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dc.contributor.author
Schenk, Marcela Liliana
dc.contributor.author
Guerrero, Sandra N.
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Alzamora, Stella Maris
dc.date.available
2024-08-08T13:53:07Z
dc.date.issued
2008-12
dc.identifier.citation
Schenk, Marcela Liliana; Guerrero, Sandra N.; Alzamora, Stella Maris; Response of some microorganisms to ultraviolet treatment on fresh-cut pear; Springer; Food and Bioprocess Technology; 1; 4; 12-2008; 384-392
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/242119
dc.description.abstract
Ultraviolet energy at a wavelength of 253.7 nm (UV-C) was investigated for its microbicidal effects on pear slices with and without peel. Effectiveness of UV-C light against Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19114 D, Escherichia coli ATCC 11229, and Zygosaccharomyces bailli NRRL 7256 individual strains was tested in both types of pear slices. In a second experiment, strain cocktails of Listeria (L. innocua ATCC 33090; L. innocua CIP 8011 and L. welshimeri BE 313/01), L. monocytogenes (L. monocytogenes ATCC 19114 D, L. monocytogenes ATCC 7644), and yeasts (Z. bailii NRRL 7256, Zygosaccharomyces rouxii ATCC 52519, and Debaryomyces hansenii NRRL 7268) were also used as inocula and compared with single-strain responses. Inoculated pear slices were exposed to a UV-C dose range between 0 and 87 kJ/m2 and enumerated to determine log reductions of microbial populations. Overall, as UV-C dose was increased (increasing the time of exposure), more inactivation was observed for all species assayed. UV-C irradiation appeared to improve microbial inactivation in pear slices without peel. In most experiments, great log reduction rates were observed at doses between 0 and 15 kJ/m2 . Inactivation kinetics was successfully fitted using a Weibullian distribution of resistances model. Narrow frequency shapes strongly skewed to the right were obtained. This model offers improved tools for designing and implementing UV-C light treatment and assessing the impact of some microorganisms’ disease.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
UV-C LIGHT
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MICROBIAL INACTIVATION
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FRESH-CUT PEAR
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WEIBULL DISTRIBUTION
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Response of some microorganisms to ultraviolet treatment on fresh-cut pear
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-07T15:25:55Z
dc.journal.volume
1
dc.journal.number
4
dc.journal.pagination
384-392
dc.journal.pais
Alemania
dc.description.fil
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
dc.description.fil
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
dc.description.fil
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-007-0029-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-007-0029-7
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