Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain; KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, 3001, Leuven, Belgium.
Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain.
Food Microbiol. 2016 Dec;60:13-20. doi: 10.1016/j.fm.2016.06.011. Epub 2016 Jun 23.
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.
紫外线辐射和热（UV-H 处理）的组合已被证明是克服果汁中有限的紫外线杀菌效果的一种有前途的策略。然而，迄今为止，对于不同 pH 值和成分的其他液体食品中，组合工艺对细菌食源性病原体的灭活效果，尚无相关数据。在这项研究中，确定了鸡肉和蔬菜汤以及果汁中大肠杆菌、鼠伤寒沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌的最佳 UV-H 处理条件。从这些数据中，构建了分别从紫外线和耐热性数据准确预测最有利的 UV-H 处理温度和预期协同致死效应的模型。方程表明，最佳 UV-H 处理温度主要取决于耐热性，而最大协同致死效应也受到特定食品中相关微生物的紫外线抗性的影响。
