Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices

2014-06-01
GUZEL, Burcin Hulya
ARROYO, Cristina
CONDON, Santiago
PAGAN, Rafael
Bayındırlı, Alev
Alpas, Hami
The inactivation of Listeria monocytogenes and Escherichia coli suspended in apple and orange juices by ultrasound under pressure at nonlethal (manosonication, MS) and lethal temperatures (manothermosonication, MTS) was evaluated. Significant differences were found in the MS resistance (35 A degrees C, 110 mu m, 200 kPa) of three strains of L. monocytogenes and three of E. coli in pH 3.5 buffer, L. monocytogenes STCC 5672 and E. coli O157:H7 being the most resistant strains. Regarding the interspecific differences, L. monocytogenes showed higher MS resistance than E. coli. Although the pH and treatment medium composition did not significantly change the bacterial MS resistance, the effectiveness of ultrasound increased by both raising the amplitude of ultrasonic waves and the pressure. The energy transmitted to the fruit juices by ultrasonic waves at different combinations of amplitudes (46.5, 90, 110, and 130.5 mu m) and pressures (0, 100, and 200 kPa) was also studied, obtaining an exponential relationship between the D (MS) values and power input: an increase of 116 W increased the inactivation rate approximately 10-fold in both juices. The MS resistance of both species decreased when heat was applied jointly with ultrasound (MTS), which was more effective in inactivating L. monocytogenes and E. coli than the sum of MS and heat acting simultaneously but independently. Therefore, MTS showed a synergistic lethal effect in acidic juices, whose magnitude was dependent on the treatment conditions.
FOOD AND BIOPROCESS TECHNOLOGY

Suggestions

Inactivation of foodborne pathogens and enzymes by ultrasound under pressure at non-lethal and lethal temperatures in apple and orange juices
Güzel, Burçin Hülya; Alpas, Hami; Bayındırlı, Alev; Department of Food Engineering (2013)
The inactivation of Listeria monocytogenes and Escherichia coli suspended in UHT treated apple and orange juices by ultrasound under pressure at nonlethal (Manosonication-MS) and lethal temperatures (Manothermosonication-MTS) was evaluated. Significant differences were found among the MS resistance (35 °C, 110 μm, 200 kPa) of five strains of L. monocytogenes and three of E. coli in pH 3.5 buffer, being L. monocytogenes STCC 5672 and E. coli O157:H7 the most resistant strains. Regarding the interspecific dif...
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure
Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; Demazeau, Gerard (Elsevier BV, 2008-06-10)
Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic Pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHR Using low (0 degrees C) or subzero (- 10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness of HHP treatment oil both bacteria in Studied juices. Pulse pressure treatment (multiple Pulses for a total holding time of 5 min at 300 MPa) instead of continuou...
Modeling inactivation kinetics of food borne pathogens at a constant temperature
Buzrul, Sencer; Alpas, Hami (2007-01-01)
Four food borne pathogens (Listeria monocytogenes CA and Ohio(2), Salmonella enteritidis FDA and Salmonella typhinlurium E21274, Escherichict coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 degrees C) and their survival curves determined at selected time intervals. Tailing was observed in all survival curves as a monotonic upward concavity. The resulting survival curves were either described by the Weibull or traditional first-order model and goodness...
Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
Alpas, Hami; BOZOGLU, F; RAY, B (Elsevier BV, 2000-09-15)
The objective of this: study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria monocytogenes CA and OH2, Escherichia coli O157:H7 933 and 931, Salmonella enteritidis FDA and Salmonella typhimurium E21274. Among these strains S. aureus 485, L. monocytogenes CA, E, coli O157:H7 933 and S...
Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg
Isiker, G; Gültekin, Güzin Candan; Bayındırlı, Alev (Springer Science and Business Media LLC, 2003-09-01)
The effects of high hydrostatic pressure treatment (HHP) of 250, 350, 450 MPa and hydrogen peroxide additions at different concentrations of 0.1, 0.5, 1% in liquid whole egg following high hydrostatic pressure treatment at 250 MPa at 20degreesC on Salmonella Enteritidis PT4 in liquid whole egg were investigated. At 20degreesC for 5 min treatment, 56.63 and 49.38% injury were determined for the treatment pressures of 250 and 350 MPa, respectively. Injury was not detected and total destruction of Salmonella E...
Citation Formats
B. H. GUZEL, C. ARROYO, S. CONDON, R. PAGAN, A. Bayındırlı, and H. Alpas, “Inactivation of Listeria monocytogenes and Escherichia coli by Ultrasonic Waves Under Pressure at Nonlethal (Manosonication) and Lethal Temperatures (Manothermosonication) in Acidic Fruit Juices,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 1701–1712, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36725.