Use of thermosonication for inactivation ofE. coliO157:H7 in fruit juices and fruit juice/reconstituted skim milk beverages
| Autor: | M. Sánchez-Rubio, M. Abouelnaga, Mohamed E. A. Alnakip, Fulgencio Marín-Iniesta, Amaury Taboada-Rodríguez |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
High energy food.ingredient Chemistry Sonication 030106 microbiology Specific time Human decontamination Horticulture In vitro model 03 medical and health sciences 0302 clinical medicine Preservation Technique food Skimmed milk 030221 ophthalmology & optometry Fruit juice Food science |
| Zdroj: | Acta Horticulturae. :267-274 |
| ISSN: | 2406-6168 0567-7572 |
| Popis: | E. coli O157:H7 is one of the leading causes for food-borne illness, thus its control in food is a fundamental goal. The current study comparatively validated the efficacy of themosonication (TS) in controlling such pathogen in fruit juices and fruit juice/reconstituted skim milk powder (RSMP) beverages. An in vitro model has been designed for subjecting the E. coli O157:H7-inoculated samples to different combinations of temperature against high energy/low-frequency ultrasound for a specific time. For juice samples containing RSMP, the results demonstrated complete decontamination of the pathogen with sonication at 50°C/25 min, 55°C/15 min and 60°C/5 min. Meanwhile, for samples of only juices, the potential of ultrasound was higher, and a complete decontamination has been obtained at 50°C/15 min and 55°C/5 min. Regarding pH, the TS resulted in non-significant (P˂0.05) decrease compared to thermal treatment alone. The results showed the promising potential of TS as alternative processing/preservation technique for fruit juices and fruit juice/RSMP beverages. |
| Databáze: | OpenAIRE |
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