nonthermal treatment for the reduction of pathogenic and nonpathogenic E. coli, C. parvum, and Alicyclobacillus acidoterrestris from apple cider was investigated. MF was used to physically remove suspended solids and microorganisms from apple cider, thus enhancing the effectiveness of UV and allowing a lower UV dose to be used. MF, with ceramic membranes (pore sizes, 0.8 and 1.4 μm), was performed at a temperature of 10 °C and a transmembrane pressure of 155 kPa. The subsequent UV treatment was conducted using at a low UV dose of 1.75 mJ/cm(2). The combined MF and UV achieved more than a 5-log reduction of E. coli, C. parvum, and A. acidoterrestris. MF with the 0.8-μm pore size performed better than the 1.4-μm pore size on removal of E. coli and A. acidoterrestris. The developed nonthermal hurdle treatment has the potential to significantly reduce pathogens, as well as spores, yeasts, molds, and protozoa in apple cider, and thus help juice processors improve the safety and quality of their products.
Collapse
Affiliation(s)
- Dongjun Zhao
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | | | - Qing Wang
- Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716, USA
| | - Sarah M Markland
- Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716, USA
| | - John J Churey
- Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716, USA
| | | | - Randy W Worobo
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA
| | - Kalmia E Kniel
- Department of Animal and Food Science, University of Delaware, Newark, Delaware 19716, USA
| | - Carmen I Moraru
- Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
| |
Collapse
|
59
|
Huang XC, Yuan YH, Guo CF, Gekas V, Yue TL. Alicyclobacillusin the Fruit Juice Industry: Spoilage, Detection, and Prevention/Control. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.974266] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
60
|
Tianli Y, Jiangbo Z, Yahong Y. Spoilage byAlicyclobacillusBacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12093] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Yue Tianli
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Zhang Jiangbo
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| | - Yuan Yahong
- College of Food Science and Engineering; Northwest A&F Univ; Yangling PR China
| |
Collapse
|
61
|
Ferrario M, Alzamora SM, Guerrero S. Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol 2014; 46:635-642. [PMID: 25475338 DOI: 10.1016/j.fm.2014.06.017] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 04/08/2014] [Accepted: 06/17/2014] [Indexed: 11/16/2022]
Abstract
The aim of this study was to evaluate the effect of ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude; 10 or 30 min at 20, 30 or 44 ± 1 °C) and pulsed light (PL) (Xenon lamp; 3 pulses/s; 0.1 m distance; 2.4 J/cm(2)-71.6 J/cm(2); initial temperature 2, 30, 44 ± 1 °C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial (pH: 3.5; 12.5 °Brix) and natural squeezed (pH: 3.4; 11.8 °Brix) apple juices. Inactivation depended on treatment time, temperature, microorganism and matrix. Combination of these technologies led up to 3.0 log cycles of spore reduction in commercial apple juice and 2.0 log cycles in natural juice; while for S. cerevisiae, 6.4 and 5.8 log cycles of reduction were achieved in commercial and natural apple juices, respectively. In natural apple juice, the combination of US + 60 s PL at the highest temperature build-up (56 ± 1 °C) was the most effective treatment for both strains. In commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population. Certain combinations of US + PL kept on good microbial stability under refrigerated conditions for 15 days.
Collapse
Affiliation(s)
- Mariana Ferrario
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria (1428) C.A.B.A., Argentina; Agencia Nacional de Promoción Científica y Tecnológica de la República Argentina, Argentina
| | - Stella Maris Alzamora
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria (1428) C.A.B.A., Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina
| | - Sandra Guerrero
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria (1428) C.A.B.A., Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina.
| |
Collapse
|