2019

Thermal inactivation of Pseudomonas aeruginosa 1244 in salted Sardinella fimbriata meat

homogenate

This study established the thermal inactivation parameters, D and z values of

Pseudomonas aeruginosa 1244 in a laboratory-prepared salted herring meat

homogenate suspending medium. The food matrix was determined to have a pH equal

to 5.85 and a w of 0.73. The moisture and NaCl contents were 38.25% and 13.81%,

respectively. The test microorganism exhibited first-order inactivation behavior (R 2 ≥

0.90) at all heating temperatures. Thermal inactivation rates decreased with increasing

temperatures. The D values established were 70.94 s (60°C), 60.46 s (75°C), 31.11 s

(80°C) and 22.14 s (90°C).The thermal resistance parameter z value of 57.10°C was

determined. The results provide information on the behavior of the test organism in

heated salted herring meat, and could provide a basis for challenge studies involving

other microbial species and strains in similar food matrices. The thermal inactivation

kinetic parameters may be used in the establishment or validation or both of process

schedules for salted herring meats, including mechanical dehydration and sun drying

protocols. Abstract Article Info AGRICULTURE AND NATURAL RESOURCES

2018

Ultraviolet-C resistance of selected spoilage yeasts in orange juice

This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population

(DUV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71,

11.60 °Brix, 0.55% citric acid, 2.46% w/v insoluble solids). Growth parameters of all test

yeasts were first established to standardize the growth stage of the cells prior to

harvesting and eventual UV-C challenge studies. Approximately 4–5 log CFU/ml cells in

the mid-stationary growth phase (30.3 t0 39.9 h, 25 °C) were suspended in 4 ml turbulent

flowing juice and subjected to UV-C irradiation at an incident surface irradiance of 3.64–

4.97 mW/cm². The inactivation rates of each yeast and their composited inoculum were

determined using 2 methods namely, the linear regression and Baranyi and Roberts

(1994) model-fitting. Results showed that the yeasts exhibited either log-linear or biphasic

inactivation behavior with downward concavity or inactivation lag. Regardless of the

method of determination, Cryptococcus albidus (LJY1) exhibited the significantly greatest

(p < 0.05) UV-C resistance with DUV-C values of 1924.31 and 2174.63 mJ/cm². On the

other hand, Candida parapsilosis was determined to be least resistant with a DUV-C

values of 245.83 and 357.88 mJ/cm². Majority of the DUV-C values determined from the

model-fitting were greater than those calculated from linear regression. However, only

those determined for the composited inoculum were significantly different. The results of

this study address knowledge gaps pertinent to the UV-C resistance of less studied

spoilage yeast, and help in better understanding the utility of this non-thermal food

processing technology.
Decimal reduction energies of UV-C-irradiated spoilage yeasts in coconut liquid endosperm

The ultraviolet-C (UV-C) decimal reduction energy (DUV-C) values of 17 spoilage

yeasts and their composited inoculum were determined in coconut liquid endosperm (pH

5.26, 5.8 °Brix, 0.04% malic acid, 0.17% w/v insoluble solids). Growth kinetic parameters

of all the test yeast strains were first established to standardize the growth stage of the

cells prior to inactivation studies. Approximately 4.0 to 5.0 log CFU/mL cells in the mid-

stationary growth phase (30.3 to 39.9 h, 25 °C) were suspended in 4 mL turbulent flowing

juice and subjected to UV-C irradiation at a surface irradiance range of 3.42 to 4.99

mW/cm². Survivor populations after exposure to predetermined UV-C energy were

enumerated, and were used to derive the DUV-C values using the linear regression and

