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.
Original language | English (US) |
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Pages (from-to) | 1438-1442 |
Number of pages | 5 |
Journal | Journal of Food Science |
Volume | 68 |
Issue number | 4 |
DOIs | |
State | Published - May 2003 |
All Science Journal Classification (ASJC) codes
- Food Science