TY - JOUR
T1 - Critical factors affecting the destruction of Escherichia coli O157
T2 - H7 in apple cider treated with fumaric acid and sodium benzoate
AU - Chikthimmah, N.
AU - Laborde, Luke F.
AU - Beelman, R. B.
PY - 2003/1/1
Y1 - 2003/1/1
N2 - 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.
AB - 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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U2 - 10.1111/j.1365-2621.2003.tb09663.x
DO - 10.1111/j.1365-2621.2003.tb09663.x
M3 - Article
AN - SCOPUS:0038189713
SN - 0022-1147
VL - 68
SP - 1438
EP - 1442
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -