Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

Sauceda-Gálvez, J.N.; Martinez-Garcia, M.; Hernández-Herrero, Mª Manuela; Gervilla, R.; Roig-Sagués, Artur X.

doi:10.3390/beverages7010011

Cited by 10 publications

(6 citation statements)

References 28 publications

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“…For example, Wilson et al (1992) observed that E. coli O157:H7 ATCC 43894 had an initial shoulder with slow inactivation (initial reduction), followed by first-order kinetics up to 5-log 10 , with D 10 in the log-linear region of about 1.2 mJ·cm -2 . It is also worth mentioning that most microbial challenge studies are carried out at 254 nm (Vashisht et al, 2022; Sauceda-Gálvez et al, 2021; Bhullar et al, 2019; Usaga et al, 2017; Chandra et al, 2017; Gunter-Ward et al, 2017; Torkamani, 2011), limited data is available at 263 nm wavelength. Akgün and Ünlütürk, 2017 studied the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7 in cloudy apple juice.…”

Section: Resultsmentioning

confidence: 99%

Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice

Akwu

Patras

Pendyala

et al. 2022

Preprint

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The aim of this investigation was to study the efficacy of UV-C light emitting diode system (LED) operating at 263 nm for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7. Specified concentrations of bacteria were inoculated in apple juice and irradiated at the designated UV doses of 0 to 15 mJ/cm-2. In addition, UV irradiation doses ranging from 0 to 160 mJ/cm-2 were also delivered to apple juice and polyphenols and vitamins were profiled. LC-MS/MS analysis was conducted to assess the stability of polyphenols or vitamins in UV-C exposed apple juice. The polyphenol and vitamin results demonstrated that UV-C irradiation in apple juices at relevant commercial UV doses induced significant reductions in the concentrations of selected polyphenols and vitamins, p<0.05. Ascorbic acid was reduced to 32%, at 160 mJ/cm2 whereas 17% reduction was observed at 40 mJ/cm2. Riboflavin was observed to be relatively stable. Epicatechin and chlorogenic was significantly reduced at high exposure doses. In contrast minor changes were observed at 40 mJ/cm2. Results show that UV-C irradiation effectively inactivated pathogenic microbes in apple juice. The log reduction kinetics of microorganisms followed log-linear and with higher R2 (>0.95) and low RMSE values. The D10 values of 4.16 and 3.84 mJ/cm-2 were obtained from the inactivation of Escherichia coli, and Listeria monocytogenes in apple juice. The results from this study imply that adequate log reduction of pathogens is achievable in apple juice and suggest significant potential for UV-C treatment of other liquid foods.

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Section: Resultsmentioning

confidence: 99%

Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice

Akwu

Patras

Pendyala

et al. 2022

Preprint

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show abstract

“…For example, Wilson et al (1992) observed that E. coli O157:H7 ATCC 43894 had an initial shoulder with slow inactivation (initial reduction), followed by first‐order kinetics up to 5‐log 10 , with D 10 in the log‐linear region of about 1.2 mJ/cm 2 . It is also worth mentioning that most microbial challenge studies are carried out at 254 nm (Bhullar, Patras, Kilonzo‐Nthenge, Pokharel, & Sasges, 2019; Chandra et al, 2017; Gunter‐Ward et al, 2017; Sauceda‐Gálvez, Martinez‐Garcia, Hernández‐Herrero, Gervilla, & Roig‐Sagués, 2021; Torkamani, 2011; Usaga, Manns, Moraru, Worobo, & Padilla‐Zakour, 2017; Vashisht et al, 2022), limited data is available at 263 nm wavelength. Akgün & Ünlütürk, 2017 studied the effects of ultraviolet light‐emitting diodes (UV‐LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7 in cloudy AJ.…”

