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<p>Sugarcane juice represents one of the freshly prepared fruit juices associated with the presence of uropathogenic <i>Escherichia coli</i> (UPEC), which is the major causative agent for foodborne urinary tract infections. This study examined the heat resistance of UPEC in sugarcane juice and in sugarcane juice supplemented with citric acid across different heating temperatures. Sugarcane juice (with and without the addition of citric acid) was inoculated with a four-strain cocktail of UPEC, two of which were locally isolated, and was subjected to heat treatment at 48, 53, 58, 62, and 68&#xa0;°C. Survival data of UPEC were fitted using a first-order model and the Weibull model to estimate the heat resistance (<i>D</i>-value). <i>D</i>-values of UPEC, best fitted by the Weibull model, were higher in sugarcane juice compared to sugarcane juice with added citric acid. The result of validation at 60&#xa0;°C revealed reliable predictions for sugarcane juice (root mean squared error (RMSE), 0.67 log CFU/mL; <i>R</i><sup>2</sup><sub>adj</sub>, 0.90) and sugarcane juice with citric acid (RMSE, 0.84 log CFU/mL; <i>R</i><sup>2</sup><sub>adj</sub>, 0.85), except for extrapolation in diluted sugarcane juice (RMSE, 0.87 log CFU/mL; <i>R</i><sup>2</sup><sub>adj,&#xa0;</sub>0.96). Using the model, we estimated the treatment times required to achieve 5–7 log reductions of UPEC, providing a practical reference for designing thermal processing strategies to improve the microbiological safety of sugarcane juice. In conclusion, these models may help guide the development of practicable heat treatment conditions to ensure the microbiological safety of sugarcane juice in both retail and consumer settings.</p> Graphical Abstract <p></p>

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Mild Thermal Inactivation Kinetics of Uropathogenic Escherichia coli in Sugarcane Juice: Model Validation under Dilution and Acidification Conditions

  • 期刊论文

  • 发表日期：

    2025年12月2日

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  • Liu-Yean Goh,
  • Ching-Wen Chang,
  • L.-W. Antony Chen,
  • Kuan-Hung Lu

摘要

Sugarcane juice represents one of the freshly prepared fruit juices associated with the presence of uropathogenic Escherichia coli (UPEC), which is the major causative agent for foodborne urinary tract infections. This study examined the heat resistance of UPEC in sugarcane juice and in sugarcane juice supplemented with citric acid across different heating temperatures. Sugarcane juice (with and without the addition of citric acid) was inoculated with a four-strain cocktail of UPEC, two of which were locally isolated, and was subjected to heat treatment at 48, 53, 58, 62, and 68 °C. Survival data of UPEC were fitted using a first-order model and the Weibull model to estimate the heat resistance (D-value). D-values of UPEC, best fitted by the Weibull model, were higher in sugarcane juice compared to sugarcane juice with added citric acid. The result of validation at 60 °C revealed reliable predictions for sugarcane juice (root mean squared error (RMSE), 0.67 log CFU/mL; R2adj, 0.90) and sugarcane juice with citric acid (RMSE, 0.84 log CFU/mL; R2adj, 0.85), except for extrapolation in diluted sugarcane juice (RMSE, 0.87 log CFU/mL; R2adj, 0.96). Using the model, we estimated the treatment times required to achieve 5–7 log reductions of UPEC, providing a practical reference for designing thermal processing strategies to improve the microbiological safety of sugarcane juice. In conclusion, these models may help guide the development of practicable heat treatment conditions to ensure the microbiological safety of sugarcane juice in both retail and consumer settings.

Graphical Abstract