Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice

The decimal reduction times (D) of individual and composited Escherichia coli O157:H7 or spoilage yeasts in UV-C irradiated and heated (55 °C) clear apple juices (pH 3.68, 12.5 °Brix) were determined. Spoilage yeasts (D = 6.38-11.04 min) were found to be generally more UV-C resistant than E. coli O157:H7 (D = 0.5-2.76 min), while the opposite was observed in terms of thermal resistance (E. coli D=0.9-4.43 min; yeast D = 0.03-6.10 min). All spoilage yeast proliferated in the untreated juice (25 °C) while all E. coli strains were inactivated. Except for E. coli O157:H7 in UV-C irradiated apple juice, the composited inocula of both pathogenic and spoilage test organisms were less tolerant than the identified most resistant strain or species. The results of this study may be used in identifying appropriate target organisms, as well as the modes of inoculation, in challenge studies and eventually in the establishment and validation of process lethalities for apple juices and similar commodities.     

Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice

This study established the inactivation kinetic parameters of some pathogenic bacteria including Escherichia coli O157:H7, Salmonella enterica serotypes, and Listeria monocytogenes; and spoilage yeasts namely, Debaryomyces hansenii, Clavispora lusitaniae, Torulaspora delbrueckii, Pichia fermentans, and Saccharomyces cerevisiae in orange juice subjected to multi-frequency Dynashock power ultrasound treatment. All test organisms exhibited a biphasic inactivation behavior with a sigmoidal inactivation curve consisted of an initial inactivation lag, followed by logarithmic linear inactivation. Injury accumulation in the inactivation lag phase was established in acid-adapted bacteria. The time necessary to reduce initial inoculated populations by 5 log cycles (99.999%), T_5D values, significantly increased with acid adaptation. The T_5D of E. coli, S. enterica, and L. monocytogenes increased from 37.64, 36.87, and 34.59 respectively; to 54.72, 40.38, and 37.83 min respectively after acid exposure. Temperature increase due to sensible heat propagation during ultrasound treatment decreased the resistance of the test bacteria. The cocktail of E. coli O157:H7 had significantly greater resistance towards ultrasound treatment (T_5D = 54.72 min) than any of the individual strain (T_5D = 41.48–47.48 min) in the mix. Similar results were found in the composited (T_5D = 60.02 min) and individual species (T_5D = 20.31–59.04 min). The results established in this work provide baseline information on microbial behavior in multi-frequency ultrasound-treated orange juice for establishment of pasteurization process schedules.     

Thermal death times of acid-habituated Escherichia coli and Salmonella enterica in selected fruit beverages

The study established the decimal reduction times at 60 and 73 °C (D₆₀ and D₇₃) of each of acid-adapted cocktails of Escherichia coli (NRRL 3704, ATCC 8739, ATCC 92522) and Salmonella enterica serovars Typhimurium (NRRL B-4420), Typhi (NRRL B-573), and Enteritidis (Biotech 1963) in some fruit beverages. Tested beverages included apple and orange juices, which are most commonly reported vectors of diseases; and tropical fruit beverages such as mango, guava, and soursop nectars, which are not frequently used as suspending media in thermal inactivation studies. The fruit beverages had pH of 3.30–4.73, titratable acidities of 0.15–0.64% organic acid, and soluble solids of 11.13–14.33 °Brix. At 60 °C, E. coli and Salmonella were 1.26–3.13 and 1.21–2.33 folds, respectively, more resistant to heating than at 73 °C. At 60 °C, E. coli and S. enterica had D₆₀ value ranges of 5.90 s (orange juice) to 12.42 s (guava nectar) and 7.50 s (orange juice) to 11.46 s (soursop nectar), respectively. At 73 °C, E. coli had D₇₃ values ranging from 3.56 s (apple juice) to 5.82 s (soursop nectar), while those of S. enterica ranged from 3.59 s (guava nectar) to 9.74 s (soursop nectar). The variations in the observed heat resistance in both heating temperatures were attributed to the differences in the physicochemical properties of the suspending fruit beverages. The results obtained in this work contribute to further understanding the behaviors of these pertinent pathogens in heat-treated fruit beverages. These data also provide baseline information for the establishment of heat pasteurization process schedules for better control of fruit juice product safety.     

