Journal of Food Science · 2003 · 23 citations · 14 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationFood SafetyFood Preservation MicrobiologyFruit StorageLow-temperature PreservationMicrobial ContaminationStorage Effects On QualityStorage StabilityEscherichia ColiEscherichia Coli O157:h7 InfectionFruit Spoilage MicrobiologyPreservative Effects On SpoilageSanitization Of Fresh ProduceStorage Effects On Pathogen ViabilityStorage Microbiology Of FruitsTemperature Effects On Disinfection
ABSRACT 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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