UV-C inactivation of Escherichia coli at different temperatures

Tertiary/quaternary treatment of urban wastewater by UV/H2O2 or ozonation: Microplastics may affect removal of E. coli and contaminants of emerging concern

The aim of this study was to investigate the interference of polyethylene microplastics (MPs) on ultraviolet irradiation/hydrogen peroxide (UV/H2O2) and ozonation processes in the inactivation of E. coli bacteria (tertiary treatment) and removal of contaminants of emerging concern (CECs) (quaternary treatment) from simulated and real secondary treated urban wastewater. Three pharmaceuticals were investigated as model CECs, namely carbamazepine, sulfamethoxazole and trimethoprim. Experimental results showed that disinfection efficiency of UV/H2O2 treatment decreased (2.4, 1.8 and 1.3 log reductions of E. coli, initial H2O2 dose of 30 mg/L, 2.5 min treatment) as the initial concentration of MPs was increased (0.25, 0.5 and 1.0 g/L, respectively). Similarly, an increase in MPs concentration (0.25, 0.5 and 1.0 g/L) reduced the inactivation (4.7, 4.1 and 3.7 log reductions) of the target bacteria after 60 min of ozonation treatment. Although the disinfection efficiency of both treatment processes was negatively affected by the presence of MPs, UV/H2O2 was more effective than the ozonation, despite ozonation being investigated at high doses to better discriminate the effect of MPs. Noteworthy, CECs degradation by UV/H2O2 under realistic operating conditions was affected to some extent by MPs, while a lower effect was observed for ozonation, at not realistic ozone dose.

Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)

In this study, the effect of environmental aw on microbial inactivation by intense pulsed light (IPL) was investigated. Three different microorganisms (Gram-positive bacteria, Gram-negative bacteria, and yeast) were used as test organisms. The effect of environmental aw was assessed by irradiating each microbial suspension in sodium chloride solutions with different environmental aw levels (0.99-0.80). As the aw decreased, the aggregation of intracellular material of cell interior was changed and the cell number was increased. However, there was no significant difference in microbial reduction according to the aw after the 0.23-3.05 J/cm2 of IPL treatment. It was confirmed that yeast had the highest resistance to IPL because of the differences in cell structure and cell wall components between yeast and bacteria. Additional research is needed to clearly understand the inactivation mechanism according to the type of microorganism by controlling aw using various solutes.

Ultraviolet C irradiation: A promising approach for the disinfection of public spaces?

Ultraviolet irradiation C (UVC) has emerged as an effective strategy for microbial control in indoor public spaces. UVC is commonly applied for air, surface, and water disinfection. Unlike common 254 nm UVC, far-UVC at 222 nm is considered non-harmful to human health, being safe for occupied spaces, and still effective for disinfection purposes. Therefore, and allied to the urgency to mitigate the current pandemic of SARS-CoV-2, an increase in UVC-based technology devices appeared in the market with levels of pathogens reduction higher than 99.9 %. This environmentally friendly technology has the potential to overcome many of the limitations of traditional chemical-based disinfection approaches. The novel UVC-based devices were thought to be used in public indoor spaces such as hospitals, schools, and public transport to minimize the risk of pathogens contamination and propagation, saving costs by reducing manual cleaning and equipment maintenance provided by manpower. However, a lack of information about UVC-based parameters and protocols for disinfection, and controversies regarding health and environmental risks still exist. In this review, fundamentals on UVC disinfection are presented. Furthermore, a deep analysis of UVC-based technologies available in the market for the disinfection of public spaces is addressed, as well as their advantages and limitations. This comprehensive analysis provides valuable inputs and strategies for the development of effective, reliable, and safe UVC disinfection systems.

Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes

This research presents the effect of combining UV-C irradiation and vacuum sealing on the shelf life of strawberries and quartered tomatoes and compares it with the effect of the sole use of UV-C irradiation or vacuum sealing. A constant UV-C dose of 360 J/m² was used for the samples' irradiation, and all the vacuum-sealed samples were stored at a reduced pressure of 40 kPa. Organoleptic analysis, microbial population quantification of yeast and mold, Pseudomonas sp., weight loss, and pH measurements were obtained to identify the spoilage occurrence, monitor the samples' quality, and quantify the shelf life. Sensory evaluation was conducted by 12 consumer panelists to evaluate the aroma, taste, color, texture, and the overall acceptance of the samples. The results revealed that the combination of UV-C irradiation and vacuum sealing prolongs the shelf life of perishables more than the sole use of UV-C irradiation or vacuum sealing. The achieved shelf-life increase using this combination was 124.41% and 54.41% for strawberries and quartered tomatoes, respectively, while acceptable sensory characteristics were maintained throughout the storage period. Hence, this food preservation method can be further improved and integrated in the daily life of modern consumers and the operations of fresh produce retailers, as it could effectively reduce the spoilage rates of fresh produce and help achieve the UN SDG 12.3, which aims to reduce food loss and waste by 50% by 2030 at the consumer and retail levels. PRACTICAL APPLICATION: The system can be further developed and introduced to the market as a kitchen appliance for households or as a predistribution step for fresh produce distribution centers. The shelf-life extension capability of this system, which does not involve any use of chemical substances, would make it an attractive solution for households and food retailers.

Effectiveness Evaluation of a UV-C-Photoinactivator against Selected ESKAPE-E Pathogens

Healthcare-associated infections (HAI) worldwide includes infections by ESKAPE-E pathogens. Environmental surfaces and fomites are important components in HAI transmission dynamics, and shoe soles are vectors of HAI. Ultraviolet (UV) disinfection is an effective method to inactivate pathogenic microorganisms. In this study, we investigated whether the SANITECH UV-C shoe sole decontaminator equipment that provides germicidal UV-C radiation could effectively reduce this risk of different pathogens. Six standard strains and four clinical MDR strains in liquid and solid medium were exposed to a UV-C System at specific concentrations at other times. Bacterial inactivation (growth and cultivability) was investigated using colony counts and resazurin as metabolic indicators. SEM was performed to assess the membrane damage. Statistically significant reduction in cell viability for all ATCCs strains occurred after 10 s of exposure to the UV-C system, except for S. enterica, which only occurred at 20 s. The cell viability of P. aeruginosa (90.9%), E. faecalis and A. baumannii (85.3%), S. enterica (82.9%), E. coli (79.2%) and S. aureus (71.9%) was reduced considerably at 20 s. In colony count, after 12 s of UV-C exposure, all ATCC strains showed a 100% reduction in CFU counts, except for A. baumannii, which reduced by 97.7%. A substantial reduction of colonies above 3 log₁₀ was observed at 12 and 20 s in all bacterial strains tested, except for A. baumannii ATCC 19606 (12 s). The exposure of ATCCs bacterial strains to the UV-C system for only 2 s was able to reduce 100% in the colony forming units (CFU) count in all ATCCs strains, S. aureus, P. aeruginosa, E. coli, A. baumannii, E. faecalis, except the S. enterica strain which had a statistically significant reduction of 99.7%. In ATCC strains, there was a substantial decrease in colonies after 4 s (sec) of exposure to the UV-C system, with a reduction ranging from 3.78-4.15 log₁₀ CFU/mL. This reduction was observed in MDR/ESKAPE-E strains within 10 s, showing that UV-C could eliminate above 3.84 log₁₀ CFU/mL. SEM showed a reduction of pili-like appendages after UV-C treatment in all strains except for E. coli (ATCC 25922). The Sanitech UV-C shoe sole decontaminator equipment from Astech Serv. and Fabrication Ltd. (Petrópolis, Brazil), effectively killed in vitro a series of ATCCs and MDR/ESKAPE-E bacteria of sanitary interest, commonly found in the hospital environment.

Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review

Background

Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure.

Scope and approach

Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties.

Conclusion

Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.

Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety

Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.

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

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.

