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UVTechnologiesasAlternativetoHeatPasteurizationofFoodsandBeverages:
IsThisaReality?
TatianaKoutchma,PhD
RadTech,SanFrancisco,March1,2017
Outline• Introductioninto“Pasteurization”concept
• LegalstatusofUVforfoodsandbeverages
• UVasAlternativetoPasteurization– Juices
• UVasAdjuncttoPasteurization– Milk
• Conclusions
FOODPRESERVATION
INHIBITION
CHEMICAL
pH,watercontentandwateractivity,preservatives,
PHYSICAL
Refrigeration,freezing,drying
INACTIVATION
STERILIZATION
Heat,Irradiation,PressureandHeat
PASTEURIZATION
Milderheat,irradiation,non-thermalphysical
methods
REMOVAL
Nano-filtration,Separation,
Centrifugation,Cleaning
3
FoodsCategories
4
Shelf-stable
pH>4.6
SterilizationAmbientStorage
(LAF)
PasteurizationRefrigeratedStorage
+GrowthinhibitionbarriersLAPF,ESL
Acid&Acidified
3.5<pH<4.6
Pasteurization,AmbientStorage+Growthbarriers,RefrigeratedFoods
(ESL)
HighAcid
pH<3.5
PasteurizationAmbientStorage
PasteurizationConcept
• Applied for liquid foods
• Milk, beer, juices
• Eliminate the risk of most pathogenic bacteria
• Requires refrigerated storage
• Solids foods can be pasteurized in consumer packages to eliminate post-processing contaminants
5
Pasteurization
• 1862 - the first pasteurization test was completed by Louis Pasteur and Claude Bernard
• Term “pasteurization” was defined as a process of mild heat treatment to reduce significantly or kill the number of pathogenicand spoilage microorganisms
Milk (PMO)• 63° C for not less than 30 min, LTLT• 72° C for not less than 16 s, HTST• or equivalent destruction of pathogens and enzyme phosphatase
• Beer
6
Pasteurizationafter2004• Prior to 2002 FDA considered pasteurization as a thermal
treatment– FDA would not allow a nonthermal processing technology
to promote its treatment as a “pasteurization” process
• September 2004, the USDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) redefined the term pasteurization
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Any process, treatment, or combination thereof, that is applied to food to reduce the most microorganism(s) of public health significance to a level that is not likely to present a public health risk under normal conditions of distribution and storage
Food Chemical News, 2004
2004NACMCF:AlternativePasteurizationTechnologies
• Cooking, steam and hot water treatments• Microwave processing (MW)• Ohmic/inductive heating• High pressure processing (HPP) • UV radiation, irradiation, light• Pulsed electric fields, pulsed light • Infrared processing • Non-thermal plasma • Oscillating magnetic fields • Ultrasound and filtration
8
EstablishmentofPreservationProcess1. Identification of the organism of concern for food category
