title: Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods.
abstract: The combination of ultraviolet radiation and heat (UV-H treatment) has been demonstrated as a promising strategy to overcome the limited UV germicidal effect in fruit juices. Nonetheless, there are so far no data regarding the efficacy of the combined process for the inactivation of bacterial foodborne pathogens in other liquid foods with different pH and composition. In this investigation, the optimum UV-H processing conditions for the inactivation of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and S. aureus in chicken and vegetable broth, in addition to juices, were determined. From these data models that accurately predict the most advantageous UV-H treatment temperature and the expected synergistic lethal effect from UV and heat resistance data separately were constructed. Equations demonstrated that the optimum UV-H treatment temperature mostly depended on heat resistance, whereas the maximum synergistic lethal effect also was affected by the UV resistance of the microorganism of concern in a particular food.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain; KU Leuven, Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, 3001, Leuven, Belgium.
authors.forename: Elisa
authors.initials: E
authors.lastname: Gayán
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Serrano
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Álvarez
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2- (Universidad de Zaragoza-CITA), Zaragoza, Spain. Electronic address: scondon@unizar.es.
authors.forename: Santiago
authors.initials: S
authors.lastname: Condón
mesh_terms: D015169:Colony Count, Microbial; D004203:Disinfection / Q000379:methods*; D019453:Escherichia coli O157 / Q000502:physiology / Q000528:radiation effects; D005514:Food Irradiation; D005516:Food Microbiology / Q000379:methods*; D059022:Food Safety; D000067030:Fruit and Vegetable Juices / Q000382:microbiology / Q000528:radiation effects*; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000502:physiology / Q000528:radiation effects; D050296:Microbial Viability / Q000528:radiation effects; D008954:Models, Biological; D012486:Salmonella typhimurium / Q000502:physiology / Q000528:radiation effects; D013211:Staphylococcus aureus / Q000502:physiology / Q000528:radiation effects; D014466:Ultraviolet Rays; D014675:Vegetables / Q000382:microbiology / Q000528:radiation effects*
keywords: Combined treatment; Escherichia coli; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus; Ultraviolet radiation