+ Most Popular
Cunninghamia lanceolata plantations in China
Mammalian lairs in paleo ecological studies and palynology
Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
Should right-sided fibroelastomas be operated upon?
Large esophageal lipoma
Apoptosis in the mammalian thymus during normal histogenesis and under various in vitro and in vivo experimental conditions
Poissons characoides nouveaux ou non signales de l'Ilha do Bananal, Bresil
Desensitizing efficacy of Colgate Sensitive Maximum Strength and Fresh Mint Sensodyne dentifrices
Administration of fluid by subcutaneous infusion: revival of a forgotten method
Tundra mosquito control - an impossible dream?
Schizophrenia for primary care providers: how to contribute to the care of a vulnerable patient population
Geochemical pattern analysis; method of describing the Southeastern limestone regional aquifer system
Incidence of low birth weights in a hospital of Mexico City
Graded management intensity of grassland systems for enhancing floristic diversity
Microbiology and biochemistry of cheese and fermented milk
The ember tetra: a new pygmy characid tetra from the Rio das Mortes, Brazil, Hyphessobrycon amandae sp. n. (Pisces, Characoidei)
Risk factors of contrast-induced nephropathy in patients after coronary artery intervention
Renovation of onsite domestic wastewater in a poorly drained soil
Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Systolic blood pressure in a population of infants in the first year of life: the Brompton study
Haematological studies in rats fed with metanil yellow
Studies on pasteurellosis. I. A new species of Pasteurella encountered in chronic fowl cholera
Dormancy breaking and germination of Acacia salicina Lindl. seeds
therapy of lupus nephritis. a two-year prospective study

Inactivation of Escherichia coli ATCC 25922 and Escherichia coil O157:H7 in apple juice and apple cider, using pulsed light treatment

Inactivation of Escherichia coli ATCC 25922 and Escherichia coil O157:H7 in apple juice and apple cider, using pulsed light treatment

Journal of Food Protection 72(5): 937-944

ISSN/ISBN: 0362-028X

PMID: 19517718

DOI: 10.4315/0362-028x-72.5.937

The main objective of this work was to evaluate the effectiveness of pulsed light (PL) treatment for the inactivation of Escherichia coli in liquids with different levels of clarity. Nonpathogenic E. coli ATCC 25922 and pathogenic E. coli O157: H7 were used as challenge organisms. Butterfield's phosphate buffer (BPB), tryptic soy broth (TSB), apple juice, and apple cider were used as substrates. The inoculated liquids were placed in a thin layer (1.3 mm) into glass chambers (23 by 53 by 11 mm) and exposed to PL doses of up to 13.1 J/cm2. PL treatments were performed in a Xenon RS-3000C PL unit, both in static mode and under turbulence. Survivors were determined by standard plate counting or the most-probable-number technique. For static treatments, reduction levels exceeding 8.5 log were obtained in BPB for all strains and reduction levels of about 3.5 log were obtained in TSB. For apple juice, inactivation levels of 2.66 +/- 0.10 log were obtained for E. coli ATCC 25922 and 2.52 +/- 0.19 log for E. coli O157:H7. In cider, inactivation levels of 2.32 +/- 0.16 log and 3.22 +/- 0.29 log were obtained for the nonpathogenic and pathogenic strains, respectively. Inactivation kinetics was characterized using the Weibull model. Turbulent treatments resulted in 5.76 +/- 0.06 log reduction in cider and 7.15 +/- 0.22 log reduction in juice, which satisfies the U.S. Food and Drug Administration requirement of 5-log reduction of E. coli. These results show promise for the use of PL for the effective reduction of E. coli in apple juice and cider.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 053785865

Download citation: RISBibTeXText

Related references

Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde. International Journal of Food Microbiology 141(1-2): 126-129, 2010

Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields. Journal of Food Protection 62(7): 793-796, 1999

Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. Journal of Food Protection 69(1): 12-16, 2006

Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli Atcc 35218, Listeria innocua Atcc 33090, Salmonella Enteritidis Ma44 and Saccharomyces cerevisiae Ke162 and native flora in apple, orange and strawberry juices. International Journal of Food Science and Technology 50(11): 2498-2507, 2015

Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices. International Journal of Food Microbiology 364: 109535, 2022

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation. Applied and Environmental Microbiology 70(10): 6061-6065, 2004

Direct detection of Escherichia coli O157H7 in apple juice and apple cider using a portable, evanescent wave, fiber-optic biosensor. Abstracts of the General Meeting of the American Society for Microbiology 100: 512-513, 2000

A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice. International Journal of Food Microbiology 138(1-2): 50-55, 2010

Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide. Journal of Food Science 70(4): M197-M201, 2005

Inactivation of Escherichia coli O157:H7 during the storage under refrigeration of apple juice treated by pulsed electric fields. Journal of Food Safety 25(1): 30-42, 2005

Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. Journal of Food Protection 67(11): 2381-2386, 2004

Inactivation of Escherichia coli with power ultrasound in apple cider. Journal of food science 71(2): E102-E108, 2006

Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider. Ultrasonics Sonochemistry 20(4): 1131-1138, 2013

Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels. Food Microbiology 27(6): 835-840, 2010

Comparison of pulsed light inactivation kinetics and modeling of Escherichia coli (ATCC-29055), Clostridium sporogenes (ATCC-7955) and Geobacillus stearothermophilus (ATCC-10149). Current Research in Food Science 3: 82-91, 2020