PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.
Identifieur interne : 001A17 ( Main/Exploration ); précédent : 001A16; suivant : 001A18PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.
Auteurs : C. Mcnamee [Irlande (pays)] ; F. Noci ; D A Cronin ; J G Lyng ; D J Morgan ; A G M. ScannellSource :
- International journal of food microbiology [ 1879-3460 ] ; 2010.
English descriptors
- KwdEn :
- Anti-Bacterial Agents (pharmacology), Benzoic Acid (pharmacology), Beverages (microbiology), Citrus sinensis (microbiology), Colony Count, Microbial, Consumer Product Safety, Drug Combinations, Drug Synergism, Electric Stimulation, Escherichia coli K12 (growth & development), Food Contamination (analysis), Food Contamination (prevention & control), Food Preservation (methods), Food-Processing Industry, Humans, Hydrogen-Ion Concentration, Listeria (growth & development), Microbial Viability, Natamycin (pharmacology), Nisin (pharmacology), Pichia (growth & development).
- MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Benzoic Acid, Natamycin, Nisin.
- analysis : Food Contamination.
- growth & development : Escherichia coli K12, Listeria, Pichia.
- methods : Food Preservation.
- microbiology : Beverages, Citrus sinensis.
- prevention & control : Food Contamination.
- Colony Count, Microbial, Consumer Product Safety, Drug Combinations, Drug Synergism, Electric Stimulation, Food-Processing Industry, Humans, Hydrogen-Ion Concentration, Microbial Viability.
Abstract
The combination of pulsed electric fields (PEF) and bacteriocins in a hurdle approach has been reported to enhance microbial inactivation. This study investigates the preservation of orange juice using PEF in combination with nisin (2.5 ppm), natamycin (10 ppm), benzoic acid (BA; 100 ppm), or lactic acid, (LA; 500 ppm). Pichia fermentans, a spoilage yeast frequently isolated from orange juice, Escherichia coli k12 or Listeria innocua were inoculated into sterile orange juice (OJ) with, and without, added preservatives. The antimicrobial activity over time was evaluated relative to an untreated control. The effect of PEF treatment (40 kV/cm, 100 micros; max temperature 56 degrees C) was assessed on its own, and in combination with each antimicrobial. The acidic environment of OJ inactivated E. coli k12 (1.5log reduction) and L. innocua (0.7log reduction) slightly but had no effect on P. fermentans. PEF caused a significant decrease (P<0.05) in the viability of P. fermentans, L. innocua and E. coli k12 achieving reductions of 4.8, 3.7 and 6.3log respectively. Nisin combined with PEF inactivated L. innocua and E. coli k12 in a synergistic manner resulting in a total reduction to 5.6 and 7.9log respectively. A similar synergy was shown between LA and PEF in the inactivation of L. innocua and P. fermentans (6.1 and 7.8log reduction), but not E. coli k12. The BA-PEF combination caused an additive inactivation of P. fermentans, whereas the natamycin-PEF combination against P. fermentans was not significantly different to the effect caused by PEF alone. This study shows that combining PEF with the chosen preservatives, at levels lower than those in current use, can provide greater than 5log reductions of E. coli k12, L. innocua and P. fermentans in OJ. These PEF-bio-preservative combination hurdles could provide the beverage industry with effective non-thermal alternatives to prevent microbial spoilage, and improve the safety of fruit juice.
DOI: 10.1016/j.ijfoodmicro.2009.12.001
PubMed: 20116876
Affiliations:
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Noci</name></author><author><name sortKey="Cronin, D A" sort="Cronin, D A" uniqKey="Cronin D" first="D A" last="Cronin">D A Cronin</name></author><author><name sortKey="Lyng, J G" sort="Lyng, J G" uniqKey="Lyng J" first="J G" last="Lyng">J G Lyng</name></author><author><name sortKey="Morgan, D J" sort="Morgan, D J" uniqKey="Morgan D" first="D J" last="Morgan">D J Morgan</name></author><author><name sortKey="Scannell, A G M" sort="Scannell, A G M" uniqKey="Scannell A" first="A G M" last="Scannell">A G M. Scannell</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:20116876</idno><idno type="pmid">20116876</idno><idno type="doi">10.1016/j.ijfoodmicro.2009.12.001</idno><idno type="wicri:Area/PubMed/Corpus">000864</idno><idno type="wicri:Area/PubMed/Curation">000864</idno><idno type="wicri:Area/PubMed/Checkpoint">000864</idno><idno type="wicri:Area/Ncbi/Merge">000B06</idno><idno type="wicri:Area/Ncbi/Curation">000B06</idno><idno type="wicri:Area/Ncbi/Checkpoint">000B06</idno><idno type="wicri:Area/Main/Merge">001A53</idno><idno type="wicri:Area/Main/Curation">001A17</idno><idno type="wicri:Area/Main/Exploration">001A17</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.