Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

Autores
Oteiza, Juan Martín; Caturla, Magdevis Y. R.; do Prado Silva, Leonardo; Câmara, Antonio A.; Barril, Patricia Angelica; Sant'Ana, Anderson S.; Giannuzzi, Leda; Zaritzky, Noemi Elisabet
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E. coli strain was inoculated in orange juice, following pre-exposure during 0, 1, 2, and 3 h at 10 °C. Then, the inoculated juices with the ten different strains separately were exposed to 0 and 2 J/cm2 of UV-C radiation. The D value (i.e., the UV-C dose in J/cm2 required to cause a one-log reduction in the target microorganism) was calculated. Further, the resistance coefficient [RC; i.e., the ratio between the D-values for the control condition (D0h) and each pre-exposure tested time (D1h, D2h, D3h)] were determined. The results indicated that the resistance of E. coli was influenced by the pre-exposure period in the orange juice, with increased resistance to UV-C observed for periods >2 h. Furthermore, the sensitivity of cells to subsequent UV-C treatment was found to be strain-dependent. The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Caturla, Magdevis Y. R.. Universidade Estadual de Campinas; Brasil
Fil: do Prado Silva, Leonardo. Universidade Estadual de Campinas; Brasil
Fil: Câmara, Antonio A.. Universidade Estadual de Campinas; Brasil
Fil: Barril, Patricia Angelica. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sant'Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ACID ADAPTATION
EMERGING TECHNOLOGIES
FOODBORNE PATHOGENS
FRUIT JUICES
IRRADIATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/201543
Acceder
id CONICETDig_02b332dc0966f1a2d14634825eb5da66
oai_identifier_str oai:ri.conicet.gov.ar:11336/201543
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiationOteiza, Juan MartínCaturla, Magdevis Y. R.do Prado Silva, LeonardoCâmara, Antonio A.Barril, Patricia AngelicaSant'Ana, Anderson S.Giannuzzi, LedaZaritzky, Noemi ElisabetACID ADAPTATIONEMERGING TECHNOLOGIESFOODBORNE PATHOGENSFRUIT JUICESIRRADIATIONhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E. coli strain was inoculated in orange juice, following pre-exposure during 0, 1, 2, and 3 h at 10 °C. Then, the inoculated juices with the ten different strains separately were exposed to 0 and 2 J/cm2 of UV-C radiation. The D value (i.e., the UV-C dose in J/cm2 required to cause a one-log reduction in the target microorganism) was calculated. Further, the resistance coefficient [RC; i.e., the ratio between the D-values for the control condition (D0h) and each pre-exposure tested time (D1h, D2h, D3h)] were determined. The results indicated that the resistance of E. coli was influenced by the pre-exposure period in the orange juice, with increased resistance to UV-C observed for periods >2 h. Furthermore, the sensitivity of cells to subsequent UV-C treatment was found to be strain-dependent. The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; ArgentinaFil: Caturla, Magdevis Y. R.. Universidade Estadual de Campinas; BrasilFil: do Prado Silva, Leonardo. Universidade Estadual de Campinas; BrasilFil: Câmara, Antonio A.. Universidade Estadual de Campinas; BrasilFil: Barril, Patricia Angelica. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sant'Ana, Anderson S.. Universidade Estadual de Campinas; BrasilFil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2022-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/201543Oteiza, Juan Martín; Caturla, Magdevis Y. R.; do Prado Silva, Leonardo; Câmara, Antonio A.; Barril, Patricia Angelica; et al.; Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation; Elsevier Science; LWT - Food Science and Technology; 157; 3-2022; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822000421info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113107info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:29:46Zoai:ri.conicet.gov.ar:11336/201543instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:29:46.937CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
title Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
spellingShingle Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
Oteiza, Juan Martín
ACID ADAPTATION
EMERGING TECHNOLOGIES
FOODBORNE PATHOGENS
FRUIT JUICES
IRRADIATION
title_short Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
title_full Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
title_fullStr Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
title_full_unstemmed Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
title_sort Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
dc.creator.none.fl_str_mv Oteiza, Juan Martín
Caturla, Magdevis Y. R.
do Prado Silva, Leonardo
Câmara, Antonio A.