High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

The spoilage of high acid fruit juices and nectars by Alicyclobacillus acidoterrestris is a major concern to juice manufacturers around the world since it is difficult to detect. In this study, thermosonication (ultrasound and heat, TS) and thermal inactivation of A. acidoterrestris spores in pretreated orange juice were carried out and resistance parameters were estimated. First, the effect of TS acoustic energy density (AED, 0.3–20.2 W/mL) on the inactivation at 75 °C was investigated. Then, the influence of TS temperature (70–78 °C) on the spore inactivation (AED = 20.2 W/mL) was studied. Next, we explored the effect of high pressure processing (HPP) pretreatment of juice on the 20.2 W/mL TS inactivation at the best temperature (78 °C). Lastly, the thermal inactivation of spores in juice heat shocked + 1 min sonicated vs. untreated juice was also investigated.Results of TS showed higher spore inactivation for higher AED (D_75°C-value of 49 min for 20.2 W/mL vs. 217 min for 0.33 W/mL). Lower D-values were obtained at higher temperatures (D_78°C-value of 28 min vs. D_70°C-value of 139 min at 20.2 W/mL). The TS D_78°C-value (at 20.2 W/mL) decreased further from 28 min to 14 min when the orange juice was previously submitted to 600 MPa for 15 min. Thermal treatment alone at 78 °C resulted in almost no spore inactivation, whereas the heat shock + ultrasound pretreatment of juice enhanced the thermal inactivation of spores (D_85°C-value decreased from 69 to 29 min). To conclude, HPP-assisted TS provided the best method for spore inactivation, indicating the benefit of high pressure and power ultrasound technology in addition to heat. TS required at least 8 °C lower temperatures than thermal treatments to achieve the same spore inactivation, which could enhance juice quality and energy savings.     

Utility of UV-C radiation as anti-Salmonella decontamination treatment for desiccated coconut flakes

This study established the ultraviolet-C (UV-C)-mediated reduction of a cocktail of Salmonella enterica serovars, artificially inoculated onto desiccated coconut flakes. Inoculated cells exhibited biphasic inactivation behavior, characterized by an initial, log-linear population reduction, followed by a slower log-linear population decline where sublethal injury accumulated. Decimal reduction times in the faster inactivation phase (D_fast) ranged from 0.65 to 0.82 min, equivalent to UV-C energy dose of 86.58–109.22 mJ/cm². The D_slow values ranged from 21.19 to 24.21 min, equivalent to energy dose of 2822.51–3224.78 mJ/cm². A total of 3-log cycles reduction in inoculated Salmonella were observed after 40 min exposure of desiccated coconut to UV-C. Further, this 40-min process resulted in changes in the Hunter L*, a* and b* color parameter values, but were not detected by a test consumer panel as evident in the non-significant difference in the color acceptability of UV-C treated and untreated coconut flakes. The UV-C process also did not affect the general acceptability of baked coconut macaroons made from UV-C treated coconut flakes. The results obtained in this work may serve as baseline information in the development of an in- or post-process integration of a UV-C radiation step against Salmonella spp. in the desiccated coconut production process flow.     

Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple,orange, apricot and sour cherry juices

The purpose of this study was to investigate the effect of high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot and sour cherry juices. The effectiveness of the treatment on polyphenol oxidase activity in apple juice and pectinesterase activity in orange juice were also determined. An inoculum of microorganisms was completely inactivated at 350 MPa and 40 °C in 5 min. The residual polyphenol oxidase activity in apple juice after treatment at 450 MPa and 50 °C for 60 min was obtained as 9 ± 2.2%. The residual pectinesterase activity in orange juice after treatment at 450 MPa and 50 °C for 30 min was determined as approximately 7 ± 1.6%. It compares with 12 ± 0.2% at a treatment of 40 °C and 450 MPa for 60 min. Pressure resistant isoenzymes were thought to be responsible for the final residual activity. The inactivation is irreversible and the enzyme is not reactivated upon storage. High pressure processing constitutes an effective technology to inactivate the enzymes in fruit juices. Pressures higher than 400 MPa can be combined with mild heat (<50 °C) to accelerate enzyme inactivation.     