</title><author><name sortKey="Mcnamee, C" sort="Mcnamee, C" uniqKey="Mcnamee C" first="C" last="Mcnamee">C. Mcnamee</name><affiliation wicri:level="1"><nlm:affiliation>School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD Dublin, Belfield, Dublin 4</wicri:regionArea><wicri:noRegion>Dublin 4</wicri:noRegion></affiliation></author><author><name sortKey="Noci, F" sort="Noci, F" uniqKey="Noci F" first="F" last="Noci">F. Noci</name></author><author><name sortKey="Cronin, D A" sort="Cronin, D A" uniqKey="Cronin D" first="D A" last="Cronin">D A Cronin</name></author><author><name sortKey="Lyng, J G" sort="Lyng, J G" uniqKey="Lyng J" first="J G" last="Lyng">J G Lyng</name></author><author><name sortKey="Morgan, D J" sort="Morgan, D J" uniqKey="Morgan D" first="D J" last="Morgan">D J Morgan</name></author><author><name sortKey="Scannell, A G M" sort="Scannell, A G M" uniqKey="Scannell A" first="A G M" last="Scannell">A G M. Scannell</name></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="eISSN">1879-3460</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anti-Bacterial Agents (pharmacology)</term><term>Benzoic Acid (pharmacology)</term><term>Beverages (microbiology)</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Drug Combinations</term><term>Drug Synergism</term><term>Electric Stimulation</term><term>Escherichia coli K12 (growth & development)</term><term>Food Contamination (analysis)</term><term>Food Contamination (prevention & control)</term><term>Food Preservation (methods)</term><term>Food-Processing Industry</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Listeria (growth & development)</term><term>Microbial Viability</term><term>Natamycin (pharmacology)</term><term>Nisin (pharmacology)</term><term>Pichia (growth & development)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Benzoic Acid</term><term>Natamycin</term><term>Nisin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Escherichia coli K12</term><term>Listeria</term><term>Pichia</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Drug Combinations</term><term>Drug Synergism</term><term>Electric Stimulation</term><term>Food-Processing Industry</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Microbial Viability</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The combination of pulsed electric fields (PEF) and bacteriocins in a hurdle approach has been reported to enhance microbial inactivation. This study investigates the preservation of orange juice using PEF in combination with nisin (2.5 ppm), natamycin (10 ppm), benzoic acid (BA; 100 ppm), or lactic acid, (LA; 500 ppm). Pichia fermentans, a spoilage yeast frequently isolated from orange juice, Escherichia coli k12 or Listeria innocua were inoculated into sterile orange juice (OJ) with, and without, added preservatives. The antimicrobial activity over time was evaluated relative to an untreated control. The effect of PEF treatment (40 kV/cm, 100 micros; max temperature 56 degrees C) was assessed on its own, and in combination with each antimicrobial. The acidic environment of OJ inactivated E. coli k12 (1.5log reduction) and L. innocua (0.7log reduction) slightly but had no effect on P. fermentans. PEF caused a significant decrease (P<0.05) in the viability of P. fermentans, L. innocua and E. coli k12 achieving reductions of 4.8, 3.7 and 6.3log respectively. Nisin combined with PEF inactivated L. innocua and E. coli k12 in a synergistic manner resulting in a total reduction to 5.6 and 7.9log respectively. A similar synergy was shown between LA and PEF in the inactivation of L. innocua and P. fermentans (6.1 and 7.8log reduction), but not E. coli k12. The BA-PEF combination caused an additive inactivation of P. fermentans, whereas the natamycin-PEF combination against P. fermentans was not significantly different to the effect caused by PEF alone. This study shows that combining PEF with the chosen preservatives, at levels lower than those in current use, can provide greater than 5log reductions of E. coli k12, L. innocua and P. fermentans in OJ. These PEF-bio-preservative combination hurdles could provide the beverage industry with effective non-thermal alternatives to prevent microbial spoilage, and improve the safety of fruit juice.</div></front></TEI><affiliations><list><country><li>Irlande (pays)</li></country></list><tree><noCountry><name sortKey="Cronin, D A" sort="Cronin, D A" uniqKey="Cronin D" first="D A" last="Cronin">D A Cronin</name><name sortKey="Lyng, J G" sort="Lyng, J G" uniqKey="Lyng J" first="J G" last="Lyng">J G Lyng</name><name sortKey="Morgan, D J" sort="Morgan, D J" uniqKey="Morgan D" first="D J" last="Morgan">D J Morgan</name><name sortKey="Noci, F" sort="Noci, F" uniqKey="Noci F" first="F" last="Noci">F. Noci</name><name sortKey="Scannell, A G M" sort="Scannell, A G M" uniqKey="Scannell A" first="A G M" last="Scannell">A G M. Scannell</name></noCountry><country name="Irlande (pays)"><noRegion><name sortKey="Mcnamee, C" sort="Mcnamee, C" uniqKey="Mcnamee C" first="C" last="Mcnamee">C. 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