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Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes.
J Food Prot. 2001 Nov; 64(11):1679-89.JF

Abstract

Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and degrees Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895, C7927, and USDA-FSIS-380-94) or strains engineered to contain the gene for green fluorescent protein (pGFP ATCC 43894 and pGFP ATCC 43889) for differential enumeration. Survival of Salmonella spp. (CDC 0778. CDC F2833, and CDC H0662) and Listeria monocytogenes (H0222, F8027, and F8369) was also evaluated. Inoculated cider of pH 3.3 or 4.1 and 11 or 14 degrees Brix was heated under conditions ranging from 60 degrees C for 14 s to 71.1 degrees C for 14 s. A 5-log reduction of nonadapted and acid-adapted E. coli O157:H7 was obtained at 68.1 degrees C for 14 s. Lower temperatures, or less time at 68.1 degrees C, did not ensure a 5-log reduction in E. coli O157:H7. A 5-log reduction was obtained at 65.6 degrees C for 14 s for Salmonella spp. L. monocytogenes survived 68.1 degrees C for 14 s, but survivors died in cider within 24 h at 4 degrees C. Laboratory results were validated with a surrogate E coli using a bench-top plate heat-exchange pasteurizer. Results were further validated using fresh unpasteurized commercial ciders. Consumer acceptance of cider pasteurized at 68.1 degrees C for 14 s (Wisconsin recommendations) and at 71.1 degrees C for 6 s (New York recommendations) was not significantly different. Hence, we conclude that 68.1 degrees C for 14 s is a validated treatment for ensuring adequate destruction of E. coli O157:H7, Salmonella spp., and L. monocytogenes in apple cider.

Authors+Show Affiliations

Mak PP
Department of Food Science, University of Wisconsin-Madison, 53706, USA.
Ingham BH
No affiliation info available
Ingham SC
No affiliation info available

MeSH

Adaptation, PhysiologicalBeveragesColony Count, MicrobialEscherichia coli O157Food HandlingFood MicrobiologyHot TemperatureHydrogen-Ion ConcentrationListeria monocytogenesMalusReproducibility of ResultsSalmonellaTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11726144

Citation

Mak, P P., et al. "Validation of Apple Cider Pasteurization Treatments Against Escherichia Coli O157:H7, Salmonella, and Listeria Monocytogenes." Journal of Food Protection, vol. 64, no. 11, 2001, pp. 1679-89.
Mak PP, Ingham BH, Ingham SC. Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. J Food Prot. 2001;64(11):1679-89.
Mak, P. P., Ingham, B. H., & Ingham, S. C. (2001). Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. Journal of Food Protection, 64(11), 1679-89.
Mak PP, Ingham BH, Ingham SC. Validation of Apple Cider Pasteurization Treatments Against Escherichia Coli O157:H7, Salmonella, and Listeria Monocytogenes. J Food Prot. 2001;64(11):1679-89. PubMed PMID: 11726144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. AU - Mak,P P, AU - Ingham,B H, AU - Ingham,S C, PY - 2001/12/1/pubmed PY - 2002/1/5/medline PY - 2001/12/1/entrez SP - 1679 EP - 89 JF - Journal of food protection JO - J Food Prot VL - 64 IS - 11 N2 - Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and degrees Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895, C7927, and USDA-FSIS-380-94) or strains engineered to contain the gene for green fluorescent protein (pGFP ATCC 43894 and pGFP ATCC 43889) for differential enumeration. Survival of Salmonella spp. (CDC 0778. CDC F2833, and CDC H0662) and Listeria monocytogenes (H0222, F8027, and F8369) was also evaluated. Inoculated cider of pH 3.3 or 4.1 and 11 or 14 degrees Brix was heated under conditions ranging from 60 degrees C for 14 s to 71.1 degrees C for 14 s. A 5-log reduction of nonadapted and acid-adapted E. coli O157:H7 was obtained at 68.1 degrees C for 14 s. Lower temperatures, or less time at 68.1 degrees C, did not ensure a 5-log reduction in E. coli O157:H7. A 5-log reduction was obtained at 65.6 degrees C for 14 s for Salmonella spp. L. monocytogenes survived 68.1 degrees C for 14 s, but survivors died in cider within 24 h at 4 degrees C. Laboratory results were validated with a surrogate E coli using a bench-top plate heat-exchange pasteurizer. Results were further validated using fresh unpasteurized commercial ciders. Consumer acceptance of cider pasteurized at 68.1 degrees C for 14 s (Wisconsin recommendations) and at 71.1 degrees C for 6 s (New York recommendations) was not significantly different. Hence, we conclude that 68.1 degrees C for 14 s is a validated treatment for ensuring adequate destruction of E. coli O157:H7, Salmonella spp., and L. monocytogenes in apple cider. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/11726144/Validation_of_apple_cider_pasteurization_treatments_against_Escherichia_coli_O157:H7_Salmonella_and_Listeria_monocytogenes_ DB - PRIME DP - Unbound Medicine ER -