Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice

Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice

Bacteria of the genus Alicyclobacillus pose serious quality problems for the juice processing industries that have sought effective alternatives for its control. The present study evaluated the effect of UV-C radiation on the reduction of spores and biofilm formation of Alicyclobacillus spp. on stai...

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Veröffentlicht in:International journal of food microbiology 2019-09, Vol.305, p.108238-108238, Article 108238
Hauptverfasser: Prado, Daniela Biral do, Szczerepa, Márcia Maria dos Anjos, Capeloto, Otávio Augusto, Astrath, Nelson Guilherme Castelli, Santos, Naiara Caroline Aparecido dos, Previdelli, Isolde Terezinha Santos, Nakamura, Celso Vataru, Mikcha, Jane Martha Graton, Abreu Filho, Benício Alves de
Format: Artikel
Sprache:eng
Schlagworte:
Alicyclobacillus
Alicyclobacillus acidocaldarius
Alicyclobacillus acidoterrestris
Biofilms
Food processing industry
Fruit juices
Juices
Orange juice
Oranges
Reduction
Rubber
Scanning electron microscopy
Spores
Stainless steel
Stainless steels
Ultraviolet radiation
Ultraviolet-C
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Zusammenfassung:Bacteria of the genus Alicyclobacillus pose serious quality problems for the juice processing industries that have sought effective alternatives for its control. The present study evaluated the effect of UV-C radiation on the reduction of spores and biofilm formation of Alicyclobacillus spp. on stainless steel and rubber surfaces using industrialized orange juice as a culture medium. Four reference Alicyclobacillus spp. species and different UV-C dosages were investigated. After exposed for 20 min (16.8 kJ/m2) to UV-C, the spores of Alicyclobacillus acidoterrestris, Alicyclobacillus herbarius, and Alicyclobacillus cycloheptanicus decreased drastically more of 4 log CFU/mL, with counts below the detection limit of the method (
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2019.108238