Quintero-Ramos A, Churey J J, Hartman P, Barnard J, Worobo R W
Cornell University, Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York 14456, USA.
J Food Prot. 2004 Jun;67(6):1153-6. doi: 10.4315/0362-028x-67.6.1153.
This study examined the effects and interactions of UV light dose (1,800 to 20,331 microJ/cm2) and apple cider pH (2.99 to 4.41) on the inactivation of Escherichia coli ATCC 25922, a surrogate for E. coli O157:H7. A predictive model was developed to relate the log reduction factor of E. coli ATCC 25922 to the UV dose. Bacterial populations for treated and untreated samples were enumerated with the use of nonselective media. The results revealed that UV dose was highly significant in the inactivation of E. coli, whereas pH showed no significant effect at higher UV doses. Doses of 6,500 microJ/cm2 or more were sufficient to achieve a greater than 5-log reduction of E. coli. Experimental inactivation data were fitted adequately by a logistic regression model. UV irradiation is an attractive alternative to conventional methods for reducing bacteria in unpasteurized apple cider.
本研究考察了紫外线剂量（1800至20331微焦/平方厘米）和苹果醋pH值（2.99至4.41）对大肠杆菌ATCC 25922（作为大肠杆菌O157:H7的替代菌）灭活的影响及相互作用。建立了一个预测模型，将大肠杆菌ATCC 25922的对数减少因子与紫外线剂量相关联。使用非选择性培养基对处理和未处理样品中的细菌数量进行计数。结果表明，紫外线剂量对大肠杆菌的灭活具有高度显著性，而在较高紫外线剂量下，pH值无显著影响。6500微焦/平方厘米或更高的剂量足以使大肠杆菌减少超过5个对数级。实验灭活数据通过逻辑回归模型得到了充分拟合。紫外线照射是一种有吸引力的替代传统方法的手段，可用于减少未巴氏杀菌苹果醋中的细菌。
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