000130908 001__ 130908
000130908 005__ 20240201151019.0
000130908 0247_ $$2doi$$a10.1016/j.ifset.2011.07.008
000130908 0248_ $$2sideral$$a74637
000130908 037__ $$aART-2011-74637
000130908 041__ $$aeng
000130908 100__ $$0(orcid)0000-0002-5895-2157$$aGayán,E.$$uUniversidad de Zaragoza
000130908 245__ $$aUV-C inactivation of Escherichia coli at different temperatures
000130908 260__ $$c2011
000130908 5203_ $$aThe influence of treatment parameters (dose and temperature), treatment medium characteristics (absorption coefficient, pH and water activity) and microbiological factors (strain, growth phase and UV damage and repair capacity) on Escherichia coli UV-C resistance has been investigated. UV-C doses to inactivate at 25 °C 99.99% of the initial population (4D) of five strains of E. coli in McIlvaine buffer of pH 7.0 with tartrazine added (absorption coefficient of 10.77 cm−1) were 16.60, 14.36, 14.36, 13.22, 11.18 J/mL for strains E. coli STCC 4201, STCC 471, STCC 27325, O157:H7 and ATCC 25922, respectively. The entrance in the stationary growth phase increased the 4D value of the most resistant strain, E. coli STCC 4201, from 13.09 to 17.23 J/mL. Survivors to UV treatments showed neither oxidative damages nor injuries in cell envelopes. On the contrary, the photoreactivation by the incubation of plates for 60 min below visible light (11.15 klx) increased the dose to 18.97 J/mL. The pH and the water activity of the treatment medium did not affect the UV tolerance of E. coli STCC 4201, but the lethal effect of the treatments decreased exponentially (Log10 4D = − 0.0628α + 0.624) by increasing the absorption coefficient (α). A treatment of 16.94 J/mL reached 6.35, 4.35, 2.64, 1.93, 1.63, 1.20, 1.02 and 0.74 Log10 cycles of inactivation with absorption coefficients of 8.56, 10.77, 12.88, 14.80, 17.12, 18.51, 20.81 and 22.28 cm−1. The temperature barely changed the UV resistance up to 50.0 °C. Above this threshold, inactivation rates due to the combined process synergistically increased with the temperature. The magnitude of the synergism decreased over 57.5 °C. An UV treatment of 16.94 J/mL in media with an absorption coefficient of 22.28 cm−1 reached 1.23, 1.64, 2.36, 4.01 and 6.22 Log10 cycles of inactivation of E. coli STCC 4201 at 50.0, 52.5, 55.5, 57.5 and 60.0 °C, respectively.
000130908 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
000130908 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130908 590__ $$a3.03$$b2011
000130908 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 127 = 0.094$$c2011$$dQ1$$eT1
000130908 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130908 700__ $$aMonfort,S.$$uUniversidad de Zaragoza
000130908 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez,I.$$uUniversidad de Zaragoza
000130908 700__ $$0(orcid)0000-0002-1902-0648$$aCondón,S.$$uUniversidad de Zaragoza
000130908 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130908 773__ $$g12, 4 (2011), 531-541$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000130908 8564_ $$s838550$$uhttps://zaguan.unizar.es/record/130908/files/texto_completo.pdf$$yVersión publicada
000130908 8564_ $$s2901114$$uhttps://zaguan.unizar.es/record/130908/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130908 909CO $$ooai:zaguan.unizar.es:130908$$particulos$$pdriver
000130908 951__ $$a2024-02-01-14:40:40
000130908 980__ $$aARTICLE