Statistical Modeling of D- and z-value of E. coli O157:H7 and pH in Apple Cider Containing Preservatives |
| |
| Authors: | L.L. Steenstrup J.D. Floros |
| |
| Affiliation: | Author Steenstrup is with BioCentrum-DTU, Technical Univ. of Denmark, Søltofts Plads, Bldg. 221, DK-2800 Lyngby, Denmark and author Floros is with the Dept. of Food Science, 111 Borland Laboratory, Penn State Univ., University Park, PA 16802. Both authors were previously with the Dept. of Food Science, 1160 Food Science Bldg., Purdue Univ., West Lafayette, IN 47907. Direct inquiries to author Steenstrup (E-mail: ). |
| |
| Abstract: | ABSTRACT: The objective of this study was to model the heat resistance of E. coli O157:H7 in apple cider as a function of added sorbate, benzoate, and malic acid. Inactivation experiments were done at 47, 50, and 53 °C, and D and z values were calculated. Models for D47, D50, and D53 showed that all 3 additives significantly decreased heat resistance. Furthermore, z-values increased with addition of preservatives and low pH. Model predictions showed that at 50 °C, 5-log reduction is attainable in a few minutes when the cider contains additives, while preliminary test results showed that at 20 °C, a 5-log reduction could be obtained in about 90 min in cider with 0.1% sorbate, 0.1% benzoate, and 1% malic acid. |
| |
| Keywords: | modeling E. coli O157:H7 sorbate benzoate apple cider |
|
|
