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Microscopic observation and processing validation of fruit sanitizing treatments for the enhanced microbiological

S Pao1, C L Davis, M E Parish

  • 1Florida Department of Citrus, CREC, Lake Alfred 33850, USA. spao@citrus.state.fl.us

Journal of Food Protection
|March 17, 2001
PubMed
Summary

Dye infiltration does not reliably indicate bacterial penetration in oranges. Hot water treatment of fruit before processing effectively reduces microbial contamination, achieving greater than a 5-log reduction in fresh juice.

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Ensuring microbial safety in fresh juice production is critical.
  • Understanding pathogen entry points in citrus fruit is essential for effective decontamination.
  • Previous methods for assessing contamination, like dye infiltration, require validation.

Purpose of the Study:

  • To evaluate dye and bacterial infiltration into oranges.
  • To assess the impact of infiltration on microbial reduction during juice processing.
  • To determine the efficacy of hot water treatment for reducing bacterial contamination in fresh juice.

Main Methods:

  • Oranges were treated with dye and bacterial strains (Salmonella Rubislaw, Escherichia coli) at the stem end.
  • Microscopic imaging was used to visualize bacterial localization.
  • Inoculated oranges were processed with and without hot water immersion (80°C for 1-2 min) for juice extraction.

Main Results:

  • Bacterial contaminants were primarily found at or near the fruit surface.
  • Dye infiltration was not a reliable indicator of bacterial penetration.
  • Hot water treatment resulted in greater than a 5-log reduction of E. coli in the extracted juice compared to controls.

Conclusions:

  • Bacterial contamination in oranges is often superficial, suggesting surface sanitation may be effective.
  • Dye infiltration is not a suitable surrogate for assessing bacterial penetration in citrus.
  • Hot water treatment is a highly effective method for reducing microbial load in fresh orange juice production.