Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Ultraviolet energy at a wavelength of 253.7 nm (UV-C) was investigated for its microbicidal effects on pear slices with and without peel. Effectiveness of UV-C light against Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19114 D, Escherichia coli ATCC 11229, and Zygosaccharomyces bailli NRRL 7256 individual strains was tested in both types of pear slices. In a second experiment, strain cocktails of Listeria (L. innocua ATCC 33090; L. innocua CIP 8011 and L. welshimeri BE 313/01), L. monocytogenes (L. monocytogenes ATCC 19114 D, L. monocytogenes ATCC 7644), and yeasts (Z. bailii NRRL 7256, Zygosaccharomyces rouxii ATCC 52519, and Debaryomyces hansenii NRRL 7268) were also used as inocula and compared with single-strain responses. Inoculated pear slices were exposed to a UV-C dose range between 0 and 87 kJ/m 2 and enumerated to determine log reductions of microbial populations. Overall, as UV-C dose was increased (increasing the time of exposure), more inactivation was observed for all species assayed. UV-C irradiation appeared to improve microbial inactivation in pear slices without peel. In most experiments, great log reduction rates were observed at doses between 0 and 15 kJ/m 2 . Inactivation kinetics was successfully fitted using a Weibullian distribution of resistances model. Narrow frequency shapes strongly skewed to the right were obtained. This model offers improved tools for designing and implementing UV-C light treatment and assessing the impact of some microorganisms' disease. © Springer Science + Business Media, LLC 2007.

Registro:

Documento: Artículo
Título:Response of some microorganisms to ultraviolet treatment on fresh-cut pear
Autor:Schenk, M.; Guerrero, S.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Autonomous City of Buenos Aires, Argentina
Palabras clave:Fresh-cut pear; Microbial inactivation; UV-C light; Weibull distribution; Debaryomyces hansenii; Dose range; Fresh-cut; Inactivation kinetics; Inocula; Light treatments; Listeria innocua; Listeria monocytogenes; Log reductions; Microbial inactivation; Microbial populations; Microbicidal effect; Monocytogenes; Strain response; Ultraviolet treatment; UV-C light; Diseases; Escherichia coli; Fruits; Listeria; Microorganisms; Strain; Weibull distribution; Debaryomyces hansenii; Escherichia coli; Listeria; Listeria innocua; Listeria monocytogenes; Listeria welshimeri; Pyrus; Zygosaccharomyces; Zygosaccharomyces bailii; Zygosaccharomyces rouxii
Año:2008
Volumen:1
Número:4
Página de inicio:384
Página de fin:392
DOI: http://dx.doi.org/10.1007/s11947-007-0029-7
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v1_n4_p384_Schenk

Referencias:

