Inactivation Kinetics of Alicylobacillus acidoterrestris Spores and Determination of Spore Germicidal Fluences Under UV-C Treatment

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Quail Das , Laura Arvaj , Alysha Cooper , Zeny Feng , Michael Sasges , Ankit Patras , Cezar M. Khursigara , Sampathkumar Balamurugan
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引用次数: 0

Abstract

The aim of this study is to measure the UV-C inactivation kinetics and determine the fluences required for incremental inactivation of Alicyclobacillus acidoterrestris (AAT). Spores from five strains of AAT (ATCC 49025, DSM 2498, VF, SAC, and WAC) were suspended in clear phosphate−buffered saline (PBS) and individually treated with UV-C doses up to 100 mJ/cm2. A collimated beam device emitting UV-C at 254 nm (from a monochromatic low-pressure mercury lamp [LPM]) and at 268 nm (from UV light-emitting diodes [UV-LEDs]) was used for UV treatments. The log reduction from each treatment was plotted against the UV-C fluence. Curve fitting using the GInaFiT tool for Excel was attempted using both linear and nonlinear regression models. The goodness-of-fit and model performances, assessed using Akaike’s Information Criterion and Bayesian Information Criterion, revealed that the Weibull model provided a better fit for the inactivation data and was thus used to determine UV-C doses required for 1-log inactivation and incremental log inactivation. Similar AAT spore inactivation efficacy was observed at both 254 and 268 nm. A UV-C dose of 100 mJ/cm2 at 254 nm inactivated >4-log CFU/mL, while at 268 nm, a 3.7–5.08-log CFU/mL reduction was observed for AAT strains ATCC 49025, DSM 2498, WAC, and VF. Among the five strains of AAT tested, spores of WAC demonstrated greater resistance, requiring UV-C doses of 2.76 mJ/cm2 and 100 mJ/cm2 for 1-log (D10-value) and 4-log inactivation at 254 nm, and 5.89 mJ/cm2 and >100 mJ/cm2 at 268 nm. In contrast, spores of SAC showed greater sensitivity, with UV-C doses of 1.87 mJ/cm2 and 47.92 mJ/cm2 required for 1-log and 4-log inactivation at 254 nm, and 6.20 mJ/cm2 and 44.61 mJ/cm2 at 268 nm. This study lays the foundation for designing a successful UV-based nonthermal pasteurization system.
UV-C处理下嗜酸地芽孢杆菌孢子失活动力学及孢子杀菌效果测定
本研究的目的是测量UV-C失活动力学,并确定增量失活所需的影响。将5株AAT菌株(ATCC 49025、DSM 2498、VF、SAC和WAC)的孢子悬浮在透明磷酸盐缓冲盐水(PBS)中,分别用高达100 mJ/cm2的UV-C剂量进行处理。在254 nm(来自单色低压汞灯[LPM])和268 nm(来自紫外发光二极管[UV- led])发射UV- c的准直光束装置用于紫外处理。根据UV-C通量绘制了每次处理的对数减少量。使用GInaFiT工具对Excel进行曲线拟合,尝试使用线性和非线性回归模型。使用Akaike信息准则和贝叶斯信息准则评估的拟合优度和模型性能显示,威布尔模型提供了更好的失活数据,因此用于确定1对数失活和增量对数失活所需的UV-C剂量。在254和268 nm处观察到相似的AAT孢子灭活效果。对AAT菌株ATCC 49025、DSM 2498、WAC和VF,在254 nm处,100 mJ/cm2的UV-C剂量可使活性降低4-log CFU/mL;在268 nm处,AAT菌株ATCC 49025、DSM 2498、WAC和VF的活性降低3.7- 5.08-log CFU/mL。在测试的5株AAT菌株中,WAC孢子表现出更强的抗性,在254 nm处需要2.76 mJ/cm2和100 mJ/cm2进行1对数(d10值)和4对数灭活,在268 nm处需要5.89 mJ/cm2和bb0 100 mJ/cm2。相比之下,SAC孢子表现出更高的敏感性,在254 nm处1对数和4对数灭活所需的UV-C剂量为1.87 mJ/cm2和47.92 mJ/cm2,在268 nm处为6.20 mJ/cm2和44.61 mJ/cm2。本研究为成功设计基于uv的非热巴氏杀菌系统奠定了基础。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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