Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water

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dc.contributor.authorTorlak, Emrah
dc.date.accessioned2024-02-23T14:03:09Z
dc.date.available2024-02-23T14:03:09Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractAlicyclobacillus acidoterrestris can be difficult to control in fruit juices as their spores survive juice pasteurization temperatures and may subsequently germinate and grow. Contaminated fruits can be regarded as a major source of spoilage caused by A. acidoterrestris in fruit juices. The objective of this study was to evaluate the efficacy of neutral electrolyzed water (NEW) in reducing the number of A. acidoterrestris spores in aqueous suspension and on surface-inoculated apples. Its effectiveness was compared with that of sodium hypochlorite (SH) solutions at free chlorine concentrations of 50 and 200 mg/L. Viable spore counts in test suspensions were significantly (P < 0.05) reduced after exposure to NEW (200 mg/L free chlorine) for 1 min. However, NEW (50 mg/L free chlorine) and SH solutions were unable to significantly (P > 0.05) reduce the number of viable spore during the same exposure period. More than 5 log reduction in spore counts was achieved by NEW solution containing 200 mg/L free chlorine after 5 mm of exposure. Exposure to NEW solutions for 3 min yielded more than 4 log reductions in the number of viable spores on apple surfaces. At the same concentrations of free chlorine, NEW was three to more than ten-fold effective than SH in reducing viability of A. acidoterrestris spores in aqueous suspension and on apple surfaces. This finding suggests that NEW can be considered as an effective disinfectant for the control of A. acidoterrestris on fruits. (C) 2014 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2014.05.022
dc.identifier.endpage72en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid24929685en_US
dc.identifier.scopus2-s2.0-84902350406en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage69en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2014.05.022
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11990
dc.identifier.volume185en_US
dc.identifier.wosWOS:000340140400010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlicyclobacillus Acidoterrestrisen_US
dc.subjectSporeen_US
dc.subjectAppleen_US
dc.subjectNeutral Electrolyzed Wateren_US
dc.subjectSodium Hypochloriteen_US
dc.titleInactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed wateren_US
dc.typeArticleen_US

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