UV surface disinfection in a wearable drug delivery device

The advent of recombinant DNA technology fundamentally altered the drug discovery landscape, replacing traditional small-molecule drugs with protein and peptide-based biologics. Being susceptible to degradation via the oral route, biologics require comparatively invasive injections, most commonly by intravenous infusion (IV). Significant academic and industrial efforts are underway to replace IV transport with subcutaneous delivery by wearable infusion devices. To further complement the ease-of-use and safety of disposable infusion devices, surface disinfection of the drug container can be automated. For ease of use, the desired injector is a combination device, where the drug is inside the injector as a single solution combination device. The main obstacle of the desired solution is the inability to sterilize both injector and drug in the same chamber or using the same method (Gamma for the drug and ETO for the injector). This leads to the assembly of both drug container and injector after sterilization, resulting in at least one transition area that is not sterilized. To automate the delivery of the drug to the patient, a disinfection step before the drug delivery through the injector is required on the none-sterilized interface. As an innovative solution, the autoinjector presented here is designed with a single ultraviolet light-emitting diode (UV LED) for surface disinfection of the drug container and injector interface. In order to validate microbial disinfection similar to ethanol swabbing on the injector, a bacterial 3 or 6 log reduction needed to be demonstrated. However, the small disinfection chamber surfaces within the device are incapable of holding an initial bacterial load for demonstrating the 3 or 6 log reduction, complicating the validation method, and presenting a dilemma as to how to achieve the log reduction while producing real chamber conditions. The suggested solution in this paper is to establish a correlation model between the UV irradiance distribution within the disinfection chamber and a larger external test setup, which can hold the required bacterial load and represents a worse-case test scenario. Bacterial log reduction was subsequently performed on nine different microorganisms of low to high UV-tolerance. The procedure defined herein can be adopted for other surface or chamber disinfection studies in which the inoculation space is limited.

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.

Biofilm growth under continuous UVC irradiation: Quantitative effects of growth conditions and growth time on intensity response parameters

Biofilms can harbor a wide range of microorganisms, including opportunistic respiratory pathogens, and their establishment on engineered surfaces poses a risk to public health and industry. The emergence of compact germicidal ultraviolet light-emitting diodes (UV LEDs) may enable their incorporation into confined spaces to inhibit bacterial surface colonization on inaccessible surfaces, such as those in premise plumbing. Such applications necessitate knowledge of the quantitative response of biofilm growth rates to UV exposure on continuously irradiated surfaces. Herein, we performed experiments at varying flow cell temperatures in order to control baseline biofilm growth rates in the absence of UV; then, biofilm growth was compared under the same conditions but with simultaneous UVC irradiation. The inhibiting effect of UV irradiation on biofilm growth kinetics was diminished by more favorable growth conditions (higher temperature). Increasing the temperature by 10 °C resulted in an increase in biovolume by 193% under a UVC (254 nm) intensity of ∼60 µW/cm². We further fitted an existing intensity response model to the biofilm growth data and analyzed the effects of temperature on model parameters, which were consistent with a hypothesized shielding effect arising from the deposition of extracellular colloidal materials. The shielding effect was found to result in breakthrough behavior of irradiated biofilms after 48 h, wherein accumulation of shielding substances eventually enabled biofilm establishment at even relatively high irradiation intensities (102.3 µW/cm²). With respect to applications of UVC irradiation for biofilm prevention, these results imply that surfaces more prone to bacterial colonization require disproportionately higher-intensity UVC irradiation for prevention of biofilm establishment, and continuous surface irradiation may be inadequate as a sole intervention for biofilm prevention in many scenarios.

Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Simple Summary

Goat farms and processing facilities worldwide are primarily small-scale, limited resource operations. Cost-effectiveness and practicality are critical factors to be considered before adopting any pre- and/or post-harvest strategies for pathogen reduction in goat meat. Preharvest management methods in goats that can reduce Escherichia coli in meat include minimizing animal stress, selecting diets and feed deprivation times that can reduce fecal shedding of bacteria, and adding tannin-rich feed supplements. In addition, use of appropriate postharvest nonthermal intervention technologies that can reduce microbial loads in carcasses and meat can extend the shelf-life and marketability of goat meat products. Reducing stress prior to slaughter and using nonthermal intervention methods can result in better meat quality and economic returns for producers.

