Volume 2, Issue 4 (12-2022)
Zoonosis 2022, 2(4): 25-33 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
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: (657 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
References
1. Rastogi V, Gadkari R, Agarwal S, Dubey SK, Shakher C, editors. Digital holographic interferometric in-vitro imaging of Escherichia coli (E. coli) bacteria. Holography: Advances and Modern Trends VI; 2019: SPIE. [DOI:10.1117/12.2520881]
2. Das R, Chaterjee B, Kapil A, Sharma TK. Aptamer-NanoZyme mediated sensing platform for the rapid detection of Escherichia coli in fruit juice. Sensing and Bio-Sensing Research. 2020;27:100313. [DOI:10.1016/j.sbsr.2019.100313]
3. Fahmy H, Hegazi N, El-Shamy S, Farag MA. Pomegranate juice as a functional food: A comprehensive review of its polyphenols, therapeutic merits, and recent patents. Food & function. 2020;11(7):5768-81. [DOI:10.1039/D0FO01251C] [PMID]
4. Osopale BA, Adewumi GA, Witthuhn RC, Kuloyo OO, Oguntoyinbo FA. A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates. Food Control. 2019;99:146-57. [DOI:10.1016/j.foodcont.2018.12.032]
5. Kaczmarek M, Avery SV, Singleton I. Microbes associated with fresh produce: Sources, types and methods to reduce spoilage and contamination. Advances in applied microbiology. 107: Elsevier; 2019. p. 29-82. [DOI:10.1016/bs.aambs.2019.02.001] [PMID]
6. Nan M, Xue H, Bi Y. Contamination, detection and control of mycotoxins in fruits and vegetables. Toxins. 2022;14(5):309. [DOI:10.3390/toxins14050309] [PMID] [PMCID]
7. Bernard JJ, Gallo RL, Krutmann J. Photoimmunology: how ultraviolet radiation affects the immune system. Nature Reviews Immunology. 2019;19(11):688-701. [DOI:10.1038/s41577-019-0185-9] [PMID]
8. Turner J, Igoe D, Parisi AV, McGonigle AJ, Amar A, Wainwright L. A review on the ability of smartphones to detect ultraviolet (UV) radiation and their potential to be used in UV research and for public education purposes. Science of the Total Environment. 2020;706:135873. [DOI:10.1016/j.scitotenv.2019.135873] [PMID]
9. Heidarzadi M, Rahnama M, Alipoureskandani M, Saadati D, Afsharimoghadam A. Salmonella and Escherichia coli contamination in samosas presented in Sistan and Baluchestan province and antibiotic resistance of isolates. Food Hygiene. 2021;11(2 (42)):81-90.
10. Bais AF, Bernhard G, McKenzie RL, Aucamp P, Young PJ, Ilyas M, et al. Ozone-climate interactions and effects on solar ultraviolet radiation. Photochemical & Photobiological Sciences. 2019;18(3):602-40. [DOI:10.1039/c8pp90059k] [PMID]
11. Usaga Barrientos J, Worobo RW. Microbial safety and quality evaluation of UV-Treated, cold-pressed colored and turbid juices and beverages. 2018. [DOI:10.4315/0362-028X.JFP-18-085] [PMID]
12. Acevedo BA, Sgroppo SC, Dellacassa E. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice. 2018.
13. Briñez WJ, Roig-Sagués AX, Herrero MMH, López BG. Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice. Journal of food protection. 2006;69(5):984-9. [DOI:10.4315/0362-028X-69.5.984] [PMID]
14. Gachovska T, Kumar S, Thippareddi H, Subbiah J, Williams F. Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice. Journal of Food Science. 2008;73(9):M412-M7. [DOI:10.1111/j.1750-3841.2008.00956.x] [PMID]
15. Caminiti IM, Palgan I, Muñoz A, Noci F, Whyte P, Morgan DJ, et al. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food and Bioprocess Technology. 2012;5:680-6. [DOI:10.1007/s11947-010-0365-x]
16. Wright J, Sumner S, Hackney C, Pierson M, Zoecklein B. Efficacy of ultraviolet light for reducing Escherichia coli O157: H7 in unpasteurized apple cider. Journal of food protection. 2000;63(5):563-7. [DOI:10.4315/0362-028X-63.5.563] [PMID]
17. Gayán E, Serrano M, Monfort S, Álvarez I, Condón S. Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice. Journal of Food Engineering. 2012;113(4):598-605. [DOI:10.1016/j.jfoodeng.2012.07.018]
18. GUERRERO‐BELTRÁN JA, BARBOSA‐CÁNOVAS GV. Reduction of Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. Journal of Food Process Engineering. 2005;28(5):437-52. [DOI:10.1111/j.1745-4530.2005.00040.x]
19. Keyser M, Műller IA, Cilliers FP, Nel W, Gouws PA. Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science & Emerging Technologies. 2008;9(3):348-54. [DOI:10.1016/j.ifset.2007.09.002]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