Baranyi and Roberts (1994) model fitting. Results show that the yeast strains exhibited

either log-linear or biphasic inactivation behavior with inactivation lag. The most UV-C

resistant spoilage yeast was found to be Cryptococcus albidus (LJY1) with DUV-C values

of 122.72 and 214.89 mJ/cm² determined from linear regression and model-fitting,

respectively. The least UV-C resistant was Torulaspora delbrueckii (LYJ5) with a DUV-C

of 17.34 (linear regression) and 17.35 mJ/cm² (model-fitting). The DUV-C values

determined from the model fitting were generally greater than those calculated from linear

regression, although only those determined for C. albidus were significantly different. To

the investigators' knowledge, this is the first report of the UV-C inactivation kinetic

parameters of Kluyveromyces marxianus, Trichosporon cutaneum, Pichia anomala, and

Meyerozyma guilliermondii and C. albidus in coconut liquid endosperm. The results of

this study can be used in the establishment and validation of UV-C process schedules for

coconut liquid endosperm and other similar commodities

Individual and combined efficacies of mild heat and ultraviolet-c radiation against

Escherichia coli O157:H7, Salmonella enterica , and Listeria monocytogenes in coconut liquid

endosperm

This study determined the inactivation kinetic parameters of selected pathogens in

heat, ultraviolet-C and combined heat-UV-C treated coconut liquid endosperm. Separate

cocktails of Escherichia coli O157:H7, Salmonella enterica serovars, and Listeria

monocytogenes strains were inoculated into coconut liquid endosperm (pH 5.15, TSS

4.4oBx, TA 0.062% malic acid, extinction coefficient (ε) at 254 nm of 0.0154 cm-1) for

inactivation studies. Result showed that all organisms generally exhibited a log-linear heat

inactivation behavior (R2 0.81-0.99). The E. coli O157:H7 cocktail (D55 = 19.75 min, D57

= 10.79 min, D60 = 3.38 min, and D63 = 0.46 min) was found to be significantly more

resistant (P > 0.05) than the tested cocktail of L. monocytogenes (D55 = 11.68 min, D57

= 4.53 min, D60 = 1.82 min and D63 = 0.26 min) and S. enterica cocktail (D55 = 3.08 min,

D57 = 2.60 min, D60 = 0.89 min and D63 = 0.25 min). Despite the differences in DT

values, computed z values for L. monocytogenes cocktail (5.12 ± 0.43 °C) and E. coli

O157:H7 cocktail (4.95 ± 0.12 °C) were not significantly different (P > 0.05), but were both

significantly (P < 0.05) lower than that of S. enterica cocktail (7.10 ± 0.15 °C). All test

organisms also exhibited a generally log-linear UV-C inactivation behavior (R2 0.90-0.99)

with E. coli O157:H7 cocktail (DUV-C = 25.26 mJ/cm2) demonstrating greatest resistance

to UV-C than S. enterica (DUV-C = 24.65 mJ/cm2) and L. monocytogenes (DUV-C =

17.30 mJ/cm2) cocktails. The D55 values of each organism cocktail were used to
calculate for the 3-log reduction heating process schedules, during which UV-C

treatments were simultaneously applied. Lethal rates (F values) calculations in the

combined processes revealed that within the 3-log reduction heating processes, co-

exposure of UV-C resulted in 5.62 to 6.20 log reductions in the test organism populations.

Heating caused 69.3, 97.2, and 67.4% of the reduction in E. coli O157:H7, S. enterica

and L. monocytogenes cocktails, respectively. These results can be used as baseline

data in the establishment of mild heat treatment in combination with UV-C process

schedules for coconut liquid endosperm and other similar products.

2017

A Candida parapsilosis inactivation-based UV-C process for calamansi (Citrus microcarpa ) juice

drink

Spoilage yeasts were isolated from ready-to-drink calamansi juice stored at room

temperature. Biochemical and morphological characterizations revealed that both

isolates were Candida parapsilosis. Known population of each of the two isolates was

separately inoculated to freshly prepared juice drink and individually subjected to UV-C

inactivation challenge. Both isolates (BC1 and SC1) exhibited a biphasic inactivation

behavior, with an inactivation curve with upward concavity. The inactivation curves of both

isolates had an initial inactivation lag time with minimal or no population change (7.78–

