Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice |
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| Affiliation: | 1. Department of Food Science and Nutrition, College of Home Economics, Alonso Hall, A. Ma. Regidor Street, University of the Philippines Diliman, 1101 Quezon City, Philippines;2. Laboratory of Food Microbiology and Hygiene, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi Hiroshima City, Hiroshima 739-8528 Japan;1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea;2. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan;4. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan;1. College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Department of Food Science & Technology, Gomal University, Dera Ismail Khan, Pakistan |
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| Abstract: | 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%), T5D values, significantly increased with acid adaptation. The T5D 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 (T5D = 54.72 min) than any of the individual strain (T5D = 41.48–47.48 min) in the mix. Similar results were found in the composited (T5D = 60.02 min) and individual species (T5D = 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. |
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| Keywords: | Orange juice Pathogenic bacteria Spoilage yeasts Ultrasound treatment |
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