Volume 2, Issue 4 (12-2022)
Zoonosis 2022, 2(4): 25-33 |
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Motaghi Z, Rahimi E. Evaluation of the effect of ultraviolet rays on Escherichia coli in white grape juice. Zoonosis 2022; 2 (4) :25-33
URL: http://zoonosis.ir/article-1-58-en.html
URL: http://zoonosis.ir/article-1-58-en.html
Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. , ebrahimrahimi55@yahoo.com
Abstract: (391 Views)
Juice is one of the beverages with nutritional value, which is a rich source of vitamins and antioxidants, which brings risks for consumers if health standards are not met. This study aimed to investigate of the effect of ultraviolet rays on Escherichia coli bacteria in white grape juice. Three samples of white grape juice were randomly obtained from the market of Shahrekord City and transported under sterile conditions to the food hygiene laboratory of Shahrekord Azad University. First, the samples were passed through a filter by UVasteril to remove suspended substances. After ensuring it is not used, a certain amount of E.coli is added in 6 consecutive dilutions. After adding the capacity, the grape juice is passed through the UV radiation device, and the population of E. coli is counted before and after irradiation. For this purpose, 30, 60, and 120 seconds of continuous radiation were applied. Excel software was used to draw graphs and analyze Duncan's multi-range test statistically. The results showed a statistically significant difference during successive dilutions during 30 days (p>0.05); the highest statistic related to the first dilution was 6.78±1.39. The lowest score of the game for the fifth draw was 0.93 ± 1.89. According to the results of achieving the effect of the UV method to reduce E. coli in grape juice, it can be concluded that this matter can be accurately converted into liquids, and it can positively affectthe reduction process. It should be prescribed for Escherichia coli.
Book Review: Original Article |
Subject:
Food Hygiene
Received: 2023/01/20 | Accepted: 2023/02/9 | Published: 2023/08/25
Received: 2023/01/20 | Accepted: 2023/02/9 | Published: 2023/08/25
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