Abstract

Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h habituation in fermented sausage (habituated cells) or non-habituation (non-habituated cells) were exposed to increasing UV-C radiation treatment times. The Weibull model was the best fit for describing S. Typhimurium UV-C inactivation. Heterogeneity in UV-C treatment susceptibilities within the S. Typhimurium population was observed, revealing intrinsic persistence in a sub-population. UV-C radiation up to 1.50 J/cm2 was a feasible treatment for dry-fermented sausage decontamination, as the matrices retained instrumental color and lipid oxidation physiochemical characteristics. However, habituation in the sausage matrix led to a 14-fold increase in the UV-C dose required to achieve the first logarithm reduction (δ value) in S. Typhimurium population. The results indicate that, although UV-C radiation might be considered an efficient method for dry-fermented sausage decontamination, effective doses should be reconsidered in order to reach desirable food safety parameters while preserving matrix quality.

Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating

This study was conducted to measure the inactivation characteristics of UVs and TiO2 against Salmonella. Typhimurium and Escherichia coli O157:H7 on black pepper powder. The sample was irradiated by UV-A and UV-C combined with TiO2 coating. After treatment, microbial and physicochemical analysis was carried out. Among various sterilization conditions, the largest number of pathogen in black pepper powder was inactivated by UV-A and UV-C combined with TiO2 coating. The microbial count of black pepper powder treated simultaneously with UV-A and UV-C was less than that of black pepper powder treated with alone. The inactivation effect of UV-A and UV-C was increased when TiO2 coating was combined. Moisture content was decreased with increasing treatment time, but color did not change. In this study, it was indicated that the combined treatment of UV-C, UV-A and TiO2 coating was effective for reducing S. Typhimurium and E. coli O157:H7 on black pepper powder.

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores in milk. Spores of B. subtilis (CECT4002) were inoculated in whole and skim milk to an initial concentration about 6 log CFU/mL. Milk was subjected to different ultraviolet radiation treatments at 254 nm (UVC) using a concentric tubular reactor in a dose ranging from 10 to 160 J/mL. Different number of passes were used to adjust the final dose received by the matrix. In general, increasing the number of passes (defined as number of entries to the tunnel-NET) increased the inactivation of spores of B. subtilis. The best lethality results (above 4 Log CFU/mL) were obtained by applying doses from 100 J/mL with several NET. When the same doses were achieved with a single pass lethality in most cases did not exceed 1 log CFU/mL. Increasing the NET also increased the likelihood for the spores to remain longer in the effective distance from the UVC source, estimated as 0.02 mm for whole milk and 0.06 mm for skim milk. Combination of UHPH and UVC did not clearly increase the efficiency of a single UVC treatment, and a lower lethality was even observed in some cases. UHPH treatments increased the turbidity and absorption coefficient (254 nm) of both whole and skim milk.

Effect of UV-C light or hydrogen peroxide wipes on the inactivation of methicillin-resistant Staphylococcus aureus, Clostridium difficile spores and norovirus surrogate

AIMS

The current study aimed to assess the potential of a new high dose ultraviolet (UV) disinfection device to inactivate methicillin-resistant Staphylococcus aureus (MRSA), Clostridium difficile and a norovirus surrogate on handheld mobile devices, and to compare the efficacy of the UV-C device to hydrogen peroxide disinfection wipes.

METHODS AND RESULTS

Suspensions of MRSA, C. difficile spores and a surrogate for norovirus (MS2) were inoculated onto glass or plastic coupons, with or without organic contamination and were exposed to continuous UV-C light for 15-60 s (165-646 mJ cm^-2 ) in a self-contained UV-C chamber or treated with hydrogen peroxide wipes. Increasing the UV-C dose from 310 to 650 mJ cm^-2 did not result in greater levels of inactivation. UV-C light inactivated all three micro-organisms, in the absence of organic contamination, by >2·9 log. Treatment of MRSA, C. difficile spores or MS2, in the presence of organic contamination, with UV-C light (310-646 mJ cm^-2 ) resulted in 2·3-3·7 log reductions. Treatment of MRSA with UV-C light provided levels of inactivation comparable to treatment with hydrogen peroxide wipes used following the manufacturer's instructions.

