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Inactivation of Cryptosporidium parvum oocysts in fresh apple cider by UV irradiation

D E Hanes1, R W Worobo, P A Orlandi

  • 1Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Laurel, Maryland 20708, USA. dhanes@cfsan.fda.gov

Applied and Environmental Microbiology
|July 31, 2002
PubMed

Insights

UV irradiation effectively inactivates Cryptosporidium parvum oocysts in apple cider. This method ensures cider safety by eliminating the parasite, preventing illness in consumers.

Area of Science:

  • Food safety
  • Microbiology
  • Public health

Background:

  • Cryptosporidium parvum is a significant foodborne pathogen.
  • Contaminated fresh apple cider poses a public health risk.
  • Oocysts are resistant to conventional disinfection methods.

Purpose of the Study:

  • To evaluate UV irradiation's efficacy in inactivating Cryptosporidium parvum oocysts in apple cider.
  • To determine the effectiveness of a specific UV dose (14.32 mJ/cm²) for pathogen inactivation.

Main Methods:

  • Apple cider was inoculated with Cryptosporidium parvum oocysts.
  • Inoculated cider was subjected to UV irradiation at 14.32 mJ/cm².
  • Oocyst viability was assessed using gamma interferon gene knockout (GKO) mouse and infant BALB/cByJ mouse models.

Main Results:

  • UV-treated cider did not cause morbidity or mortality in GKO mice.
  • No Cryptosporidium parvum was detected in infant mice challenged with UV-treated cider.
  • Non-UV-treated cider caused mortality in GKO mice and parasite detection in infant mice.

Conclusions:

  • UV irradiation is a viable method for inactivating Cryptosporidium parvum in fresh apple cider.
  • This technology can enhance the safety of apple cider products.
  • UV treatment offers a promising approach to prevent cryptosporidiosis outbreaks linked to cider consumption.

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