Section: Resultsmentioning

confidence: 99%

Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice

Akwu

Patras

Pendyala

et al. 2023

Journal of Food Safety

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The aim of this investigation was to study the efficacy of UV‐C light emitting diode (LED) system operating at 263 nm for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7. UV‐C irradiation was applied to stirred 5 ml samples, using a collimated beam LED system operating at a 263 nm wavelength. UV irradiation doses ranging from 0 to 160 mJ/cm2 were also delivered to apple juice (AJ) and polyphenols and vitamins were profiled. Liquid chromatography–mass spectrometry (LC–MS/MS) analysis was conducted to assess the stability of polyphenols or vitamins in UV‐C exposed AJ. The polyphenol and vitamin results demonstrated that UV‐C irradiation in AJs at relevant commercial UV doses induced significant reductions in the concentrations of selected polyphenols and vitamins, p < .05. Ascorbic acid was reduced to 32%, at 160 mJ/cm2 whereas 17% reduction was observed at 40 mJ/cm2. Riboflavin was observed to be relatively stable. Epicatechin and chlorogenic were significantly reduced at high exposure doses. In contrast, minor changes were observed at 40 mJ/cm2. Results show that UV‐C irradiation effectively inactivated pathogenic microbes in AJ. Inactivation levels of all organisms were proportional to UV‐C dose. The log reduction kinetics of microorganisms followed log‐linear and with higher R2 (>0.95). The decimal reduction dose (D10) values of 4.16 and 3.84 mJ/cm2 were obtained from the inactivation of E. coli and L. monocytogenes in AJ. The results from this study imply that adequate log reduction of pathogens is achievable in AJ and suggests significant potential for UV‐C treatment of other opaque liquid foods.

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“…A great example was demonstrated in McSharry et al, (2022), where Listeria monocytogenes T1093, illustrated an initial reduction, then, subsequently first-order kinetics up to 6-log 10 , with D 10 in the log-linear region of about 1.8 mJ·cm -2 (McSharry et al, 2022). Presently, many microbial challenge studies in liquid foods and beverages have been carried out at 254nm (Vashisht, et al, 2022; Sauceda-Gálvez, et al, 2021; Bhullar, et al, 2019; Usaga, et al, 2017; Chandra, et al, 2017; Gunter-Ward, et al, 2017; Torkamani & Niakousari, 2011), however, there is very limited data that is available at the 279 nm wavelength in UV-C microbial challenge studies. We hypothesize that D 10 value at 254 and 279nm will be very comparable but the optical properties of the suspensions will be significantly different.…”

Section: Resultsmentioning

confidence: 99%

Performance Assessment of an Ultraviolet Light Emitting Semi-Conductor Device in Treating Apple Juice: Microbial Inactivation and Biochemical Assessment Study

Akwu¹,

Patras²,

Pendyala³

et al. 2022

Preprint

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Inactivation of Listeria monocytogenes ATCC 19115 and Salmonella enterica serovar Muenchen ATCC BAA 1764 by a light emitting diodes (LED) operating at 279 nm was investigated. In addition, this investigation assessed the poly-phenolic and vitamin content of UV irradiated apple juice (AJ). Specific concentrations of bacteria were inoculated in AJ and irradiated at the designated UV doses of 0 to 10 mJ/cm-2 for Salmonella Muenchen and 0 to 12 mJ/cm-2 for Listeria monocytogenes. Results show that UV-C irradiation effectively inactivated pathogenic microbes in AJ. The log reduction kinetics of microorganisms followed log-linear and with higher R2 (>0.95). The D10 values of 3.50 and 3.56 mJ/cm-2 were obtained from the inactivation of Salmonella Muenchen, and Listeria monocytogenes in apple juice. In addition, quantifiable UV-C doses ranging from 0 to 160 mJ/cm-2 were also delivered to AJ and polyphenols and vitamins were profiled. LC-MS/MS analysis was conducted to assess the stability of polyphenols or vitamins in UV-C exposed AJ. The polyphenol and vitamin results demonstrated that UV-C irradiation in AJ can cause significant reductions (p<0.05) if not properly delivered. Chlorogenic acid was reduced to 56%, at 80 mJ/cm2 whereas 12% reduction was observed at 40 mJ/cm2. Choline was observed to be relatively stable as a function of UV-C dosage. In contrast thiamine was significantly reduced at higher doses. In addition, Epicatechin was significantly reduced at high exposure doses. In contrast minor changes were observed at 40 mJ/cm2. The results from this study imply that adequate log reduction of pathogens is achievable in AJ and suggest significant potential of using LED devices for UV-C treatment of highly turbid fluids.

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Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice

Cited by 10 publications

References 28 publications

Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice

Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice

Effect of germicidal short wavelength ultraviolet light on the polyphenols, vitamins, and microbial inactivation in a highly opaque apple juice

Performance Assessment of an Ultraviolet Light Emitting Semi-Conductor Device in Treating Apple Juice: Microbial Inactivation and Biochemical Assessment Study

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