Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide |
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Authors: | Robert C Williams Susan S Sumner David A Golden |
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Affiliation: | Author Williams is with Univ. of Tennessee, Dept. of Food Science and Technology, 2605 River Drive, Knoxville, TN 37996-4591.;Authors Golden and Sumner are with Virginia Polytechnic Inst. and State Univ., Dept. of Food Science and Technology, Blacksburg, Va. Direct inquiries to author Golden (E-mail: ). |
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Abstract: | ABSTRACT: Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone in combination with antimicrobials was evaluated. E. coli O157:H7 or Salmonella was suspended in cider and orange juice, and ozone was pumped into juices (4°C) containing dimethyl dicarbonate (DMDC; 250 or 500 ppm) or hydrogen peroxide (300 or 600 ppm) for up to 90 min (study 1) or 60 min followed by 24-h storage at 4°C (study 2). Study 1: No combination of treatments resulted in a 5-log colony-forming units (CFU) /mL reduction of either pathogen. Study 2: All combinations of antimicrobials plus ozone treatments, followed by refrigerated storage, caused greater than a 5-log CFU/mL reduction, except ozone/DMDC (250 ppm) treatment in orange juice. Ozone treatment in combination with DMDC or hydrogen peroxide followed by refrigerated storage may provide an alternative to thermal pasteurization to meet the 5-log reduction standard in cider and orange juice. |
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Keywords: | E coli O157:H7 Salmonella juice ozone dimethyl dicarbonate hydrogen peroxide |
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