The use of ultraviolet radiation as a non-thermal treatment for the inactivation of alicyclobacillus spores in water, wash water from a fruit processing plant and grape juice concentrate
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Date
2013
Authors
Groenewald, W. H.
Gouws, P. A.
Cilliers, F. P.
Witthuhn, R. C.
Journal Title
Journal ISSN
Volume Title
Publisher
CUT Free State
Abstract
Alicyclobacillus acidoterrestris is a non-pathogenic, spore-forming bacterium
that can survive the commercial pasteurisation processes commonly used
during fruit juice production. Surviving bacterial endospores germinate, grow
and cause spoilage of high acid food products. Fruit juices can be treated
using ultraviolet light (UV-C) with a wavelength of 254 nm, which has a
germicidal effect against micro-organisms. In this study, A. acidoterrestris was
inoculated into water, used wash water from a fruit processing plant and grape
juice concentrate. Ultraviolet dosage levels (J L−1) of 0, 61, 122, 183, 244, 305
and 367 J L−1 were applied using a novel UV-C turbulent flow system. The UV
treatment method was shown to reliably achieve in excess of a 4 log10
reduction (99.99%) per 0.5 kJ L-1 of UV-C dosage in all the liquids inoculated
with A. acidoterrestris. The applied novel UV technology could serve as an
alternative to thermal treatments of fruit juices for the inactivation of
Alicyclobacillus spores as well as in the treatment of contaminated wash water
used in fruit processing.
Description
Keywords
Fruit juice, Alicyclobacillus acidoterrestris, Spoilage, Non-thermal processing, Ultraviolet radiation
Citation
Groenewald, W. H., Gouws, P. A., Cilliers, F. P., & Witthuhn, R. C. (2013). The use of ultraviolet radiation as a nonthermal treatment for the inactivation of alicyclobacillus acidoterrestris spores in water, wash water from a fruit processing plant and grape juice concentrate. Journal for New Generation Sciences, 11(2), 19-32.