Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice |
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| Authors: | J. Yuste D.Y.C. Fung L.K. Thompson B.A. Crozier-Dodson |
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| Affiliation: | Current address of author Yuste is Planta de Tecnologia dels Aliments (CeRTA, XIT), Dept. de Ciencia Animal i dels Aliments, Facultat de Veterinaria, Univ. Autonomade Barcelona, 08195 Bellaterra, Barcelona, Spain. Authors are with Dept. of Animal Sciences and Industry, Call Hall, Kansas State Univ., Manhattan, KS 66506-1600, USA. Direct inquiries to author Fung (E-mail: |
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| Abstract: | ABSTRACT: 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% CO2, alone and combined with cinnamon, presented < 0.7 log CFU/mL in 3 d. Counts in apple juice inoculated at 102 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. |
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| Keywords: | Escherichia coli O157:H7 carbon dioxide cinnamon apple juice thin agar layer method |
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