UV inactivation of bacteria in apple cider

被引：46

作者：

Geveke, DJ ^{[1
]}

机构：

[1] USDA ARS, Food Safety Intervent Technol Res Unit, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

JOURNAL OF FOOD PROTECTION | 2005年 / 68卷 / 08期

关键词：

D O I：

10.4315/0362-028X-68.8.1739

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Apple cider, inoculated with Escherichia coli and Listeria innocua, was processed using a simple UV apparatus. The apparatus consisted of a low-pressure mercury lamp surrounded by a coil of UV transparent tubing. Cider was pumped through the tubing at flow rates of 27 to 83 ml/min. The population of E. coli K-12 was reduced by 3.4 +/- 0.3 log after being exposed for 19 s at a treatment temperature of 25 degrees C. The population of L. innocua, which was more resistant to UV, was reduced by 2.5 +/- 0.1 log after being exposed for 58 s. The electrical energy for the process was 34 J/ml and is similar to that for conventional thermal processing. UV processing has the potential to improve the safety and extend the shelf life of apple cider.

引用

页码：1739 / 1742

页数：4

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