  • Ahvenainen, R., New approaches in improving the shelf life of minimally processed fruits and vegetables (1996) Trends In Food Science and Technology, 7, pp. 179-187
  • Allende, A., Artes, F., UV-C radiation as a novel technique for keeping quality of fresh processed "Lollo Rosso" lettuce (2003) Food Research International, 36, pp. 739-746
  • Allende, A., McEvoy, J.L., Luo, Y., Artes, F., Wang, C.Y., Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed Red Oak leaf lettuce (2006) Food Microbiology, 23, pp. 241-249
  • Anellis, A., Werkowski, S., Estimation of radiation resistance values of microorganisms in food products (1968) Applied Microbiology, 16, pp. 1300-1308
  • Bintsis, T., Litopoulou-Tzanetaki, E., Robinson, R., Existing and potential applications of ultraviolet light in the food industry. A critical review (2000) Journal of Science Food and Agriculture, 80, pp. 1-9
  • Block, S.S., (2000) Disinfection, Sterilization, and Preservation, , (5th ed.). New York, USA: Lippincott, Williams & Wilkins
  • Coma, V., Sebti, I., Pardon, P., Deschamps, A., Pichavant, F.H., Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus (2001) Journal of Food Protection, 64, pp. 470-475
  • Corte, F., Fabricio, S., Salvatori, D.M., Alzamora, S.M., Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate (2004) Journal of Food Safety, 24, pp. 1-15
  • Ultraviolet radiation (1999) Alternative Disinfectants and Oxidants Guidance Manual, pp. 1-25. , www.epa.gov/safewater/mdbp/alternative_disinfectants_guidance.pdf, EPA, Philadelphia, USA: Environmental Protection Agency, Febiger Available at
  • (2000) Kinetics of Microbial Inactivation For Alternative Food Processing Technologies: Ultraviolet Light, , http://vm.cfsan.fda.gov/~comm/iftuv.html, FDA, Rockville MD: Center for Food Safety and Applied Nutrition, US Food and Drug Administration Available at
  • (2001) Analysis and Evaluation of Preventive Control Measures For the Control and Reduction/elimination of Microbial Hazards On Fresh and Fresh-cut Produce, , www.cfsan.fda.gov/~comm/ift3-toc.html, FDA, Rockville MD: US Food and Drug Administration Available at
  • Ferrante, S., Guerrero, S., Alzamora, S.M., Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice (2007) Journal of Food Protection, 70, pp. 1850-1856
  • Kumar, C.G., Anand, S.K., Significance of microbial biofilms in food industry: A review (1998) Internacional Journal of Food Microbiology, 42, pp. 9-27
  • Geveke, D.J., UV inactivation of bacteria in apple cider (2005) Journal of Food Protection, 68, pp. 1739-1742
  • Gould, G.W., Overview (1995) New Methods of Food Preservation, pp. 1-2. , In G. W. Gould (Ed.), London, UK: Blackie
  • Guerrero, S., Tognon, M., Alzamora, S.M., Modeling the response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan (2005) Food Control, 16, pp. 131-139
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V., Review: Advantages and limitations on processing foods by UV light (2004) Food Science and Technology International, 10, pp. 137-147
  • Heinz, V., Knorr, D., High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms (1996) Food Biotechnology, 2, pp. 149-161
  • Leistner, L., Hurdle technology in the design of minimally processed foods (2000) Minimally Processed Fruits and Vegetables, pp. 13-27. , In S. M. Alzamora, M. S. Tapia, & A. López-Malo (Eds.), Maryland, USA: Aspen
  • Martinez, A., Diaz, R.V., Tapia, M.S., Microbial ecology of spoilage and pathogenic flora associated to fruits and vegetables (2000) Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications, pp. 43-62. , In S. M. Alzamora, M. S. Tapia, & A. López-Malo (Eds.), Maryland, USA: Aspen
  • Morgan, R., UV "green" light disinfection (1990) Dairy Industries International, 54, pp. 33-35
  • Moseley, B., Irradiation of food (1990) Food Control, 1, pp. 205-206
  • Oyarzabal, O.A., Nogueira, M.C.L., Gombas, D.E., Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella in juice concentrates (2003) Journal of Food Protection, 66, pp. 1595-1598
  • Parish, M.E., Higgins, D.P., Survival of Listeria monocytogenes in low pH model broth systems (1989) Journal of Food Protection, 52, pp. 144-147
  • Peleg, M., Cole, M.B., Reinterpretation of microbial survival curves (1998) Critical Reviews In Food Science, 38, pp. 353-380
  • Peleg, M., A model of microbial survival after exposure to pulsed electric fields (1995) Journal of The Science of Food and Agriculture, 67, pp. 93-99
  • Peleg, M., On calculating sterility in thermal and non-thermal preservation methods (1999) Food Research International, 32, pp. 271-278
  • Rhan, R., Potassium iodide as a chemical actinometer for 254 nm radiation: Use of iodate as an electron scavenger (1997) Photochemistry and Photobiology, 66, pp. 450-455
  • Rosen, J.A., Kader, A.A., Postharvest physiology and quality maintenance of sliced pear and strawberry fruits (1989) Journal of Food Science, 54, pp. 656-659
  • Sapers, G.M., Miller, R.L., Browning inhibition in freshcut pears (1998) Journal of Food Science, 63, pp. 342-346
  • Shama, G., Ultraviolet light (1999) Encyclopedia of Food Microbiology, p. 2208. , In R. K. Robinson, C. Batt, & P. Patel (Eds.), London, UK: RK Academic
  • Smith, W.L., Lagunas-Solar, M.C., Cullor, J.S., Use of pulsed ultraviolet laser light for the cold pasteurization of bovine milk (2002) Journal of Food Protection, 50, pp. 108-111
  • Soliva-Fortuny, R.C., Martín-Belloso, O., Microbiological and biochemical changes in minimally processed fresh-cut "Conference" pears (2003) European Food Research and Technology, 217, pp. 4-9
  • (2004) World Pear Situation, , www.fas.usda.gov/htp/horticulture/Pears/World%20Pear%20Sitation%202003-04.pdf, USDA, USDA/FAS Horticultural and Tropical Fruits Division. Available at
  • van Boekel, A.J., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells (2002) International Journal of Food Microbiology, 74, pp. 139-159
  • Yaun, B.R., Summer, S.S., Eifert, J.D., Marcy, J.E., Inhibition of pathogens on fresh produce by ultraviolet energy (2004) International Journal of Food Microbiology, 90, pp. 1-8
  • Yousef, A.E., Marth, E.H., Inactivation of Listeria monocytogenes by ultraviolet energy (1988) Journal of Food Science, 53, pp. 571-573

Citas:

---------- APA ----------
Schenk, M., Guerrero, S. & Alzamora, S.M. (2008) . Response of some microorganisms to ultraviolet treatment on fresh-cut pear. Food and Bioprocess Technology, 1(4), 384-392.
http://dx.doi.org/10.1007/s11947-007-0029-7
---------- CHICAGO ----------
Schenk, M., Guerrero, S., Alzamora, S.M. "Response of some microorganisms to ultraviolet treatment on fresh-cut pear" . Food and Bioprocess Technology 1, no. 4 (2008) : 384-392.
http://dx.doi.org/10.1007/s11947-007-0029-7
---------- MLA ----------
Schenk, M., Guerrero, S., Alzamora, S.M. "Response of some microorganisms to ultraviolet treatment on fresh-cut pear" . Food and Bioprocess Technology, vol. 1, no. 4, 2008, pp. 384-392.
http://dx.doi.org/10.1007/s11947-007-0029-7
---------- VANCOUVER ----------
Schenk, M., Guerrero, S., Alzamora, S.M. Response of some microorganisms to ultraviolet treatment on fresh-cut pear. Food. Bioprocess Technol. 2008;1(4):384-392.
http://dx.doi.org/10.1007/s11947-007-0029-7