Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Walkling-Ribeiro, Markus; Noci, F.; Cronin, D.A.; Riener, Joerg; Lyng, James G.; Morgan, D.J.

doi:10.1016/j.jfoodeng.2008.05.001

Cited by 89 publications

(38 citation statements)

References 33 publications

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“…2 and Table 3). The difficulty of UV light treatment in achieving a 5 log 10 reduction due to the low penetration capacity of UV photons on liquid foods has prompted several authors to develop hurdle strategies combining UV light with other novel processing techniques or milder conventional preservation methods (3,49). The combination of heat at sublethal temperatures with other nonthermal technologies such as high hydrostatic pressure (HHP), US, and PEF at low intensity results in an equivalent or even higher degree of microbial inactivation (38,39).…”

Section: Discussionmentioning

confidence: 99%

“…On one hand, new UV reactors have been designed to ensure turbulent flow patterns so that all portions of a liquid food are exposed to UV light (24). On the other hand, UV light can be combined with other novel processing techniques or milder conventional preservation methods in a so-called "hurdle" approach to guarantee acceptable inactivation of pathogenic microorganisms (49). Some authors have suggested that a more efficient microbial reduction can be achieved by combining UV light with heating to temperatures that are lower than those used in pasteurization (18,46).…”

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confidence: 99%

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Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Gayán

Serrano

Raso

et al. 2012

Appl Environ Microbiol

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The aim of this investigation was to study the efficacy of the combined processes of UV light and mild temperatures for the inactivation of Salmonella enterica subsp. enterica and to explore the mechanism of inactivation. The doses to inactivate the 99.99% (4D) of the initial population ranged from 18.03 (Salmonella enterica serovar Typhimurium STCC 878) to 12.75 J ml ؊1 (Salmonella enterica serovar Enteritidis ATCC 13076). The pH and water activity of the treatment medium did not change the UV tolerance, but it decreased exponentially by increasing the absorption coefficient. An inactivating synergistic effect was observed by applying simultaneous UV light and heat treatment (UV-H). A less synergistic effect was observed by applying UV light first and heat subsequently. UV did not damage cell envelopes, but the number of injured cells was higher after a UV-H treatment than after heating. The synergistic effect observed by combining simultaneous UV and heat treatment opens the possibility to design combined treatments for pasteurization of liquid food with high UV absorptivity, such as fruit juices.

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Gayán

Serrano

Raso

et al. 2012

Appl Environ Microbiol

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“…Because SEA is present in contaminated foods and exerts adverse effects on the gastrointestinal tract, there is a need to find food-compatible safe conditions to inactivate it. Efforts to inhibit the toxin or its release from S. aureus include the use of electrolyzed water (Suzuki et al, 2002), high pressure and heat (Margosch et al, 2005), radiation and pulsed electric fields (Walkling-Ribeiro et al, 2008), condensed tannins (Choi et al, 2007) and other plant extracts (Carlos et al, 2010;Ifesan & Voravuthlkunchai, 2009), peptides (Wang et al, www.intechopen.com Atopic Dermatitis -Disease Etiology and Clinical Management 388 2008), phenolic compounds (Rúa et al, 2010), licochalcone A (Qiu et al, 2010), essential oils (de Souza et al, 2010;Friedman et al, 2004a;Nuñez et al, 2007;Parsaeimehr et al, 2010;Qiu et al, 2011), and toxin-specific antibodies (Larkin et al, 2010). The objective of our research effort is to discover food-compatible ways to inhibit or inactivate both the pathogen and the toxin.…”

Section: Introductionmentioning

confidence: 99%

Food Compounds Inhibit Staphylococcus Aureus Bacteria and the Toxicity of Staphylococcus Enterotoxin A (SEA) Associated with Atopic Dermatitis

Rasooly¹,

Friedman²

2012

Atopic Dermatitis - Disease Etiology and Clinical Management

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“…However, industrial application is still limited because of the low penetration capacity of UV photons into foods. For this reason, UV-C radiation has been used in combination with other antimicrobial processing techniques to produce a hurdle effect on pathogen contaminants (17)(18)(19). In our previous studies, the simultaneous use of a combination of NIR radiant heating with UV-C irradiation was found to be markedly effective for reducing E. coli O157:H7, S. Typhimurium, and Cronobacter sakazakii in powdered food systems due to their synergistic effects (20,21).…”

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confidence: 99%

Enhanced Inactivation of Food-Borne Pathogens in Ready-To-Eat Sliced Ham by Near-Infrared Heating Combined with UV-C Irradiation and Mechanism of the Synergistic Bactericidal Action

Kang

2015

Appl Environ Microbiol

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The objective of the study described in this article was, first, to investigate the effect of the simultaneous application of near-infrared (NIR) heating and UV irradiation on inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in ready-to-eat (RTE) sliced ham and as well as its effect on product quality and, second, to elucidate the underlying mechanisms of the synergistic bactericidal action of NIR heating and UV irradiation. With the inoculation amounts used, simultaneous NIR-UV combined treatment for 70 s achieved 3.62, 4.17, and 3.43 log CFU reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. For all three pathogens, the simultaneous application of both technologies resulted in an additional log unit reduction as a result of their synergism compared to the sum of the reductions obtained after the individual treatments. To investigate the mechanisms of NIR-UV synergistic injury for a particular microorganism in a food base, we evaluated the effect of four types of metabolic inhibitors using the overlay method and confirmed that damage to cellular membranes and the inability of cells to repair these structures due to ribosomal damage were the primary factors related to the synergistic lethal effect. Additionally, NIR-UV combined treatment for a maximum of 70 s did not alter the color values or texture parameters of ham slices significantly (P > 0.05). These results suggest that a NIR-UV combined process could be an innovative antimicrobial intervention for RTE meat products. R eady-to-eat (RTE) meat products, especially precooked sliced ham, are widely sold in delicatessens and consumed in homes due to their convenience. However, deli meats have been identified to be high-risk products, as they are highly perishable and easily contaminated (1). Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes are the major causes of outbreaks and product recalls associated with contaminated delicatessen meats (2-5). Recent outbreaks of E. coli O157:H7 and S. Typhimurium infections in the United States resulted in a total of 311 cases, which were traced to precooked salami (3). L. monocytogenes is the most relevant pathogen in RTE meat products (6). A significant trend toward an increase in the incidence of listeriosis has been observed in many European countries, with deli meat products having the highest frequency of positive samples (7). L. monocytogenes has been listed in the top 5 highest-ranking pathogens regarding the total cost of foodborne illness in the United States (8), and deli meats have been reported to be the leading vehicle of foodborne listeriosis (6).In many recent studies, cross contamination during slicing has been suspected to be the mode of transmission of these three pathogens (3, 9-11). In other words, the most important route of sliced deli meat contamination is probably via contact with surfaces. Therefore, an additional superficial decontamination step may become nece...

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Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Cited by 89 publications

References 33 publications

Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Food Compounds Inhibit Staphylococcus Aureus Bacteria and the Toxicity of Staphylococcus Enterotoxin A (SEA) Associated with Atopic Dermatitis

Enhanced Inactivation of Food-Borne Pathogens in Ready-To-Eat Sliced Ham by Near-Infrared Heating Combined with UV-C Irradiation and Mechanism of the Synergistic Bactericidal Action

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