OrangerV1, Main, Exploration, bibRecord, 000582

Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.

Identifieur interne : 000582 ( Main/Exploration ); précédent : 000581; suivant : 000583

Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.

Auteurs : Sungyul Yoo [Corée du Sud] ; Kashif Ghafoor ; Jeong Un Kim [Corée du Sud] ; Sanghun Kim [Corée du Sud] ; Bora Jung [Corée du Sud] ; Dong-Un Lee [Corée du Sud] ; Jiyong Park [Corée du Sud]

Source :

Journal of food protection [ 1944-9097 ] ; 2015.

RBID : pubmed:26038898

English descriptors

KwdEn :
- Beverages (microbiology), Chlorine, Citrus sinensis (microbiology), Colony Count, Microbial, Disinfection (methods), Escherichia coli O157, Food Handling (methods), Food Microbiology, Fruit (microbiology), Humans, Hydrostatic Pressure, Microbial Viability, Photochemistry, Titanium, Ultraviolet Rays.
MESH :
- chemical : Chlorine, Titanium.
- methods : Disinfection, Food Handling.
- microbiology : Beverages, Citrus sinensis, Fruit.
- Colony Count, Microbial, Escherichia coli O157, Food Microbiology, Humans, Hydrostatic Pressure, Microbial Viability, Photochemistry, Ultraviolet Rays.

Abstract

Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2))-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.

DOI: 10.4315/0362-028X.JFP-14-522
PubMed: 26038898

Affiliations:

Le document en format XML

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<term>Food Microbiology</term>
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<term>Food Handling</term>
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<term>Food Microbiology</term>
<term>Humans</term>
<term>Hydrostatic Pressure</term>
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<front><div type="abstract" xml:lang="en">Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2))-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.</div>
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Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.

Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.

Source :

English descriptors

Abstract

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