Journal
FOODBORNE PATHOGENS AND DISEASE
Volume 9, Issue 10, Pages 907-914Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/fpd.2012.1178
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Funding
- Ministerio de Ciencia e Innovacion
- EU-FEDER [CIT020000-2009-40]
- Gobierno de Aragon
- Ministerio de Educacion y Ciencia (Spain)
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The purpose of this research was to study the effect of different factors on the resistance of Cronobacter sakazakii NCTC 9238 to UV-C light (which includes germicidal ultraviolet light at 254 nm) and to determine whether a combined treatment with heat would produce a synergistic effect for its inactivation. Growth temperature between 10 degrees C and 37 degrees C did not change the UV-C resistance of C. sakazakii. On the contrary, cells in the logarithmic phase of growth were more sensitive to UV-C light than in the stationary phase. The lethality of UV-C was independent of pH (between 3.0 and 7.0) and a(w) (between 0.94 and >0.99) of the treatment media, but it exponentially decreased with the absorption coefficient (alpha). When applying a UV-C treatment of 27.1 J/mL at 25 degrees C to C. sakazakii suspended in vegetable soup and apple juice, 1 and 2 log(10) cycles of inactivation were barely achieved, respectively. However, the bactericidal effect of UV-C light increased with temperature. The lethality of the combined process was the result of a synergistic effect that was maximum at 52.5 degrees C for apple juice and 55 degrees C for vegetable soup. In conclusion, these results indicate that UV-C efficacy may be influenced by microbial growth conditions and food characteristics, and that its combination with heat may act synergistically against C. sakazakii.
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