Individual and combined efficacies of mild heat and ultraviolet-c radiation against Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes in coconut liquid endosperm

Gabriel, Alonzo A.; Ostonal, Jeffrey M.; Cristobal, Jannelle O.; Pagal, Gladess A.; Armada, John Vincent E.

doi:10.1016/j.ijfoodmicro.2018.04.019

Cited by 19 publications

(4 citation statements)

References 41 publications

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“…In contrast, the D 10 value of E. coli ATCC 25922 was approximately 3 mJ cm À2 at 254 nm which is significantly different from what is reported in the study mentioned above, a D 10 & 0.2 mJ cm À2 at 250 nm using a xenon lamp. In yet another study, E. coli inactivation using UV-C was reported with a D 10 value of 25 mJ cm À2 in CW (Gabriel et al, 2018). To the best of our knowledge, there is little information on the inactivation of the above micro-organisms in CW by UV-C light as the optical characteristics of treatment fluids are not accounted for estimating the dose delivery.…”

Section: Resultsmentioning

confidence: 99%

Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Bhullar

Patras

Kilonzo‐Nthenge

et al. 2019

Food sci. technol. int.

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This study investigated the effect of ultraviolet-C irradiation on the inactivation of microorganisms in coconut water, a highly opaque liquid food (1.01 ± 0.018 absorption coefficient). Ultraviolet-C inactivation kinetics of two bacteriophages (MS2, T1UV) and three surrogate bacteria ( Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes) in 0.1% (w/v) peptone and coconut water were investigated. Ultraviolet-C irradiation at 254 nm was applied to stirred samples, using a collimated beam device. A series of known ultraviolet-C doses (0–40 mJ cm−2) were applied for ultraviolet-C treatment except for MS2 where higher doses were delivered (100 mJ cm−2). Inactivation levels of all organisms were proportional to ultraviolet-C dose. At the highest dose of 40 mJ cm−2, three surrogates of pathogenic bacteria were inactivated by more than 5-log10 (p < 0.05) in 0.1% (w/v) peptone and coconut water. Results showed that ultraviolet-C irradiation effectively inactivated bacteriophage and surrogate bacteria in highly opaque coconut water. The log reduction kinetics of microorganisms followed log-linear and exponential models with higher R2 (>0.95) and low root mean square error values. The D10 values of 3, 5.48, and 4.58 mJ cm−2 were obtained from the inactivation of E. coli, S. Typhimurium, and L. monocytogenes, respectively. Models for predicting log reduction as a function of ultraviolet-C irradiation dose were found to be significant (p < 0.05). Fluid optics were the key controlling parameters for efficient microbial inactivation. Therefore, the ultraviolet-C dose must be calculated not only from the incident ultraviolet-C intensity but must also consider the attenuation in the samples. The results from this study imply that adequate log reduction of vegetative cells and model viruses is achievable in coconut water and suggested significant potential for ultraviolet-C treatment of other liquid foods.

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Section: Resultsmentioning

confidence: 99%

Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Bhullar

Patras

Kilonzo‐Nthenge

et al. 2019

Food sci. technol. int.

View full text Add to dashboard Cite

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“…The simplicity and operational traits of UV-C technology should be stressed (Estilo and Gabriel, 2018), being this a sustainable choice because of its low implementation and operational costs (Feliciano et al, 2019), and capable to work on both continuous and discontinuous batches (Baysal, 2018). Also, the application of UV-C-based processing methods is associated neither with the generation of toxic chemical residues (Gabriel et al, 2018b) nor cytotoxic effects (Gopisetty et al, 2018).…”

Section: Ultraviolet-light Treatmentmentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

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“…The high incidence of foodborne outbreaks has resulted in several studies focused on the inactivation of S. enterica , E. coli , and L. monocytogenes , considering these pathogens as important targets in foods. (Gabriel, Ostonal, Cristobal, Pagal, & Armada, 2018; Rane, Bridges, & Wu, 2020; Roh, Oh, Lee, Kang, & Min, 2020; Shin, Kim, Beuchat, & Ryu, 2020; Trząskowska, Dai, Delaquis, & Wang, 2018).…”

Section: Microbiological Risks In Foodsmentioning

confidence: 99%

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Madrazo

Campos

2020

Journal of Food Safety

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Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

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Individual and combined efficacies of mild heat and ultraviolet-c radiation against Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes in coconut liquid endosperm

Cited by 19 publications

References 41 publications

Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

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