TY - JOUR T1 - Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice. AU - Moon,Kwang-Deog, AU - Delaquis,Pascal, AU - Toivonen,Peter, AU - Stanich,Kareen, PY - 2004/08/06/received PY - 2004/11/23/revised PY - 2005/02/28/accepted PY - 2006/9/1/pubmed PY - 2006/9/26/medline PY - 2006/9/1/entrez SP - 169 EP - 74 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 2 N2 - The effects of vanillin on the fates of Listeria monocytogenes and Escherichia coli O157:H7 at pH values between 3.5 and 4.5 were verified in a model apple juice (MAJ) medium and in apple juice incubated at 4 or 15 degrees C. Viable E. coli O157:H7 cells were recovered from MAJ for up to 10 days, but L. monocytogenes did not survive at pH 3.5. Supplementation with 40 mm vanillin exerted a lethal effect that was species, concentration, pH and temperature dependant. E. coli O157:H7 was more sensitive to vanillin than L. monocytogenes, and viable cells could not be recovered after 2 days incubation at either temperature. L. monocytogenes and E. coli O157:H7 were inoculated (10(5) cfu/ml) in pH adjusted (pH 4.00) or unadjusted (pH 3.42) juice from Granny Smith apples that was supplemented with 40 mm vanillin. Neither species were recovered after 3 days incubation at 4 or 15 degrees C. These findings indicate that vanillin could be useful as a preservative for minimally processed apple products. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943001/Effect_of_vanillin_on_the_fate_of_Listeria_monocytogenes_and_Escherichia_coli_O157:H7_in_a_model_apple_juice_medium_and_in_apple_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(05)00037-7 DB - PRIME DP - Unbound Medicine ER -