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Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde.
Int J Food Microbiol. 2010 Jun 30; 141(1-2):126-9.IJ

Abstract

This study investigated the antimicrobial effect of low concentrations of trans-cinnamaldehyde (TC) on Escherichia coli O157:H7 in apple juice and apple cider. A five-strain mixture of E. coli O157:H7 was inoculated into apple juice or cider at approximately 6.0 log CFU/ml, followed by the addition of TC (0%v/v, 0.025%v/v, 0.075%v/v and 0.125%v/v). The inoculated apple juice samples were incubated at 23 degrees C and 4 degrees C for 21 days, whereas the cider samples were stored only at 4 degrees C. The pH of apple juice and cider, and E. coli O157:H7 counts were determined on days 0, 1, 3, 5, 7, 14 and 21. TC was effective (P<0.05) in inactivating E. coli O157:H7 in apple juice and apple cider. At 23 degrees C, 0.125 and 0.075%v/v TC completely inactivated E. coli O157:H7 in apple juice (negative by enrichment) on days 1 and 3, respectively. At 4 degrees C, 0.125 and 0.075%v/v TC decreased the pathogen counts in the juice and cider to undetectable levels on days 3 and 5, respectively. Results indicate that low concentrations of TC could be used as an effective antimicrobial to inactivate E. coli O157:H7 in apple juice and apple cider.

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Authors+Show Affiliations

Baskaran SA
Department of Animal Science, Unit-4040, University of Connecticut, Storrs, Connecticut 06269, USA.
Amalaradjou MA
No affiliation info available
Hoagland T
No affiliation info available
Venkitanarayanan K
No affiliation info available

MeSH

AcroleinAlcoholic BeveragesAnti-Bacterial AgentsBeveragesEscherichia coli O157Food MicrobiologyFood PreservationFruitMalus

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20442003

Citation

Baskaran, Sangeetha Ananda, et al. "Inactivation of Escherichia Coli O157:H7 in Apple Juice and Apple Cider By Trans-cinnamaldehyde." International Journal of Food Microbiology, vol. 141, no. 1-2, 2010, pp. 126-9.
Baskaran SA, Amalaradjou MA, Hoagland T, et al. Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde. Int J Food Microbiol. 2010;141(1-2):126-9.
Baskaran, S. A., Amalaradjou, M. A., Hoagland, T., & Venkitanarayanan, K. (2010). Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde. International Journal of Food Microbiology, 141(1-2), 126-9. https://doi.org/10.1016/j.ijfoodmicro.2010.04.002
Baskaran SA, et al. Inactivation of Escherichia Coli O157:H7 in Apple Juice and Apple Cider By Trans-cinnamaldehyde. Int J Food Microbiol. 2010 Jun 30;141(1-2):126-9. PubMed PMID: 20442003.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde. AU - Baskaran,Sangeetha Ananda, AU - Amalaradjou,Mary Anne Roshni, AU - Hoagland,Thomas, AU - Venkitanarayanan,Kumar, Y1 - 2010/04/09/ PY - 2009/12/16/received PY - 2010/03/25/revised PY - 2010/04/01/accepted PY - 2010/5/6/entrez PY - 2010/5/6/pubmed PY - 2010/12/17/medline SP - 126 EP - 9 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 141 IS - 1-2 N2 - This study investigated the antimicrobial effect of low concentrations of trans-cinnamaldehyde (TC) on Escherichia coli O157:H7 in apple juice and apple cider. A five-strain mixture of E. coli O157:H7 was inoculated into apple juice or cider at approximately 6.0 log CFU/ml, followed by the addition of TC (0%v/v, 0.025%v/v, 0.075%v/v and 0.125%v/v). The inoculated apple juice samples were incubated at 23 degrees C and 4 degrees C for 21 days, whereas the cider samples were stored only at 4 degrees C. The pH of apple juice and cider, and E. coli O157:H7 counts were determined on days 0, 1, 3, 5, 7, 14 and 21. TC was effective (P<0.05) in inactivating E. coli O157:H7 in apple juice and apple cider. At 23 degrees C, 0.125 and 0.075%v/v TC completely inactivated E. coli O157:H7 in apple juice (negative by enrichment) on days 1 and 3, respectively. At 4 degrees C, 0.125 and 0.075%v/v TC decreased the pathogen counts in the juice and cider to undetectable levels on days 3 and 5, respectively. Results indicate that low concentrations of TC could be used as an effective antimicrobial to inactivate E. coli O157:H7 in apple juice and apple cider. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/20442003/Inactivation_of_Escherichia_coli_O157:H7_in_apple_juice_and_apple_cider_by_trans_cinnamaldehyde_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(10)00187-X DB - PRIME DP - Unbound Medicine ER -