Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

680
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
680
Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

700
Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
700
Methods of Sterilization II: Chemical Methods01:30

Methods of Sterilization II: Chemical Methods

8.3K
In healthcare, the chemical method of sterilization uses chemical sterilants to treat surgical instruments and medical supplies to help prevent the transmission of infectious pathogens to patients. Due to heat sensitivity, most medical supplies and equipment should not be exposed to high temperatures. These parts include rubber, plastic, glass, and other similar elements.
Using chemical sterilization rather than heat to clean out equipment is recommended. It eradicates and removes all bacteria,...
8.3K
Methods for Controlling Microbial Growth01:29

Methods for Controlling Microbial Growth

1.1K
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
1.1K
Methods of Sterilization I: Physical Methods01:29

Methods of Sterilization I: Physical Methods

22.7K
As used in a healthcare facility, sterilization destroys all microorganisms through physical or chemical methods. The physical method includes steam, dry heat, boiling water, and radiation.
Steam sterilization uses non-toxic, low-cost moist heat in the form of saturated steam under pressure, which is fast, microbicidal, and sporicidal, and quickly warms and penetrates fabrics. Autoclaves, or steam sterilizers, expose each item to direct steam contact for a predetermined time at the necessary...
22.7K
Sample Handling01:02

Sample Handling

389
Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
389

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Selective electrochemical methanol to formate conversion via direct CHO hydroxylation on Pt<sup>δ+</sup>-Pt<sup>δ-</sup> dipoles.

Nature communications·2026
Same author

Effects of replacing dietary glucose with fructose on intestinal morphology, oxidative status, and epithelial responses in weaned pigs.

Journal of animal science·2026
Same author

The impact of elective physical education on high school students' core PE competencies: a quasi-experimental study.

Frontiers in psychology·2026
Same author

Chickpea-derived antimicrobial peptides compromise Escherichia coli O157:H7 membrane biophysics through lipid-specific interactions.

Colloids and surfaces. B, Biointerfaces·2026
Same author

Light-Driven C<sub>4</sub> Biosynthesis from CO<sub>2</sub> and H<sub>2</sub>O via Engineered Photocatalyst-Microbial Consortia.

Journal of the American Chemical Society·2026
Same author

Effectiveness of a family-school-community collaborative physical activity intervention.

Frontiers in public health·2026

Related Experiment Video

Updated: Nov 8, 2025

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.3K

Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging.

Tony Z Jin1, Ramadan M Aboelhaggag2, Mingming Guo3

  • 1U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.

Journal of Food Protection
|April 20, 2021
PubMed
Summary

Pulsed electric fields (PEFs) and pulsed UV light (PL) effectively inactivate bacteria in fruit juices. Combining PEF and PL with antimicrobial packaging (AP) offers enhanced microbial reduction while maintaining juice quality.

Keywords:
Antimicrobial packagingCombinationJuice qualityNonthermal processingPulsed electric fieldPulsed light

More Related Videos

Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.3K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.9K

Related Experiment Videos

Last Updated: Nov 8, 2025

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.3K
Design and Optimization Strategies of a High-Performance Vented Box
14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

1.3K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.9K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Food Engineering

Background:

  • Traditional pasteurization methods can degrade the nutritional and sensory quality of fruit juices.
  • There is a need for effective nonthermal pasteurization techniques to preserve juice quality.

Purpose of the Study:

  • To evaluate the efficacy of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), individually and in combination, for inactivating bacteria and preserving fruit juice quality.
  • To assess the impact of these treatments on the physicochemical properties of apple juice.

Main Methods:

  • Apple juice inoculated with Escherichia coli K-12 and native molds and yeasts (M&Y) was treated with bench-scale PEF and/or PL systems.
  • Treatments included various intensities and durations of PEF and PL, as well as combinations with AP (carvacrol-infused caps).
  • Microbial populations and physicochemical properties (pH, acidity, soluble solids, color, phenolics, carotenoids) were analyzed post-treatment and during storage at 10°C.

Main Results:

  • PEF treatments (19-30 kV/cm) achieved 2.0-4.0 log reductions of E. coli.
  • PL treatments (10-50 s) resulted in 0.45-4.0 log reductions of E. coli.
  • Combined PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of E. coli and M&Y, with PEF+PL+AP showing lower M&Y counts after 7 days.
  • No significant changes in pH, acidity, or total soluble solids were observed across treatments.
  • Increased PL treatment duration negatively impacted color, total phenolics, and carotenoids.

Conclusions:

  • PEF and PL are effective nonthermal methods for microbial inactivation in fruit juices.
  • Combining PEF, PL, and AP provides superior microbial control, particularly for molds and yeasts.
  • Careful optimization of PL treatment time is necessary to minimize negative effects on juice quality attributes like color and phenolic content.