Antimicrobial activity of malic acid against Listeria monocytogenes,Salmonella Enteritidis and Escherichia coli O157:H7 in apple,pear and melon juices

Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in apple, pear and melon juices stored at 5, 20 and 35 °C were evaluated. MICs and MBCs against L. monocytogenes, S. Enteritidis and E. coli O157:H7 were significantly affected by storage temperature, juice characteristics and type of microorganism. Malic acid was more effective at 35 and 20 °C than at 5 °C in all studied fruit juices. E. coli O157:H7 was more resistant to malic acid than S. Enteritidis and L. monocytogenes. Apple, pear and melon juices without malic acid were inhibitory to E. coli O157:H7, S. Enteritidis and L. monocytogenes at 5 °C, whereas, MBCs of 1.5% (v/v) of malic acid in apple and pear juices, and 2% (v/v) in melon juice at 5 °C were needed to reduce E. coli O157:H7, those concentrations being higher than those required to reduce S. Enteritidis and L. monocytogenes in those fruit juices. In addition, concentrations of 2%, 2.5% and 2.5% (v/v) of malic acid added to apple, pear and melon juices, respectively, were required to inactivate the three pathogens by more than 5 log cycles after 24 h of storage at 5 °C. Transmission electron microscopy showed that malic acid produced damage in the cell cytoplasm of pathogens without apparent changes in the cell membrane.     

Inactivation of Salmonella,E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments

Two strains of Escherichia coli (K-12 and O157:H7), Salmonella (enteritidis and typhimurium) and Listeria monocytogenes (AS-1 and M24-1) were individually suspended in phosphate-buffered saline (PBS) and apple juice prior to exposure to UV radiation (220–300 nm) and heating at 55 °C. The calculated decimal reduction times (D value, min) varied with suspending medium and mode of inactivation. The AS-1 and M24-1 strains of L. monocytogenes were found to be most resistant to UV in PBS (0.28–0.29 min) while the AS-1 strain was most resistant in juice (1.26 min). The AS-1 strain of L. monocytogenes and E. coli O157:H7 were most heat resistant when suspended in PBS (4.41 min) and juice (4.43 min), respectively. Results obtained from this study may be used by apple juice processors in selecting appropriate organisms for UV irradiation or heat treatment lethality validations.     

Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

High pressure processing (HPP) comprises the application of pressures between 100 and 1000 MPa to foods for microbial inactivation and food preservation. HPP has been commercially applied to pasteurize fruit juices with the advantage of retaining its bioactive constituents and original organoleptic properties. Alicyclobacillus acidoterrestris has been suggested as a reference in the design of pasteurization for high-acid fruit products, due to spore resistance and spoilage incidents in fruit juices. In this study, A. acidoterrestris spore inactivation by 600 MPa combined with mild heat (35–65 °C) in malt extract broth adjusted to 10, 20 and 30 °Brix was carried out and the inactivation was modeled.The soluble solids increased the resistance of the spores to 600 MPa-thermal process, while the temperature decreased its resistance. Although the nonlinear Weibull model gave better fittings, the first-order kinetic parameters were also determined. For example for 600 MPa at 55 °C D_10°Brix = 4.2 min, D_20°Brix = 7.6 min, D_30°Brix = 13.7 min, and z_T-values were 20–21 °C. The z-values for the effect of soluble solids on D_T-values were 39–40 °Brix for 45 and 55 °C 600 MPa HPP. The results obtained with broth were validated with fruit juices and concentrates. The combination of HPP with heat was an effective alternative to conventional thermal processing for the inactivation of A. acidoterrestris spores in juices up to 30 °Brix, allowing the use of less 30–40 °C of temperature for the same microbial inactivation, which potentially results in more nutritious, fresher and tastier juices/concentrates.     

Effects of culture conditions on the subsequent heat inactivation of E. coli O157:H7 in apple juice

Escherichia coli O157:H7 cells were grown in various acidic growth media including an acidogenic nutrient broth (NB) supplemented with 1% glucose (NBG) and NB acidified to pH 4.5 with 0.25% citric or malic acids. The pH in NBG continuously decreased, reaching a final pH of 4.46 after 28 h. The pH in the control culture (NB) did not significantly change throughout the incubation. When heated in apple juice at 55 °C, cells grown in NBG had the significantly highest D₅₅ value (250 ± 39.67 s). Thermal inactivation rates established for cells grown in NB, citric acid- and malic acid-acidified NBs were 51.39 ± 1.34, 25.46 ± 1.21, and 45.42 ± 0.36 s, respectively. When compared with the D₅₅ values of cells previously exposed to combinations of environmental stress factors, cells grown in NBG were also found to be significantly heat resistant and were deemed appropriate to be used in heat challenge studies.     

Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads,and quality of button mushrooms

Mushrooms are prone to microbial spoilage and browning during growing and processing. Ultraviolet light (254 nm, UV-C) has been used as an alternative technology to chemical sanitizersfor food products. Hydrogen peroxide (H₂O₂) is classified as generally recognized as safe for use in foods as a bleaching and antimicrobial agent, and could control the bacterial blotch and browning of mushrooms. This study investigated the effects of water wash (control), 3% H₂O₂ wash, 0.45 kJ m⁻² UV-C, and combination of H₂O₂ and UV-C (H₂O₂ + UV) on microbial loads and product quality of mushrooms during storage for 14 days at 4 °C. Additionally, the inactivation of Escherichia coli O157:H7 inoculated on mushrooms was determined. Results showed that water wash, H₂O₂, UV-C and H₂O₂ + UV resulted in 0.44, 0.77, 0.85, and 0.87 logs CFU g⁻¹ reduction of E. coli O157:H7, respectively. Hydrogen peroxide, UV-C and the combination reduced total aerobic plate counts on the surface of mushrooms by 0.2–1.4 logs CFU g⁻¹ compared to the control, while there was no significant difference among the three treatments during storage. After storage, UV-C treated mushrooms had similar L* and a* values as the control while H₂O₂ and H₂O₂ + UV-C treated mushrooms had higher L* (lighter) and lower a* (less brown) values than the control. Compared to water wash, all the treatments inhibited lesion development on the mushroom surface on day 14. The combination of H₂O₂ and UV achieved the best overall dual control of lesion and browning. There was no significant difference in ascorbic acid and total phenolic content among the treatments. Overall our results suggested that H₂O₂ + UV reduced microbial loads, and extended storage life by reducing lesion development without causing deterioration in nutritional quality of button mushrooms. Therefore, when properly utilized, H₂O₂ + UV could potentially be used for maintaining postharvest quality while marginally reducing populations of E. coli O157:H7 and background microflora.     

Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces

Understanding the influence of fruit surface morphology on ultraviolet-C (UV-C 254 nm) inactivation of microorganisms is required for designing effective treatment systems. In this study, we analyzed UV-C inactivation of Penicillium expansum that was inoculated onto the surface of organic fruits. Results show that maximum reductions of 1.8 (apple), 2.4 (cherry), 2.6 (strawberry) and 2.8 (raspberry) log CFU/g were observed after 1.2, 2.1, 3.3, and 3.3 kJ/m² of UV-C doses, respectively. The UV doses required to reduce 2 log CFU/g of P. expansum population on apples, cherries, strawberries, and raspberries estimated with the Weibull equation were 1.03, 1.28, 1.39, and 1.61 kJ/m², respectively. Findings also show that the hydrophobic nature of raspberries, along with high surface roughness, resulted in a lower inactivation rate of P. expansum. This study shows that UV-C effectively reduces P. expansum populations on fresh fruit surfaces; however, the efficacy of treatment is dependent on fruit surface morphology.     

Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation

The inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775 W by ultra high pressure homogenisation (UHPH) was evaluated in grape and orange juices inoculated at a concentration of approximately 7 log CFU/ml. The fluid inlet temperature used was 6 °C and the pressure levels assayed were 200, 300 and 400 MPa. Viable and injured bacterial counts were obtained 2 h after the UHPH treatments and after 5, 8, and 15 days of storage at 4 °C. Pressure level had a significant impact on the lethal effect of UHPH and complete inactivation of S. enterica serovar Senftenberg 775 W was achieved at 400 MPa. L. monocytogenes showed more resistance than S. enterica serovar Senftenberg 775 W to the UHPH treatments and no significant differences were observed between 300 and 400 MPa treatments in both juices. Sublethal injuries were not detected in any case. During the storage at 4 °C viable counts of both strains showed a decreasing trend. L. monocytogenes viable counts became undetectable in UHPH treated and also in control samples of grape juice which could be attributed to the presence of natural compounds with antilisterial effect.     

Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing,high pressure processing,gamma radiation,and ultraviolet light (254 nm)

Staphylococcus saprophyticus is a common contaminant in meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics of S. saprophyticus in meat and poultry. When S. saprophyticus was suspended in ground chicken meat (GCM) the thermal processing D₁₀ was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. When S. saprophyticus was inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D₁₀ was 15.5, 9.43, and 3.54 min, respectively. When the S. saprophyticus cocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D₁₀ were 0.64 and 0.77 kGy, respectively. When S. saprophyticus was inoculated into chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm²) the UV-C D₁₀ ranged from 14.9 to 18.5 mJ/cm². These results indicate the inactivation kinetics for S. saprophyticus are consistent with those for other foodborne pathogens and could be controlled in poultry meat and purge without difficulty.     

Estimated daily intake of pesticides and xenoestrogenic exposure by fruit consumption in the female population from a Mediterranean country (Spain)

The presence and concentrations of a total of 100 pesticides in apple samples (n = 30) and 65 in orange juice samples (n = 19) were determined in markets in Madrid (Spain). The presence of at least one pesticide residue was detected in 87% (26 of 30) of samples of apples and 16% (3 of 19) of orange juice samples; orange juices contained only residues from a single pesticide (organophosphates), whilst nearly 75% (19 of 26) of apples showing residues contained more than one compound (organochlorines, organophosphates, carbamates, pyrethroids and others). However, overall, the estimated daily intakes (EDIs) of the different pesticides, from fruit consumption, in Spanish female population were negligible; although is concerning that prepubertal girls accounted for the highest percentages. The analysis of the estimated estrogenic intake also showed minor exposure to pesticides; in this case, the highest intake occurring in perimenopausal women, while the lowest intake happened at childbearing age.     

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

This study was conducted to determine the effects of single and simultaneous physicochemical stress exposures on the subsequent resistance of Salmonella spp. to ultraviolet-C (UV–C) in orange juice (pH 3.1, 11.5 °Brix, 0.63% citric acid). Seven strains of the test bacterium were individually subjected to suboptimal growth conditions (24 h), including gradual acidification (final pH 4.5), abrupt desiccation (a_w 0.96), heat stress by incubation at high temperature (40 °C), and combinations of acid + desiccation (pH 4.5, a_w 0.96), acid + heat (pH 4.5, 40 °C), and desiccation + heat (a_w 0.96, 40 °C). Cocktail of the different strains previously exposed to specific stress were then subjected to UV–C inactivation. The UV–C resistance of Salmonella enterica was expressed in terms of D and D_UV–C values, which correspond to the unit time of exposure and UV–C energy necessary to reduce the population by 1 log cycle (90%), respectively. Results showed that in all treatments, S. enterica exhibited logarithmic linear or first-order UV inactivation kinetics, indicating that the cells had homogenous responses towards the environmental stresses and the eventual kill step. Except for heat, all prior stress exposures resulted in cells more resistant to UV–C than the control (D = 12.7 s, D_UV–C = 63.56 mJ/cm²). Cells previously exposed to desiccation were most resistant to UV–C with a D and D_UV–C values of 16.6 s and 83.20 mJ/cm², respectively. Combining desiccation with acid (D = 16.2 s, D_UV–C = 80.88 mJ/cm²) and heat (D = 15.0 s, D_UV–C = 75.16 mJ/cm²) also resulted in relatively more resistant cells, with D and D_UV–C values greater than those exposed to acid (D = 14.9 s, D_UV–C = 74.56 mJ/cm²), acid + heat (D = 14.4 s, D_UV–C = 72.00 mJ/cm²), and heat stresses (D = 11.9 s, D_UV–C = 59.67 mJ/cm²). All (D ratio = D stress/D control >1.0) but those previously exposed to heat stress (D ratio <1.0) exhibited heterologous adaptation against UV–C in orange juice. These results provide additional evidences of the induction of heterologous UV–C tolerance response in S. enterica from environmental stresses commonly encountered by cells in food and food processing ecologies.     

Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157:H7 on grape tomato surface and stem scars,microbial loads,and quality

The purpose of this study was to investigate the effectiveness of ultraviolet-C (UV-C) light inactivation as affected by the location of pathogens on the surface and at stem scars of whole grape tomatoes. A mixed bacterial cocktail containing a three strain mixture of Escherichia coli O157:H7 (C9490, E02128 and F00475) and a three serotype mixture of Salmonella enterica (S. Montevideo G4639, S. Newport H1275, and S. Stanley H0558) were used. Tomatoes were spot inoculated using approximately 100 μL of inocula to achieve a population of about 10^7±1 CFU/tomato. Additionally, the effects of treatment on color, texture, lycopene content, and background microbial loads during post UV-C storage at 4 °C for 21 days were determined. Results showed that UV-C doses of 0.60–6.0 kJ/m² resulted in 2.3–3.5 log CFU per fruit reduction of E. coli O157:H7 compared to 2.15–3.1 log CFU per fruit reduction for Salmonella on the surfaces. Under the same conditions, log reductions achieved at stem scar were 1.7–3.2 logs CFU for E. coli O157:H7 and 1.9–2.8 logs CFU for Salmonella. The treatment was effective in controlling native microbial loads during storage at 4 °C as the total aerobic mesophilic organisms (PCA) and anaerobic lactic acid bacteria (LAB) counts of treated tomatoes were significantly (p < 0.05) lower during storage compared to the control group and the yeast and mold populations were reduced significantly below the detection limit. Furthermore, the firmness of tomato and its color was not affected by the UV-C doses during storage. UV-C radiation could potentially be used for sanitizing fresh tomatoes and extending shelf-life. The results of this study indicate that the specific location of pathogens on the produce influences the effectiveness of UV-C treatment, which should be taken into consideration for the design of UV-C systems for produce sanitization.     

Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

This study was performed to investigate the effectiveness of combined ultraviolet (UV-C) irradiation and mild heating as an alternative to conventional inactivation of foodborne pathogens, including Escherichia coli O157:H7 and Salmonella Typhimurium on powdered red pepper. A cocktail of three strains of E. coli O157:H7 ATCC 35150, ATCC 43889, ATCC 43890) and S. Typhimurium (ATCC 19585, ATCC 43971, DT 104) was inoculated onto powdered red pepper and then treated with UV-C irradiation and mild heat. A constant UV intensity (3.40 mW/cm²) of the emitting lamps was applied to samples for 5, and 10 min at 25, 35, 45, 55, and 65 °C, respectively. Also, quality change of powdered red pepper was measured in order to identify the efficiency of combined treatment. The reduction levels of E. coli O157:H7 and S. Typhimurium on powdered red pepper when treated with UV-C irradiation alone at 20.4 kJ/m² for 10 min was 0.22 and 0.29 log CFU/g, respectively. While, combined treatment with mild heating at 65 °C reduced the surviving numbers of each pathogens by 2.88 and 3.06 log CFU/g, respectively. Although the inactivation efficiency was influenced less by the UV-C radiation dose, the synergistic effect was observed with increasing temperature and UV-C radiation dose. CIE color value and extractable color value were not significantly (P > 0.05) different between non-treated and combination treated samples. The moisture and capsaicinoids contents showed significant (P < 0.05) differences when treated at 65 °C because of sample drying during heat treatment. Therefore, these results suggest that UV-C irradiation combined with mild heating can be utilized by the food industry in order to effectively inactivate E. coli O157:H7 and S. Typhimurium without incurring quality deterioration of powdered red pepper.     

Influences of vanillin and licorice root extract supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm

This study determined the influences of supplementing different combinations of vanillin (0–500 ppm) and licorice root extract (LRE, 0–420 ppm) on the mild heat (55 °C) decimal reduction times (D₅₅-values) of a cocktail of Escherichia coli O157:H7 in young coconut liquid endosperm. The maximum level of supplementation per additive tested was previously established not to result in the lowering of general consumer acceptability of the liquid endosperm. The D₅₅-values ranged from 15.08 to 31.40 min. The influences of both additives on the D₅₅-value fitted significantly into a 2-factor, interaction model with only the joint effect of the additives having significant effect on D₅₅. The combined efficacies of the additives were most significant at concentrations above 250 ppm vanillin and 210 ppm LRE. The results obtained may be used in the establishment of mild heat pasteurization processes for supplemented young coconut liquid endosperm, for better control of quality and safety.