PEF and UV combined system for pathogen microorganisms inactivation in liquid food products

Cramariuc, R.; Popa, Mona Elena; Tudorache, Aurelia; Brinduse, E.; Kontek, A.; Miteluţ, Amalia Carmen; Fotescu, L.; Cramariuc, B.; Geicu, M.; Nisiparu, L.

doi:10.1088/1742-6596/301/1/012010

Cited by 3 publications

(5 citation statements)

References 2 publications

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“…RFEF + UV (4.9 log). This same result was also obtained for E. coli (see Section 3.4) as well as by others (Gachovska et al, 2008;Noci et al, 2008;and Cramariuc et al, 2011). The temperature of the UV + RFEF combination process had no effect on inactivation in the range studied, 4.92 ± 0.52 versus.…”

Section: Inactivation Of S Cerevisiae Cells By Uv + Rfef Treatmentsupporting

confidence: 87%

“…In agreement, Gachovska et al (2008) obtained the same reduction for UV + PEF (5.3 log) and PEF + UV (5.4 log). Furthermore, Noci et al (2008) andCramariuc et al (2011) also determined that the order of processing, UV + PEF versus. PEF + UV, had no effect on the degree of inactivation.…”

Section: Inactivation Of E Coli Cells By Uv + Rfef Treatmentmentioning

confidence: 99%

“…However, the combination of UV followed by PEF reduced both microorganisms to below detection levels, indicating that the combined process was an effective method for inactivating yeast and bacteria in juice. Cramariuc et al () also applied a combined UV and PEF process to yeast and bacteria. They similarly concluded that total inactivation of the microorganisms was obtained using the combined process.…”

Section: Introductionmentioning

confidence: 99%

“…However, data on the combined effect of PEF and UV on bacteria and yeasts are scarce. There have been only two published studies, and of those, one did not investigate the order of processing (Palgan et al, ) and the other did not use a continuous PEF process or present any statistics (Cramariuc et al, ). In addition, neither investigated the effect of temperature on inactivation nor calculated the energy of the processes.…”

Section: Introductionmentioning

confidence: 99%

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Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light

Geveke

2020

J Food Process Preserv

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Combining two nonthermal processes can increase inactivation of microorganisms in juice. Radio frequency electric fields (RFEF) is a nonthermal technology that is more effective at inactivating yeasts than bacteria, while ultraviolet (UV) light is the opposite. Apple juice was inoculated with Escherichia coli K‐12 and Saccharomyces cerevisiae and processed with RFEF, UV, RFEF + UV, or UV + RFEF at 40 and 50°C. The RFEF conditions were 15 kV/cm, 170 μs, and 46 J/ml. The UV conditions were 254 nm, 12 s, and 3.3 J/ml. At 40°C, RFEF inactivated 4.0 log S. cerevisiae and 1.5 log E. coli, while UV inactivated 0.8 log S. cerevisiae and 4.9 log E. coli. The combined processes inactivated 4.9 log S. cerevisiae and 5.8 log E. coli. Neither the order of the processes, nor temperature, significantly effected inactivation (p < .05). These results may assist in designing nonthermal pasteurization systems for liquid foods. Practical applications Pasteurizing juice nonthermally, without heat, maintains the utmost quality. Radio frequency electric fields (RFEF) is a nonthermal technology that has been shown more effective at killing yeasts than bacteria, while nonthermal ultraviolet (UV) light has been demonstrated better at killing bacteria than yeasts. The present study is the first to combine RFEF and UV to kill bacteria and yeast. Apple juice inoculated with Escherichia coli and Saccharomyces cerevisiae was nonthermally processed with RFEF, UV, or a combination of RFEF and UV. At 40°C, the combined process killed 99.999% of S. cerevisiae and E. coli. The energy of the combined process, 49 J/ml, was comparable to that of the most efficient commercial process currently available. Combining the nonthermal RFEF and UV processes capitalizes on the strength of each individual process to inactivate yeasts and bacteria and will result in safe and delicious juice.

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Section: Inactivation Of S Cerevisiae Cells By Uv + Rfef Treatmentsupporting

confidence: 87%

Section: Inactivation Of E Coli Cells By Uv + Rfef Treatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light

Geveke

2020

J Food Process Preserv

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“…However, the electric fields used are mostly pulsed electric fields (PEFs), and the research targets are mainly liquid foods. Moreover, they only investigated the sterilization effect without delving into the underlying bactericidal mechanism [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Escherichia coli Inactivation: Synergistic Mechanism of Ultraviolet Light and High-Voltage Electric Field

Zhang,

Liang,

Pan

et al. 2024

Foods

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This study investigated the bactericidal effects of ultraviolet (UV) radiation, a high-voltage electric field (HVEF), and their combination on Escherichia coli. The results indicated that UV and combined disinfection were more effective with longer exposure, leading to significant reductions in microbial activity. Specifically, the single UV disinfection alone reduced activity by 3.3 log after 5 min, while combined disinfection achieved a 4.2 log reduction. In contrast, short-term HVEF treatment did not exhibit significant bactericidal effects, only achieving a reduction of 0.17 log in 5 min. Furthermore, prolonged exposure to both UV disinfection and an HVEF was found to damage cell membranes, ultimately causing cell death, while shorter durations did not. Despite rapid cell count decreases, flow cytometry did not detect apoptotic or necrotic cells, likely due to rapid cell rupture. This study suggests that combining UV radiation and an HVEF could be a promising approach for inhibiting bacterial reproduction, with HVEF enhancing UV effects. These findings provide insights for using combined HVEF and UV disinfection in food safety and preservation.

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Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization

Yang

et al. 2021

Food Reviews International

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PEF and UV combined system for pathogen microorganisms inactivation in liquid food products

Cited by 3 publications

References 2 publications

Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light

Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light

Enhancing Escherichia coli Inactivation: Synergistic Mechanism of Ultraviolet Light and High-Voltage Electric Field

Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization

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