title: Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7.
abstract: This study was performed to evaluate the responses of Escherichia coli 0157:H7 inoculated in an apple-carrot blended juice to manothermosonication (MTS) treatments. The MTS treatments were conducted in a continuous-flow MTS system. The juice samples were exposed to ultrasound treatment at combinations of three temperatures (60, 50 and 40°C) and three pressure levels (100, 200, and 300kPa) for five residence times (15, 30, 45, 60, and 75s). The results showed that higher treatment temperature (i.e. 60°C) and hydrostatic pressure in the MTS system significantly enhanced the microbial reduction. A FDA mandated 5-logCFU/ml reduction of E. coli 0157:H7 for juice processing was achieved in 30s for MTS treatment at 60°C, in comparison to 60s at 50°C. The Weilbull and Log-logistic models provided the best fitting of the inactivation data for the MTS treatments. Extensive damage of E. coli 0157:H7 cells treated with MTS was observed on micro-images of scanning electron microscopy and transmission electron microscopy.
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
authors.forename: Ozan
authors.initials: O
authors.lastname: Kahraman
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
authors.forename: Hyoungill
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Food Science & Nutrition, Illinois Institute of Technology, Bedford Park, IL 60501, USA.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA. Electronic address: haofeng@illinois.edu.
authors.forename: Hao
authors.initials: H
authors.lastname: Feng
mesh_terms: D018552:Daucus carota / Q000737:chemistry*; D019453:Escherichia coli O157 / Q000502:physiology*; D005511:Food Handling; D000067030:Fruit and Vegetable Juices / Q000382:microbiology*; D027845:Malus / Q000737:chemistry*; D050296:Microbial Viability; D013010:Sonication; D013696:Temperature
keywords: Apple-carrot juice blend; Biphasic linear model; Escherichia coli O157:H7; First-order model; Gompertz model; Manothermosonication; Weibull model