Groenewald, W. H.Gouws, P. A.Cilliers, F. P.Witthuhn, R. C.2016-11-222016-11-222013Groenewald, 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), 19-32.1684-4998 (print)http://hdl.handle.net/11660/4731Alicyclobacillus 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.enFruit juiceAlicyclobacillus acidoterrestrisSpoilageNon-thermal processingUltraviolet radiationArticle