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Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide.
J Food Prot. 2006 Jan; 69(1):12-6.JF

Abstract

Dense-phase carbon dioxide (CO2) treatments in a continuous flow through system were applied to apple cider to inactivate Escherichia coli (ATCC 4157). A response surface design with factors of the CO2/product ratio (0, 70, and 140 g/kg), temperature (25, 35, and 45 degrees C), and pressure (6.9, 27.6, and 48.3 MPa) were used. E. coli was very sensitive to dense CO2 treatment, with a more than 6-log reduction in treatments containing 70 and 140 g/kg CO2, irrespective of temperature and pressure. The CO2/product ratio was the most important factor affecting inactivation rate of E. coli. No effect of temperature and pressure was detected because of high sensitivity of the cells to dense CO2. Dense CO2 could be an alternative pasteurization treatment for apple cider. Further studies dealing with the organoleptic quality of the product are needed.

Authors+Show Affiliations

Gunes G
Istanbul Technical University, Food Engineering Department, Istanbul 34469, Turkey. gunesg@itu.edu.tr
Blum LK
No affiliation info available
Hotchkiss JH
No affiliation info available

MeSH

BeveragesCarbon DioxideColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugEscherichia coliFood PreservationHumansMalusPressureQuality ControlTasteTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16416894

Citation

Gunes, Gurbuz, et al. "Inactivation of Escherichia Coli (ATCC 4157) in Diluted Apple Cider By Dense-phase Carbon Dioxide." Journal of Food Protection, vol. 69, no. 1, 2006, pp. 12-6.
Gunes G, Blum LK, Hotchkiss JH. Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. J Food Prot. 2006;69(1):12-6.
Gunes, G., Blum, L. K., & Hotchkiss, J. H. (2006). Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. Journal of Food Protection, 69(1), 12-6.
Gunes G, Blum LK, Hotchkiss JH. Inactivation of Escherichia Coli (ATCC 4157) in Diluted Apple Cider By Dense-phase Carbon Dioxide. J Food Prot. 2006;69(1):12-6. PubMed PMID: 16416894.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. AU - Gunes,Gurbuz, AU - Blum,L K, AU - Hotchkiss,J H, PY - 2006/1/19/pubmed PY - 2006/2/8/medline PY - 2006/1/19/entrez SP - 12 EP - 6 JF - Journal of food protection JO - J Food Prot VL - 69 IS - 1 N2 - Dense-phase carbon dioxide (CO2) treatments in a continuous flow through system were applied to apple cider to inactivate Escherichia coli (ATCC 4157). A response surface design with factors of the CO2/product ratio (0, 70, and 140 g/kg), temperature (25, 35, and 45 degrees C), and pressure (6.9, 27.6, and 48.3 MPa) were used. E. coli was very sensitive to dense CO2 treatment, with a more than 6-log reduction in treatments containing 70 and 140 g/kg CO2, irrespective of temperature and pressure. The CO2/product ratio was the most important factor affecting inactivation rate of E. coli. No effect of temperature and pressure was detected because of high sensitivity of the cells to dense CO2. Dense CO2 could be an alternative pasteurization treatment for apple cider. Further studies dealing with the organoleptic quality of the product are needed. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/16416894/Inactivation_of_Escherichia_coli__ATCC_4157__in_diluted_apple_cider_by_dense_phase_carbon_dioxide_ DB - PRIME DP - Unbound Medicine ER -