Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure
DC Field | Value | Language |
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dc.contributor.author | Yoo, Sungyul | - |
dc.contributor.author | Ghafoor, Kashif | - |
dc.contributor.author | Kim, Jeong Un | - |
dc.contributor.author | Kim, Sanghun | - |
dc.contributor.author | Jung, Bora | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.contributor.author | Park, Jiyong | - |
dc.date.available | 2019-03-08T17:36:40Z | - |
dc.date.issued | 2015-06 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.issn | 1944-9097 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/9505 | - |
dc.description.abstract | Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2)) treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. REP treatment did not affect the pH, degrees Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | INT ASSOC FOOD PROTECTION | - |
dc.title | Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure | - |
dc.type | Article | - |
dc.identifier.doi | 10.4315/0362-028X.JFP-14-522 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD PROTECTION, v.78, no.6, pp 1098 - 1105 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000355780000005 | - |
dc.identifier.scopusid | 2-s2.0-84930520285 | - |
dc.citation.endPage | 1105 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1098 | - |
dc.citation.title | JOURNAL OF FOOD PROTECTION | - |
dc.citation.volume | 78 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordPlus | STAPHYLOCOCCUS-AUREUS | - |
dc.subject.keywordPlus | SURVIVAL CURVES | - |
dc.subject.keywordPlus | CUCUMBER JUICE | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | VITAMIN-C | - |
dc.subject.keywordPlus | MILD HEAT | - |
dc.subject.keywordPlus | KINETICS | - |
dc.subject.keywordPlus | DIOXIDE | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | PECTINMETHYLESTERASE | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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