14.64 s), followed by fast log-linear population decay (0.03–0.09 log CFU/s). Despite

exhibiting the same inactivation behavior, the inactivation kinetic parameters of the two

isolates were significantly different, with the SC1 isolate being more resistant. The

inactivation kinetic parameter of the SC1 isolate was therefore used as basis for the

establishment of UV-C process for the same calamansi juice drink with a lethal rate

against the test organism equal to 99.999%. Application and evaluation of the process

showed that the processed juice drink had sensory quality attributes not significantly

different from non-processed samples. These results provide baseline information on the

application of UV-C as a non-thermal processing technology for calamansi juice drink and

other similar food matrices.

Elimination of Salmonella enterica on common stainless steel food contact surfaces using UV-
C and atmospheric pressure plasma jet

This study aimed to evaluate the efficacy of ultraviolet-C irradiation and

atmospheric pressure plasma jet treatment as inactivation methods of Salmonella spp. on

stainless steel surfaces commonly used as food contact surfaces. Two types of stainless steel

namely 304 and 316, were used as test surfaces with each type having three different finishes:

2B, Hair line (HL), and Mirror (MR). A cocktail of 7 serovars of S. enterica at mid stationary phase

(17 h) cells were allowed to adhere onto the surfaces (4h) prior to UV-C and plasma treatment.

Results showed that the test organism exhibited a biphasic UV-C inactivation composed of a fast

log linear inactivation phase followed by a slower inactivation tail on all test surfaces. The D

values calculated from the faster log linear inactivation phase ranged from 2.54 (316 2B and 316

HL) to 4.31 s (304 2B). The maximum population reduction calculated before the inactivation tail

ranged from 3.32 (316 HL) to 4.97 log CFU/in² (304 MR). Plasma treatment of metal surfaces

resulted in abrupt increase in surface temperature, reaching up to 180 °C within 15 s of

treatment, and led to log linear inactivation in all surfaces treated with atmospheric plasma jet.

The D values ranged from 2.66 (304 2B) to 3.43 s (316 MR). Both metal type and surface finish

were observed not to affect the efficacies of UV-C inactivation and atmospheric pressure plasma

jet treatment. The results obtained in the study demonstrated the potential of the tested physical

treatments as alternatives to commonly used food contact surface chemical sanitation protocols.
A model for the influences of soluble and insoluble solids, and treated volume on the

ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices

This study was conducted to determine the effects of intrinsic juice

characteristics namely insoluble solids (IS, 0-3 %w/v), and soluble solids (SS, 0-70 °Brix),

and extrinsic process parameter treated volume (250-1000 mL) on the UV-C inactivation

rates of heat-stressed Salmonella enterica in simulated fruit juices (SFJs). A Rotatable

Central Composite Design of Experiment (CCRD) was used to determine combinations

of the test variables, while Response Surface Methodology (RSM) was used to

characterize and quantify the influences of the test variables on microbial inactivation.

The heat-stressed cells exhibited log-linear UV-C inactivation behavior (R² 0.952 to

0.999) in all CCRD combinations with DUV-C values ranging from 10.0 to 80.2 mJ/cm².

The DUV-C values obtained from the CCRD significantly fitted into a quadratic model (P

<0.0001). RSM results showed that individual linear (IS, SS, volume), individual quadratic

(IS² and volume²), and factor interactions (IS×volume and SS×volume) were found to

significantly influence UV-C inactivation. Validation of the model in SFJs with

combinations not included in the CCRD showed that the predictions were within

acceptable error margins.

Previous stress exposures influence subsequent UV-C resistance of Salmonella enterica in

coconut liquid endosperm

This study determined the effects of prior exposures to stresses commonly

encountered by cells in food production and processing environments on the subsequent

UV-C inactivation rates of Salmonella enterica in coconut liquid endosperm. Seven

different strains of S. enterica were separately exposed to individual stresses such as

gradual acidification (final pH 4.5), abrupt desiccation (aw 0.96), or heat stress at 40 °C

for 24 h, after which the test strains were cocktailed and subjected to UV-C challenge.

