Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and high hydrostatic pressure treatments that juices receive during their processing, thus reducing microbiological quality safety. In this context, our objective was to evaluate efficacy of Ultraviolet-C (UV-C) light at 254 nm on bacterial spores Alicyclobacillus acidoterrestris, Bacillus coagulans cereus two stages orange production. To simulate disinfection before peel artificially inoculated with each submitted UV-C (97.8–100.1 W/m2) treatment times between 3 s 10 min. The obtained product, juice, also tested by exposing (100.9–107.9 5 60 A three-minute (18.0 kJ/m2) reduced spore numbers around 2 log units, while more than 45 min (278.8 were needed achieve same reduction in all evaluated spores. As raw fruits main source juices, peels could help enhance safety juices.