Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures Public Deposited

http://ir.library.oregonstate.edu/concern/articles/70795d40h

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by the International Association for Food Protection and can be found at:  http://www.foodprotection.org/publications/journal-of-food-protection/.

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  • The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability achieving 5 log reductions showed a logistic distribution (α = 37.92 and β = 1.10). Using this distribution, UV doses to achieve the required juice safety goal with 95, 99, and 99.9% of certainty were 41.17, 42.97, and 46.00 J/ml, respectively, higher than values estimated by a deterministic procedure (37.58 J/ml). When interpreting these results in terms of their public health impact, the larger UV-H[subscript 55 °C] dose required for achieving 5 log reductions with 95, 99, and 99.9% confidence would reduce the probability of HUS development in children by 76.3, 88.6, and 96.9%, respectively. This paper illustrates the importance of including the impact of data variability sources to achieve high food safety standards with the confidence level desired when selecting the operational parameters for novel and conventional preservation processes.
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  • Gayán, E., Torres, J. A., Álvarez, I., & Condón, S. (2014). Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures. Journal of Food Protection, 77(2), 207-215. doi:10.4315/0362-028X.JFP-13-255
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