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Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices
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Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices
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Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices
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Journal Article
Growth-Inhibitory Effect of X-ray Irradiation on Gram-Negative and Gram-Positive Pathogens in Apple, Orange, and Tomato Juices
2021
Overview
The aim of this study was to investigate the growth-inhibitory effects of X-ray irradiation against gram-negative (
Escherichia coli
O157:H7 and
Salmonella
Typhimurium) and gram-positive pathogenic bacteria (
Listeria monocytogenes
and
Staphylococcus aureus
) in apple, orange, and tomato juices. Additionally, the effects of X-ray irradiation on juice quality attributes were examined. Upon irradiation with 0.8 kGy X-ray, the counts of
E. coli
O157:H7,
S
. Typhimurium,
L. monocytogenes
, and
S. aureus
in apple juice decreased by 6.46, 6.49, 6.00, and 7.13 log CFU/mL, respectively; those in orange juice decreased by 6.48, 3.64, 2.94, and 3.87 log CFU/mL, respectively; and those in tomato juice decreased by 6.49, 4.42, 5.69, and 7.28 CFU/mL, respectively. Two non-linear models were used to compare the sensitivity of each pathogen to X-ray irradiation in different fruit juices. The calculated D
3d
and D
5d
values indicated that
E. coli
O157:H7 and
S. aureus
exhibited lower resistance to X-ray irradiation than other pathogens in the three fruit juices. Additionally, the pathogens in orange juice exhibited higher resistance to X-ray irradiation than those in apple and tomato juices. Irradiation with 0.8 kGy X-ray did not significantly (
P
> 0.05) affect the color, pH value, total phenolic content, Brix value, lycopene content, or sensory attributes of the fruit juices. The results of this study suggest that X-ray treatment can be applied to control major foodborne pathogens in various fruit juices without adversely affecting their quality attributes.
