scholarly journals Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 855
Author(s):  
Pilar Colás-Medà ◽  
Iolanda Nicolau-Lapeña ◽  
Inmaculada Viñas ◽  
Isma Neggazi ◽  
Isabel Alegre
Keyword(s):  
Orange Juice ◽  
Fruit Juice ◽  
Microbiological Quality ◽  
Orange Peel ◽  
Bacillus Coagulans ◽  
Fruit Juices ◽  
Bacterial Spores ◽  
Quality And Safety ◽  
Ultraviolet C ◽  
Uv C

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.

scholarly journals Effect of Drypetes gossweileri essential oil and irradiation treatments on inhibition and sensitivity of bacterial spores

2019 ◽  
Vol 26 (1) ◽  
pp. 65-77
Author(s):  
Steve Voundi Olugu ◽  
Maximilienne Ascension Nyegue ◽  
Iuliana Lazar ◽  
Marius Stamate ◽  
Dumitra Raducanu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spore Germination ◽  
Sensory Analysis ◽  
Orange Juice ◽  
Bacterial Spores ◽  
Alpha Radiation ◽  
Minimal Inhibitory Concentrations ◽  
Ultraviolet C ◽  
Bacillus Spores

This work assesses the effect of Drypetes gossweileri essential oil on germination of Bacillus spores inoculated in orange juice and milk. We also report the capacity of the essential oil at 0.25, 0.5 and 1 µg/mL to induce sensitivity of spores to some irradiation treatments. The concentrations of essential oil were chosen after sensory analysis. The results show that the essential oil inhibited spores germination with minimal inhibitory concentrations inhibiting spore germination (MICg) of 10 µg/mL in the orange juice. In milk, the spores appeared to be less sensitive with MICg varying from 20 to 40 µg/mL. The sensory analysis revealed 2.5 µg/mL as the acceptable concentration of essential oil in orange juice. The essential oil at 1 µg/mL induced the sensitivity of spore of three Bacillus to alpha radiation of 101.4 Gy. Ultraviolet-C and microwave treatments in the presence of essential oil in general led to higher inactivation of spores up to 100% in some cases.

scholarly journals Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

2021 ◽  
Vol 39 (No. 2) ◽  
pp. 106-112
Author(s):  
Paola Hernández-Carranza ◽  
Arely Peralta-Pérez ◽  
Raúl Avila-Sosa ◽  
Irving Israel Ruiz-López ◽  
Alfredo C. Benitez-Rojas ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Orange Juice ◽  
Combined Treatment ◽  
Consumer Acceptance ◽  
Thermal Treatments ◽  
Hurdle Technology ◽  
Ultraviolet C ◽  
Native Microflora ◽  
Uv C ◽  
Low Dosage

This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L<sup>–1</sup> for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P &gt; 0.05), while consumer acceptance was similar (P &gt; 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

scholarly journals Isolation of Alicyclobacillus acidoterrestris from Fruit Juices

2000 ◽  
Vol 83 (5) ◽  
pp. 1115-1120 ◽  
Author(s):  
Isabel Walls ◽  
Rolenda Chuyate
Keyword(s):  
Orange Juice ◽  
Food Industry ◽  
Apple Juice ◽  
Fruit Juice ◽  
Synthetic Medium ◽  
Fruit Juices ◽  
Medium Ph ◽  
Alicyclobacillus Acidoterrestris ◽  
Isolation Medium ◽  
Repeatability And Reproducibility

Abstract K agar, a novel isolation medium developed for the food industry, was compared with other acidified media for isolation of Alicyclobacillus acidoterrestris spores. Spores were inoculated into apple juice, orange juice, and a fruit juice blend and then isolated on the following media: K agar, pH 3.7; semi-synthetic medium, pH 4.0; orange serum agar, pH 3.5; and minimal salts medium, pH 4.0. Media were incubated at 24, 35, 43, and 55°C. Highest recovery of spores was obtained with either K agar or semi-synthetic medium, incubated at 43°C. The effect of heat shocking spores at different times was also determined; heat shocking at 80°C for 10 min was considered appropriate. Peptone, previously shown to inhibit A. acidoterrestris, was not inhibitory when present in K agar. A collaborative trial with 9 laboratories was undertaken to determine the repeatability and reproducibility of counts on K agar. K agar prepared from individual components was compared with dehydrated K agar prepared by International BioProducts (Redmond, WA). There were no significant differences between log mean counts for the 2 media for each of the juices analyzed at both the high and the low inoculum levels. Repeatability and reproducibility values were not significantly different either within juices, within trials, or across all samples tested in both trials. K agar is suitable for isolation of A. acidoterrestris spores from fruit juices.

scholarly journals Microbiological analysis of pasteurized and fresh fruit juice sold in Rawalpindi of Pakistan

