Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.
Identifieur interne : 000173 ( PubMed/Curation ); 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 [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.
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
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Kashif Ghafoor<affiliation><nlm:affiliation>Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia.</nlm:affiliation><wicri:noCountry code="subField">Kingdom of Saudi Arabia</wicri:noCountry></affiliation>Le document en format XML
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Box 2460, Riyadh 11451, Kingdom of Saudi Arabia.</nlm:affiliation><wicri:noCountry code="subField">Kingdom of Saudi Arabia</wicri:noCountry></affiliation></author><author><name sortKey="Kim, Jeong Un" sort="Kim, Jeong Un" uniqKey="Kim J" first="Jeong Un" last="Kim">Jeong Un Kim</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Kim, Sanghun" sort="Kim, Sanghun" uniqKey="Kim S" first="Sanghun" last="Kim">Sanghun Kim</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Jung, Bora" sort="Jung, Bora" uniqKey="Jung B" first="Bora" last="Jung">Bora Jung</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Lee, Dong Un" sort="Lee, Dong Un" uniqKey="Lee D" first="Dong-Un" last="Lee">Dong-Un Lee</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food Science and Technology, Chung-Ang University, Anseong 456-756</wicri:regionArea></affiliation></author><author><name sortKey="Park, Jiyong" sort="Park, Jiyong" uniqKey="Park J" first="Jiyong" last="Park">Jiyong Park</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea. foodpro@yonsei.ac.kr.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:26038898</idno><idno type="pmid">26038898</idno><idno type="doi">10.4315/0362-028X.JFP-14-522</idno><idno type="wicri:Area/PubMed/Corpus">000173</idno><idno type="wicri:Area/PubMed/Curation">000173</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.</title><author><name sortKey="Yoo, Sungyul" sort="Yoo, Sungyul" uniqKey="Yoo S" first="Sungyul" last="Yoo">Sungyul Yoo</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><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><wicri:noCountry code="subField">Kingdom of Saudi Arabia</wicri:noCountry></affiliation></author><author><name sortKey="Kim, Jeong Un" sort="Kim, Jeong Un" uniqKey="Kim J" first="Jeong Un" last="Kim">Jeong Un Kim</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Kim, Sanghun" sort="Kim, Sanghun" uniqKey="Kim S" first="Sanghun" last="Kim">Sanghun Kim</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Jung, Bora" sort="Jung, Bora" uniqKey="Jung B" first="Bora" last="Jung">Bora Jung</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author><author><name sortKey="Lee, Dong Un" sort="Lee, Dong Un" uniqKey="Lee D" first="Dong-Un" last="Lee">Dong-Un Lee</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Food Science and Technology, Chung-Ang University, Anseong 456-756</wicri:regionArea></affiliation></author><author><name sortKey="Park, Jiyong" sort="Park, Jiyong" uniqKey="Park J" first="Jiyong" last="Park">Jiyong Park</name><affiliation wicri:level="1"><nlm:affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea. foodpro@yonsei.ac.kr.</nlm:affiliation><country xml:lang="fr">Corée du Sud</country><wicri:regionArea>Department of Biotechnology, Yonsei University, Seoul 120-749</wicri:regionArea></affiliation></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (microbiology)</term><term>Chlorine</term><term>Citrus sinensis (microbiology)</term><term>Colony Count, Microbial</term><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><term>Microbial Viability</term><term>Photochemistry</term><term>Titanium</term><term>Ultraviolet Rays</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Chlorine</term><term>Titanium</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Disinfection</term><term>Food Handling</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Escherichia coli O157</term><term>Food Microbiology</term><term>Humans</term><term>Hydrostatic Pressure</term><term>Microbial Viability</term><term>Photochemistry</term><term>Ultraviolet Rays</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26038898</PMID><DateCreated><Year>2015</Year><Month>6</Month><Day>4</Day></DateCreated><DateCompleted><Year>2016</Year><Month>02</Month><Day>02</Day></DateCompleted><DateRevised><Year>2015</Year><Month>6</Month><Day>4</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-9097</ISSN><JournalIssue CitedMedium="Internet"><Volume>78</Volume><Issue>6</Issue><PubDate><Year>2015</Year><Month>Jun</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J. Food Prot.</ISOAbbreviation></Journal><ArticleTitle>Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.</ArticleTitle><Pagination><MedlinePgn>1098-105</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.4315/0362-028X.JFP-14-522</ELocationID><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></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Yoo</LastName><ForeName>Sungyul</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ghafoor</LastName><ForeName>Kashif</ForeName><Initials>K</Initials><AffiliationInfo><Affiliation>Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kim</LastName><ForeName>Jeong Un</ForeName><Initials>JU</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kim</LastName><ForeName>Sanghun</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Jung</LastName><ForeName>Bora</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lee</LastName><ForeName>Dong-Un</ForeName><Initials>DU</Initials><AffiliationInfo><Affiliation>Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Park</LastName><ForeName>Jiyong</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>Department of Biotechnology, Yonsei University, Seoul 120-749, Republic of Korea. foodpro@yonsei.ac.kr.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>15FIX9V2JP</RegistryNumber><NameOfSubstance UI="C009495">titanium dioxide</NameOfSubstance></Chemical><Chemical><RegistryNumber>4R7X1O2820</RegistryNumber><NameOfSubstance UI="D002713">Chlorine</NameOfSubstance></Chemical><Chemical><RegistryNumber>D1JT611TNE</RegistryNumber><NameOfSubstance UI="D014025">Titanium</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002713" MajorTopicYN="N">Chlorine</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004203" MajorTopicYN="N">Disinfection</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D019453" MajorTopicYN="Y">Escherichia coli O157</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="Y">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006874" MajorTopicYN="N">Hydrostatic Pressure</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D050296" MajorTopicYN="Y">Microbial Viability</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010777" MajorTopicYN="N">Photochemistry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014025" MajorTopicYN="N">Titanium</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014466" MajorTopicYN="N">Ultraviolet Rays</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>6</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>6</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>2</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26038898</ArticleId><ArticleId IdType="doi">10.4315/0362-028X.JFP-14-522</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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