Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 598-605

  Gayan E ^a   Serrano, M J ^a   Monfort, S ^a   Alvarez I ^a   Condon S ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Escherichia coli; Heat treatment; Orange juice; Pasteurization; Ultraviolet

Indexed keywords

ABSORPTION COEFFICIENTS; ASCORBIC ACIDS; E. COLI; FLOW THROUGH REACTORS; LETHAL EFFECTS; LIGHT TREATMENTS; MILD TEMPERATURES; ORANGE JUICE; PECTIN METHYLESTERASE; SYNERGISTIC EFFECT; THERMOSTATIC WATER BATH; ULTRA-VIOLET LIGHT; ULTRAVIOLET; UV RESISTANCE; UV TECHNOLOGY; UV TREATMENT;

ESCHERICHIA COLI; HEAT RESISTANCE; HEAT TREATMENT; KETONES; ORGANIC ACIDS; PASTEURIZATION; PH EFFECTS; TURBIDITY; ULTRAVIOLET RADIATION; WATER TREATMENT;

FRUIT JUICES;

ESCHERICHIA COLI;

EID: 84866412632     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.018     Document Type: Article

References (46)

1. Anonymous., 1997. Final Report. A Set of Scientific Issues Being Considered by the Agency in Connection with the Efficacy Testing Issues Concerning Public Health Antimicrobial Issues. US Environmental Protection Agency. URL: http://www.epa.gov/scipoly/sap/meetings/1997/june/antimicr.htm (Accessed 28 January 2012).
2. Anonymous., 2001. Hazard Analysis and critical control points (HACCP): Final rule. Federal Register 66. US Food and Drug Administration, Washington, DC.
3. AOAC., 1990a. Acidity (as Acid Citric). Official methods of analysis of the Association of Official Analytical Chemists, fifteenth ed., Association of Official Analytical Chemists, Arlington VA. Method 942.15B.
4. AOAC., 1990b. Vitamin C (Ascorbic Acid). Official methods of analysis of the Association of Official Analytical Chemists, fifteenth ed., Association of Official Analytical Chemists, Arlington VA. Method 967.21, 1058-1059.
5. R. Bachmann Sterilization by intense ultraviolet radiation The Brown Boveri Review 62 1975 206 209
6. N. Basaran, A. Quintero-Ramos, M.M. Moake, J.J. Churey, and R.W. Worobo Influence of apple cultivars on inactivation of different strains of a Escherichia coli O157: H7 in apple cider by UV irradiation Applied and Environmental Microbiology 70 10 2004 6061 6065 (Pubitemid 39471854)
7. T. Bintsis, E. Litopoulou-Tzanetaki, and R.K. Robinson Existing and potential applications of ultraviolet light in the food industry - a critical review Journal of the Science of Food and Agriculture 80 6 2000 637 645 (Pubitemid 30208584)
8. S. Condón, R. Oria, and F.J.S. Trepat Heat resistance of microorganisms: An improved method for survival counting Journal of Microbiological Methods 7 1 1987 37 44
9. S. Condón, M.J. Arrizubieta, and F.J. Sala Microbial heat resistance determinations by the multipoint system with the thermoresistometer TR-SC improvement of this methodology Journal of Microbiological Methods 18 4 1993 357 366 (Pubitemid 23349255)
10. P.A. Chapman, D.J. Wright, P. Norman, J. Fox, and E. Crick Cattle as a possible source of verocytotoxin-producing Escherichia coli O157 infecction in man Epidemiology and Infection 111 3 1993 439 447 (Pubitemid 24015209)
11. B.A. Eagerman, and A.H. Rouse Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices Journal of Food Science 41 6 1976 1396 1397
12. C.M.A.P. Franz, I. Specht, G.S. Cho, V. Graef, and M.R. Stahl UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology Food Control 20 12 2009 1103 1107
13. T.K. Gachovska, S. Kumar, H. Thippareddi, J. Subbiah, and F. Williams Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice Journal of Food Science 73 9 2008 1750 3841
14. E. Gayán, S. Monfort, I. Álvarez, and S. Condón UV-C inactivation of Escherichia coli at different temperatures Innovative Food Science & amp Emerging Technologies 12 4 2011 531 541
15. A.H. Geeraerd, C.H. Herremans, and J.F. Van Impe Structural model requirements to describe microbial inactivation during a mild heat treatment International Journal of Food Microbiology 59 3 2000 185 209 (Pubitemid 30628327)
16. A.H. Geeraerd, V.P. Valdramidis, and J.F. Van Impe GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves International Journal of Food Microbiology 102 1 2005 95 105 (Pubitemid 40755409)
17. D.J. Geveke UV inactivation of bacteria in apple cider Journal of Food Protection 68 8 2005 1739 1742 (Pubitemid 41264974)
18. D.J. Geveke UV inactivation of E. coli in liquid egg white Food and Bioprocess Technology 1 2 2008 201 206
19. J.A. Guerrero-Beltrán, and G.V. Barbosa-Cánovas Advantages and limitations on processing foods by UV light Food Science and Technology International 10 3 2004 137 147
20. O. Hoyer Testing performance and monitoring of UV systems for drinking water disinfection Water Supply 16 1-2 1998 424 429 (Pubitemid 28254139)
