Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice. (14th January 2013)

• Record Type: Journal Article
• Authors: Kiang, W.‐S.; Bhat, R.; Rosma, A.; Cheng, L.‐H.
• Is Part Of: Letters in applied microbiology. Volume 56:Number 4(2013:Apr.)
• Page Start: 251
• Page End: 257
• Publication Date: 2013-01-14
• Subjects: Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.12042
• Languages: English
• ISSNs: 0266-8254

Abstract

<abstract abstract-type="main" id="lam12042-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="lam12042-sec-0001" sec-type="section"> <title>Abstract</title> <p>In this study, the effects of thermosonication and thermal treatment on <italic>Escherichia coli</italic> O157:H7 and <italic>Salmonella</italic> Enteritidis in mango juice were investigated at 50 and 60°C. Besides, nonlethal injury of <italic>Salm. </italic>Enteritidis after both treatments was also examined. The highest inactivation was attained with thermosonication at 60°C. The inactivation rate was different for both pathogens, and <italic>Salm</italic>. Enteritidis was found to be more sensitive to thermosonication than <italic>E. coli</italic> O157:H7. <italic>Salmonella</italic> Enteritidis was recovered in all treated samples, except those subjected to more than 5‐min thermosonication at 60°C. It was found that the introduction of high‐intensity ultrasound enhanced the inactivation of pathogens compared to thermal treatment alone. On the other hand, <italic>Salm. </italic>Enteritidis was detected in a number of samples following incubation in universal pre‐enrichment broth, but no growth was detected after incubation in mango juice.</p> </sec> <sec id="lam12042-sec-0002" sec-type="section"> <title>Significance and Impact of the Study</title> <p>Fruit juices are commonly heat treated to inactivate micro‐organisms and enzymes. However, excessive heat treatments may result in undesirable changes in juice quality. Treatment by power ultrasound, a nonthermal technology, may be an alternative processing technique to pasteurize fruit juices. This study highlights the effectiveness of thermosonication in inactivating <italic>Escherichia coli</italic> O157:H7 and <italic>Salmonella</italic> Enteritidis in mango juice.</p> </sec> </abstract>