Barril, Patricia Angelica
Sant'Ana, Anderson S.
Giannuzzi, Leda
Zaritzky, Noemi Elisabet
author Oteiza, Juan Martín
author_facet Oteiza, Juan Martín
Caturla, Magdevis Y. R.
do Prado Silva, Leonardo
Câmara, Antonio A.
Barril, Patricia Angelica
Sant'Ana, Anderson S.
Giannuzzi, Leda
Zaritzky, Noemi Elisabet
author_role author
author2 Caturla, Magdevis Y. R.
do Prado Silva, Leonardo
Câmara, Antonio A.
Barril, Patricia Angelica
Sant'Ana, Anderson S.
Giannuzzi, Leda
Zaritzky, Noemi Elisabet
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ACID ADAPTATION
EMERGING TECHNOLOGIES
FOODBORNE PATHOGENS
FRUIT JUICES
IRRADIATION
topic ACID ADAPTATION
EMERGING TECHNOLOGIES
FOODBORNE PATHOGENS
FRUIT JUICES
IRRADIATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E. coli strain was inoculated in orange juice, following pre-exposure during 0, 1, 2, and 3 h at 10 °C. Then, the inoculated juices with the ten different strains separately were exposed to 0 and 2 J/cm2 of UV-C radiation. The D value (i.e., the UV-C dose in J/cm2 required to cause a one-log reduction in the target microorganism) was calculated. Further, the resistance coefficient [RC; i.e., the ratio between the D-values for the control condition (D0h) and each pre-exposure tested time (D1h, D2h, D3h)] were determined. The results indicated that the resistance of E. coli was influenced by the pre-exposure period in the orange juice, with increased resistance to UV-C observed for periods >2 h. Furthermore, the sensitivity of cells to subsequent UV-C treatment was found to be strain-dependent. The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.
Fil: Oteiza, Juan Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; Argentina
Fil: Caturla, Magdevis Y. R.. Universidade Estadual de Campinas; Brasil
Fil: do Prado Silva, Leonardo. Universidade Estadual de Campinas; Brasil
Fil: Câmara, Antonio A.. Universidade Estadual de Campinas; Brasil
Fil: Barril, Patricia Angelica. Instituto Nacional de Tecnología Industrial. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sant'Ana, Anderson S.. Universidade Estadual de Campinas; Brasil
Fil: Giannuzzi, Leda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This study assessed the acid-adaptation of pathogenic and non-pathogenic strains of Escherichia coli in orange juice and the microbial resistance to the subsequent UV-C radiation treatment. Nine Shiga toxin-producing E. coli (STEC) and one strain of a non-pathogenic surrogate E. coli were used in this study. Each E. coli strain was inoculated in orange juice, following pre-exposure during 0, 1, 2, and 3 h at 10 °C. Then, the inoculated juices with the ten different strains separately were exposed to 0 and 2 J/cm2 of UV-C radiation. The D value (i.e., the UV-C dose in J/cm2 required to cause a one-log reduction in the target microorganism) was calculated. Further, the resistance coefficient [RC; i.e., the ratio between the D-values for the control condition (D0h) and each pre-exposure tested time (D1h, D2h, D3h)] were determined. The results indicated that the resistance of E. coli was influenced by the pre-exposure period in the orange juice, with increased resistance to UV-C observed for periods >2 h. Furthermore, the sensitivity of cells to subsequent UV-C treatment was found to be strain-dependent. The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.
publishDate 2022
dc.date.none.fl_str_mv 2022-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/201543
Oteiza, Juan Martín; Caturla, Magdevis Y. R.; do Prado Silva, Leonardo; Câmara, Antonio A.; Barril, Patricia Angelica; et al.; Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation; Elsevier Science; LWT - Food Science and Technology; 157; 3-2022; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/201543
identifier_str_mv Oteiza, Juan Martín; Caturla, Magdevis Y. R.; do Prado Silva, Leonardo; Câmara, Antonio A.; Barril, Patricia Angelica; et al.; Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation; Elsevier Science; LWT - Food Science and Technology; 157; 3-2022; 1-8
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822000421
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113107
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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