Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
Identifieur interne : 000617 ( PubMed/Checkpoint ); précédent : 000616; suivant : 000618Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
Auteurs : S-Y Lee [Corée du Sud] ; H-G Sagong ; S. Ryu ; D-H KangSource :
- Journal of applied microbiology [ 1365-2672 ] ; 2012.
English descriptors
- KwdEn :
- MESH :
- microbiology : Beverages.
- physiology : Escherichia coli O157, Listeria monocytogenes, Salmonella typhimurium.
- prevention & control : Food Contamination.
- Citrus sinensis, Electricity, Hot Temperature, Lycopersicon esculentum.
Abstract
The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
DOI: 10.1111/j.1365-2672.2012.05247.x
PubMed: 22292508
Affiliations:
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</title><author><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name><affiliation wicri:level="4"><nlm:affiliation>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul</wicri:regionArea><placeName><settlement type="city">Séoul</settlement></placeName><orgName type="university">Université nationale de Séoul</orgName></affiliation></author><author><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></author><author><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2012">2012</date><idno type="RBID">pubmed:22292508</idno><idno type="pmid">22292508</idno><idno type="doi">10.1111/j.1365-2672.2012.05247.x</idno><idno type="wicri:Area/PubMed/Corpus">000628</idno><idno type="wicri:Area/PubMed/Curation">000628</idno><idno type="wicri:Area/PubMed/Checkpoint">000628</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</title><author><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name><affiliation wicri:level="4"><nlm:affiliation>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul</wicri:regionArea><placeName><settlement type="city">Séoul</settlement></placeName><orgName type="university">Université nationale de Séoul</orgName></affiliation></author><author><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></author><author><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name></author><author><name sortKey="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name></author></analytic><series><title level="j">Journal of applied microbiology</title><idno type="eISSN">1365-2672</idno><imprint><date when="2012" type="published">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (microbiology)</term><term>Citrus sinensis</term><term>Electricity</term><term>Escherichia coli O157 (physiology)</term><term>Food Contamination (prevention & control)</term><term>Hot Temperature</term><term>Listeria monocytogenes (physiology)</term><term>Lycopersicon esculentum</term><term>Salmonella typhimurium (physiology)</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Escherichia coli O157</term><term>Listeria monocytogenes</term><term>Salmonella typhimurium</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Electricity</term><term>Hot Temperature</term><term>Lycopersicon esculentum</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">22292508</PMID><DateCreated><Year>2012</Year><Month>3</Month><Day>14</Day></DateCreated><DateCompleted><Year>2012</Year><Month>09</Month><Day>17</Day></DateCompleted><DateRevised><Year>2012</Year><Month>3</Month><Day>14</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1365-2672</ISSN><JournalIssue CitedMedium="Internet"><Volume>112</Volume><Issue>4</Issue><PubDate><Year>2012</Year><Month>Apr</Month></PubDate></JournalIssue><Title>Journal of applied microbiology</Title><ISOAbbreviation>J. Appl. Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</ArticleTitle><Pagination><MedlinePgn>723-31</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1111/j.1365-2672.2012.05247.x</ELocationID><Abstract><AbstractText Label="AIMS" NlmCategory="OBJECTIVE">The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.</AbstractText><AbstractText Label="METHODS AND RESULTS" NlmCategory="RESULTS">Orange juice and tomato juice were treated with electric field strengths in the range of 25-40 V cm(-1) for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature change for tomato juice was higher than for orange juice at all voltage gradients applied. Higher electric field strength or longer treatment time resulted in a greater reduction of pathogens. Escherichia coli O157:H7 was reduced by more than 5 log after 60-, 90- and 180-s treatments in orange juice with 40, 35 and 30 V cm(-1) electric field strength, respectively. In tomato juice, treatment with 25 V cm(-1) for 30 s was sufficient to achieve a 5-log reduction in E. coli O157:H7. Similar results were observed in Salm. Typhimurium and L. monocytogenes. The concentration of vitamin C in continuous ohmic heated juice was significantly higher than in conventionally heated juice (P < 0·05).</AbstractText><AbstractText Label="CONCLUSIONS" NlmCategory="CONCLUSIONS">Continuous ohmic heating can be effective in killing foodborne pathogens on orange juice and tomato juice with lower degradation of quality than conventional heating.</AbstractText><AbstractText Label="SIGNIFICANCE AND IMPACT OF THE STUDY" NlmCategory="CONCLUSIONS">These results suggest that continuous ohmic heating might be effectively used to pasteurize fruit and vegetable juices in a short operating time and that the effect of inactivation depends on applied electric field strengths, treatment time and electric conductivity.</AbstractText><CopyrightInformation>© 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Lee</LastName><ForeName>S-Y</ForeName><Initials>SY</Initials><AffiliationInfo><Affiliation>Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Agricultural Biomaterials, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sagong</LastName><ForeName>H-G</ForeName><Initials>HG</Initials></Author><Author ValidYN="Y"><LastName>Ryu</LastName><ForeName>S</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Kang</LastName><ForeName>D-H</ForeName><Initials>DH</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2012</Year><Month>Feb</Month><Day>20</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Appl Microbiol</MedlineTA><NlmUniqueID>9706280</NlmUniqueID><ISSNLinking>1364-5072</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004560" MajorTopicYN="N">Electricity</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019453" MajorTopicYN="N">Escherichia coli O157</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005506" MajorTopicYN="N">Food Contamination</DescriptorName><QualifierName UI="Q000517" MajorTopicYN="Y">prevention & control</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="Y">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008089" MajorTopicYN="N">Listeria monocytogenes</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D018551" MajorTopicYN="N">Lycopersicon esculentum</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012486" MajorTopicYN="N">Salmonella typhimurium</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2012</Year><Month>2</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2012</Year><Month>2</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2012</Year><Month>9</Month><Day>18</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">22292508</ArticleId><ArticleId IdType="doi">10.1111/j.1365-2672.2012.05247.x</ArticleId></ArticleIdList></PubmedData></pubmed><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="Kang, D H" sort="Kang, D H" uniqKey="Kang D" first="D-H" last="Kang">D-H Kang</name><name sortKey="Ryu, S" sort="Ryu, S" uniqKey="Ryu S" first="S" last="Ryu">S. Ryu</name><name sortKey="Sagong, H G" sort="Sagong, H G" uniqKey="Sagong H" first="H-G" last="Sagong">H-G Sagong</name></noCountry><country name="Corée du Sud"><noRegion><name sortKey="Lee, S Y" sort="Lee, S Y" uniqKey="Lee S" first="S-Y" last="Lee">S-Y Lee</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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