Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Gia...

Autores
Giannuzzi, Leda; Zaritzky, Noemi Elisabet
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this paper, we described that for each assay, 5 ml of inoculated orange juice (with individual Escherichia coli O157:H7 strains or with the strain cocktail) was placed in sterile Petri dishes (9 cm in diameter) separately; thus, a layer of 0.7-mm thick was obtained; the distance between the sample and the UV lamp was fixed at 15 cm. A special UV chamber was designed with four UV germicidal, mercury low-pressure lamps (254 nm, UV, Lux 30 W/G30 T8, Philips), located on the top of the chamber. To analyze the effect of the stirring velocity, an orbital shaker with selectable speed was used. This velocity was set at 220 rpm. Aventilation system was included in the chamber to avoid warming of the samples. UV intensity flux or irradiance at 254 nm (I, expressed in milliwatts per square centimeter), exposures times (t, ranging between 0 and 10 min), and the radiation dose (energy, E=I×t, ranging between 0 and 2 J/cm2) were measured using a UV digital radiometer (Vilber Lourmat, model VLX-3 W CE; France).
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. 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
Orange Juice
Ultraviolet Tratment
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33580
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose CorrectionsGiannuzzi, LedaZaritzky, Noemi ElisabetOrange JuiceUltraviolet Tratmenthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this paper, we described that for each assay, 5 ml of inoculated orange juice (with individual Escherichia coli O157:H7 strains or with the strain cocktail) was placed in sterile Petri dishes (9 cm in diameter) separately; thus, a layer of 0.7-mm thick was obtained; the distance between the sample and the UV lamp was fixed at 15 cm. A special UV chamber was designed with four UV germicidal, mercury low-pressure lamps (254 nm, UV, Lux 30 W/G30 T8, Philips), located on the top of the chamber. To analyze the effect of the stirring velocity, an orbital shaker with selectable speed was used. This velocity was set at 220 rpm. Aventilation system was included in the chamber to avoid warming of the samples. UV intensity flux or irradiance at 254 nm (I, expressed in milliwatts per square centimeter), exposures times (t, ranging between 0 and 10 min), and the radiation dose (energy, E=I×t, ranging between 0 and 2 J/cm2) were measured using a UV digital radiometer (Vilber Lourmat, model VLX-3 W CE; France).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; ArgentinaFil: Zaritzky, Noemi Elisabet. 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; ArgentinaSpringer2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33580Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections; Springer; Food and Bioprocess Technology; 7; 4; 4-2014; 1217-12181935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1264-3info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1264-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:13:55Zoai:ri.conicet.gov.ar:11336/33580instacron: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 10:13:55.954CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
title Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
spellingShingle Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
Giannuzzi, Leda
Orange Juice
Ultraviolet Tratment
title_short Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
title_full Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
title_fullStr Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
title_full_unstemmed Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
title_sort Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
dc.creator.none.fl_str_mv Giannuzzi, Leda
Zaritzky, Noemi Elisabet
author Giannuzzi, Leda
author_facet Giannuzzi, Leda
Zaritzky, Noemi Elisabet
author_role author
author2 Zaritzky, Noemi Elisabet
author2_role author
dc.subject.none.fl_str_mv Orange Juice
Ultraviolet Tratment
topic Orange Juice
Ultraviolet Tratment
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this paper, we described that for each assay, 5 ml of inoculated orange juice (with individual Escherichia coli O157:H7 strains or with the strain cocktail) was placed in sterile Petri dishes (9 cm in diameter) separately; thus, a layer of 0.7-mm thick was obtained; the distance between the sample and the UV lamp was fixed at 15 cm. A special UV chamber was designed with four UV germicidal, mercury low-pressure lamps (254 nm, UV, Lux 30 W/G30 T8, Philips), located on the top of the chamber. To analyze the effect of the stirring velocity, an orbital shaker with selectable speed was used. This velocity was set at 220 rpm. Aventilation system was included in the chamber to avoid warming of the samples. UV intensity flux or irradiance at 254 nm (I, expressed in milliwatts per square centimeter), exposures times (t, ranging between 0 and 10 min), and the radiation dose (energy, E=I×t, ranging between 0 and 2 J/cm2) were measured using a UV digital radiometer (Vilber Lourmat, model VLX-3 W CE; France).
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. 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 In this paper, we described that for each assay, 5 ml of inoculated orange juice (with individual Escherichia coli O157:H7 strains or with the strain cocktail) was placed in sterile Petri dishes (9 cm in diameter) separately; thus, a layer of 0.7-mm thick was obtained; the distance between the sample and the UV lamp was fixed at 15 cm. A special UV chamber was designed with four UV germicidal, mercury low-pressure lamps (254 nm, UV, Lux 30 W/G30 T8, Philips), located on the top of the chamber. To analyze the effect of the stirring velocity, an orbital shaker with selectable speed was used. This velocity was set at 220 rpm. Aventilation system was included in the chamber to avoid warming of the samples. UV intensity flux or irradiance at 254 nm (I, expressed in milliwatts per square centimeter), exposures times (t, ranging between 0 and 10 min), and the radiation dose (energy, E=I×t, ranging between 0 and 2 J/cm2) were measured using a UV digital radiometer (Vilber Lourmat, model VLX-3 W CE; France).
publishDate 2014
dc.date.none.fl_str_mv 2014-04
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/11336/33580
Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections; Springer; Food and Bioprocess Technology; 7; 4; 4-2014; 1217-1218
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33580
identifier_str_mv Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections; Springer; Food and Bioprocess Technology; 7; 4; 4-2014; 1217-1218
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1264-3
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1264-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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