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Critical factors affecting the destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate


Critical factors affecting the destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate



Journal of Food Science 68(4): 1438-1442



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.2003.tb09663.x

Destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate (0.15 and 0.05% w/v, respectively) was determined under pH and storage temperatures that commonly occur in apple cider. At 5 degrees C storage, while destruction of E. coli O157:H7 in the presence of preservatives increased with time, there was little decline in E. coli O157:H7 populations in the absence of the preservatives.

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Accession: 003696873

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