Cells were also exposed to all possible combinations of the individual stresses and

thereafter subjected to UV-C challenge. Cells exposed to all individual and combinations

of stresses exhibited 1st order, log-linear inactivation behavior (R² 0.903 to 0.998). Cells

previously exposed to singular heat stress had the highest UV-C resistance (DUV-C 43.8

mJ/cm²), while cells exposed to all simultaneous pH, aw, and heat stresses had the least

(DUV-C 22.5 mJ/cm²). Heterologous adaptive mechanisms were observed after S.

enterica cells were exposed to acid, acid + desiccation, heat, and acid + heat, with

individual heat stress exposure resulting in the significantly most UV-C resistant cells.

Results obtained in this study provide baseline information on the selection of appropriate

challenge organism for establishment of UV-C process schedule for coconut liquid

endosperm and similar commodities.

Combinatorial Bacteriostatic Activities of Garlic Bulb-, Lemon Peel- and Orange Peel Extracts

Against Common Foodborne Bacteria in a Tomato-Based Pasta Meat Sauce

This study was conducted to characterize the bacteriostatic activities of

aqueous garlic bulb- (GBE), ethanolic lemon peel- (ELPE), and ethanolic orange peel

(EOPE) extracts against Escherichia coli K-12, E. coli O157:H7, Salmonella enterica

serovars, Listeria monocytogenes, and Staphylococcus aureus in a tomato-based meat

sauce. The maximum permissible supplementation (MPS) levels of GBE, ELPE, and

EOPE in the meat sauce formulation determined through sensory evaluations were 6.0%,

3.0%, and 3.0%, respectively. However, the MPS values of ELPE and EOPE did not

inhibit any of the test organisms in the subsequent antibacterial assays, with minimum

inhibitory concentration (MIC) values of 6.0 – 9.0% (ELPE) and 7.5 – 10.0% (EOPE). On

the other hand, GBE had an MIC values range of 1.0 – 2.5%. Thus, the study also

determined the minimum inhibitory combination (MICo) values of GBE+ELPE and

GBE+EOPE. Results showed that co-supplementations of the test extracts resulted in

MICo values of 3.0% GBE +3.0% ELPE and 3.0% GBE +3.0% EOPE. Supplementation

of the meat sauce with these MICo resulted in products with similar consumer

acceptability scores as the non-supplemented control. Supplementation of inoculated

meat sauce with the MICo of the test extracts exhibited bacteriostatic effect on selected

pathogens in time-temperature abused (31°C, 8 h.) meat sauce.

Inactivation behaviors of selected bacteria in ultraviolet-C-treated human breast milk

This study determined the inactivation behaviors, which include

inactivation pattern, sublethal injury development, and inactivation kinetic parameters of

selected bacteria in UV-C treated human breast milk. Multi strain mixtures of Salmonella

enterica, Escherichia coli O157:H7, non-pathogenic E. coli, Pseudomonas aeruginosa,

Listeria monocytogenes, and a lone strain of Staphylococcus aureus were inoculated into

donated breast milk prior to UV-C inactivation studies. Results showed that the test

organisms exhibited two types of inactivation patterns, making it difficult to directly

compare UV-C resistance. S. enterica and non-pathogenic E. coli exhibited a monophasic

log-linear inactivation pattern within the 60-min UV-C treatment period. All other challenge

organisms exhibited a biphasic inactivation pattern characterized by a faster initial log

linear inactivation, followed by a slower inactivation tailing. Sublethal injury rates were

small in all test organisms except for S. aureus, which developed total sublethal injury

throughout the UV-C exposure. Despite the injury rates, S. aureus had the least total

population reduction (2.63 log CFU) after the 60-min treatment, while S. enterica had the

greatest reduction (3.88 log CFU). The inactivation behaviors established in this work

provide baseline information in the development of a UV-C pasteurization equipment and

process for breast milk.