TY - JOUR
T1 - Combination of carbon dioxide and cinnamon to inactivate Escherichia coli O157:H7 in apple juice
AU - Yuste, J.
AU - Fung, D. Y.C.
AU - Thompson, L. K.
AU - Crozier-Dodson, B. A.
PY - 2002/1/1
Y1 - 2002/1/1
N2 - Pasteurized apple juice with CO2 (0, 1, and 4%) and cinnamon (0 and 0.3%) was inoculated with Escherichia coli O157:H7 at 104 CFU/mL, and stored at 5 and 20°C. Counts on nonselective and selective media, and thin agar layer (TAL; selective medium overlaid with nonselective medium) were determined at 1 h and 1, 3, 7, and 14 d. Inactivation was greater at 20°C. Samples with 1 and 4% CO2, alone and combined with cinnamon, presented < 0.7 log CFU/mL in 3 d. Counts in apple juice inoculated at 102 CFU/mL, a low-level E. coli O157:H7 contamination, were nondetectable at 3 d. The TAL method was as effective as nonselective medium to recover injured cells.
AB - Pasteurized apple juice with CO2 (0, 1, and 4%) and cinnamon (0 and 0.3%) was inoculated with Escherichia coli O157:H7 at 104 CFU/mL, and stored at 5 and 20°C. Counts on nonselective and selective media, and thin agar layer (TAL; selective medium overlaid with nonselective medium) were determined at 1 h and 1, 3, 7, and 14 d. Inactivation was greater at 20°C. Samples with 1 and 4% CO2, alone and combined with cinnamon, presented < 0.7 log CFU/mL in 3 d. Counts in apple juice inoculated at 102 CFU/mL, a low-level E. coli O157:H7 contamination, were nondetectable at 3 d. The TAL method was as effective as nonselective medium to recover injured cells.
KW - Apple juice
KW - Carbon dioxide
KW - Cinnamon
KW - Escherichia coli O157:H7
KW - Thin agar layer method
U2 - 10.1111/j.1365-2621.2002.tb08863.x
DO - 10.1111/j.1365-2621.2002.tb08863.x
M3 - Article
VL - 67
SP - 3087
EP - 3090
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 8
ER -