Inactivation and potential reactivation of pathogenic Escherichia coli O157:H7 in bovine milk exposed to three monochromatic ultraviolet UVC lights

Yin, Fugui; Zhu, Yan; Koutchma, Tatiana; Gong, Joshua

doi:10.1016/j.fm.2015.01.014

Cited by 24 publications

(10 citation statements)

References 45 publications

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“…The microbiocidal effect of UVC has been tested in different foodstuffs, such as milk, demonstrating an effectiveness similar to thermal pasteurization [2,10,11,12,13,14,15,16,17,18,19,20,21,22]. However, milk presents the limiting factor of its high absorption coefficient at 254 nm (α(254)) which reduces the possibility for UVC radiation to penetrate through the matrix and reach those areas farther from the UVC source with the same intensity, underexposing some of the present microorganisms, and consequently, reducing the effectiveness of the UVC treatment [23,24,25,26].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Martinez-Garcia

Sauceda-Gálvez

Codina-Torrella

et al. 2019

Foods

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The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores in milk. Spores of B. subtilis (CECT4002) were inoculated in whole and skim milk to an initial concentration about 6 log CFU/mL. Milk was subjected to different ultraviolet radiation treatments at 254 nm (UVC) using a concentric tubular reactor in a dose ranging from 10 to 160 J/mL. Different number of passes were used to adjust the final dose received by the matrix. In general, increasing the number of passes (defined as number of entries to the tunnel-NET) increased the inactivation of spores of B. subtilis. The best lethality results (above 4 Log CFU/mL) were obtained by applying doses from 100 J/mL with several NET. When the same doses were achieved with a single pass lethality in most cases did not exceed 1 log CFU/mL. Increasing the NET also increased the likelihood for the spores to remain longer in the effective distance from the UVC source, estimated as 0.02 mm for whole milk and 0.06 mm for skim milk. Combination of UHPH and UVC did not clearly increase the efficiency of a single UVC treatment, and a lower lethality was even observed in some cases. UHPH treatments increased the turbidity and absorption coefficient (254 nm) of both whole and skim milk.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Martinez-Garcia

Sauceda-Gálvez

Codina-Torrella

et al. 2019

Foods

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show abstract

“…In another study, inactivation of E. coli O157: H7 in bovine milk exposed at 254 nm was higher than at 222 and 282 nm at the same UV doses. The reductions in E. coli O157:H7 at 254 nm using the doses of 5, 10 and 20 mJ/cm 2 were 1.81, 2.38 and 2.95 log respectively [28].…”

Section: Efficacy Of Uv Light On Dairy Products 41 Liquid Dairy Promentioning

confidence: 87%

Ultraviolet Light Applications in Dairy Processing

Koca¹,

Urgu²,

Saatli³

2018

Technological Approaches for Novel Applications in Dairy Processing

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The main objective of this chapter is to discuss the potential of ultraviolet (UV) light applications in dairy industry. The principles, inactivation mechanisms, sources and devices of UV light are reviewed as well as its advantages and disadvantages. The factors affecting the efficacy of UV light are also discussed. The potential and present applications of UV light on disinfection of air, water, food contact surfaces and packaging materials are introduced. The efficacy and quality effects of UV light treatment for liquid dairy products are presented. In addition, as a promising application to prevent post-contamination after heat treatment, surface processing by UV light is emphasized. Besides its use for microbial inactivation by UV light, its possible uses such as creating novel dairy products are also introduced. The legal aspects on UV light for production, processing and handling of food briefly are given. Benefits, limitations and challenges of UV light for the future adaption in dairy industry are discussed.

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“…However, since a similar performance has been desired to obtain clearer conclusions without unknown side effects, only data from studies with predefined criteria have been selected. There are also some studies that have investigated photoinactivation experiments for the food industry, using different media for irradiation, such as milk or even juices (Orlowska et al, 2015;Yin et al, 2015). When choosing such media, it must be taken into account that part of the emitted radiation is absorbed by the medium itself and therefore higher average log reduction doses are needed (Buonanno et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Investigation on Potential ESKAPE Surrogates for 222 and 254 nm Irradiation Experiments

Gierke

Heßling

2022

Front. Microbiol.

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BackgroundDue to the increase in multidrug-resistant pathogens, it is important to investigate further antimicrobial options. In order not to have to work directly with pathogens, the investigation of possible surrogates is an important aspect. It is examined how suitable possible surrogate candidates for ESKAPE pathogens are for UVC applications. In addition, the inactivation sensitivities to 222 and 254 nm radiation are compared in relation.MethodsNon-pathogenic members (Enterococcus mundtii, Staphylococcus carnosus, Acinetobacter kookii, Pseudomonas fluorescens and Escherichia coli) of genera of ESKAPE strains were photoinactivated in PBS with irradiation wavelengths of 222 and 254 nm (no non-pathogenic Klebsiella was available). Log reduction doses were determined and compared to published photoinactivation results on ESKAPE pathogens. It was assumed that non-pathogenic bacteria could be designated as surrogates for one wavelength and one ESKAPE strain, if the doses were between the 25 and 75% quantiles of published log reduction dose of the corresponding pathogen.ResultsFor all non-pathogen relatives (except A. kookii), higher average log reduction doses were required for irradiation at 222 nm than at 254 nm. Comparison by boxplot revealed that five of eight determined log reduction doses of the possible surrogates were within the 25 and 75% quantiles of the data for ESKAPE pathogens. The measured log reduction dose for non-pathogenic E. coli was above the 75% quantile at 222 nm, and the log reduction dose for S. carnosus was below the 25% quantile at 254 nm.ConclusionFor more than half of the studied cases, the examined ESKAPE relatives in this study can be applied as surrogates for ESKAPE pathogens. Because of lack of data, no clear statement could be made for Enterococcus faecalis at 222 nm and Acinetobacter baumannii at both wavelengths.

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Inactivation and potential reactivation of pathogenic Escherichia coli O157:H7 in bovine milk exposed to three monochromatic ultraviolet UVC lights

Cited by 24 publications

References 45 publications

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Ultraviolet Light Applications in Dairy Processing

Investigation on Potential ESKAPE Surrogates for 222 and 254 nm Irradiation Experiments

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