Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/13091 |
Resumo: | The present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reduction of these bacteria on 'Rocha' pear. Fresh-cut pieces were inoculated and incubated at 4-20 degrees C for 8 days. Inoculated pears were treated with UV-C (2.5-10 kJ/m(2)), AEW, NEW and sodium hypochlorite (SH) and microbiological and quality parameters were evaluated. The three bacteria, inoculated at 6.1-6.2 log cfu/g, grew on the pear at high growth rates at 12 and 20 degrees C reaching populations of 8.1-8.6 log cfu/g, in 24 h. At 8 degrees C the microorganisms increased their populations by at least 1 log cfu/g in three days. At 4 degrees C adaptation phases of less than 24 h for Listeria spp. were measured before exponential growth occurred and the enterobacteria did not grow despite having survived for 8 days. AEW and NEW caused microbial reductions similar to SH, of approximately 1 log cfu/ g, while the best UV-C dose (7.5 kJ/m(2)) of at least 2.4 log cfu/g. Fresh-cut pears were a good substrate for foodborne bacteria emphasizing the importance of preventing contaminations and cross contaminations. The UV-C was more effective than the chemical decontaminations, as it provided superior microbial reductions without greatly affecting the quality of pears. (C) 2017 Elsevier Ltd. All rights reserved. |
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Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pearsMinimally processed applesUv-C illuminationColi O157H7Frozen strawberriesStress responsesFood-industryQualityLightMonocytogenesSurvivalThe present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reduction of these bacteria on 'Rocha' pear. Fresh-cut pieces were inoculated and incubated at 4-20 degrees C for 8 days. Inoculated pears were treated with UV-C (2.5-10 kJ/m(2)), AEW, NEW and sodium hypochlorite (SH) and microbiological and quality parameters were evaluated. The three bacteria, inoculated at 6.1-6.2 log cfu/g, grew on the pear at high growth rates at 12 and 20 degrees C reaching populations of 8.1-8.6 log cfu/g, in 24 h. At 8 degrees C the microorganisms increased their populations by at least 1 log cfu/g in three days. At 4 degrees C adaptation phases of less than 24 h for Listeria spp. were measured before exponential growth occurred and the enterobacteria did not grow despite having survived for 8 days. AEW and NEW caused microbial reductions similar to SH, of approximately 1 log cfu/ g, while the best UV-C dose (7.5 kJ/m(2)) of at least 2.4 log cfu/g. Fresh-cut pears were a good substrate for foodborne bacteria emphasizing the importance of preventing contaminations and cross contaminations. The UV-C was more effective than the chemical decontaminations, as it provided superior microbial reductions without greatly affecting the quality of pears. (C) 2017 Elsevier Ltd. All rights reserved.Fundacao para a Ciencia e Tecnologia (FCT) [PTDC-PTDC/AGR-ALI/111687/2009]FCT [SFRH/BD/76745/2011]ElsevierSapientiaGraça, AnaSanto, DavidQuintas, CéliaNunes, Carla2019-11-20T15:07:32Z2017-072017-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/13091eng0956-713510.1016/j.foodcont.2017.01.017info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:25:08Zoai:sapientia.ualg.pt:10400.1/13091Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:04:18.165311Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
title |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
spellingShingle |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears Graça, Ana Minimally processed apples Uv-C illumination Coli O157H7 Frozen strawberries Stress responses Food-industry Quality Light Monocytogenes Survival |
title_short |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
title_full |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
title_fullStr |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
title_full_unstemmed |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
title_sort |
Growth of Escherichia coil, Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on 'Rocha' fresh-cut pears |
author |
Graça, Ana |
author_facet |
Graça, Ana Santo, David Quintas, Célia Nunes, Carla |
author_role |
author |
author2 |
Santo, David Quintas, Célia Nunes, Carla |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Graça, Ana Santo, David Quintas, Célia Nunes, Carla |
dc.subject.por.fl_str_mv |
Minimally processed apples Uv-C illumination Coli O157H7 Frozen strawberries Stress responses Food-industry Quality Light Monocytogenes Survival |
topic |
Minimally processed apples Uv-C illumination Coli O157H7 Frozen strawberries Stress responses Food-industry Quality Light Monocytogenes Survival |
description |
The present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reduction of these bacteria on 'Rocha' pear. Fresh-cut pieces were inoculated and incubated at 4-20 degrees C for 8 days. Inoculated pears were treated with UV-C (2.5-10 kJ/m(2)), AEW, NEW and sodium hypochlorite (SH) and microbiological and quality parameters were evaluated. The three bacteria, inoculated at 6.1-6.2 log cfu/g, grew on the pear at high growth rates at 12 and 20 degrees C reaching populations of 8.1-8.6 log cfu/g, in 24 h. At 8 degrees C the microorganisms increased their populations by at least 1 log cfu/g in three days. At 4 degrees C adaptation phases of less than 24 h for Listeria spp. were measured before exponential growth occurred and the enterobacteria did not grow despite having survived for 8 days. AEW and NEW caused microbial reductions similar to SH, of approximately 1 log cfu/ g, while the best UV-C dose (7.5 kJ/m(2)) of at least 2.4 log cfu/g. Fresh-cut pears were a good substrate for foodborne bacteria emphasizing the importance of preventing contaminations and cross contaminations. The UV-C was more effective than the chemical decontaminations, as it provided superior microbial reductions without greatly affecting the quality of pears. (C) 2017 Elsevier Ltd. All rights reserved. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07 2017-07-01T00:00:00Z 2019-11-20T15:07:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/13091 |
url |
http://hdl.handle.net/10400.1/13091 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0956-7135 10.1016/j.foodcont.2017.01.017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133279522127872 |