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Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods

机译：对液态食品中食源性病原体进行紫外线加热灭活的最佳工艺条件建模

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摘要

The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.
机译：紫外线辐射和加热（UV-H处理）的结合已被证明是克服果汁中有限的紫外线杀菌作用的一种有前途的策略。但是，迄今为止，尚无有关联合工艺使具有不同pH和组成的其他液态食品中细菌性食源性病原体失活的功效的数据。在这项研究中，除了果汁，还确定了在鸡肉和蔬菜汤中用于灭活大肠杆菌，鼠伤寒沙门氏菌，单核细胞增生性李斯特菌和金黄色葡萄球菌的最佳UV-H处理条件。根据这些数据模型，可以分别准确预测最有利的UV-H处理温度和预期的协同致命效应，分别来自UV和耐热性数据。等式表明，最佳的UV-H处理温度主要取决于耐热性，而最大协同致命作用还受到特定食品中所关注微生物的UV耐受性的影响。

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  • 来源
    《Food microbiology》 |2016年第12期|13-20|共8页
  • 作者

    Elisa Gayan; Maria Jesus Serrano; Ignacio Alvarez; Santiago Condon;

  • 作者单位

    Departamento de Produccion Animal y Ciencia de los Alimentos, Tecnologia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragon-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain,KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Moleclaur Systems (M~2S), Faculty of Bioscience Engineering, 3001, Leuven, Belgium;

    Departamento de Produccion Animal y Ciencia de los Alimentos, Tecnologia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragon-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain;

    Departamento de Produccion Animal y Ciencia de los Alimentos, Tecnologia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragon-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain;

    Departamento de Produccion Animal y Ciencia de los Alimentos, Tecnologia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragon-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain,Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet 177, CP 50013, Zaragoza, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Ultraviolet radiation; Combined treatment; Escherichia coli; Salmonella Typhimurium; Staphylococcus aureus; Listeria monocytogenes;

    机译：紫外线辐射;联合治疗;大肠杆菌;鼠伤寒沙门氏菌;金黄色葡萄球菌;李斯特菌;

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