000032804 001__ 32804
000032804 005__ 20210121114529.0
000032804 0247_ $$2doi$$a10.1155/2015/436030
000032804 0248_ $$2sideral$$a92810
000032804 037__ $$aART-2015-92810
000032804 041__ $$aeng
000032804 100__ $$aGouma, M.
000032804 245__ $$aUV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth
000032804 260__ $$c2015
000032804 5060_ $$aAccess copy available to the general public$$fUnrestricted
000032804 5203_ $$aThis investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log10 cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when inoculated in chicken broth. To define the target microorganism and the proper UV-H treatment conditions (including UV dose, treatment time, and temperature) that would achieve the stated performance criterion, mathematical equations based on Geeraerd''s model were developed for each microorganism. For the sake of comparison, inactivation equations for heat treatments were also performed on the same chicken broth and for the same microorganisms. L. monocytogenes was the most UV-H resistant microorganism at all temperatures, requiring a UV dose between 6.10 J/mL (5.6 min) and 2.26 J/mL (2.09 min) to achieve 5-Log10 reductions. In comparison with UV treatments at room temperatures, the combination of UV and mild heat allowed both the UV dose and treatment time to be reduced by 30% and 63% at 55°C and 60°C, respectively. Compared to heat treatments, the UV-H process reduced the heating time for 5-Log10 reductions of all the investigated microorganisms in chicken broth from 20-fold to 2-fold when the operating temperature varied from 53 to 60°C.
000032804 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522
000032804 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000032804 590__ $$a2.134$$b2015
000032804 591__ $$aMEDICINE, RESEARCH & EXPERIMENTAL$$b72 / 124 = 0.581$$c2015$$dQ3$$eT2
000032804 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b81 / 161 = 0.503$$c2015$$dQ3$$eT2
000032804 592__ $$a0.854$$b2015
000032804 593__ $$aBiochemistry, Genetics and Molecular Biology (miscellaneous)$$c2015$$dQ2
000032804 593__ $$aMedicine (miscellaneous)$$c2015$$dQ2
000032804 593__ $$aImmunology and Microbiology (miscellaneous)$$c2015$$dQ2
000032804 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000032804 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, E.
000032804 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000032804 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, S.$$uUniversidad de Zaragoza
000032804 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000032804 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000032804 773__ $$g2015 (2015), 436030[12 pp]$$pBioMed res. int.$$tBioMed Research International$$x2314-6133
000032804 8564_ $$s1701455$$uhttps://zaguan.unizar.es/record/32804/files/texto_completo.pdf$$yVersión publicada
000032804 8564_ $$s100990$$uhttps://zaguan.unizar.es/record/32804/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000032804 909CO $$ooai:zaguan.unizar.es:32804$$particulos$$pdriver
000032804 951__ $$a2021-01-21-11:09:01
000032804 980__ $$aARTICLE