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Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication.
J Food Prot. 2004 Apr; 67(4):767-71.JF

Abstract

Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 10(6) CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 10(6) CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion-sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz.

Authors+Show Affiliations

Rodgers SL
Department of Food Science and Human Nutrition, 2108 South Anthony Hall, Michigan State University, East Lansing, Michigan 48824-1224, USA.
Ryser ET
No affiliation info available

MeSH

BeveragesColony Count, MicrobialConsumer Product SafetyCopperDisinfectantsDisinfectionEscherichia coli O157Food HandlingFood MicrobiologyListeria monocytogenesMalusSodium HypochloriteSonicationTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15083729

Citation

Rodgers, Stephanie L., and Elliot T. Ryser. "Reduction of Microbial Pathogens During Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication." Journal of Food Protection, vol. 67, no. 4, 2004, pp. 767-71.
Rodgers SL, Ryser ET. Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication. J Food Prot. 2004;67(4):767-71.
Rodgers, S. L., & Ryser, E. T. (2004). Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication. Journal of Food Protection, 67(4), 767-71.
Rodgers SL, Ryser ET. Reduction of Microbial Pathogens During Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication. J Food Prot. 2004;67(4):767-71. PubMed PMID: 15083729.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication. AU - Rodgers,Stephanie L, AU - Ryser,Elliot T, PY - 2004/4/16/pubmed PY - 2004/6/21/medline PY - 2004/4/16/entrez SP - 767 EP - 71 JF - Journal of food protection JO - J Food Prot VL - 67 IS - 4 N2 - Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 10(6) CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 10(6) CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion-sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/15083729/Reduction_of_microbial_pathogens_during_apple_cider_production_using_sodium_hypochlorite_copper_ion_and_sonication_ DB - PRIME DP - Unbound Medicine ER -
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