000130909 001__ 130909
000130909 005__ 20240201151019.0
000130909 0247_ $$2doi$$a10.1128/AEM.02010-12
000130909 0248_ $$2sideral$$a80092
000130909 037__ $$aART-2012-80092
000130909 041__ $$aeng
000130909 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.$$uUniversidad de Zaragoza
000130909 245__ $$aInactivation of Salmonella enterica by UV-C light Alone and in combination with mild temperatures
000130909 260__ $$c2012
000130909 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130909 5203_ $$aThe aim of this investigation was to study the efficacy of the combined processes of UV light and mild temperatures for the inactivation of Salmonella enterica subsp. enterica and to explore the mechanism of inactivation. The doses to inactivate the 99.99% (4D) of the initial population ranged from 18.03 (Salmonella enterica serovar Typhimurium STCC 878) to 12.75 J ml−1 (Salmonella enterica serovar Enteritidis ATCC 13076). The pH and water activity of the treatment medium did not change the UV tolerance, but it decreased exponentially by increasing the absorption coefficient. An inactivating synergistic effect was observed by applying simultaneous UV light and heat treatment (UV-H). A less synergistic effect was observed by applying UV light first and heat subsequently. UV did not damage cell envelopes, but the number of injured cells was higher after a UV-H treatment than after heating. The synergistic effect observed by combining simultaneous UV and heat treatment opens the possibility to design combined treatments for pasteurization of liquid food with high UV absorptivity, such as fruit juices.
000130909 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
000130909 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000130909 590__ $$a3.678$$b2012
000130909 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b30 / 156 = 0.192$$c2012$$dQ1$$eT1
000130909 591__ $$aMICROBIOLOGY$$b29 / 116 = 0.25$$c2012$$dQ1$$eT1
000130909 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130909 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, M. J.$$uUniversidad de Zaragoza
000130909 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000130909 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000130909 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000130909 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130909 773__ $$g78, 23 (2012), 8353-8361$$pAppl. environ. microbiol.$$tApplied and environmental microbiology$$x1098-5336
000130909 8564_ $$s768506$$uhttps://zaguan.unizar.es/record/130909/files/texto_completo.pdf$$yPostprint
000130909 8564_ $$s629027$$uhttps://zaguan.unizar.es/record/130909/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130909 909CO $$ooai:zaguan.unizar.es:130909$$particulos$$pdriver
000130909 951__ $$a2024-02-01-14:40:45
000130909 980__ $$aARTICLE