Microbial safety and quality indicators of UV-treated tropical fruit beverages

Food Science and Technology International, Journal Year: 2025, Volume and Issue: unknown

Published: March 11, 2025

The inactivation of Escherichia coli ATCC 25922, using a commercial UV light processing unit, in tropical fruit beverages (pineapple, blackberry, star fruit, soursop, mango, passion naranjilla , tamarind, hibiscus, and sour guava) was evaluated. Also, the effect on carotenoid content microbial spoilage indicators (aerobic mesophilic bacteria molds yeasts counts) exposure (delivered dose: 14 mJ/cm 2 at 25 °C automatically adjusted by measuring transmittance through liquid) compared to thermal pasteurization (71.1 for 3 s) mango beverage analyzed. A > 5 log reduction E. achieved pineapple, naranjilla, tamarind beverages. treatments did not significantly influence ( p 0.05) nor beverage. Thus, commercially used conditions evaluated are suitable safety assurance all and, based bioactive compound tested, both nonthermal approaches may be equally

Language: Английский

Removal of disinfection residual bacteria in UV222, UV222/H2O2 and UV222/peroxymonosulfate systems: what is the safe usage for wastewater reclamation

Water Research, Journal Year: 2025, Volume and Issue: unknown, P. 123602 - 123602

Published: April 1, 2025

Language: Английский

Surviving Bacteria in Non-thermally Processed Foods

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: 161, P. 105067 - 105067

Published: May 5, 2025

Language: Английский