| Full text | |
| Author(s): |
Oteiza, Juan M.
[1]
;
Caturla, Magdevis Y. R.
[2]
;
Do Prado-Silva, Leonardo
[2]
;
Camara, Jr., Antonio A.
[2]
;
Barril, Patricia A.
[1]
;
Sant'Ana, Anderson S.
[2]
;
Giannuzzi, Leda
[3, 4]
;
Zaritzky, Noemi
[4, 5]
Total Authors: 8
|
| Affiliation: | [1] Ctr Res & Tech Assistance Ind CIATI AC, CONICET, Centenario, Neuquen - Argentina
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP - Brazil
[3] Univ Nacl La Plata, Fac Ciencias Exactas, La Plata - Argentina
[4] UNLP, CIC, Ctr Invest & Desarrollo Criotecnol Alimentos CIDC, CONICET, La Plata - Argentina
[5] Univ Nacl La Plata UNLP, Dept Ingn Quim, Fac Ingn, La Plata - Argentina
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 157, MAR 1 2022. |
| Web of Science Citations: | 0 |
| Abstract | |
This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E. coli strain was inoculated in orange juice, following pre-exposure during 0, 1, 2, and 3 h at 10 degrees C. Then, the inoculated juices with the ten different strains separately were exposed to 0 and 2 J/cm(2) of UV-C radiation. The D value (i.e., the UV-C dose in J/cm(2) required to cause a one-log reduction in the target microorganism) was calculated. Further, the resistance coefficient {[}RC; i.e., the ratio between the D-values for the control condition (D-0h) and each pre exposure tested time (D-1h, D-2h, D-3h)] were determined. The results indicated that the resistance of E. coli was influenced by the pre-exposure period in the orange juice, with increased resistance to UV-C observed for periods >2 h. Furthermore, the sensitivity of cells to subsequent UV-C treatment was found to be strain-dependent. The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli. (AU) | |
| FAPESP's process: | 18/19311-0 - Production and stabilization of new starter yeasts isolated from Brazilian artisanal cheeses |
| Grantee: | Antonio de Anchieta Câmara Júnior |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |