Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk

Ansari, Jawaad Ahmed; Ismail, Marliya; Farid, Mohammed

doi:10.1016/j.ifset.2019.02.002

Cited by 36 publications

(29 citation statements)

References 34 publications

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“…UV technology has the advantage over thermal pasteurization of its ability to minimize the loss of flavors and nutrients, and it is more energy efficient. A limitation of UV-C light processing of milk is its ability to penetrate into opaque liquids resulting in no or very low microbial inactivation [ 17 ]. Therefore, a strategy to increase the penetration is the use of turbulent flow reactors so that liquid foods are exposed to UV light uniformly.…”

Section: Introductionmentioning

confidence: 99%

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Papademas

Mousikos

Aspri

2020

Animals

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The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens—L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)—and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200–600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.

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Section: Introductionmentioning

confidence: 99%

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Papademas

Mousikos

Aspri

2020

Animals

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“…UV treatment of milk was carried out using a coiled tube UV‐C unit as described by Ansari et al (). A perfluoroalkoxy (PFA) tube (ID 1.6 mm, 3.2 mm, length 7.62 m) was coiled around UV‐C (wavelength 254 nm) lamp as PFA tube provides high transmittance, stability to high temperature and chemicals (Choudhary et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…This shelf life is not sufficient to access export markets other than through airfreight at high cost. On the other hand, use of emerging technologies together with HTST pasteurization possesses the capability of producing ESL milk with a longer shelf life, as the combined technologies create synergy to inactivate spores together with pathogens at a higher degree (Ansari, Ismail, & Farid, ; Gayán, Álvarez, & Condón, ; Georget et al, ). Namely, pulse electric field, cold plasma, ultrahigh pressure homogenization, and ultraviolet (UV‐C) are well known to inactivate microbial cells and its spores (Alkhafaji & Farid, ; Bandla, Choudhary, Watson, & Haddock, ; Choudhary et al, ; Dobrynin et al, ; Gautam et al, ; Georget et al, ; Roig‐Sagués, Gervilla, Pixner, Terán‐Peñafiel, & Hernández‐Herrero, ).…”

Section: Introductionmentioning

confidence: 99%

Extension of shelf life of pasteurized trim milk using ultraviolet treatment

Ansari

Ismail

Farid

2020

Journal of Food Safety

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The demand for minimally processed foods has increased in the last few years and gains high acceptability among consumers as it has better nutritional value than highly processed foods. Pasteurized milk is minimally processed and consumed largely for its fresh taste and higher nutritional value compared to ultrahigh temperature (UHT) and powdered milk. However, one of the constraints is its limited shelf life under refrigeration, as it cannot retain quality and safety for more than 14 days. Nonthermal technologies can extend the shelf life of milk while using low energy. Ultraviolet (UV‐C) is well known to inactivate spores as well as vegetative cells. In this study, it was shown that 2.64 J/ml of UV‐C treatment applied on pasteurized trim milk can extend shelf life up to 53 days under refrigeration. This finding was also supported by the inactivation of 3.40 ± 0.14 log of thermoresistant Geobacillus stearothermophilus spores (ATCC 7953) in UHT (or sterilized) trim milk with similar UV‐C operating conditions. Therefore, microbial study together with physicochemical properties demonstrated that pasteurization followed by UV‐C can enhance the shelf life of trim milk considerably.

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“…X-ray and gamma radiation treatment of milk is a relatively new field of research in the non-thermal field and has not been investigated in detail for many microbial strains, including spores. Hence, there is a significant gap in the research on the effects of X-ray treatment on the quality, microbial inactivation of various (Ansari, Ismail, & Farid, 2019) TA B L E 1 1 D 10 values (kGy) for inoculated C. sakazakii in different matrices…”

Section: 2mentioning

confidence: 99%

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Soni

Samuelsson

Loveday

et al. 2021

Comp Rev Food Sci Food Safe

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Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk.Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.

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Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk

Cited by 36 publications

References 34 publications

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

Extension of shelf life of pasteurized trim milk using ultraviolet treatment

Applications of novel processing technologies to enhance the safety and bioactivity of milk

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