000148645 001__ 148645
000148645 005__ 20250120165543.0
000148645 0247_ $$2doi$$a10.1016/j.fm.2014.08.011
000148645 0248_ $$2sideral$$a87949
000148645 037__ $$aART-2015-87949
000148645 041__ $$aeng
000148645 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.
000148645 245__ $$aEnvironmental and biological factors influencing the UV-C resistance of Listeria monocytogenes
000148645 260__ $$c2015
000148645 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148645 5203_ $$aIn this investigation, the effect of microbiological factors (strain, growth phase, exposition to sublethal stresses, and photorepair ability), treatment medium characteristics (pH, water activity, and absorption coefficient), and processing parameters (dose and temperature) on the UV resistance of Listeria monocytogenes was studied. The dose to inactivate 99.99% of the initial population of the five strains tested ranged from 21.84 J/mL (STCC 5672) to 14.66 J/mL (STCC 4031). The UV inactivation of the most resistant strain did not change in different growth phases and after exposure to sublethal heat, acid, basic, and oxidative shocks. The pH and water activity of the treatment medium did not affect the UV resistance of L. monocytogenes, whereas the inactivation rate decreased exponentially with the absorption coefficient. The lethal effect of UV radiation increased synergistically with temperature between 50 and 60 °C (UV-H treatment). A UV-H treatment of 27.10 J/mL at 55 °C reached 2.99 and 3.69 Log10 inactivation cycles of L. monocytogenes in orange juice and vegetable broth, and more than 5 Log10 cycles in apple juice and chicken broth. This synergistic effect opens the possibility to design UV combined processes for the pasteurization of liquid foods with high absorptivity.
000148645 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148645 590__ $$a3.682$$b2015
000148645 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b37 / 161 = 0.23$$c2015$$dQ1$$eT1
000148645 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b11 / 125 = 0.088$$c2015$$dQ1$$eT1
000148645 591__ $$aMICROBIOLOGY$$b34 / 123 = 0.276$$c2015$$dQ2$$eT1
000148645 592__ $$a1.705$$b2015
000148645 593__ $$aMicrobiology$$c2015$$dQ1
000148645 593__ $$aFood Science$$c2015$$dQ1
000148645 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148645 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, M. J.$$uUniversidad de Zaragoza
000148645 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148645 700__ $$aÁlvarez, I.
000148645 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000148645 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148645 773__ $$g46 (2015), 246-253$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000148645 8564_ $$s478232$$uhttps://zaguan.unizar.es/record/148645/files/texto_completo.pdf$$yPostprint
000148645 8564_ $$s462931$$uhttps://zaguan.unizar.es/record/148645/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148645 909CO $$ooai:zaguan.unizar.es:148645$$particulos$$pdriver
000148645 951__ $$a2025-01-20-14:54:47
000148645 980__ $$aARTICLE