Influence of Apple Cultivars on Inactivation of Different Strains of
            <i>Escherichia coli</i>
            O157:H7 in Apple Cider by UV Irradiation

Basaran, Nese; Quintero‐Ramos, Armando; Moake, Matthew M; Churey, John J.; Worobo, Randy W.

doi:10.1128/aem.70.10.6061-6065.2004

Cited by 100 publications

(63 citation statements)

References 35 publications

(37 reference statements)

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“…Basaran et al (2004) reported a wide variation in the UV susceptibility level of different E. coli O157:H7 strains in apple cider.…”

Section: Resultsmentioning

confidence: 98%

“…In the last years, the application of UV radiation has been focused in the treatment of raw apple cider or fruit juices. Different works have been conducted to analyze the effect of UV on E. coli (Koutchma et al 2007 in orange juice; Guerrero-Beltrán and BarbosaCánovas 2006 in apple juice; Oteiza et al 2005 in orange juice; Basaran et al 2004 in apple cider; Koutchma et al 2004 in apple juice; Wright et al 2000 in apple cider;and Worobo 1999 in apple cider).…”

Section: Introductionmentioning

confidence: 98%

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Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

Oteiza

Giannuzzi

Zaritzky

2009

Food Bioprocess Technol

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The effect of yeast concentration on ultraviolet (UV) inactivation of five strains of Escherichia coli O157: H7 from different sources, inoculated both individually and simultaneously in orange juice, was analyzed and mathematically modeled. The presence of yeast cells in orange juice decreases the performance of UV radiation on E. coli inactivation. UV absorption coefficients in the juice increased with increasing yeast concentration, and higher UV doses were necessary to inactivate bacterial strains. UV intensities of I=3.00±0.3 mW/cm 2 and exposure times (t) between 0 and 10 min were applied; radiation doses (energy, E=I×t) ranging between 0 and 2 J/cm 2 were measured using a UV digital radiometer. All the tested individual strains showed higher resistance to the treatment when UV radiation was applied at 4°C in comparison to 20°C. UV inactivation of E. coli O157:H7 individual strain was satisfactory fitted with a first order kinetic model. A linear relationship was found between UV absorptivities and D values (radiation doses required to decrease microbial population by 90%) for each strain. The dose required to reach 5-log reduction for the most unfavorable conditions that is the most UV resistant strain, and maximum background yeast concentration was 2.19 J/cm 2 at 4°C (corresponding to 11 min of UV treatment) and 2.09 J/cm 2 at 20°C (corresponding to 10.55 min of UV treatment). When a cocktail of strains was inoculated in orange juice, the logistic equation was the best model that fits the experimental results due to the deviation from the log-linear kinetics. The UV resistance between strain cocktail and single strain were mathematically compared. Slopes of the decline curves for strain cocktail at high UV doses were lower than the slopes of the log-linear equation calculated for the individual strains, even for the most resistant one. Therefore, microbial inactivation tests using a cocktail of strains are particularly important to determine the performance of the UV inactivation treatment.

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“…Basaran et al (2004) reported a wide variation in the UV susceptibility level of different E. coli O157:H7 strains in apple cider.…”

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

Oteiza

Giannuzzi

Zaritzky

2009

Food Bioprocess Technol

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“…The pH values of the surface waters in this study were on average 8.32 and 8.21 for the creek and the pond, respectively, making these sources poor choices for chlorine disinfection. Studies have found that pH is not a significant factor in UV treatment efficacy (25,26). Turbidity, on the other hand, has been found to adversely affect UV treatment, but the relationship between turbidity level and UV efficacy is not consistent.…”

Section: Discussionmentioning

confidence: 99%

UV Light Inactivation of Human and Plant Pathogens in Unfiltered Surface Irrigation Water

Jones

Worobo

Smart

2014

Appl Environ Microbiol

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bFruit and vegetable growers continually battle plant diseases and food safety concerns. Surface water is commonly used in the production of fruits and vegetables and can harbor both human-and plant-pathogenic microorganisms that can contaminate crops when used for irrigation or other agricultural purposes. Treatment methods for surface water are currently limited, and there is a need for suitable treatment options. A liquid-processing unit that uses UV light for the decontamination of turbid juices was analyzed for its efficacy in the treatment of surface waters contaminated with bacterial or oomycete pathogens, i.e., Escherichia coli, Salmonella enterica, Listeria monocytogenes, Clavibacter michiganensis subsp. michiganensis, Pseudomonas syringae pv. tomato, and Phytophthora capsici. Five-strain cocktails of each pathogen, containing approximately 10 8 or 10 9 CFU/ liter for bacteria or 10 4 or 10 5 zoospores/liter for Ph. capsici, were inoculated into aliquots of two turbid surface water irrigation sources and processed with the UV unit. Pathogens were enumerated before and after treatment. In general, as the turbidity of the water source increased, the effectiveness of the UV treatment decreased, but in all cases, 99.9% or higher inactivation was achieved. Log reductions ranged from 10.0 to 6.1 and from 5.0 to 4.2 for bacterial pathogens and Ph. capsici, respectively.

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“…In the same study, clear apple juice inoculated with Escherichia coli K12 and subjected to a UV-C dosage of 1.404 J/cm 2 showed a decrease of 7.42 log in the population, achieving more than the required microbial reduction of 5.0 log cycles recommended by the Food and Drug Administration in the United States (FDA 2001). Escherichia coli and Listeria monocytogenes have been widely studied as potential pathogens capable of surviving in fruit juices (Guerrero-Beltrán and Barbosa-Cánovas 2004;Basaran et al 2004).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

Caminiti

Palgan

Muñoz

et al. 2010

Food Bioprocess Technol

150

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Non-thermal technologies such as UV irradiation can offer advantages for minimal processing of transparent beverages. In this study, reconstituted apple juice was exposed to UV light in a continuous laboratory scale system at energy dosages ranging from 2.66 to 53.10 J/cm 2 by changing the exposure time. Treated juices were then evaluated for microbial inactivation and selected physical and chemical attributes. Product quality was further assessed by sensory evaluation using a 30-member consumer panel. Microbiological analysis was performed by inoculating apple juice with Escherichia coli K12 and Listeria innocua and microbial numbers were counted preand post-processing. UV energy levels did not affect pH,°B rix, or total phenols content, but decreased non-enzymatic browning (p<0.01) and antioxidant capacity (p<0.05) compared to unprocessed juice. A colour-lightening effect was noted with increasing energy dose. All UV treatments applied (2.66 J/cm 2 and above) resulted in a reduction below the detection level (<1 log cfu/ml) for both E. coli and L. innocua in apple juice. Sensory evaluation showed that samples treated with energy dosages up to 10.62 J/cm 2 were comparable to the control in terms of acceptability, though higher dosages produced adverse effects in terms of flavour and colour. Based on these results, UV treatment with low energy dosages could represent a valid alternative to thermal processing to eliminate pathogenic microorganisms while maintaining quality in reconstituted apple juice.

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Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

Cited by 100 publications

References 35 publications

Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

UV Light Inactivation of Human and Plant Pathogens in Unfiltered Surface Irrigation Water

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

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