Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.
Identifieur interne : 000173 ( PubMed/Corpus ); précédent : 000172; suivant : 000174Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.
Auteurs : Sungyul Yoo ; Kashif Ghafoor ; Jeong Un Kim ; Sanghun Kim ; Bora Jung ; Dong-Un Lee ; Jiyong ParkSource :
- Journal of food protection [ 1944-9097 ] ; 2015.
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
Links to Exploration step
pubmed:26038898Le document en format XML
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<author><name sortKey="Ghafoor, Kashif" sort="Ghafoor, Kashif" uniqKey="Ghafoor K" first="Kashif" last="Ghafoor">Kashif Ghafoor</name>
<affiliation><nlm:affiliation>Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia.</nlm:affiliation>
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<author><name sortKey="Kim, Jeong Un" sort="Kim, Jeong Un" uniqKey="Kim J" first="Jeong Un" last="Kim">Jeong Un Kim</name>
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<term>Disinfection (methods)</term>
<term>Escherichia coli O157</term>
<term>Food Handling (methods)</term>
<term>Food Microbiology</term>
<term>Fruit (microbiology)</term>
<term>Humans</term>
<term>Hydrostatic Pressure</term>
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<term>Titanium</term>
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<term>Escherichia coli O157</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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<Abstract><AbstractText>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.</AbstractText>
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