Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate

Authors

  • N. Chikthimmah,

    1. Authors Chikthimmah, LaBorde, and Beelman are with the Dept. of Food Science, The Pennsylvania State Univ., Borland Laboratory, University Park, PA 16802. Direct inquiries to author Beelman (E-mail: rbb6@psu.edu).
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  • L.F. Laborde,

    1. Authors Chikthimmah, LaBorde, and Beelman are with the Dept. of Food Science, The Pennsylvania State Univ., Borland Laboratory, University Park, PA 16802. Direct inquiries to author Beelman (E-mail: rbb6@psu.edu).
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  • R.B. Beelman

    1. Authors Chikthimmah, LaBorde, and Beelman are with the Dept. of Food Science, The Pennsylvania State Univ., Borland Laboratory, University Park, PA 16802. Direct inquiries to author Beelman (E-mail: rbb6@psu.edu).
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  • The authors would like to thank the Pennsylvania Dept. of Agriculture for their financial support of this study, and Dr. Bill Morris of The Univ. of Tennessee at Knoxville, for supplying apple ciders from southern regions of the United States.

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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