CONCLUSIONS

UV-C light and hydrogen peroxide wipes had strong antimicrobial activity against MRSA, C. difficile spores and a norovirus surrogate, in the presence or absence of organic contamination.

SIGNIFICANCE AND IMPACT OF THE STUDY

Chemical disinfection wipes are widely used in healthcare facilities, but they are not recommended for use on handheld mobile devices which may harbour pathogenic micro-organisms. The powerful bactericidal, sporicidal and virucidal activity of this high dose UV-C light device, shows that this technology is a promising alternative to chemical disinfectants, particularly for control of MRSA.

Actinometric and biodosimetric evaluation of UV-C dose delivery in annular, Taylor–Coutte and coiled tube continuous systems

In this study, the evaluation of the performance of two thin-film UV-C reactors (annular and Taylor–Couette) and a coiled tube system is presented using actinometry and biodosimetry methods. The iodide/iodate actinometry method was found suitable for comparison of the efficiency of UV-C dose delivery of the UV-C continuous flow systems. Inactivation kinetics of Escherichia coli ATCC 8739 in quarter-strength Ringer’s solution (absorption coefficient α254 nm ∼ 0 cm−1) at various flow conditions at Reynolds numbers in the range of 26 to 3000 showed a good correlation between the different reactor types. In high UV-C absorbing liquids, the inactivation efficiency increases due to the improved radial mixing. The inactivation performance of the Taylor–Couette system correlates to the annular reactor when no rotation force is applied. The residence time distributions showed the narrowest distribution with the coiled tube system at comparable flow rates. The results indicate that, despite the laminar flow conditions, the performance of the Taylor–Couette unit becomes equal to the turbulent flow conditions of the coiled tube reactor by rotation of the inner cylinder.

Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods

The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.

Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.

New Antimicrobially Amended Media for Improved Nonpoint Source Bacterial Pollution Treatment

Nonpoint source pollution (NPS) such as stormwater runoff may introduce high loads of bacteria, impairing surface water bodies. The existing filter materials in stormwater best management practices (BMP) are typically not designed to inactivate bacteria. Herein, novel filtration media were extensively tested for microbial load reduction in stormwater runoff. Red cedar wood chips (RC) were amended with different loadings of either 3-(trihydroxysilyl) propyldimethyloctadecyl ammonium chloride (TPA) or silver nanoparticles (AgNP). Under batch conditions at 25 °C, log10 removal values (LRV) up to 3.71 ± 0.38 (mean ± standard error) for TPA-RC and 2.25 ± 1.00 for AgNP-RC were achieved for Escherichia coli (E. coli), whereas unmodified RC achieved less than 0.5 LRV. Similar trends were observed at 17.5 °C, however at low temperature (10 °C) no statistically significant difference in E. coli inactivation between modified and unmodified RC was detected. Inactivation kinetic studies show that TPA-RC has higher inactivation rate constants compared to AgNP-RC. Under dynamic flow conditions a mass balance approach indicates that even after remobilization up to 99.8% of E. coli removal using 9 mg/g TPA-RC compared to 64.8% for unmodified RC. This study demonstrates that RC wood chips amended with antimicrobial compounds show promising applications as filtration material for the reduction of microbiological contamination load in stormwater runoff.

UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log₁₀ cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd's model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms. L. monocytogenes was the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log₁₀ reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log₁₀ reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.

Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice

Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log₁₀ reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log₁₀ reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44%.

Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood

This study investigated the effects of different doses of UV-C light at 253.7 nm (0-18 kJ/m(2)) on the reduction of Escherichia coli,Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P < 0.05) reduced by the increase of UV-C dosage.E. coli,S. aureus and B. cereus on filefish with 18 kJ/m(2)of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9 kJ/m(2)of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment.