Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 7

Effect of ultraviolet on microorganisms in fruit juices.

Fruit juice	Target microorganisms	Treatment parameters mJ/cm^2	Log reduction	References
Apple juice	Escherichia coli K12	14.5	3-4	[127]
Orange juice	Yeasts, moulds	12.3–120	3	[128]
Apple juice	Saccharomyces cerevisiae, Listeria innocua, and E. coli	5135	1.34; 4.29; 5.10	[129]
Apple juice	*APC	229.5 J/L	3.5	[81]
Guava pineapple	Yeasts	1377 J/L	3.0
	Moulds		4.48
Orange juice 1	APC	167 J/L	1.32
	Yeasts
	Moulds
Orange juice 2	APC	167 J/L	<1
	Yeasts
	Moulds

APC: aerobic plate count.