کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6288337 1616241 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods
ترجمه فارسی عنوان
مدلسازی شرایط فرآیند بهینه برای غیرفعال کردن پدیده های غذا در مواد غذایی مایع
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 60, December 2016, Pages 13-20
نویسندگان
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