Suboptimal growth conditions induce heterologous ultraviolet-C adaptation in Salmonella enterica in orange juice

Gabriel, Alonzo A.; Estilo, Emil Emmanuel C.; Isnit, Niño Carlo C.; Membrebe, Bernard Niño Q.

doi:10.1016/j.foodcont.2015.10.011

Cited by 17 publications

(3 citation statements)

References 37 publications

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“…On the other hand, an array of studies have also shown insufficient reductions of the microbial load by UV-C treatments in a variety of juices (Hakguder Taze et al, 2015; Kaya and Unluturk, 2016). Other factors that can affect the efficacy of the UV-C treatments on the reduction of the microbial load are enclosed to the microbial morphology (Gabriel et al, 2016). In this regard, microorganisms with a high surface area can lead to an increase in the UV-C light absorption coefficient and thus, decrease the germicidal effectiveness (Oteiza et al, 2010).…”

Section: Ultraviolet-light Treatmentmentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

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Section: Ultraviolet-light Treatmentmentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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“…UV-C processing is a rapid disinfection technology with low cost, generates no harmful chemical residues, and causes no significant product heating (Gómez-López et al, 2007;Guerrero-Beltrán and Barbosa-Cánovas, 2004). However, the drawback of UV-C treatment is its low penetration capacity, sensitivity to shadowing effect and possible long treatment times, which limits the antimicrobial efficacy (Gabriel et al, 2016) in foods. Therefore, UV-C has been most often used to disinfect air, water, food contact surfaces and decontaminate liquid food, lower surface contamination of carcasses or foods of plant origin (Bintsis et al, 2000;Gómez-López et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Zhao,

Begyn,

Delongie

et al. 2023

Food Microbiology

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“…The higher demand for orange juice is due to its sensory and nutritional characteristics (Velázquez-Estrada et al 2019). In this aspect, although fresh orange juice is preferred by the consumers, different outbreaks of infection have been associated with the consumption of fresh fruit juices (Gabriel et al 2016); therefore, they have to be pasteurised for their safe consumption. Thermal treatment is the most commonly used technology to pasteurise fruit juices; however, it is well-known that this technology affects their desired quality attributes (Lo Scalzo et al 2004;Sentandreu et al 2005).…”

mentioning

confidence: 99%

Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

Hernández‐Carranza¹,

Peralta-Pérez²,

Avila‐Sosa³

et al. 2021

Czech J. Food Sci.

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This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L<sup>–1</sup> for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

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Suboptimal growth conditions induce heterologous ultraviolet-C adaptation in Salmonella enterica in orange juice

Cited by 17 publications

References 37 publications

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

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