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Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide.
Int J Food Microbiol. 2007 Sep 15; 118(2):126-31.IJ

Abstract

The inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. With CO2 at 20 MPa and 37 degrees C or at 30 MPa and 42 degrees C, the inactivation of E. coli significantly increased (p<0.05) when increasing the exposure time, which conformed to a fast-to-slow two-stage kinetics. The two stages were well fitted to first-order reactions. Higher temperature or pressure significantly enhanced the bactericidal effect of DPCD (p<0.05), the maximum reduction was 7.66 log CFU at 45 MPa and 52 degrees C for 30 min. The survival curves against temperature or pressure were fitted using a linear equation with high regression coefficients (R2>0.94). The temperature inactivation rate (kT) and pressure inactivation rate (kP) were obtained. Higher kT or kP indicated higher susceptibility of E. coli to temperature or pressure. Moreover, there was good linear correlation of kT with pressure (R2=1.00). Also, kP increased with increasing temperature except for 37 degrees C. Greater inactivation of E. coli was obtained with 99.9% CO2 than with 99.5% CO2 or with the initial number of 10(5) CFU/mL than with that of 10(8) CFU/mL at 20 MPa and 37 degrees C.

Authors+Show Affiliations

Research Centre for Fruit and Vegetable Processing Engineering, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17689768

Citation

Liao, Hongmei, et al. "Inactivation of Escherichia Coli Inoculated Into Cloudy Apple Juice Exposed to Dense Phase Carbon Dioxide." International Journal of Food Microbiology, vol. 118, no. 2, 2007, pp. 126-31.
Liao H, Hu X, Liao X, et al. Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. Int J Food Microbiol. 2007;118(2):126-31.
Liao, H., Hu, X., Liao, X., Chen, F., & Wu, J. (2007). Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. International Journal of Food Microbiology, 118(2), 126-31.
Liao H, et al. Inactivation of Escherichia Coli Inoculated Into Cloudy Apple Juice Exposed to Dense Phase Carbon Dioxide. Int J Food Microbiol. 2007 Sep 15;118(2):126-31. PubMed PMID: 17689768.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide. AU - Liao,Hongmei, AU - Hu,Xiaosong, AU - Liao,Xiaojun, AU - Chen,Fang, AU - Wu,Jihong, Y1 - 2007/07/14/ PY - 2007/01/13/received PY - 2007/06/17/revised PY - 2007/06/27/accepted PY - 2007/8/11/pubmed PY - 2007/12/6/medline PY - 2007/8/11/entrez SP - 126 EP - 31 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 118 IS - 2 N2 - The inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. With CO2 at 20 MPa and 37 degrees C or at 30 MPa and 42 degrees C, the inactivation of E. coli significantly increased (p<0.05) when increasing the exposure time, which conformed to a fast-to-slow two-stage kinetics. The two stages were well fitted to first-order reactions. Higher temperature or pressure significantly enhanced the bactericidal effect of DPCD (p<0.05), the maximum reduction was 7.66 log CFU at 45 MPa and 52 degrees C for 30 min. The survival curves against temperature or pressure were fitted using a linear equation with high regression coefficients (R2>0.94). The temperature inactivation rate (kT) and pressure inactivation rate (kP) were obtained. Higher kT or kP indicated higher susceptibility of E. coli to temperature or pressure. Moreover, there was good linear correlation of kT with pressure (R2=1.00). Also, kP increased with increasing temperature except for 37 degrees C. Greater inactivation of E. coli was obtained with 99.9% CO2 than with 99.5% CO2 or with the initial number of 10(5) CFU/mL than with that of 10(8) CFU/mL at 20 MPa and 37 degrees C. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/17689768/Inactivation_of_Escherichia_coli_inoculated_into_cloudy_apple_juice_exposed_to_dense_phase_carbon_dioxide_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(07)00352-2 DB - PRIME DP - Unbound Medicine ER -