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

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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

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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

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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.

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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