2013 ◽  
Vol 48 (3) ◽  
pp. 185-192 ◽  
Author(s):  
SA Batool ◽  
SS Tahir ◽  
N Rauf ◽  
R Kalsoom
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Microbiological Analysis ◽  
E Coli ◽  
Bacteria And Fungi

Freshly prepared and pasteurized fruit juices sold by vendors in local market of Rawalpindi city from 10 locations were analyzed for the microbiological quality. Total viable count (TVC), total coliform, faecal coliform, molds and the presence of pathogenic microorganisms such as E. coli, Pseudomonas, Staphylococcus aureus, Salmonella, and fungi like Aspergillus, Pencillum, Rhizopus were determined .In open fruit juices available in city were highly contaminated with bacteria and fungi. E. coli, Salmonella, Staphylococcus, and Pseudomonas were isolated with different frequency. Aspergillus, Pencillum and Rhizopus were also found in juices especially Aspergillus was with high percentages. The pasteurized juices have less contamination as compared to the fresh juices samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. DOI: http://dx.doi.org/10.3329/bjsir.v48i3.17329 Bangladesh J. Sci. Ind. Res. 48(3), 185-192, 2013

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

2009 ◽  
Vol 35 (4) ◽  
pp. 310-339 ◽  
Author(s):  
Alline Artigiani Lima Tribst ◽  
Anderson de Souza Sant’Ana ◽  
Pilar Rodriguez de Massaguer
Keyword(s):  
Microbiological Quality ◽  
Fruit Juices ◽  
Quality And Safety ◽  
Future Perspectives

Application of UV-C radiation light in fruit juice processing.

2021 ◽  
Vol 16 (040) ◽  
Author(s):  
Joana F. Fundo
Keyword(s):  
Fruit Juices ◽  
Microbial Inactivation ◽  
Thermal Processes ◽  
Thermal Treatments ◽  
Quality And Safety ◽  
Promising Alternative ◽  
Nutritional Characteristics ◽  
Safety Parameters ◽  
Traditional Processing ◽  
Uv C

Abstract Nowadays, consumers demand high-quality and fresh-like food products. In the fruit juices industry, the applied processes to guarantee safety and increase shelf life often negatively impact final product quality. Although thermal treatments are the most frequently applied processes to preserve fruit juices, heating may induce undesirable changes in sensory and nutritional characteristics. These facts prompted research on alternative and mild-non-thermal processes that assure the quality and safety of this type of liquid food. In this context, UV-C light has emerged, presenting several characteristics that make it a promising alternative to traditional processing and appropriate for liquid foods. UV-C light attributes and their application in the food industry are described in this work. Due to the recognized potential of this non-thermal technology on fruit juices, numerous researchers have been focusing on this subject. A compilation of those works is presented and discussed, emphasizing the UV-C light impact on quality/nutritional aspects and microbial inactivation in fruit juices. This critical review paper aims to be a valuable tool for finding characteristics/conditions of UV-C treatments and determine the corresponding impact on quality and safety parameters of fruit juices, opening topics for further research.

scholarly journals The Microbiological Quality of Commercial Fruit Juices-Current perspectives

2019 ◽  
Vol 35 (2) ◽  
pp. 128-133 ◽  
Author(s):  
Tasnia Ahmed ◽  
Kamal Kanta Das ◽  
Md Aftab Uddin
Keyword(s):  
Public Health ◽  
Human Health ◽  
Fruit Juice ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Fruit Juices ◽  
The Public ◽  
The People ◽  
Different Ages ◽  
Serious Disease

The purpose of this review article is to introduce the importance of fruit juices for human health living in the country and in a broad, and to develop awareness among the people about the diseases caused by pathogens associated with fruit juice. Health benefits of juices have been included in this article and how the same juice can cause problems among people of different ages have been discussed. Contamination sources and the ways to prevent them is very important issue in protecting public health Some future recommendations for fruit juices have also been added in this article. Different diseases caused by various microbial agents and the associated symptoms after consuming contaminated fruit juices worldwide are discussed in this review. This review was aimed at the possible sources of microbial contamination, disease caused by them and determining some ways to avoid such phenomena. From the information provided here, it was noticeable that commercial fruit juice can also harbor pathogenic microorganisms which can cause serious disease outbreaks. The contamination can also be initiated during in house consumption if lack of awareness prevails among the consumers. Manufacturing process should be much more strict in this regard to assure the public health safety. Commercially available fruit juices are consumed worldwide among different ages of people and if not processed properly, this healthy drink may be hazardous for human health. Bangladesh J Microbiol, Volume 35 Number 2 December 2018, pp 128-133

scholarly journals Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria

2021 ◽  
pp. 17-30
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Segilola Maryam Oladepo ◽  
Mary Oluwatosin Adesola ◽  
Sekinat Qadri
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Fruit Juice ◽  
Soft Drink ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Total Solid ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Southwest Nigeria

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices. Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures. Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value. Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.