21. D.D. Kimball Procesado de citricos 1999 Acribia Zaragoza, Spain
22. T. Koutchma, S. Keller, S. Chirtel, and B. Parisi Ultraviolet disinfection of juice products in laminar and turbulent flow reactors Innovative Food Science & Emerging Technologies 5 2 2004 179 189 (Pubitemid 38745375)
23. T. Koutchma, B. Paris, and E. Patazca Validation of UV coiled tube reactor for fresh juices Journal of Environmental Engineering and Science 6 3 2007 319 328
24. T. Koutchma, L.J. Forney, and C.L. Moraru Ultraviolet Light in Food Technology: Principles and Application 2009 CRC Press Boca Raton, New York
25. H. Liltved, and S.J. Cripps Removal of particle-associated bacteria by prefiltration and ultraviolet irradiation Aquaculture Research 30 6 1999 445 450 (Pubitemid 29407553)
26. H. Liltved, and B. Landfald Influence of liquid holding recovery and photoreactivation on survival of ultraviolet-irradiated fish pathogenic bacteria Water Research 30 5 1996 1109 1114
27. P. Mafart, O. Couvert, S. Gaillard, and I. Leguerinel On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model International Journal of Food Microbiology 72 1-2 2002 107 113 (Pubitemid 34044101)
28. S. Maktabi, I. Watson, and R. Parton Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria Innovative Food Science & Emerging Technologies 12 2 2011 129 134
29. F. Martínez Verdú Chromatic subjects about image capture (II) Optica pura y aplicada 34 2001 1 16
30. A.S. Mazzotta Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in juices Journal of Food Protection 64 3 2001 315 320 (Pubitemid 32203150)
31. A. Müller, M.R. Stahl, V. Graef, C.M.A.P. Franz, and M. Huch UV-C treatment of juices to inactivate microorganisms using Dean vortex technology Journal of Food Engineering 107 2 2011 268 275
32. F. Noci, J. Riener, M. Walkling-Ribeiro, D.A. Cronin, D.J. Morgan, and J.G. Lyng Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice Journal of Food Engineering 85 1 2008 141 146 (Pubitemid 47464659)
33. J.M. Oteiza, L. Giannuzzi, and N. Zaritzky Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as affected by native microflora Food and Bioprocess Technology 3 4 2010 603 614
34. M. Peleg, and M.B. Cole Reinterpretation of microbial survival curves Critical Reviews in Food Science and Nutrition 38 5 1998 353 380 (Pubitemid 128354200)
35. A. Quintero-Ramos, J.J. Churey, P. Hartman, J. Barnard, and R.W. Worobo Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider Journal of Food Protection 67 6 2004 1153 1156 (Pubitemid 38751883)
36. J. Raso, and G.V. Barbosa-Cánovas Nonthermal preservation of foods using combined processing techniques Critical Reviews in Food Science and Nutrition 43 3 2003 265 285 (Pubitemid 38552303)
37. J. Raso, R. Pagán, S. Condón, and F.J. Sala Influence of temperature and pressure on the lethality of ultrasound Applied and Environmental Microbiology 64 2 1998 465 471 (Pubitemid 28079806)
38. C.E. Sizer, and V.M. Balasubramaniam New intervention processes for minimally processed juices Food Technology 53 10 1999 64 67 (Pubitemid 129590691)
39. R. Sommer, M. Lhotsky, T. Haider, and A. Cabaj UV inactivation, liquid-holding recovery, and photoreactivation of Escherichia coli O157 and other pathogenic Escherichia coli strains in water Journal of Food Protection 63 8 2000 1015 1020 (Pubitemid 30610583)
40. R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol, M.C.J. Quataert, L. Vervoort, I.V. Der Plancken, M.E. Hendrickx, and A.M. Matser Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes Innovative Food Science & Emerging Technologies 12 3 2011 235 243
41. A.E. Torkamani, and M. Niakousari Impact of UV-C light on orange juice quality and shelf life Food Research Journal 18 4 2011 1265 1268
42. M.T.T. Tran, and M. Farid Ultraviolet treatment of orange juice Innovative Food Science & Emerging Technologies 5 4 2004 495 502
43. D.O. Ukuku, and D.J. Geveke A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice International Journal of Food Microbiology 138 1-2 2010 50 55
44. S. Unluturk, M.R. Atilgan, A.H. Baysal, and M.S. Unluturk Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation International Journal of Food Microbiology 142 3 2010 341 347
45. M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J. Riener, J.G. Lyng, and D.J. Morgan Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields Journal of Food Engineering 89 3 2008 267 273
46. M. Walkling-Ribeiro, F. Noci, J. Riener, D.A. Cronin, J.G. Lyng, and D.J. Morgan The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice Food and Bioprocess Technology 2 4 2009 422 430