Affiliation:
1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain
2. Department of Microbial and Molecular Systems (M2S), Laboratory of Food Microbiology, KU Leuven, 3001 Leuven, Belgium
Abstract
This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10cycles (performance criterion) of common foodborne pathogen populations,Escherichia coli,SalmonellaTyphimurium,Listeria monocytogenes, andStaphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd’s model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms.L. monocytogeneswas the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.
Funder
Comisión Interministerial de Ciencia y Tecnología
Subject
General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Cited by
13 articles.
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