Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice

Pasteurized apple juice with CO2 (0, 1, and 4%) and cinnamon (0 and 0.3%) was inoculated with Escherichia coli O157:H7 at 104 CFU/mL, and stored at 5 and 20 °C. Counts on nonselective and selective media, and thin agar layer (TAL; selective medium overlaid with nonselective medium) were determined a...

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Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.3087-3090
Main Authors: Yuste, J, Fung, D.Y.C, Thompson, L.K, Crozier-Dodson, B.A
Format: Article
Language:English
Subjects:
agar
apple juice
Apples
Bacteria
Biological and medical sciences
Carbon dioxide
cinnamon
Escherichia coli O157
Escherichia coli O157:H7
Food industries
Food microbiology
Food preservation
Food science
Fruit and vegetable industries
Fruit juices
Fundamental and applied biological sciences. Psychology
pasteurization
selective media
Spices
thin agar layer method
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Summary:Pasteurized apple juice with CO2 (0, 1, and 4%) and cinnamon (0 and 0.3%) was inoculated with Escherichia coli O157:H7 at 104 CFU/mL, and stored at 5 and 20 °C. Counts on nonselective and selective media, and thin agar layer (TAL; selective medium overlaid with nonselective medium) were determined at 1 h and 1, 3, 7, and 14 d. Inactivation was greater at 20 °C. Samples with 1 and 4% CO(2), alone and combined with cinnamon, presented < 0.7 log CFU/mL in 3 d. Counts in apple juice inoculated at 10(2) CFU/mL, a low-level E. coli O157:H7 contamination, were nondetectable at 3 d. The TAL method was as effective as nonselective medium to recover injured cells.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08863.x