Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.
Identifieur interne : 001708 ( Main/Exploration ); précédent : 001707; suivant : 001709Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.
Auteurs : Hun-Gu Sagong [Corée du Sud] ; Sang-Hyun Park ; Young-Jin Choi ; Sangryeol Ryu ; Dong-Hyun KangSource :
- Journal of food protection [ 1944-9097 ] ; 2011.
English descriptors
- KwdEn :
- Beverages (microbiology), Citrus sinensis (microbiology), Colony Count, Microbial, Consumer Product Safety, Electric Conductivity, Electrochemical Techniques, Escherichia coli O157 (growth & development), Food Handling (methods), Food Preservation (methods), Hot Temperature, Humans, Listeria monocytogenes (growth & development), Lycopersicon esculentum (microbiology), Salmonella typhimurium (growth & development).
- MESH :
- growth & development : Escherichia coli O157, Listeria monocytogenes, Salmonella typhimurium.
- methods : Food Handling, Food Preservation.
- microbiology : Beverages, Citrus sinensis, Lycopersicon esculentum.
- Colony Count, Microbial, Consumer Product Safety, Electric Conductivity, Electrochemical Techniques, Hot Temperature, Humans.
Abstract
The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 s. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocytogenes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.
DOI: 10.4315/0362-028X.JFP-10-552
PubMed: 21669065
Affiliations:
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type="city">Séoul</settlement></placeName></affiliation></author><author><name sortKey="Park, Sang Hyun" sort="Park, Sang Hyun" uniqKey="Park S" first="Sang-Hyun" last="Park">Sang-Hyun Park</name></author><author><name sortKey="Choi, Young Jin" sort="Choi, Young Jin" uniqKey="Choi Y" first="Young-Jin" last="Choi">Young-Jin Choi</name></author><author><name sortKey="Ryu, Sangryeol" sort="Ryu, Sangryeol" uniqKey="Ryu S" first="Sangryeol" last="Ryu">Sangryeol Ryu</name></author><author><name sortKey="Kang, Dong Hyun" sort="Kang, Dong Hyun" uniqKey="Kang D" first="Dong-Hyun" last="Kang">Dong-Hyun Kang</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2011">2011</date><idno type="RBID">pubmed:21669065</idno><idno type="pmid">21669065</idno><idno type="doi">10.4315/0362-028X.JFP-10-552</idno><idno type="wicri:Area/PubMed/Corpus">000737</idno><idno type="wicri:Area/PubMed/Curation">000737</idno><idno 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Sud</country><wicri:regionArea>Department of Food and Animal Biotechnology, School of Agricultural Biotechnology, Seoul National University, San 56-1, Sillim-dong, Kwanak-gu, Seoul 151-742</wicri:regionArea><placeName><settlement type="city">Séoul</settlement></placeName><orgName type="university">Université nationale de Séoul</orgName><placeName><settlement type="city">Séoul</settlement></placeName></affiliation></author><author><name sortKey="Park, Sang Hyun" sort="Park, Sang Hyun" uniqKey="Park S" first="Sang-Hyun" last="Park">Sang-Hyun Park</name></author><author><name sortKey="Choi, Young Jin" sort="Choi, Young Jin" uniqKey="Choi Y" first="Young-Jin" last="Choi">Young-Jin Choi</name></author><author><name sortKey="Ryu, Sangryeol" sort="Ryu, Sangryeol" uniqKey="Ryu S" first="Sangryeol" last="Ryu">Sangryeol Ryu</name></author><author><name sortKey="Kang, Dong Hyun" sort="Kang, Dong Hyun" uniqKey="Kang D" first="Dong-Hyun" last="Kang">Dong-Hyun Kang</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="2011" type="published">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (microbiology)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Electric Conductivity</term><term>Electrochemical Techniques</term><term>Escherichia coli O157 (growth & development)</term><term>Food Handling (methods)</term><term>Food Preservation (methods)</term><term>Hot Temperature</term><term>Humans</term><term>Listeria monocytogenes (growth & development)</term><term>Lycopersicon esculentum (microbiology)</term><term>Salmonella typhimurium (growth & development)</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Escherichia coli O157</term><term>Listeria monocytogenes</term><term>Salmonella typhimurium</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Lycopersicon esculentum</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Electric Conductivity</term><term>Electrochemical Techniques</term><term>Hot Temperature</term><term>Humans</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 s. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocytogenes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.</div></front></TEI><affiliations><list><country><li>Corée du Sud</li></country><settlement><li>Séoul</li></settlement><orgName><li>Université nationale de Séoul</li></orgName></list><tree><noCountry><name sortKey="Choi, Young Jin" sort="Choi, Young Jin" uniqKey="Choi Y" first="Young-Jin" last="Choi">Young-Jin Choi</name><name sortKey="Kang, Dong Hyun" sort="Kang, Dong Hyun" uniqKey="Kang D" first="Dong-Hyun" last="Kang">Dong-Hyun Kang</name><name sortKey="Park, Sang Hyun" sort="Park, Sang Hyun" uniqKey="Park S" first="Sang-Hyun" last="Park">Sang-Hyun Park</name><name sortKey="Ryu, Sangryeol" sort="Ryu, Sangryeol" uniqKey="Ryu S" first="Sangryeol" last="Ryu">Sangryeol Ryu</name></noCountry><country name="Corée du Sud"><noRegion><name sortKey="Sagong, Hun Gu" sort="Sagong, Hun Gu" uniqKey="Sagong H" first="Hun-Gu" last="Sagong">Hun-Gu Sagong</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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