title: Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage.
abstract: The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.
authors.affiliation: Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
authors.forename: Nelly Del Socorro
authors.initials: Ndel S
authors.lastname: Cruz-Cansino
authors.affiliation: Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
authors.forename: Isidro
authors.initials: I
authors.lastname: Reyes-Hernández
authors.affiliation: Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
authors.forename: Luis
authors.initials: L
authors.lastname: Delgado-Olivares
authors.affiliation: Mikuna Group Erie, PA, USA.
authors.forename: Diana Pamela
authors.initials: DP
authors.lastname: Jaramillo-Bustos
authors.affiliation: Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
authors.forename: José Alberto
authors.initials: JA
authors.lastname: Ariza-Ortega
authors.affiliation: Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico. Electronic address: rme1234@yahoo.com.
authors.forename: Esther
authors.initials: E
authors.lastname: Ramírez-Moreno
mesh_terms: D029421:Cactaceae / Q000737:chemistry / Q000382:microbiology*; D004926:Escherichia coli / Q000254:growth & development*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D000067030:Fruit and Vegetable Juices / Q000032:analysis / Q000382:microbiology*; D050296:Microbial Viability; D014465:Ultrasonics / Q000295:instrumentation / Q000379:methods*
keywords: Cactus pear juice; Escherichia coli; Growth; Storage; Ultrasound