2. Identification and selection of the appropriate target end point or specific log reduction (SLR)
3. Identification of critical factors
4. Development of a conservative estimation of the ability of the process to consistently deliver the target end point
5. Validation (microbiological or mathematically) of the lethal treatment delivered
6. Identification of procedures used to control the delivery of the required process.
9
ExamplesofSLRforfoodsatdifferentpHExamplesofProducts
pH PathogenofConcern
MicrobialReduction(Logs)
EnzymesDestruction
Applecider <3.5 E.coliO157:H7 5-log10 PPO
Orangejuice <3.5 Salmonella,E.coliO157:H7
5-log10 Pectinmethylesterase(PME)
Carrotjuice >4.6 non-proteolyticC.botulinum
5-log10
Milkandmilkproducts
~6.5-7 MycobacteriumtuberculosisCoxiella burnetii 5-log10
Negativeforalkalinephosphatase
Eggsproducts >7 SalmonellaenteritidisSalmonellatyphimurium
7-log10
In-shelleggs >7 Salmonella 5-log10RTEmeals >4.6 Listeria 5-7log10Almonds Salmonella 5-log10
Fishandseaproducts >4.6 non-proteolyticC.botulinum
6-log10
Crabmeat >4.6 TypeEnon-proteolyticC.botulinum
12-log10
LegislativeStatusofUV• USA – UV irradiation is a food additive
FDA: CFR 21 179.39 UV radiation for the processing and treatment of food– Surface of food and food products– Potable water– Juice products
• Reduction of human pathogens and other microorganisms• Turbulent flow at Re >2000
– Bakingyeasts– Mushrooms– Milk The acceptance of UV as a food additive for dairy applications 21 CFR 179.39PMO submission
• Canada – UV light is a novel technology HC: Approval by Novel Foods Regulations
– Apple Cider, shelf-life extension • EU
EFSA: Approval by Novel Foods Regulations– Milk after pasteurization for shelf-life extension
• NZ and AustraliaFSANZ: Demonstrate equivalence to thermal treatment
UVPreservation ProcessesForFluids• Shelf-lifeextensionofrawproducts
• Milk• Juiceproducts• Liquideggs
• AlternativetoHeatPasteurization• FruitandvegetableJuices(highacidoracid)• Milk• Coconutwater,coconutjuice(lowacid)
• AdjuncttoHeatPasteurization• Milk• LiquidEggs• LAdrinks(coffee)
UVasAlternative toPasteurization
• Juices– highacidandacidpH<4.5
• Apple,orange,applecider– PathogenicE.coli,Listeriamonocytogenes,
Salmonella,Cryptosporidiumparvum
• Ingredients– Waterindairyprocessing– Liquidsweeteners
• Beer
Apple Juice
UVPasteurization ofJuices
EstablishSpecificLogReduction
DesignReductionEquivalentDose(RED)
Criticalprocessandproductparameters
Validateforpertinentorganisms
pH>4.6– lowacidcategoryClostridiumbotulinum
pH<3.5– highacidcategory,pH<4.6acidic
PathogenicE.coli,Listeriamonocytogenes,Salmonella,Cryptosporidiumparvum
Validateagainst
Naturalmicro-flora,Enzymes
Shelf-lifestudies
QualityeffectsNutritionaleffects
vitamins,polyphenols,anti-oxidants
Sensorystudies
IssuestoAddressforPasteurization
Microbiological• MostUVresistantpathogenorganism
– inmilk:18 pathogens– Mycobacteriumtuberculesis
• UVdosetoachieveSLRreductionofpathogens
• Surrogateorganisms• Validation• Verificationtests• Photo-reactivation
Chemical• Effectoncomposition• Cholesterol• Fattyacidsphoto-oxidation• Proteinoxidation• Furans• EffectsonNutrients(Vitamins)• Volatilecompounds• Off-flavors• Toxicologicalconcerns• Allergens
CommercialUVsystemsPrinciple• Thinfilm
• DeanVortexflow
• Staticmixers
• Turbulentflow
Example• CiderCire,NYUSA
• Salcor Module,CA,USA• Uvivatec,Germany• AseptoRay,Israel
• SurePure,SA• MikroTec,UK• Aquafine/Trojan,Canada
• Atlantium,Israel• Aquionics,USA• AmericanUV• Ultradynamics,USA
Mikrotec,UK
Surepure Inc,SA
ExamplesofUVsystems
CiderSure USAAseptoRay,Israel
UVasAdjunct toPasteurizationofLAJuices
• Carrotjuice– absorptioncoefficientat254nm[cm-1]95,8± 0,3– turbidity[NTU]>11.000– viscosity[mPas]1,44± 0,19;density[gcm-3]1,037± 0,001– pH6,44± 0,01
• MaxRubner-Institut (Germany);DepartmentofFoodTechnologyandBioprocessEngineering:Heat+UVlight
• Heattreatment(65°C,5min)resultedina1-2logreductionoftotalaerobicmicrobialcount
• Additional3logreductionbyapplyingUV-C(4.3kJL-1)• Shelflifeofwasenhancedto12days• Minimalheattreatmentresultedinareductionofcarotenoids• NocarotenoidreductionwasobservedwhenUV-C(4.3kJL-1)wasapplied
WhyAdjunct?
• UVlightisnoteffectiveagainstsporesasasinglealternativetreatment
• Difficultywithregulatorysubmissions– Datacollection
• BSL-2orBSL-3facility– Differencesinregulations
• NorthAmerica,EU,NZandAustralia,Japan– Newindicatorshavetobedeveloped
• Phosphatasetest
UVasAdjunct toPasteurization• Sporesareorganismofconcern
• LowAcidjuicesandbeverages– Carrotjuice,coconutwater,icedcoffee– C.botullinum– Combinationwithmildheatcanberequired
• Extendedshelf-lifeproducts• Rawmilkorjuices• Acidjuices
– Alicyclobacillus cansurvivepasteurization– juices,icedteas
• ESLmilk– Heatresistantspoilagespores– UVisusedasapostpasteurizationtreatment
UVTreatmentofMilk• Pre-pasteurizationtreatment
– Toextendshelf-lifeofrawmilk bycontrollinghighloadsofspoilageandpathogenicorganisms
– Non-thermalthermisation process
• Enhancesafetyandshelf-lifeofcheesemilk– Listeriamonocytogenesisaconcern
• Post-pasteurizationtreatment– Toextendshelf-lifeofpasteurizedmilk bycontrollingheatresistantspores
• Treatmentsofcalf milk
• Treatmentofhumandonormilk
Challenge:optimizingUVdosetoachievemicrobialreductionandpreventphoto-oxidationoflipidsandformationofundesiredchemicalcompounds
UVResistanceofMilkPathogens
• Non-linearcharacterofmicrobialinactivation• ListeriamonocytogeneswasthemostUVresistantamong8milkpathogens• UVdosetoachieve5-loginactivationofListeriawasevaluatedas1936 J/l
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
0 10 20 30 40 50 60 70 80
Log(N)
Exposuretime[s]
x
SM
LM
EC
AH
WeibullmodelsFirst ordermodels
SMAHECLM
UVInactivationofSporesinWholeUHTMilk
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Spore5-log
Reduction(J/L)
5-log Reduction
(J/cm2)R2 RMSE
Paenibacillus lautus >8800 >11.950 0.9952 0.0994
Bacillus cereus 7480 10.158 0.9960 0.1276Paenibacillusamylolyticus
5896 8.007 0.9928 0.2100
Bacillus pumilus 4752 6.453 0.9964 0.1717
Bacillus licheniformis 4048 5.497 0.9909 0.2426
UVasAdjunct toRefrigerationandPasteurizationofMilk
Past.=18-21daysifdistributed&storedat4oC
ESL =60- 90+daysiffilled&packagedwithESLfiller&
distributedat4oC
UVforShelf-LifeExtensionofRawMilk
• SurePure SP40UVunit
• UVdosesupto2.0kJ/lwereeffectivetoreducetotalviablecounts,psyhrophilesandcoliformsupto2,3and4-logreductions
• E.coliO157:H7,Salmonella,Yersinia,Staphylococcus,ListeriamonocytogenesandCampylobacterjejuni – 5-logreduction at2kJ/l
• Rawmilk- up14dayextensionofshelf-life
• Microbiologicalefficacyisachievedwithoutanydiscernabledenaturingoftheproduct`sconsistency,color,flavororaroma
UVforPasteurisedMilkEFSAscientificopinion:January2016
• Thenovelfoodiscow’smilk(whole,semi-skimmedor skimmed)towhichatreatmentwithultraviolet(UV)radiationisappliedafterpasteurisationinorder toextendtheshelflifeofthemilk.ThistreatmentresultsinanincreaseinthevitaminD3 concentrations.
• ThePanelconsidersthattheprovidedcompositionaldata,thespecificationsandthe datafrombatchtestingdonotgiverisetosafetyconcerns.
• Thedataprovidedontheproduction processaresufficientanddonotgiverisetosafetyconcerns.
EfficacyofUVLightforMilk• UVtreatmentofrawmilkcanachivea3to4log10 reductionofinitial
microbialloadmeasuredasstandardplate,psychrotrophic,coliformandthermoduriccounts– Extendshelflifeofrawmilkupto14days
• UVwasfoundeffectiveagainstpathogenicbacteriafoundinmilk.AreductioninEscherichiacoliO157:H7,Listeriamonocytogenes,Salmonellasenftenberg,YersiniaenterocoliticaandStaphylococcusaureus canbeachieved– Ensurethesafetyofmilk
• UVlightcandestroyspoilagesporeformersinmilk– Extendshelfofpasteurizedmilk(ESL)
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Conclusions• Alternativenon-thermaltechnologiesincludingUVlightare
availableasadjunctstopasteurizationandESLprocesses– Canofferenergysavings,betterquality,longershelflifeduring
transportation
• Asanon-thermalandnon-chemicalpreservationUVlight canbeusedformilkandjuiceproductsas– adjuncttorefrigeration– pasteurization– ESLmethod
• Regulatoryapprovalisahurdleforcommercialization
ReleasedbyElsevier
http://store.elsevier.com/authorDetails.jsp?authorId=ELS_1151578&locale=en_EU
Questions?
Dr.TatianaKoutchma
Contactinfo: tatiana.koutchma@agr.gc.ca
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