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Combined effect of heat treatment and or organic acids on sterilization of bacteria spores using uv irradiation study for uv sterilization of foods part ii



Combined effect of heat treatment and or organic acids on sterilization of bacteria spores using uv irradiation study for uv sterilization of foods part ii



Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 36(2): 91-96



In the process of sterilizing Bacillus subtilis spores under UV light, a linear correlation was observed between the logarithm of the number of surviving spores and the UV exposure time. When UV was used solely to sterilize them, Decimal reduction time (D value) was 3.3 sec at 3.6 mW/cm2 and 2.2 sec at 20 mW/cm2. It decreased, however, to 2.1 sec and 0.6 sec respectively, when UV was applied after the suspension of B. subtilis spores had been treated by heat for one min at 90.degree. C. Irradiation of UV to the suspension of spores with an organic acid was effective to lower D value. Used with UV at 20 mW/cm2, acetic acid had the strongest effect among several organic acids reducing the value to around 0.2 .apprx. 0.3 sec at each level of 0.1 M, 0.5 M or 0.01 M. In addition, when UV was applied at 3.6 mW/cm2, a linear correlation (.alpha. = 5%) was observed between pH of four kinds of organic acids (1.8 .apprx. 3.2) and D values. Consequently, in order to increase the effect of UV on B. subtilis spores which are resistant to UV, UV should be applied together with heat or organic acids. Sterilizing effect was strengthened further in the case of UV appliance after heat treatment in an organic acid solution. On the other hand, there was no effect on Aspergillus niger spores when heat or an organic acid was used with UV.

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