Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate

Authors

  • TOMEKA L. FISHER,

    1. Authors Fisher and Golden are affiliated with the Dept. of Food Science & Technology, Univ. of Tennessee, Agricultural Experiment Station, P.O. 1071, Knoxville, TN 37901-1071. Address inquiries to Dr. David A. Golden.
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  • DAVID A. GOLDEN

    1. Authors Fisher and Golden are affiliated with the Dept. of Food Science & Technology, Univ. of Tennessee, Agricultural Experiment Station, P.O. 1071, Knoxville, TN 37901-1071. Address inquiries to Dr. David A. Golden.
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  • Funding for this research was provided by The University of Tennessee Agricultural Experiment Station. We thank Dr. Arnold Saxton for assistance with statistical analyses.

ABSTRACT

Survival of Escherichia coli O157:H7 in apple cider containing no preservatives, 0.025% dimethyl dicarbonate (DMDC), 0.045% sodium benzoate (SB), 0.0046% sodium bisulfite (NaS; 65.5% sulfur dioxide), or a combination of NaS and SB (NaS/SB) and stored at 4, 10, and 25°C was evaluated. E. coli O157:H7 survived for up to 18 days at 4,10, and 25°C in unpreserved apple cider. At 4 and 10°C, DMDC was most efficient at inactivating E. coli O157:H7, generally followed by NaS/SB SB, and NaS (p<0.05). E coli O157:H7 was more resistant to preservatives at 4°C than at 25°C (P < 0.05). E. coli O157:H7 was sublethally injured in cider containing preservatives, and to a lesser extent, in unpreserved cider. Generally, injury was more pronounced in cider containing DMDC, followed by NaS/SB, SB, and NaS (p<0.05).

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