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Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
J Food Prot. 2004 Nov; 67(11):2381-6.JF

Abstract

Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone was evaluated. A five-strain mixture of E. coli O157:H7 or a five-serovar mixture of Salmonella was inoculated (7 log CFU/ml) into apple cider and orange juice. Ozone (0.9 g/h) was pumped into juices maintained at 4 degrees C, ambient temperature (approximately 20 degrees C), and 50 degrees C for up to 240 min, depending on organism, juice, and treatment temperature. Samples were withdrawn, diluted in 0.1% peptone water, and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on tryptic soy agar (TSA), sorbitol MacConkey agar, hemorrhagic coli agar, and modified eosin methylene blue agar; recovery of Salmonella was compared on TSA, bismuth sulfite agar, and xylose lysine tergitol 4 (XLT4) agar. After treatment at 50 degrees C, E. coli O157:H7 populations were undetectable (limit of 1.0 log CFU/ml; a minimum 6.0-log CFU/ml reduction) after 45 min in apple cider and 75 min in orange juice. At 50 degrees C, Salmonella was reduced by 4.8 log CFU/ml (apple cider) and was undetectable in orange juice after 15 min. E. coli O157:H7 at 4 degrees C was reduced by 4.8 log CFU/ml in apple cider and by 5.4 log CFU/ml in orange juice. Salmonella was reduced by 4.5 log CFU/ml (apple cider) and 4.2 log CFU/ml (orange juice) at 4 degrees C. Treatment at ambient temperature resulted in population reductions of less than 5.0 log CFU/ml. Recovery of E. coli O157:H7 and Salmonella on selective media was substantially lower than recovery on TSA, indicating development of sublethal injury. Ozone treatment of apple cider and orange juice at 4 degrees C or in combination with mild heating (50 degrees C) may provide an alternative to thermal pasteurization for reduction of E. coli O157:H7 and Salmonella in apple cider and orange juice.

Authors+Show Affiliations

Williams RC
Department of Food Science and Technology, The University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
Sumner SS
No affiliation info available
Golden DA
No affiliation info available

MeSH

BeveragesCitrus sinensisColony Count, MicrobialEscherichia coli O157Food HandlingFood MicrobiologyFood PreservationMalusOzoneSalmonellaTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15553616

Citation

Williams, Robert C., et al. "Survival of Escherichia Coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected By Ozone and Treatment Temperature." Journal of Food Protection, vol. 67, no. 11, 2004, pp. 2381-6.
Williams RC, Sumner SS, Golden DA. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. J Food Prot. 2004;67(11):2381-6.
Williams, R. C., Sumner, S. S., & Golden, D. A. (2004). Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. Journal of Food Protection, 67(11), 2381-6.
Williams RC, Sumner SS, Golden DA. Survival of Escherichia Coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected By Ozone and Treatment Temperature. J Food Prot. 2004;67(11):2381-6. PubMed PMID: 15553616.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature. AU - Williams,Robert C, AU - Sumner,Susan S, AU - Golden,David A, PY - 2004/11/24/pubmed PY - 2004/12/24/medline PY - 2004/11/24/entrez SP - 2381 EP - 6 JF - Journal of food protection JO - J Food Prot VL - 67 IS - 11 N2 - Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone was evaluated. A five-strain mixture of E. coli O157:H7 or a five-serovar mixture of Salmonella was inoculated (7 log CFU/ml) into apple cider and orange juice. Ozone (0.9 g/h) was pumped into juices maintained at 4 degrees C, ambient temperature (approximately 20 degrees C), and 50 degrees C for up to 240 min, depending on organism, juice, and treatment temperature. Samples were withdrawn, diluted in 0.1% peptone water, and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on tryptic soy agar (TSA), sorbitol MacConkey agar, hemorrhagic coli agar, and modified eosin methylene blue agar; recovery of Salmonella was compared on TSA, bismuth sulfite agar, and xylose lysine tergitol 4 (XLT4) agar. After treatment at 50 degrees C, E. coli O157:H7 populations were undetectable (limit of 1.0 log CFU/ml; a minimum 6.0-log CFU/ml reduction) after 45 min in apple cider and 75 min in orange juice. At 50 degrees C, Salmonella was reduced by 4.8 log CFU/ml (apple cider) and was undetectable in orange juice after 15 min. E. coli O157:H7 at 4 degrees C was reduced by 4.8 log CFU/ml in apple cider and by 5.4 log CFU/ml in orange juice. Salmonella was reduced by 4.5 log CFU/ml (apple cider) and 4.2 log CFU/ml (orange juice) at 4 degrees C. Treatment at ambient temperature resulted in population reductions of less than 5.0 log CFU/ml. Recovery of E. coli O157:H7 and Salmonella on selective media was substantially lower than recovery on TSA, indicating development of sublethal injury. Ozone treatment of apple cider and orange juice at 4 degrees C or in combination with mild heating (50 degrees C) may provide an alternative to thermal pasteurization for reduction of E. coli O157:H7 and Salmonella in apple cider and orange juice. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/15553616/Survival_of_Escherichia_coli_O157:H7_and_Salmonella_in_apple_cider_and_orange_juice_as_affected_by_ozone_and_treatment_temperature_ DB - PRIME DP - Unbound Medicine ER -