000131046 001__ 131046 000131046 005__ 20240202151704.0 000131046 0247_ $$2doi$$a10.1016/j.ifset.2013.04.007 000131046 0248_ $$2sideral$$a82651 000131046 037__ $$aART-2013-82651 000131046 041__ $$aeng 000131046 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.$$uUniversidad de Zaragoza 000131046 245__ $$aInactivation of bacterial spores by UV-C light 000131046 260__ $$c2013 000131046 5060_ $$aAccess copy available to the general public$$fUnrestricted 000131046 5203_ $$aThis investigation evaluates the ability of UV light to inactivate bacterial spores of interest for food preservation. It also evaluates the effect of the absorptivity of the treatment medium on UV lethality and the effect of the simultaneous or sequential combination of UV light and mild heating. A UV dose of 23.72 J/mL reached 2.25, 2.93, 3.24, 3.85, and 4.05 Log10 reductions of Bacillus coagulans, Bacillus cereus, Alicyclobacillus acidocaldarius, Bacillus licheniformis, and Geobacillus stearothermophilus spores, respectively. The most UV-sensitive species (Bacillus stearothermophilus) was the most heat-resistant species. The shoulder phase of UV survival curves of the most resistant B. coagulans increased linearly with the absorptivity of the treatment medium whereas the inactivation rate decreased exponentially. The UV inactivation of B. coagulans increased synergistically when increasing the treatment temperature from 25 to 60 °C. A previous heat treatment (60 °C for 3.58 min) did not affect UV sensitivity of B. coagulans, but prior UV exposure (27.10 J/mL) sensitized bacterial spores to subsequent heat treatments. 000131046 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40 000131046 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000131046 590__ $$a2.248$$b2013 000131046 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b33 / 121 = 0.273$$c2013$$dQ2$$eT1 000131046 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000131046 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza 000131046 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza 000131046 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000131046 773__ $$g19 (2013), 140-145$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564 000131046 8564_ $$s308571$$uhttps://zaguan.unizar.es/record/131046/files/texto_completo.pdf$$yPostprint 000131046 8564_ $$s585291$$uhttps://zaguan.unizar.es/record/131046/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000131046 909CO $$ooai:zaguan.unizar.es:131046$$particulos$$pdriver 000131046 951__ $$a2024-02-02-15:07:35 000131046 980__ $$aARTICLE