Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate |
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Authors: | N Chikthimmah LF Laborde RB Beelman |
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Affiliation: | Authors Chikthimmah, LaBorde, and Beelman are with the Dept. of Food Science, The Pennsylvania State Univ., Borland Laboratory, University Park, PA 16802. Direct inquiries to author Beelman (E-mail: ). |
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Abstract: | Destruction of Escherichia coli O157:H7 in apple cider treated with fumaric acid and sodium benzoate (0.15% and 0.05% w/v, respectively) was determined under pH and storage temperatures that commonly occur in apple cider. At 5°C storage, while destruction of E. coli O157:H7 in the presence of preservatives increased with time, there was little decline in E. coli O157:H7 populations in the absence of the preservatives. Increasing storage temperatures to 15°C and 25°C significantly increased the rate of destruction of E. coli O157:H7 in cider with the preservatives (P < 0.05). Increasing the pH of cider (from 3.2 to 4.7) decreased the rate of destruction of E. coli O157:H7. |
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Keywords: | Escherichia coli O157:H7 apple cider preservatives fumaric acid storage |
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