scholarly journals An Assessment of Microbiological Quality of Some Commercially Packed and Fresh Fruit Juice Available in Dhaka City: A Comparative Study

1970 ◽  
Vol 1 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Tasmina Rahman ◽  
Sabrina Hasan ◽  
Rashed Noor
Keyword(s):  
Fruit Juice ◽  
Culture Media ◽  
Alcoholic Beverage ◽  
Microbiological Quality ◽  
Fruit Juices ◽  
Local Market ◽  
Microbial Quality ◽  
Dhaka City ◽  
Indicator Organisms

Fruit juices are regarded as the most preferred non-alcoholic beverage worldwide to all age groups. In general, microbial growth in fruit juice is restricted by using preservatives and also through other environmental factors during production. Still, the presence of some indicator organisms in fruit juice is responsible for causing food-borne diseases and even death. So, from public health point of view, it is quite important to know the microbiological quality of the fruit juices available in the market. Primary objective of this study was to assess the microbial quality of fresh and commercially packed available juices collected from different locations of Dhaka city. A total of six fresh juice and nine commercially packed juice samples were collected. Standard culture techniques were followed to assess total viable count (TVC), total staphylococcal count (TSC), total Bacillus count (TBC) and total fungal count (TFC) on different culture media. The TVC varied from the range of 102 to 105 cfu/ml with the highest of 2.4 x 105 cfu/ml. A large number of staphylococci and Bacillus was also found from several samples. Total coliform and fecal coliform was found in six and five (out of fifteen) samples, respectively. Among total coliforms, Klebsiella, Enterobacter along with E. coli were detected. From all the assessment it was determined that the microbial quality of commercially packed juice was fairer than that of fresh juice collected from local market. DOI: http://dx.doi.org/10.3329/sjm.v1i1.9097   Stamford Journal of Microbiology, Vol.1(1), July 2011, p.13-18

scholarly journals Effectiveness of Ultraviolet-C Room Disinfection on Preventing Healthcare-Associated Clostridioides difficile Infection

2020 ◽  
Vol 41 (S1) ◽  
pp. s33-s33
Author(s):  
Michihiko Goto ◽  
Erin Balkenende ◽  
Gosia Clore ◽  
Rajeshwari Nair ◽  
Loretta Simbartl ◽  
...  
Keyword(s):  
Acute Care ◽  
Acute Care Hospitals ◽  
Incidence Rates ◽  
Positive Test ◽  
Negative Binomial Regression Model ◽  
Test Results ◽  
Clostridioides Difficile ◽  
Ultraviolet C ◽  
Healthcare Associated ◽  
Uv C

Background: Enhanced terminal room cleaning with ultraviolet C (UVC) disinfection has become more commonly used as a strategy to reduce the transmission of important nosocomial pathogens, including Clostridioides difficile, but the real-world effectiveness remains unclear. Objectives: We aimed to assess the association of UVC disinfection during terminal cleaning with the incidence of healthcare-associated C. difficile infection and positive test results for C. difficile within the nationwide Veterans Health Administration (VHA) System. Methods: Using a nationwide survey of VHA system acute-care hospitals, information on UV-C system utilization and date of implementation was obtained. Hospital-level incidence rates of clinically confirmed hospital-onset C. difficile infection (HO-CDI) and positive test results with recent healthcare exposures (both hospital-onset [HO-LabID] and community-onset healthcare-associated [CO-HA-LabID]) at acute-care units between January 2010 and December 2018 were obtained through routine surveillance with bed days of care (BDOC) as the denominator. We analyzed the association of UVC disinfection with incidence rates of HO-CDI, HO-Lab-ID, and CO-HA-LabID using a nonrandomized, stepped-wedge design, using negative binomial regression model with hospital-specific random intercept, the presence or absence of UVC disinfection use for each month, with baseline trend and seasonality as explanatory variables. Results: Among 143 VHA acute-care hospitals, 129 hospitals (90.2%) responded to the survey and were included in the analysis. UVC use was reported from 42 hospitals with various implementation start dates (range, June 2010 through June 2017). We identified 23,021 positive C. difficile test results (HO-Lab ID: 5,014) with 16,213 HO-CDI and 24,083,252 BDOC from the 129 hospitals during the study period. There were declining baseline trends nationwide (mean, −0.6% per month) for HO-CDI. The use of UV-C had no statistically significant association with incidence rates of HO-CDI (incidence rate ratio [IRR], 1.032; 95% CI, 0.963–1.106; P = .65) or incidence rates of healthcare-associated positive C. difficile test results (HO-Lab). Conclusions: In this large quasi-experimental analysis within the VHA System, the enhanced terminal room cleaning with UVC disinfection was not associated with the change in incidence rates of clinically confirmed hospital-onset CDI or positive test results with recent healthcare exposure. Further research is needed to understand reasons for lack of effectiveness, such as understanding barriers to utilization.Funding: NoneDisclosures: None

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