Radiation-Heat Synergism for Inactivation of Alicyclobacillus acidoterrestris Spores in Citrus Juice

Nakauma, Makoto; Saito, Katsuichi; Katayama, Tsuyoshi; Tada, Mikiro; Todoriki, Setsuko

doi:10.4315/0362-028x-67.11.2538

Cited by 28 publications

(12 citation statements)

References 17 publications

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“…In a subsequent report, Lee and others () studied the effect of the SSC (or water activity, osmotic pressure) on the inactivation of spores of A. acidoterrestris by combining heat and HHP, and they drew the same conclusion as Sokołowska and others () that there was hardly any inactivation effect at high SSC, such as 70 °Brix. Nakauma and others () found that irradiation (electron beam) at a certain dose can enhance the effect of heating, and by testing the inactivation of A. acidoterrestris spores in dextrin, the authors indicated that the irradiation of powdered ingredients in combination with thermal treatment of the juice may be a new and advantageous method to control Alicyclobacillus .…”

Section: Combined Intervention Treatmentsmentioning

confidence: 99%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967, Alicyclobacillus has become a major concern to the global juice and beverage industries, and many promising methods have been developed and applied to control them. After introducing the history and general characteristics of Alicyclobacillus, as well as their heat resistance and spoilage, this review focuses on the control methods against Alicyclobacillus, including chemical and physical methods and combined methods. All these control methods show inhibitory or killing effects against Alicyclobacillus to some extent and, moreover, some of them have been put to use in the juice and beverage industries for decades and shown to be quite effective, although further developments can be achieved and new methods are constantly being established and investigated. Although it is difficult to compare the effects with one another among these methods because of the different experimental conditions in different reports, some of them, such as the treatments of nisin and high hydrostatic pressure, are well studied and proved to have extensive application prospect. The inhibitory factors, test strains and media, and especially the detailed experimental conditions and main results of these control methods are summarized here. The limitations of some methods mainly relating to the changes of products' sensory qualities are also presented.Keywords: alicyclobacillus, contaminants, food safety Historical Perspective of AlicyclobacillusJuice and beverage products are not easily contaminated by microbes due to their low pH (usually <5.0, in some products even <4.0), but there are still several kinds of microbes that can survive this acid environment and cause spoilage, including some aerobes such as Bacillus coagulans and Bacillus megaterium (causing flatsour type spoilage), some anaerobic spore-forming bacteria such as Clostridium butyricum and Clostridium pasteurianum (producing gas and butyric odors) (Silva and Gibbs 2004), some lactic acid bacteria such as Lactobacillus brevis and Leuconostoc mesenteroides (causing vinegary, buttermilk off-odors) and some heat-resistant mycelial fungi such as Byssochlamys nivea and Talaromyces flavus (Steyn and others 2011). Nevertheless, a large-scale apple juice spoilage incident in 1982 in Germany made people realize that besides the microbes mentioned above, a new type of aerobic spore-forming bacterium can also spoil juice and beverage products (flat-sour spoilage and generating medicinal, antiseptic offensive off-odor). It can survive the commercially applied pasteurization procedures (88 to 96°C for about 2 min, or 90 to 95°C for about 30 to 60 s) and germinate in an acid environment. It has now become a new MS 20131890 Submitted 19/12/2013, Accepted 15/3/2014 threat to juice and beverage proc...

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Section: Combined Intervention Treatmentsmentioning

confidence: 99%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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“…Nakauma et al (28) reported that D-values (radiation doses) for electron-beamand gamma-irradiated A. acidoterrestris spores on filter paper were 1.02 and 1.10 kGy, respectively. Nakauma et al (28) reported that D-values (radiation doses) for electron-beamand gamma-irradiated A. acidoterrestris spores on filter paper were 1.02 and 1.10 kGy, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…A lthough gam m a irradiation has been applied to various fruit juices to control foodborne pathogenic bacteria (14,30) and bacterial spores (28), the effects o f this treatm ent on therm oacidophilic spores suspended in juice concentrates apparently have not been studied. T he main objective o f this study was to investigate the effect of gam m a irradiation on A. acidoterrestris spores in apple and orange juices o f various concentrations and to evaluate changes in pH, w ater activity, and color o f juice concentrates.…”

mentioning

confidence: 99%

Inactivation of Alicyclobacillus acidoterrestris Spores in Apple and Orange Juice Concentrates by Gamma Irradiation

Lee

Park

Kang

2014

Journal of Food Protection

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The objective of this study was to evaluate the effect of different concentrations of reconstituted apple and orange juice on reduction of Alicyclobacillus acidoterrestris spores by gamma irradiation. Spores of A. acidoterrestris were inoculated into three concentrations of apple (18, 36, and 72 °Brix) and orange (11, 33, and 66 °Brix) juice and subjected to five radiation doses (1, 3, 5, 7, and 10 kGy). No significant reductions (P > 0.05) in spores were observed after the 1-kGy treatment for all apple and orange concentrations. Spores in 18, 36, and 72 °Brix apple juice concentrates subjected to 10 kGy were reduced to 4.34, 3.9, and 3.84 log CFU/ml, respectively. Similar results were observed for orange juice. When 10 kGy was applied to 11 °Brix orange juice, populations of spores were reduced by 5 log CFU/ml. The reduction of spores in 33 and 66 °Brix orange juice concentrates exposed to 10-kGy gamma irradiation was 4.54 and 3.85 log CFU/ml, respectively. Juice concentration did not affect (P > 0.05) the number of surviving A. acidoterrestris spores from the same kGy treatment. Gamma irradiation treatment did not change the pH or water activity of the juice (P > 0.05).

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“…Thus, these authors proposed the use of 1% calcium hydroxide instead of 20 000 mg/mL chlorine, which currently is recommended as a sanitizer for alfalfa seeds intended for sprout production. Nakauma et al (2004) studied the influence of electron-beam and gamma-ray irradiation (1.02 to 1.10 kGy) and temperature (85 to 95uC) to inactivate Alicyclobacillus acidoterrestris spores. To this end, the decimal reduction dose or time were compared for single methods and the combined method.…”

Section: New Industrial Sterilization Technologiesmentioning

confidence: 99%

Advanced Methods for the Elimination of Microorganisms in Industrial Treatments: Potential Applicability to Wastewater Reuse

Poyatos

Almécija

García-Mesa

et al. 2011

Water Environment Research

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Because of the growing need to eliminate undesirable microorganisms in different industrial treatments, mainly in the food and agricultural sector and the pharmaceutical industry, a number of increasingly effective systems for disinfection to eliminate microorganisms have been devised. This article analyzes different methods to eliminate and/or significantly reduce the number of microorganisms in industrial contexts and in environmental engineering. Although, in the past, thermal treatments had been used most frequently for microbial elimination, the method is costly and has the disadvantage of modifying the organoleptic and/or physicochemical properties of the food products. For this reason, new technologies rapidly are being developed, such as high-intensity pulsed electric fields, high-pressure systems, ultrasounds, and irradiation, which effectively eliminate microorganisms without deteriorating the properties of the product. These emerging technologies are potentially applicable in the field of environmental engineering. Water Environ. Res., 83, 233 (2011).

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Radiation-Heat Synergism for Inactivation of Alicyclobacillus acidoterrestris Spores in Citrus Juice

Cited by 28 publications

References 17 publications

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Inactivation of Alicyclobacillus acidoterrestris Spores in Apple and Orange Juice Concentrates by Gamma Irradiation

Advanced Methods for the Elimination of Microorganisms in Industrial Treatments: Potential Applicability to Wastewater Reuse

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